Description

This irresistibly creamy Biscoff cheesecake combines the rich flavors of Biscoff cookies and spread with a smooth, tangy cream cheese filling. Perfectly baked in a water bath for a luscious texture, this dessert is a delightful treat that balances sweetness and spice with a crunchy cookie crust and a luscious Biscoff topping.

Ingredients

Scale

Crust

1 cup Biscoff Cookies (Substitution: Use speculoos cookies if Biscoff is unavailable)
1/2 cup Unsalted Butter (Ensure it’s melted for easy mixing)

Cheesecake Filling

24 oz Cream Cheese (Use full-fat cream cheese for optimal creaminess)
3/4 cup Granulated Sugar (Can be reduced if a less sweet dessert is desired)
1 cup Greek Yogurt (Substitution: Sour cream can be used in equivalent quantity)
1 tbsp Vanilla Extract (Use pure vanilla for the best taste)
1 tsp Ground Cinnamon (Can be omitted if desired)
3 Large Eggs (Ensure they are at room temperature for mixing)

Topping & Garnish

1/2 cup Biscoff Spread (Warm before pouring to achieve a smooth consistency)
Additional Biscoff Cookies (For garnish, providing a crunch and visual appeal)

Instructions

Prepare the Crust: Line a 9-inch springform pan with parchment paper. Crush the Biscoff cookies into fine crumbs and combine them with the melted unsalted butter. Press this mixture firmly into the bottom of the pan to form an even crust. Chill the crust in the refrigerator for at least 30 minutes to set.
Preheat the Oven: Set your oven to 325°F (163°C). Place a roasting pan filled with water on the oven’s lower rack to create a water bath, which ensures gentle, even baking for the cheesecake.
Mix the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the Greek yogurt, vanilla extract, and ground cinnamon, mixing thoroughly. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next.
Bake the Cheesecake: Pour the prepared filling over the chilled crust in the springform pan. Place the pan into the water bath inside the oven and bake for 65 to 70 minutes. The cheesecake is done when the edges are set but the center remains slightly jiggly.
Cool the Cheesecake: Once baked, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for about 1 hour to prevent cracking. Then, transfer it to the refrigerator and chill for at least 4 hours to fully set.
Top & Serve: Remove the cheesecake from the springform pan. Warm the Biscoff spread until smooth and pour it evenly over the chilled cheesecake. Garnish with additional crushed Biscoff cookies for added texture and decoration. Serve chilled for the best flavor and texture.

Notes

Use room temperature eggs for better incorporation into the batter.
The water bath is essential for preventing cracks and creating a creamy texture.
Substitute sour cream for Greek yogurt if preferred for a slightly tangier taste.
Adjust sugar quantity to taste if you prefer a less sweet cheesecake.
Warm the Biscoff spread gently to ensure a smooth and pourable topping.
Allow ample chilling time for the cheesecake to set properly before serving.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff cheesecake, creamy cheesecake, easy cheesecake recipe, baked cheesecake, Biscoff cookies, dessert recipe