Introduction

This Biscoff Cheesecake is a decadent treat that combines the rich creaminess of classic cheesecake with the irresistible flavor of biscoff cookies and spread. Perfect for special occasions or whenever you want an indulgent dessert that’s sure to impress.

A creamy cheesecake with three distinct layers sits on a white fluted plate on a white marbled surface. The bottom crust layer is thick, crumbly, and dark brown, wrapping around the cake’s sides. The middle layer is a pale, smooth cream cheese filling, while the top layer is a shiny, golden caramel glaze that covers the entire surface evenly. Crushed caramel biscuits are sprinkled along the edge, with three whole caramel biscuits placed near the top edge as decoration. A slice of the cheesecake is slightly lifted out with a gold spatula, showing the clear separation between all layers. In the background, soft-focused warm-toned candle holders add a cozy feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

350 g biscoff cookies (about 45 cookies)
150 g unsalted butter (melted)
920 g cream cheese (4 bricks, softened to room temperature)
150 g granulated sugar
150 g Greek yogurt (room temperature)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
4 large eggs (room temperature)
150 g biscoff spread (warmed until runny)
Biscoff cookies (as many as you’d like, for garnish)

Instructions

Step 1: Line a 9-inch springform pan with parchment paper and set aside.
Step 2: Crush the biscoff cookies using a food processor or place them in a Ziploc bag and crush with a rolling pin until finely ground. Transfer to a medium bowl.
Step 3: Stir the melted butter into the cookie crumbs until the mixture resembles wet sand.
Step 4: Press the crumb mixture evenly into the bottom and up the sides of the prepared pan using the bottom of a flat cup. Chill the crust in the refrigerator while you prepare the filling.
Step 5: Preheat your oven to 325°F (163°C).
Step 6: In a large bowl, beat the cream cheese, sugar, Greek yogurt, vanilla extract, and cinnamon with an electric mixer or spatula until smooth and creamy, with no lumps.
Step 7: Add eggs one at a time, mixing well after each addition until fully incorporated.
Step 8: Pour the cheesecake batter over the chilled crust in the pan.
Step 9: Place an empty baking tray on the bottom oven rack and pour about 1 inch of hot water into it to create a water bath. Bake the cheesecake on the middle rack for 65–70 minutes, until the edges are set but the center still jiggles slightly.
Step 10: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set fully.
Step 11: Once chilled, carefully run a spatula or skewer around the edges to release the cheesecake from the pan. Transfer it to a serving plate.
Step 12: Warm the biscoff spread until runny, then pour and spread evenly over the top of the cheesecake before it sets.
Step 13: Garnish with crumbled biscoff cookies and additional whole cookies if desired. Serve and enjoy!

Tips & Variations

For a firmer crust, bake the crust alone for 8-10 minutes before adding the filling.
Swap Greek yogurt for sour cream for a tangier flavor.
Use an electric mixer to ensure the cream cheese mixture is smooth and lump-free for the best texture.
Add a pinch of salt to balance the sweetness if preferred.
Top with whipped cream or caramel drizzle for an extra indulgence.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from drying out. For best flavor and texture, consume within this time frame. Reheat the biscoff spread separately if needed before serving again.

How to Serve

A slice of cheesecake with three visible layers sits on a white scalloped plate with a gold spoon holding a bite of the cake next to it. The bottom layer is a crumbly brown crust. The middle layer is thick and creamy, off-white cheesecake filling. The top layer is a smooth, light brown caramel glaze, which is topped with a large lotus biscuit. In the background, the remaining cheesecake on a white scalloped plate is slightly blurred, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, this cheesecake is best made a day ahead to allow it to set fully and develop its flavors. It can be refrigerated overnight.

What can I use if I don’t have biscoff spread?

If biscoff spread isn’t available, you can substitute with cookie butter or a similar spiced cookie spread, although the unique biscoff flavor is what makes this cheesecake special.