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Biscoff Cheesecake Recipe

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★★★★★

4.4 from 78 reviews

This decadent Biscoff Cheesecake features a crunchy Biscoff cookie crust with a creamy, cinnamon-infused cream cheese filling. Topped with a luscious layer of warm Biscoff spread and garnished with crumbled Biscoff cookies, this dessert combines rich flavors and smooth textures perfect for any sweet tooth craving.

Ingredients

Scale

Crust

  • 350 g Biscoff cookies (about 45 cookies)
  • 150 g unsalted butter, melted

Cheesecake Filling

  • 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

Toppings

  • 150 g Biscoff spread, warmed until runny
  • Biscoff cookies, to garnish as desired

Instructions

  1. Prepare the crust: Line a 9-inch springform pan with parchment paper and set aside. Crush the Biscoff cookies finely using a food processor or by placing them in a ziplock bag and rolling with a rolling pin. Transfer the crumbs to a medium bowl.
  2. Mix crust: Stir melted butter into the crushed cookies until the mixture resembles wet sand.
  3. Form crust: Press the cookie mixture evenly into the bottom and up the sides of the lined pan using the bottom of a flat-bottomed cup. Chill the crust in the refrigerator while preparing the filling.
  4. Preheat oven: Set oven to 325°F (163°C).
  5. Make cheesecake batter: In a large bowl, combine cream cheese, granulated sugar, Greek yogurt, vanilla extract, and ground cinnamon. Beat with an electric mixer or spatula until smooth and creamy, free of lumps. Incorporate eggs one at a time, mixing well after each addition until fully combined.
  6. Assemble cheesecake: Pour the batter over the chilled crust in the springform pan.
  7. Bake with water bath: Place an empty pan or baking tray on the bottom rack of the oven and fill it with about 1 inch of hot water. Bake the cheesecake on the middle rack for 65-70 minutes, until the edges are set but the center still jiggles slightly.
  8. Cool and chill: Allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set fully.
  9. Prepare toppings: Once chilled, run a spatula or skewer around the edge to release the cheesecake from the pan and transfer to a serving dish. Pour the warm, runny Biscoff spread evenly over the top and spread gently with an offset spatula before it sets.
  10. Garnish: Crumble additional Biscoff cookies on top and around the cheesecake for garnish. Add whole cookies for an extra decorative touch if desired.

Notes

  • Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth cheesecake batter without lumps.
  • The water bath during baking helps prevent cracking and promotes a creamy texture.
  • You can store the cheesecake covered in the refrigerator for up to 4 days.
  • For easier slicing, run a knife under hot water, dry it, and then slice the cheesecake.

Keywords: Biscoff cheesecake, creamy cheesecake, cookie crust cheesecake, Biscoff spread dessert

Find it online: https://amayaharis.com/biscoff-cheesecake-recipe/