Go Back
–+ servings
Biscoff Cheesecake

Decadent Biscoff Cheesecake to Satisfy Your Sweet Cravings

This Biscoff cheesecake features a creamy filling and crunchy cookie crust, perfect for satisfying your sweet cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Belgian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 250 grams Biscoff Cookies Can substitute with any spiced cookie or graham crackers.
  • 100 grams Unsalted Butter Melted for easy mixing.
Cheesecake Filling
  • 400 grams Cream Cheese Full-fat, softened to room temperature.
  • 100 grams Granulated Sugar Sweetens the filling.
  • 150 grams Greek Yogurt Can replace with sour cream.
  • 2 teaspoons Vanilla Extract Pure vanilla for richer taste.
  • 1 teaspoon Ground Cinnamon Optional, can swap with pumpkin spice.
  • 3 large Eggs Room temperature for proper emulsification.
Topping
  • 200 grams Biscoff Spread Warm slightly before pouring.
  • 4 pieces Additional Biscoff Cookies Crushed for garnish.

Equipment

  • 9-inch springform pan
  • Food Processor
  • Mixing bowl
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Line a 9-inch springform pan with parchment paper. Crush Biscoff cookies in a food processor until resembling wet sand. Combine with melted butter and press into the pan. Chill for 30 minutes.
  2. Preheat oven to 325°F (163°C). Beat cream cheese and sugar until smooth. Add yogurt, vanilla, and cinnamon; mix well. Incorporate eggs one at a time, blending thoroughly.
  3. Pour the cheesecake batter over the chilled crust. Place a baking tray with hot water on the bottom rack of the oven. Bake for 65-70 minutes until edges are set and center is slightly jiggly.
  4. Turn off the oven and crack the door open, allowing the cheesecake to cool for 1 hour. Transfer to room temperature and refrigerate for at least 4 hours or overnight.
  5. Remove from pan, warm Biscoff spread until spreadable, and pour over cheesecake. Garnish with crushed Biscoff cookies.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For the best flavor, chill the cheesecake overnight. Incorporate eggs gently to prevent cracking during baking.

Tried this recipe?

Let us know how it was!