Go Back
–+ servings
Biscoff Cheesecake

Irresistibly Creamy Biscoff Cheesecake to Satisfy Your Cravings

A delicious Biscoff cheesecake with a buttery crust and creamy filling that is sure to satisfy any sweet tooth.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Biscoff Cookies Crushed into fine crumbs
  • 1/2 cup Unsalted Butter Melted
For the Filling
  • 16 oz Cream Cheese Softened
  • 3/4 cup Granulated Sugar Can substitute with brown sugar
  • 1/2 cup Greek Yogurt Or sour cream if needed
  • 1 tbsp Vanilla Extract Or vanilla bean paste for extra flavor
  • 1 tsp Ground Cinnamon Nutmeg can be used as a substitute
  • 3 large Large Eggs Room temperature
For the Topping
  • 1/2 cup Biscoff Spread Warmed slightly for easier spreading
  • 4-6 cookies Additional Biscoff Cookies For garnish

Equipment

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

Method
 

Preparation Steps
  1. Line a 9-inch springform pan with parchment paper, ensuring some overhang for easy removal later.
  2. Crush the Biscoff cookies in a food processor until fine. Combine with melted butter and press into the bottom and sides of the prepared pan. Chill in the refrigerator.
  3. Preheat the oven to 325°F (163°C).
  4. In a large bowl, mix softened cream cheese, granulated sugar, Greek yogurt, vanilla extract, and ground cinnamon until creamy. Gradually add eggs, mixing well.
  5. Pour the filling over the chilled crust and smooth it with a spatula. Tap the pan to remove air bubbles.
  6. Place a shallow pan of water in the oven and bake the cheesecake for 65-70 minutes, until edges are set and center is slightly jiggly.
  7. Turn off the oven and crack the door open, allowing the cheesecake to cool for about 1 hour. Transfer to a wire rack to cool completely.
  8. Refrigerate for at least 4 hours or overnight.
  9. Carefully remove the cheesecake from the springform pan, warm the Biscoff spread slightly and spread over the top. Garnish with crumbled Biscoff cookies before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 85mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 600IUCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best texture. Use a water bath during baking to prevent cracks in the cheesecake. The cheesecake can be stored in an airtight container in the fridge for up to 5 days or frozen for a month.

Tried this recipe?

Let us know how it was!