Description
Rich and creamy Biscoff Cheesecake made with a Biscoff cookie crust and topped with warm Biscoff spread and extra cookies for garnish.
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
- Additional Biscoff cookies for garnish
Instructions
- Line a 9″ springform pan with parchment paper and set aside.
- Crush Biscoff cookies finely using a food processor or rolling pin. Transfer to a medium bowl.
- Stir in melted butter until mixture resembles wet sand.
- Press crumb mixture into pan evenly on bottom and sides. Chill in fridge while preparing cheesecake.
- Preheat oven to 325°F (163°C).
- In a large bowl, mix cream cheese, sugar, Greek yogurt, vanilla, and cinnamon until creamy. Add eggs one at a time, mixing after each addition.
- Pour cheesecake batter over chilled crust.
- Place an empty tray with ~1″ hot water on bottom rack. Bake cheesecake 65–70 minutes until edges set and center slightly jiggly.
- Cool at room temperature, then chill in fridge at least 4 hours or overnight.
- Release cheesecake from pan. Pour warmed Biscoff spread on top, spreading evenly.
- Garnish with crumbled Biscoff cookies and serve.
Notes
- Chill cheesecake thoroughly to set properly.
- Use a warm, runny Biscoff spread for easy topping.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American