Ingredients

1 cup Biscoff Cookies (Substitution: Use speculoos cookies if Biscoff is unavailable.)

1/2 cup Unsalted Butter (Ensure it’s melted for easy mixing.)

24 oz Cream Cheese (Use full-fat cream cheese for optimal creaminess.)

3/4 cup Granulated Sugar (Can be reduced if a less sweet dessert is desired.)

1 cup Greek Yogurt (Substitution: Sour cream can be used in equivalent quantity.)

1 tbsp Vanilla Extract (Use pure vanilla for the best taste.)

1 tsp Ground Cinnamon (Can be omitted if desired.)

3 Large Eggs (Ensure they are at room temperature for mixing.)

1/2 cup Biscoff Spread (Warm before pouring to achieve a smooth consistency.)

Additional Biscoff Cookies (For garnish, providing a crunch and visual appeal.)

Instructions

Step 1: Line a 9-inch springform pan with parchment paper. Crush the Biscoff cookies into fine crumbs and mix them with the melted butter. Press this mixture firmly into the bottom of the pan. Chill in the refrigerator for at least 30 minutes to set the crust.

Step 2: Preheat your oven to 325°F (163°C). Prepare a roasting pan filled with water to create a water bath for baking the cheesecake.

Step 3: In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the Greek yogurt, vanilla extract, and ground cinnamon, mixing well to combine.

Step 4: Incorporate the eggs one at a time, making sure each is fully blended before adding the next. Avoid overmixing to keep the cheesecake texture tender.

Step 5: Pour the cheesecake filling over the chilled crust. Place the springform pan into the prepared water bath and bake for 65-70 minutes. The edges should be set while the center remains slightly jiggly.

Step 6: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for about 1 hour to prevent cracking. Then transfer it to the refrigerator and chill for at least 4 hours or overnight.

Step 7: Remove the cheesecake from the pan. Warm the Biscoff spread until smooth and pour it evenly over the cheesecake. Garnish with crushed Biscoff cookies for added texture and visual appeal. Serve chilled and enjoy.

Tips & Variations

For a gluten-free option, use gluten-free speculoos cookies for the crust and garnish.

If you prefer a stronger cinnamon flavor, increase the ground cinnamon to 1.5 teaspoons or sprinkle a little on top before serving.

To avoid cracking, do not overbake and allow the cheesecake to cool gradually in the oven as directed.

Replace Greek yogurt with sour cream to create a slightly tangier cheesecake texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in an airtight container or wrap loosely with plastic wrap. For best flavor and texture, allow the cheesecake to come to room temperature for about 20 minutes before serving. Reheat Biscoff spread gently if needed before garnishing again.

FAQs

Can I use regular cream instead of Greek yogurt?

Greek yogurt adds tanginess and firmness to the cheesecake. Using regular cream will change the texture and may make the cheesecake less stable. For best results, stick to Greek yogurt or sour cream as substitutes.

How do I prevent the cheesecake from cracking?

To minimize cracking, bake the cheesecake in a water bath and avoid overmixing the batter. Let it cool slowly with the oven door slightly open before chilling it in the refrigerator. Also, use room temperature eggs to ensure smooth mixing.