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 thoroughly with the melted butter. Press this mixture firmly into the bottom of the pan to form the crust, then chill it in the refrigerator for at least 30 minutes.

Step 2: Preheat your oven to 325°F (163°C) and prepare a roasting pan filled with water to create a water bath for gentle, even baking.

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. Then, incorporate the eggs one at a time, ensuring each egg is fully blended before adding the next.

Step 4: Pour the cheesecake filling over the chilled crust. Place the springform pan into the prepared water bath, then bake for 65 to 70 minutes. The edges should be set, while the center remains slightly jiggly.

Step 5: Once baked, turn off the oven and crack the door open. Let the cheesecake cool inside the oven gradually for about 1 hour to prevent cracking. Afterward, transfer it to the refrigerator and chill for at least 4 hours, or until fully set.

Step 6: Before serving, remove the cheesecake from the pan. Warm the Biscoff spread until smooth and pour it evenly over the top. Garnish with additional crushed Biscoff cookies for added texture and decoration. Serve chilled and enjoy.

Tips & Variations

For a dairy-free option, substitute cream cheese and yogurt with suitable nondairy alternatives, keeping the consistency in mind.

If you prefer a more intense Biscoff flavor, swirl some Biscoff spread into the cheesecake filling before baking.

Using room temperature eggs helps create a smoother batter and reduces the chance of cracks.

Add a pinch of nutmeg or ginger to enhance the spice blend along with cinnamon.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake for up to 1 month; thaw overnight in the refrigerator before serving. When reheating, let the cheesecake come to room temperature naturally for the best texture. Avoid microwaving, as it can alter the creamy consistency.

FAQs

Can I use a regular springform pan without parchment paper?

Yes, but lining the pan with parchment paper helps prevent sticking and makes removing the cheesecake easier. You can also lightly grease the pan as an alternative.

What if I don’t have a water bath? Can I bake the cheesecake without it?

A water bath helps the cheesecake bake evenly and prevents cracking by maintaining moisture. If you don’t have one, you can bake it without, but watch closely to avoid overbaking and consider using a lower temperature for a gentler bake.