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Irresistibly Creamy Biscoff Cheesecake Recipe

★★★★★

4.5 from 226 reviews
  • Author: Sarah
  • Total Time: 5 hours 30 minutes
  • Yield: 10 servings 1x

Description

This irresistibly creamy Biscoff Cheesecake combines the rich, spiced flavor of Biscoff cookies with a smooth and luscious cream cheese filling. Perfectly baked in a water bath for a silky texture, it’s topped with warm Biscoff spread and crushed cookies for an extra indulgent finish. A delightful dessert that’s easy to make and sure to impress your guests.

Ingredients

Scale

Crust

  • 1 cup Biscoff Cookies (Substitution: Use speculoos cookies if Biscoff is unavailable.)
  • 1/2 cup Unsalted Butter, melted

Filling

  • 24 oz Cream Cheese, full-fat
  • 3/4 cup Granulated Sugar (can be reduced if less sweet)
  • 1 cup Greek Yogurt (Substitution: sour cream can be used)
  • 1 tbsp Vanilla Extract (pure)
  • 1 tsp Ground Cinnamon (optional)
  • 3 Large Eggs, at room temperature

Topping

  • 1/2 cup Biscoff Spread, warmed
  • Additional Biscoff Cookies, crushed for garnish

Instructions

  1. Prepare the Crust: Line a 9-inch springform pan with parchment paper. Crush the Biscoff cookies into fine crumbs and mix thoroughly with the melted butter. Press this mixture evenly into the bottom of the prepared pan. Place the crust in the refrigerator to chill for at least 30 minutes, allowing it to firm up.
  2. Preheat the Oven and Prepare Water Bath: Preheat your oven to 325°F (163°C). Set up a roasting pan filled with water to create a water bath for the cheesecake. This technique helps the cheesecake bake evenly with a creamy texture.
  3. Mix the Cheesecake Filling: Using a mixer, beat the cream cheese and sugar together until smooth and creamy. Add the Greek yogurt, vanilla extract, and ground cinnamon (if using) and mix until fully combined. Then, add the eggs one at a time, beating gently after each addition until the batter is well blended without overmixing.
  4. Bake the Cheesecake: Pour the prepared filling over the chilled crust in the springform pan. Place the pan into the water bath and bake for 65 to 70 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
  5. Cool the Cheesecake: Once baking is complete, turn off the oven and slightly crack the oven door. Let the cheesecake cool inside for about 1 hour to prevent cracking. Afterwards, transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours, preferably overnight, for best flavor and texture.
  6. Top & Serve: Remove the cheesecake from the springform pan and place it on a serving plate. Warm the Biscoff spread until smooth and pour it evenly over the top of the cheesecake. Garnish with additional crushed Biscoff cookies for a crunchy contrast. Serve chilled and enjoy your creamy Biscoff cheesecake!

Notes

  • For best results, make sure the cream cheese and eggs are at room temperature before mixing.
  • If you prefer a less sweet cheesecake, reduce the sugar by up to 1/4 cup.
  • The water bath is essential for preventing cracks and ensuring a smooth texture.
  • Use pure vanilla extract to enhance the flavor of the cheesecake.
  • You can substitute sour cream for Greek yogurt for a slightly different texture and tang.
  • Chilling the crust before adding the filling helps it hold together better during baking.
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff cheesecake, creamy cheesecake, Biscoff cookies dessert, spiced cheesecake, no crack cheesecake, easy dessert, baked cheesecake

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Find it online: https://everydaytastes.com/irresistibly-creamy-biscoff-cheesecake-recipe/