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Irresistibly Creamy Biscoff Cheesecake You’ll Love to Make Recipe

★★★★★

4.7 from 125 reviews
  • Author: Sarah
  • Total Time: 6 hours 30 minutes
  • Yield: 8 servings 1x

Description

Experience the creamy, dreamy delight of this Irresistibly Creamy Biscoff Cheesecake, featuring a crunchy Biscoff cookie crust, luscious cream cheese filling enriched with Greek yogurt and warming cinnamon, and topped with smooth Biscoff spread and cookie crumbles. Perfect for dessert lovers wanting a rich yet balanced sweet treat.

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 24 oz Full-fat Cream Cheese, softened
  • 3/4 cup Granulated Sugar (adjustable to taste)
  • 1 cup Greek Yogurt (or substitute with sour cream)
  • 1 tbsp Pure Vanilla Extract
  • 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 Biscoff cookies into fine crumbs and mix them thoroughly with melted unsalted butter. Press this mixture firmly into the bottom of the pan to form an even layer. Chill the crust in the refrigerator for at least 30 minutes to set.
  2. Preheat the Oven: Set your oven to 325°F (163°C). Prepare a roasting pan with hot water to create a water bath; this helps the cheesecake bake evenly and prevents cracking.
  3. Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until completely smooth and creamy. Add Greek yogurt, pure vanilla extract, and ground cinnamon, mixing well between each addition. Incorporate the eggs one at a time, ensuring each egg is fully blended before adding the next to maintain a smooth texture.
  4. Bake the Cheesecake: Pour the prepared filling over the chilled cookie crust in the springform pan. Place the pan inside the roasting pan with warm water carefully so water reaches halfway up the sides of the springform pan. Bake for 65-70 minutes, or until the edges are set and the center remains slightly jiggly when gently shaken.
  5. Cool the Cheesecake: Once baking is complete, turn off the oven and crack the door open slightly. Allow the cheesecake to cool gradually in the oven for about 1 hour to prevent cracking. After this, transfer the cheesecake to the refrigerator and chill it for at least 4 hours, preferably overnight, to fully set and enhance flavors.
  6. Top & Serve: Remove the cheesecake from the springform pan carefully and place it on a serving plate. Warm the Biscoff spread slightly until pourable, then drizzle it generously over the cheesecake surface. Garnish with crushed Biscoff cookies for added crunch and visual appeal. Serve chilled for the best texture and taste experience.

Notes

  • Ensure the cream cheese and eggs are at room temperature to avoid lumps in the batter.
  • Using a water bath (bain-marie) is essential to achieve a smooth, crack-free cheesecake.
  • The sugar quantity can be adjusted based on your sweetness preference.
  • Substitutions like speculoos cookies and sour cream will work well without compromising flavor.
  • Letting the cheesecake chill overnight intensifies the flavor and improves texture.
  • Prep Time: 40 minutes
  • Cook Time: 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff Cheesecake, Creamy Cheesecake, Biscoff Cookies, Dessert Recipes, Easy Cheesecake

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Find it online: https://everydaytastes.com/irresistibly-creamy-biscoff-cheesecake-youll-love-to-make-recipe/