Go Back

Biscoff Cheesecake

A creamy and delicious Biscoff cheesecake that combines the rich flavors of Biscoff cookies and a velvety cream cheese filling. Perfect for special occasions or a simple weeknight dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: Belgian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 350 g Biscoff cookies (about 45 cookies)
  • 150 g unsalted butter melted
For the filling
  • 920 g cream cheese (4 bricks, softened to room temperature)
  • 150 g granulated sugar can reduce for less sweetness
  • 150 g Greek yogurt room temperature
  • 1 tbsp vanilla extract use pure for best flavor
  • 1 tsp ground cinnamon
  • 4 large eggs room temperature
  • 150 g Biscoff spread warmed for drizzling
  • more Biscoff cookies for garnish

Method
 

Crust
  1. Preheat your oven to 175°C (350°F).
  2. Crush the Biscoff cookies into fine crumbs and combine with melted butter until it resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes, then remove and let it cool slightly.
Cheesecake Filling
  1. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
  2. Mix in the Greek yogurt, vanilla extract, and cinnamon until well combined.
  3. Add the eggs one at a time, mixing just until combined after each addition.
  4. Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes or until the center is set but still slightly jiggly.
Toppings
  1. Once baked, turn off the oven, crack the door open, and let the cheesecake cool slowly for about 2 hours.
  2. Refrigerate for at least 4 hours, preferably overnight.
  3. Before serving, warm the Biscoff spread and drizzle over the top. Optionally, crush additional Biscoff cookies and sprinkle on top.

Notes

For a smooth texture, consider mixing by hand instead of using an electric mixer. You can store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.