Creamy Biscoff cheesecake crust

This biscoff cheesecake is my favorite dessert to bring to gatherings or enjoy on slow weekend afternoons. It combines the rich creaminess of classic cheesecake with the caramelized spice notes of biscoff cookies and spread for a truly indulgent treat anyone can master at home.

I first made this on a whim for a friend's birthday and it quickly became the dessert everyone asks for at any celebration.

Ingredients

• Biscoff cookies for the crust: they provide a unique caramel and cinnamon flavor pick crunchy cookies for more texture and fresher flavor
• Unsalted butter melted: binds the crust so it holds together choose high quality butter for the best taste
• Cream cheese softened: to room temperature so the batter mixes smoothly opt for full fat for richness
• Granulated sugar: balances the tang of the cheese make sure it is well distributed when mixing
• Greek yogurt: brings a slight tang and creaminess use a thick variety without added flavors
• Vanilla extract: adds warmth select pure vanilla for best aroma
• Ground cinnamon: enhances the biscoff spice profile use fresh ground cinnamon for more potency
• Large eggs at room temperature: improve the batter's texture and help it rise evenly
• Biscoff spread warmed: melted spread is easier to spread and melds beautifully over the cheesecake
• Extra biscoff cookies for garnish: optional but they add a nice crunch and visual appeal

Instructions

Build The Crust:

Line a 9 inch springform pan with parchment paper so removal is easy and clean. Place biscoff cookies in a food processor for a fine crumb texture or seal in a ziplock bag and crush thoroughly with a rolling pin. Transfer these crumbs to a bowl and mix in melted unsalted butter until the crumbs resemble wet sand forming a moldable base.

Press And Chill The Crust:

Pour the crumb mixture evenly into the prepared pan. Using the bottom of a flat cup press firmly to create a compact and even layer that extends slightly up the sides preventing the filling from seeping out. Place this in the refrigerator to chill while preparing the filling giving it time to firm up.

Prepare The Cheesecake Batter:

Preheat the oven to 325 degrees Fahrenheit to ensure the oven temperature is optimal for baking cheesecake evenly. In a large bowl combine room temperature cream cheese with sugar Greek yogurt vanilla extract and ground cinnamon. Use an electric mixer or sturdy spatula to beat everything together until the mixture is silky smooth and lump free. Add eggs one at a time stirring gently after each to fully incorporate without overmixing as that can cause cracking.

Fill The Pan And Bake:

Pour the batter gently over the chilled crust in the springform pan making sure it spreads evenly. Place an empty shallow pan on the oven floor and pour about one inch of hot water into it this water bath helps moderate oven heat preventing cracks. Bake on the middle rack for about 65 to 70 minutes until the edges look set and the center still jiggles lightly when nudged.

Cool And Chill The Cheesecake:

Remove the cheesecake from the oven and allow it to cool on the counter until it reaches room temperature this minimizes condensation on the surface. Once cooled cover and refrigerate for at least four hours preferably overnight so it sets completely and flavors meld.

Add Toppings And Serve:

Run a thin spatula or skewer around the edges to loosen and remove the springform pan sides without damage. Warm the biscoff spread until it is runny and spread it evenly atop the cheesecake with an offset spatula. Crumble or place whole biscoff cookies on top for decoration adding texture and a beautiful finish.

When making the crust fresh biscoff cookies bring more authentic flavor compared to pre crushed packets. My favorite part is the warmth cinnamon and caramel notes that adds extra dimension to the cheesecake.

At family dinners this cheesecake always sparks stories about holiday baking traditions and brings everyone around the table for a shared slice.

Storage Tips

Store the cheesecake covered in the refrigerator for up to five days to keep it fresh and moist For longer storage wrap tightly in plastic wrap and foil before freezing for up to three months Allow frozen cheesecake to thaw overnight in the refrigerator before serving ensuring smooth texture

Ingredient Swaps

You can substitute Greek yogurt with sour cream for a slightly tangier flavor and creamier consistency If biscoff cookies are unavailable speculoos or ginger snaps can be used as a similar spiced alternative Use plant-based cream cheese to make this recipe dairy free but expect a slightly different texture and flavor

Serving Ideas

Serve with freshly whipped cream to balance the sweetness and add lightness A drizzle of salted caramel sauce can enhance the caramel notes even further Pair with black coffee or spiced chai for a cozy dessert experience

This biscoff cheesecake never fails to make a statement whether on a weekend indulgence table or a special occasion dessert. The combination of creamy tangy cheesecake with caramelized biscoff is so satisfying and memorable.

Frequently Asked Recipe Questions

→ How do I make a crunchy Biscoff crust?

Crush Biscoff cookies finely and mix with melted unsalted butter until it resembles wet sand. Press firmly into a lined pan and chill before filling.

→ What helps achieve a creamy cheesecake filling?

Use softened cream cheese and mix it well with sugar, Greek yogurt, vanilla, and cinnamon. Adding eggs one at a time ensures smooth and even batter texture.

→ Why use a water bath during baking?

The water bath provides gentle, even heat and prevents cracking, allowing the cheesecake to bake with a delicate, creamy center.

→ When is the best time to add Biscoff spread?

Spread the warmed Biscoff topping evenly over the chilled cheesecake once fully cooled to maintain its creamy consistency and prevent melting.

→ How long should the dessert chill for optimal texture?

Chilling for at least 4 hours, preferably overnight, allows the layers to firm up and flavors to meld beautifully.