Biscoff Cheesecake
Creamy spiced cheesecake with Biscoff cookie crust and Biscoff spread topping
A luxurious Biscoff cheesecake featuring a spiced cookie crust, creamy cinnamon-infused filling, and a glossy layer of melted Biscoff spread on top.
Equipment
Ingredients
Crust
Biscoff cookies (crushed)
350 g
unsalted butter (melted)
150 g
Cheesecake
cream cheese (softened, room_temperature)
920 g
granulated sugar
150 g
Greek yogurt (room_temperature)
150 g
vanilla extract
1 tbsp
ground cinnamon
1 tsp
large eggs (room_temperature)
4 piece
Toppings
Biscoff spread (warmed, runny)
150 g
Biscoff cookies
8 piece
Instructions
Prepare the crust
Crush Biscoff cookies and mix with melted butter to form the crust base.
Bake the crust
Pre-bake the crust for 10 minutes to set it before adding the filling.
Make the cheesecake batter
Beat cream cheese with sugar, then add yogurt, vanilla, cinnamon, and eggs one at a time.
Bake the cheesecake
Pour batter over crust and bake in water bath until center is almost set.
Cool and chill the cheesecake
Cool to room temperature then refrigerate for at least 6 hours or overnight.
Add Biscoff toppings
Warm Biscoff spread until runny, pour over chilled cheesecake, and garnish with cookies.
Original recipe
Storage
Store covered in refrigerator. For best texture, remove from fridge 20 minutes before serving
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