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–+ servings
A slice cut out of a biscoff cheesecake sitting on a cake server.

Biscoff Cheesecake

Author: Gail Ng
Rich and creamy biscoff cheesecake made with a biscoff cookie crust and biscoff spread topping
5 from 9 votes
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 50 minutes
Yield 10 servings
Category Dessert
Cuisine American

Equipment

Ingredients
  

Crust

  • 350 g biscoff cookies, about 45 cookies
  • 150 g unsalted butter, melted

Cheesecake

  • 920 g cream cheese, 4 bricks, softened to room temperature
  • 150 g granulated sugar
  • 150 g greek yogurt, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 4 large eggs, room temperature

Toppings

  • 150 g biscoff spread, warmed until runny
  • biscoff cookies, as many as you'd like

Instructions
 

Crust

  • Prep: Line a 9" springform pan with parchment paper and set aside.
  • Crush cookies: Use a food processor or place the biscoff cookies in a ziploc bag. Use a rolling pin to whack the cookies until they're very finely crushed. Transfer the crumbs to a medium bowl.
    Left to right: hitting biscoff cookies in a ziploc bag with a rolling pin, hand holding a bag of crushed biscoff cookies.
  • Stir in butter: Stir in melted butter until the mixture resembles wet sand.
    Left to right: pouring melted butter into a bowl of biscoff cookie crumbs, mixing biscoff cookie crumb mixture.
  • Press into pan: Transfer the mixture to your lined pan. Use the bottom of a flat-bottomed cup to press the crumb mixture into an even layer on the bottom of the pan and up the sides of the pan.
    Left to right: biscoff crumb mixture in a pan, pressing biscoff crust into pan with a cup.
  • Chill: Chill the crust in the fridge while you prepare the rest of the cheesecake.

Cheesecake

  • Prep: Preheat the oven to 325°F.
  • Mix batter: In a large mixing bowl, add cream cheese, sugar, greek yogurt, vanilla extract, and cinnamon. Use an electric hand mixer or a spatula to mix until it's very creamy without any lumps of cream cheese. Mix in one egg at a time until it's all combined.
    Left to right: an egg in a bowl of cheesecake batter, mixing cheesecake batter with a hand mixer.
  • Fill pan: Pour the cheesecake batter into your pan on top of the chilled crust.
    Left to right: pouring cheesecake batter into crust, pan filled with cheesecake and biscoff crust.
  • Bake: Place an empty pan or baking tray on the bottom rack of the oven and fill it with about 1" of hot water. Bake the cheesecake on the middle rack for about 65-70 minutes or until the edges are set but the middle is still jiggly.
  • Chill: Let the cheesecake cool completely at room temperature before chilling it in the fridge for at least 4 hours or overnight.

Toppings

  • Release cheesecake: Once chilled, slide an offset spatula or a skewer around the edge of the cheesecake and release it from the pan onto a serving dish.
  • Smooth on biscoff spread: Pour warm and runny biscoff spread on top of the cheesecake and spread it into an even layer with an offset spatula before it sets. Crumble up a few biscoff cookies to sprinkle around the cheesecake and garnish with additional cookies.
    Left to right: pouring biscoff spread on top of a baked cheesecake, spreading biscoff spread on top of cheesecake.

Nutrition

Calories: 766kcal | Carbohydrates: 56g | Protein: 13g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 502mg | Potassium: 233mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1707IU | Vitamin C: 0.01mg | Calcium: 149mg | Iron: 2mg
Keywords biscoff cheesecake, cookie butter cheesecake, lotus cheesecake
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