Description
A delicious dessert that combines creamy cheesecake with the sweet, spiced flavor of Biscoff cookies, perfect for gatherings or as a sweet treat.
Ingredients
- 350 g Biscoff cookies (about 45 cookies)
- 150 g unsalted butter (melted)
- 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)
- 150 g Biscoff spread (warmed until runny)
- Biscoff cookies (for topping)
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the Biscoff cookies in a food processor until they are fine crumbs.
- Mix the cookie crumbs with the melted butter in a bowl until well combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then remove it and let it cool slightly.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the Greek yogurt, vanilla extract, and ground cinnamon to the mixture. Blend well.
- Slowly add the eggs one at a time, mixing after each addition until fully combined.
- Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.
- Bake the cheesecake for 50-60 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour.
- After an hour, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Once chilled, drizzle the warmed Biscoff spread on top.
- Add Biscoff cookies as a decorative topping.
Notes
Ensure all ingredients are at room temperature for easier mixing. Avoid overmixing for a light and fluffy cheesecake.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American