Description
A delightful cheesecake combining rich cream cheese and the delectable flavors of Biscoff cookies, perfect for any occasion.
Ingredients
Scale
- 350 g Biscoff cookies (about 45 cookies)
- 150 g unsalted butter (melted)
- 920 g cream cheese (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).
- In a food processor, crush the Biscoff cookies until fine crumbs.
- Mix the crushed cookies with melted butter until combined.
- Press the mixture into the bottom of a springform pan to form a crust and pack tightly.
- Bake the crust for about 10 minutes. Remove and let cool.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add Greek yogurt, vanilla extract, and ground cinnamon. Mix well.
- Add eggs one at a time, mixing well after each addition.
- Pour the cheesecake mixture on top of the cooled crust.
- Drizzle warmed Biscoff spread on top and swirl with a knife.
- Bake for about 50-60 minutes, until the center is set but slightly jiggly.
- Turn off the oven and leave the door ajar for about an hour.
- Chill in the refrigerator for at least 4 hours (or overnight) before serving.
Notes
Store leftovers in the refrigerator covered to avoid odor absorption. It lasts about 4-5 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg