Biscoff Cheesecake

🧂 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

  as many as you'd like

Instructions

• 1 Prep: Line a 9" springform pan with parchment paper and set aside.
• 2 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.
• 3 Stir in butter: Stir in melted butter until the mixture resembles wet sand.
• 4 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.
• 5 Chill: Chill the crust in the fridge while you prepare the rest of the
  cheesecake.
• 6 Prep: Preheat the oven to 325°F.
• 7 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.
• 8 Fill pan: Pour the cheesecake batter into your pan on top of the chilled crust.
• 9 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.
• 10 Chill: Let the cheesecake cool completely at room temperature before chilling it
  in the fridge for at least 4 hours or overnight.
• 11 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.
• 12 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.

Nutrition Info