Biscoff cheesecake, no Greek yogurt

Ingredients

• 2 cups Biscoff Cookies (finely crushed; use a food processor or place in a zip‑bag and crush with a rolling pin)
• 6 tablespoons Unsalted Butter (melted, slightly cooled)
• 24 ounces Cream Cheese (softened to room temperature)
• 1 cup Granulated Sugar
• 3 Large Eggs (room temperature)
• 1 cup Sour Cream (full‑fat for best texture)
• 1 cup Biscoff Spread (Cookie Butter) (smooth, no‑oil separation; can be warmed slightly to make it pourable)
• 2 teaspoons Vanilla Extract
• 1/2 cup Heavy Cream (for the topping swirl)
• 1/2 cup Additional Biscoff Cookies (coarsely crushed for garnish)

Instructions

1. Prepare the Crust

   Place the Biscoff cookies in a food processor and pulse until fine crumbs form. Transfer to a bowl, add melted butter, and stir until evenly coated.

   Time: PT10M

2. Press Crust into Pan

   Spray the inside of a 9‑inch springform pan with non‑stick spray. Evenly press the cookie‑butter mixture into the bottom of the pan, creating a firm, even layer.

   Time: PT5M

3. Pre‑bake Crust (Optional)

   Preheat the oven to 350°F. Bake the crust for 8 minutes, then remove and let cool while you prepare the filling.

   Time: PT8M

   Temperature: 350°F

4. Make the Cheesecake Filling

   In a large mixing bowl, beat the softened cream cheese on medium speed until smooth (about 2 minutes). Add granulated sugar and beat until light and fluffy (another 2 minutes).

   Time: PT4M

5. Incorporate Eggs and Sour Cream

   Add the eggs one at a time, beating on low speed after each addition just until blended. Then add sour cream, vanilla extract, and Biscoff spread; beat on low until the mixture is uniform.

   Time: PT5M

6. Add Swirl Layer

   In a small bowl, whisk together heavy cream and 2 tablespoons of Biscoff spread until smooth. Drop spoonfuls of this mixture over the cheesecake batter and use a knife or skewer to create swirls.

   Time: PT3M

7. Bake the Cheesecake

   Place the springform pan on a middle rack. Bake at 325°F for 45 minutes, or until the edges are set and the center still has a slight jiggle.

   Time: PT45M

   Temperature: 325°F

8. Cool and Chill

   Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour to gradually cool. Then refrigerate for at least 4 hours or overnight for best texture.

   Time: PT5H

9. Garnish and Serve

   Before serving, sprinkle the top with coarsely crushed Biscoff cookies. Release the springform pan, slice with a hot, wet knife, and enjoy.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

6 g

Carbohydrates

38 g

Fat

28 g

Fiber

1 g

Ingredient Substitutions

• Instead of Biscoff Cookies: Speculoos cookies, Ginger snap cookies
• Instead of Unsalted Butter: Margarine, Coconut oil (for dairy‑free version)
• Instead of Cream Cheese: Neufchâtel cheese (lower fat), Vegan cream cheese (for dairy‑free version)
• Instead of Granulated Sugar: Coconut sugar, Caster sugar
• Instead of Large Eggs: Egg replacer (for vegan version), Flax egg (1 tbsp ground flax + 3 tbsp water per egg)
• Instead of Sour Cream: Greek yogurt (if you want a tangier flavor), Plain yogurt
• Instead of Biscoff Spread (Cookie Butter): Speculoos spread, Nutella (different flavor profile)
• Instead of Vanilla Extract: Maple extract, Almond extract (use half amount)
• Instead of Heavy Cream: Half‑and‑half, Coconut cream (for dairy‑free version)
• Instead of Additional Biscoff Cookies: Speculoos crumbs

Equipment Needed

• 9‑inch Springform Pan
• Food Processor or Plastic Zip‑Bag
• Mixing Bowls
• Hand Mixer or Stand Mixer
• Spatula
• Oven
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• Pressing the crust firmly ensures a stable base.
• Do not over‑mix the batter after adding eggs to prevent cracks.
• Bake at a low temperature (325°F) and avoid opening the oven early.
• Gradual cooling before refrigeration is essential for a smooth surface.

Chef Tips from the Video

• Warm the Biscoff spread slightly before mixing to achieve a silky texture.
• For an extra caramelized topping, drizzle a thin layer of melted Biscoff spread on the cooled cheesecake and use a kitchen torch to brown it lightly.
• Use a water bath (bain‑marie) for an even, crack‑free bake.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; lasts up to 5 days.

Freezer: Freeze in an airtight container for up to 2 months; thaw in refrigerator before serving.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The cheesecake can be baked a day ahead; keep it refrigerated and add the garnish just before serving.
• Crushed Biscoff topping can be prepared in advance and stored in an airtight container.

Frequently Asked Questions