Imported from TikTok
Snickerdoodle Biscoff Cheesecake
A creamy Biscoff cookie-butter cheesecake with a cinnamon-sugar cookie crust, finished with cinnamon sugar, crushed cookies, and a warm cookie-butter drizzle. A water bath and slow cooling help it set smoothly.
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Ingredients
- 2 cup Biscoff cookie crumbs (About 1 package of Biscoff cookies; crush into fine crumbs)
- 1 tsp Ground cinnamon (For the crust)
- 0.25 cup Sugar (For the crust)
- 0.5 tsp Salt (Source says 1/2 teaspoon)
- 6 tbsp Unsalted butter (Melted)
- 32 oz Cream cheese (4 blocks; softened)
- 0.5 cup Biscoff cookie butter
- 1 cup Granulated sugar (For the filling)
- 0.5 cup Sour cream (Room temperature)
- 2 tsp Vanilla bean paste (Or vanilla extract)
- 1 tsp Ground cinnamon (For the filling)
- 4 Eggs (Large, room temperature)
- 0.25 cup Granulated sugar (For the cinnamon sugar topping)
- 1 tsp Ground cinnamon (For the cinnamon sugar topping)
- Biscoff cookie butter (Warmed, for drizzling)
- Crushed Biscoff cookies (For topping, if desired)
Steps
- 1
Preheat the oven to 350°F (175°C).
- 2
Crush the Biscoff cookies in a food processor or blender, pulsing until they form fine crumbs.
- 3
Transfer the crumbs to a bowl. Add the crust cinnamon, sugar, and salt, then add the melted butter. Mix until the crumbs are evenly coated and begin to clump.
- 4
Grease a 9-inch springform pan and line the bottom with parchment paper. Grease the parchment too, or grease the pan very well.
- 5
Wrap the outside of the pan tightly with 2–3 layers of aluminum foil to keep water from leaking in during the water bath.
- 6
Press the cookie mixture firmly into the bottom of the pan and about 2 inches up the sides.
- 7
Bake the crust for 10 minutes. Remove it from the oven and let it cool; lower the oven temperature to 325°F (165°C).
- 8
Bring a pot or kettle of water to a boil for the water bath.
- 9
In a large bowl or stand mixer, beat the softened cream cheese until completely smooth and creamy. Scrape down the bowl, then gently stir to remove excess air.
- 10
Add the Biscoff cookie butter, filling sugar, sour cream, vanilla bean paste (or vanilla extract), and filling cinnamon. Mix until smooth.
- 11
Add the eggs one at a time, mixing after each addition.
- 12
Scrape down the bowl and gently stir the filling again to remove any extra air.
- 13
Pour the filling into the cooled crust and smooth the top.
- 14
Gently tap the pan on the counter a few times to release air bubbles.
- 15
Place the cheesecake pan in a large baking dish. Carefully pour the boiling water into the baking dish to make the water bath.
- 16
Bake at 325°F (165°C) for about 1 hour 15 minutes, checking around 1 hour. The edges should be set while the center still has a slight jiggle.
- 17
Turn off the oven, crack the door open, and leave the cheesecake inside for about 1 hour.
- 18
Remove the cheesecake and let it cool completely at room temperature.
- 19
Refrigerate for at least 4 hours; overnight is best.
- 20
Remove the cheesecake from the refrigerator and carefully release it from the springform pan.
- 21
Mix the topping sugar and cinnamon to make cinnamon sugar, then sprinkle it evenly over the cheesecake.
- 22
Top with crushed Biscoff cookies, if desired.
- 23
Slice the cheesecake and drizzle with warmed cookie butter. Enjoy.
Notes
Topping quantities are not specified for the warmed cookie-butter drizzle or optional crushed cookies. Source allows vanilla bean paste or vanilla extract.
Nutrition per serving
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