Snickerdoodle Biscoff Cheesecake

I must preface this with: I am not a cheesecake person. At all.

I know. I’m strange.

While I can appreciate cheesecake for what it is, it is never my dessert of choice. I do not crave it. I would pick a lot of other things before cheesecake.

Until now.

This Snickerdoodle Biscoff Cheesecake blew me away. It is creamy and dense, sweet and tangy, and features two of my favorite flavors: Biscoff cookie butter and snickerdoodles! It is to die for.

When I first decided I was going to attempt cheesecake, I knew I had to do some serious research and trial-and-error testing. I have made a handful of cheesecakes in my life, and I wanted this one to be perfect. It took a couple trials (and copious amounts of cream cheese), but I got it right. This cheesecake really is perfection.

It has a Biscoff cookie crust, a filling flavored with Biscoff cookie butter and cinnamon sugar, and it gets topped with cinnamon sugar after it has baked and chilled – to really emulate the experience of biting into a snickerdoodle cookie. Then, just before serving, it gets drizzled with warmed cookie butter. It is INCREDIBLE.

Warm, cozy flavors in cheesecake form!

My husband and non-cheesecake-loving self couldn’t stop eating this straight out of the fridge for days afterwards. He finally asked me to get rid of it because he couldn’t stop eating it and he was starting to feel it in his waistline. Hah! It’s addicting!

Let’s get into how to make this incredible Snickerdoodle Biscoff Cheesecake.

Ingredients You’ll Need for this Snickerdoodle Biscoff Cheesecake:

• Biscoff cookies
• Melted butter
• Cream cheese
• Sugar
• Biscoff cookie butter
• Vanilla bean paste or extract
• Cinnamon
• Kosher salt
• Sour cream
• Eggs

How to Make this Snickerdoodle Biscoff Cheesecake:

• Start by making your crust. Pulse the Biscoff cookies, sugar, salt, cinnamon, and melted butter in a food processor until small, moist crumbs form. Press the mixture into a springform pan that’s been lined with parchment paper and liberally greased.
• Bake the crust.
• While the crust bakes, make the filling by beating together the cream cheese, sugar, cookie butter, vanilla, cinnamon, salt, and sour cream until smooth and creamy. Take the time to stir the mixture with a spatula a few times throughout the mixing process, so excess air is not incorporated (too much air in the batter can cause a cheesecake to crack).
• Beat in the eggs one at a time, again mixing until creamy and smooth.
• Pour the filling into the baked crust.
• Place a large baking dish on the bottom rack of your oven and carefully fill with boiling water.
• Place the cheesecake on the rack above the pan with water.
• Bake for 1 hour and 15 minutes (begin checking at the 1-hour mark), or until the cheesecake is completely firm and puffed around the edges and only has a slight jiggle in the center when you gently shake the pan.
• Turn off the oven, crack the oven door, and allow the cheesecake to sit in the oven for 1 hour.
• Remove the cheesecake from the oven and cool it to room temperature, about 1 hour.
• Transfer the cheesecake to the fridge to chill for at least 4 hour (overnight is best).
• Before serving, sprinkle the top of the cheesecake with cinnamon sugar. Slice and serve, drizzled with warmed cookie butter.

Tips for Making the Best Cheesecake:

• Use full-fat dairy ingredients. Cheesecake is not meant to be a light dessert. We need the fat in the sour cream and cream cheese to ensure the correct creamy and dense texture of the cheesecake.
• Ensure your ingredients are at room temperature. This is imperative for achieving a smooth and creamy cheesecake filling. It is incredibly hard to get it to mix properly unless everything is at room temperature.
• Line the bottom and sides of your pan with parchment paper that has been liberally greased. When cheesecakes bake, they expand. When they cool, they shrink. When the contact with the pan is reduced, there is less chance that the cheesecake will stick to the sides of the pan, which helps ensure that it will shrink without resistance as it cools. You are less likely to have your cheesecake crack if you take this step.
• Take the time to remove excess air from the filling before it goes in the oven. Scrape down the sides of your bowl and thoroughly stir through the filling mixture with a spatula to remove excess air. Rap your pan a few times on the counter before putting it in the oven. This also helps to remove excess air, and thus, helps prevent your cheesecake from cracking.
• A gradual cooling process is imperative for your cheesecake not cracking. When the temperature drops too drastically, the cheesecake will shrink too rapidly and crack. Allowing the cheesecake to sit in the hot oven after baking, then sit at room temperature, and THEN chill in the fridge will ensure that it will not crack.
• Allow for adequate chilling time. In my opinion, it is best to make cheesecakes the day before you want to serve them. They take a long time to bake and cool down, and the texture is best after it has chilled in the fridge for many hours. I prefer at least 8 hours but overnight is best.

I can’t get over how well this cheesecake turned out. We were floored at it’s texture and flavor, and I could seriously eat it any day of the week. THAT’S how good it is. Again, I am NOT a cheesecake person. Who am I?!

This Snickerdoodle Biscoff Cheesecake would make for a stunner centerpiece of your holiday dessert table. People will flip.

It will certainly be on ours!

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