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Biscoff Snickerdoodle Cookie Explosion Cheesecake! Because why not combine three awesome things? Perfection!

But… it doesn’t taste like a snickerdoodle cookie, it tastes like a cheesecake with a graham cracker crust and cinnamon sugar. 

That’s what I kept saying as I tried recipe after recipe claiming to be the best snickerdoodle cheesecake all over Pinterest. I get it, a snickerdoodle is basically a plain cookie with a slight tang from the cream of tarter and that cinnamon sugar punch on the outside, so how can you really achieve that in a cheesecake?

A slice of biscoff snickerdoodle cheesecake on a white dessert plate. There is a dollop of whipped cream on the plate next to the cheesecake. The creamy cheesecake has a cinnamon sugar snickerdoodle topping.
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Well, you play around a lot and end up with this beauty, Biscoff Snickerdoodle Cookie Explosion Cheesecake. Because why not take a simple cheesecake and make EXTRAORDINARY?! It’s like a cheesecake and Biscoff snickerdoodle exploded in your mouth.

We needed something to really bring that cinnamon sugar cookie taste so we scratched the mere dredging of cinnamon sugar all over the top and went for a streusel instead. Instant cookie oomph. 

A slice of biscoff snickerdoodle cheese cake on a white dessert plate. The cheesecake has a snickerdoodle, cinnamony topping.

Ingredients for Biscoff Snickerdoodle Cookie Cheesecake

Ok, we’ve got three layers of dessert perfection for you and we will take you through each layer. This is your grocery list:

Cookie Crust

  • Biscoff Cookie Crumbs
  • Cinnamon
  • Butter

Filling

  • Cream Cheese (full fat)
  • Sour Cream (full fat)
  • Sugar
  • Vanilla Bean Pods
  • Cinnamon
  • Eggs

Streusel Topping

  • Flour
  • Butter
  • Brown Sugar
  • Salt
  • Cinnamon

The measurements for each ingredient can be found in the recipe card below.

A slice of biscoff snickerdoodle cheesecake being lifted on a pie server. You can see the cinnamon sugar snickerdoodle topping on the creamy cheesecake.

How to Make Biscoff Snickerdoodle Cookie Cheesecake

Let’s start with the Biscoff cookie crust first. You can do a graham cracker crust instead if you want. The instructions for that are in the section below. Then we will move to the filling and the streusel topping. Here are the basic steps:

Crust

  • Preheat the oven.
  • Melt the butter.
  • Pulse the cookies in a food processor (or smash them really well in a ziploc back).
  • Pour the cookie crumbs into a bowl and add the cinnamon and butter. Stir to combine.
  • Press the mixture into the bottom of the springform pan.

Filling

  • Beat the cream cheese until smooth.
  • Add all of the ingredients except the eggs and beat until smooth again.
  • Make sure the eggs are whisked thoroughly. Slowly add the eggs to the bowl and as soon as they are incorporated. Don’t over mix it.
  • Pour over your prepared crust.

Streusel Topping

  • Combine all the dry ingredients in a bowl with a whisk.
  • Remove the cold butter from the fridge and cut into small cubes. Add to the dry ingredients and then blend together with your hands. It will be crumbly.
  • Crumble over the top of the cheesecake and bake.
  • Look for a little jiggle in the middle but sides that are set up. Read our post on how to not crack a cheesecake for all the details.
  • Carefully slide it out of the oven on to a cooling rack for a while and then to the fridge to finish setting up.
Detailed instructions can be found in the recipe card at the end of this post.
A serving of biscoff snickerdoodle cheese cake on a white dessert plate with a fork. The cheesecake is light and creamy in a crumb crust with cinnamon sugar snickerdoodle topping.

Biscoff Cookie Pie Crust

But what about the base? The crust was graham cracker- something I adore by the way, but it tasted so much like graham it was actually taking away from the cookie bottom flavor I was looking for. We ended up going for a Biscoff cookie crust and I’m so glad we did as it brings in all of the flavor with the same texture as graham.

Don’t wanna go for that? Read on.

How Substitute a Graham Cracker Crust

Instead of using biscoff cookies you have two options:

  1. Use a combination of Biscoff cookies and Graham Cracker crumbs.
  2. Use only Graham Cracker crumbs and 1/4 cup sugar. 

Prepare the crust using the above guides and the regular amount of butter. Anything goes in cheesecake land!

How to Soften Cream Cheese

Soft cream cheese is critical to a smooth and creamy cheesecake. So, if you’re like me and space pulling out the cream cheese, you can stick it a bowl of warm water with the foil still on until it is soft. Just don’t over soften it! It should still be cool but soft. 

Can I Use Vanilla Extract Instead of Vanilla Beans?

Yes, you can use vanilla extract. Substitute the vanilla beans with 2 teaspoons of vanilla extract.

If you are using vanilla beans, head to our vanilla bean whipped cream post for info on how to scrape out the beans from the pods.

A slice of biscoff snickerdoodle cheesecake. The cheesecake is creamy and is topped with a cinnamon sugar snickerdoodle topping. A dollop of whipped cream is on the plate next to the cheesecake.

Can This Recipe Be Made into Bars?

So don’t tell anyone, but I actually prefer this recipe as bars. You will follow all the same directions and measurements, just bake in an 8x8in (or 9x9in works too, they’ll just be thinner) baking dish.

BISCOFF + SNICKERDOODLES + CHEESECAKE = 100 million yeses! It’s a triple threat that can’t be beat. Dive into this biscoff snickerdoodle cookie explosion cheesecake and don’t blame me when you’re going in for seconds!

More Cheesecake Recipes:

5 from 1 vote

Biscoff Snickerdoodle Cookie Explosion Cheesecake

By Sweet Basil
Prep20 minutes
Cook1 hour
Total5 hours 20 minutes
Servings8
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A deliciously creamy vanilla bean cheesecake with a killer cinnamon sugar streusel and bold biscoff cookie crust.
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Ingredients 

Cookie Crust

  • 7 Tablespoons Butter
  • 2 Cups Biscoff Cookie Crumbs, About 1 1/2 8 ounce packages of biscoff cookies, there will be some leftover
  • 1/4 teaspoon Cinnamon

Filling

  • 16 Ounces Full Fat Cream Cheese, softened (2 packages) See tip in the notes
  • 8 Ounces Full Fat Sour Cream
  • 1 Cup White Sugar
  • 1/2 teaspoon Cinnamon
  • 3 Vanilla Bean pods, scrape out the insides
  • 3 Large Eggs, room temperature and beaten in a small bowl.

Streusel Topping

  • 1 Cup Flour
  • 1/2 Cup Brown Sugar
  • 1 Pinch Salt
  • 1 Tablespoon Cinnamon
  • 1/2 Cup Butter, left in the fridge until you use it.
US Customary – Metric

Instructions 

For the Crust

  • Preheat the oven to 350 but you will not bake until the whole cheesecake is assembled.
  • In small butter melting pot, or microwave safe bowl, melt the butter.
    7 Tablespoons Butter
  • Meanwhile, if you haven't already, pulse the cookies until they are fine crumbs. Pour into a bowl and add the cinnamon and butter, stirring to combine.
    2 Cups Biscoff Cookie Crumbs, 1/4 teaspoon Cinnamon
  • Press the crumbs into the bottom of a 9" springform pan. Set aside.

For the Filling

  • In a standing mixer or large bowl with a hand mixer, add the cream cheese and beat until smooth.
    16 Ounces Full Fat Cream Cheese
  • Add the sour cream, sugar, cinnamon and vanilla and beat again until smooth.
    8 Ounces Full Fat Sour Cream, 1 Cup White Sugar, 1/2 teaspoon Cinnamon, 3 Vanilla Bean pods
  • If you haven't already, whisk the eggs until they are well incorporated. While the mixer is still running, slowly pour in the eggs and wait until they are incorporated then turn off the mixer without over mixing even a little bit as this can crack your cheesecake.
    3 Large Eggs
  • Pour over the crust and set aside to prepare the topping.

Streusel Topping

  • In a bowl, combine the flour, brown sugar, salt and cinnamon with a whisk.
    1 Cup Flour, 1/2 Cup Brown Sugar, 1 Pinch Salt, 1 Tablespoon Cinnamon
  • Remove the butter from the fridge and cut into small cubes. I cut it lengthwise, turn it and cut it again and then chop into cubes. Add the butter to the flour mixture then begin to mix with your hands, squeezing and pinching the butter between your thumb and forefinger until it begins to come together almost like a cumbly paste.
    1/2 Cup Butter
  • Squeeze chunks together in the palm of your hand and then crumble into big, medium and small chunks all over the cheesecake. Dump any remaining crumbs from the bowl on top and slide the cheesecake carefully into the oven for 40-55 minutes, or until the center wiggles but the edges are appearing more set. Remember!! A cheesecake sets up when cooling, not in the oven so it will look deceiving! Practice makes perfect!
  • Open the oven and gently slide the cheesecake out onto a wire cooling rack for 20-30 minutes. Place in the refrigerator for 4 hours or up to over night to set up.
  • Serve with fresh whipped cream!

Recipe Notes

If you forget to take your cream cheese out, merely place it while still in the foil in a bowl of warm water until soft. Do not over soften it! It should still be cool but soft. 
 
Hold one end of the vanilla bean, use a paring knife to slice from one end to the other and then scrape using the back of the knife to remove the insides. 

Nutrition

Serving: 1slice, Calories: 767kcal, Carbohydrates: 71g, Protein: 10g, Fat: 51g, Saturated Fat: 29g, Trans Fat: 1g, Cholesterol: 204mg, Sodium: 568mg, Potassium: 228mg, Fiber: 2g, Sugar: 46g, Vitamin A: 1704IU, Vitamin C: 1mg, Calcium: 146mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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A slice of biscoff snickerdoodle cheesecake being lifted on a pie server. You can see the cinnamon sugar snickerdoodle topping on the creamy cheesecake.

About The Author

Carrian Cheney

Carrian Cheney is the creative force behind ‘Oh, Sweet Basil,’ a food blog she co-authors with her husband, Cade. She creates fresh, family-friendly recipes that encourage togetherness in the kitchen.

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5 from 1 vote

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2 Comments

  1. Myranda says:

    5 stars
    Wonderful! I wanted to leave a review because I saw that I’d be the first and this turned out perfectly!

    Highlight was definitely the crumbly topping, which was a nice, crisp pairing for the cake. For anyone else who’s a little wary like I was, it’s just like baking cookies — the topping won’t look completely done on the top when you take it out of the oven, but it’ll finish up as it cools and chills.

    One more thing (lol) but I happened to have some leftover cookie butter and I melted a few tablespoons to swirl on the top before I added the crumbles. Don’t know if it made a huge difference, but it was nice 🙂

    Thank you!!

    Reply
    1. Sweet Basil says:

      Thank you so much for the feedback Myranda! I’m so glad you enjoyed this cheesecake. It was on of my absolute favorites!

      Reply