Biscoff Snickerdoodle Cookie Explosion Cheesecake

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5 from 1 vote

Biscoff Snickerdoodle Cookie Explosion Cheesecake

A deliciously creamy vanilla bean cheesecake with a killer cinnamon sugar streusel and bold biscoff cookie crust.

Prep Time20

Cook Time1

Chill4

Total Time5 20

Course: 500+ Best Dessert Recipes

Cuisine: American

Keyword: cheesecake, dessert, pie, snickerdoodle

Servings:

Author: Sweet Basil

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!

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