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?
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.
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:
- Biscoff Cookie Crumbs
- Cream Cheese (full fat)
- Sour Cream (full fat)
- Vanilla Bean Pods
- Brown Sugar
The measurements for each ingredient can be found in the recipe card below.
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:
- 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.
- 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.
- 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.
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:
- Use a combination of Biscoff cookies and Graham Cracker crumbs.
- 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.
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:
Biscoff Snickerdoodle Cookie Explosion Cheesecake
A deliciously creamy vanilla bean cheesecake with a killer cinnamon sugar streusel and bold biscoff cookie crust.
- 2 Cups Biscoff Cookie Crumbs About 1 1/2 8 ounce packages of biscoff cookies, there will be some leftover
- 1/4 Teaspoon Cinnamon
- 7 Tablespoons Butter
- 16 ounces Full Fat Cream Cheese softened (2 packages) See tip in the notes
- 8 ounces Full Fat Sour Cream
- 1 Cup White Sugar
- 3 Vanilla Bean pods scrape out the insides
- 1/2 Teaspoon Cinnamon
- 3 Large Eggs room temperature and beaten in a small bowl.
- 1 Cup Flour
- 1/2 Cup Butter left in the fridge until you use it.
- 1/2 Cup Brown Sugar
- 1 Pinch Salt
- 1 Tablespoon Cinnamon
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.
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.
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.
Add the sour cream, sugar, cinnamon and vanilla and beat again until smooth.
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.
Pour over the crust and set aside to prepare the topping.
In a bowl, combine the flour, brown sugar, salt and cinnamon with a whisk.
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.
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!
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.
Biscoff Snickerdoodle Cookie Explosion Cheesecake
Amount Per Serving (1 slice)
Calories from Fat 459
% Daily Value*
Saturated Fat 29g181%
Trans Fat 1g
Vitamin A 1704IU34%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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