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Don’t ask me why, but I was feeling a little lovey-dovey about my husband the other day.
He must have been looking extra cute in his jeans and flannel with his scruffy beard. I’m such a sucker for scruffy beards.
So, while he was off doing boy things all day, I stayed home and baked him his favorite dessert. Cheeeeeeeesecake. He loves the stuff. (He especially loved the Reese’s Cheesecake Bars I made him last year! So good!)
Obviously, I went and one-upped myself in the cheesecake department and used crushed Biscoff cookies for the crust instead of graham crackers. The husband loves Biscoff cookies. He usually eats them dipped in Biscoff spread, which let’s be honest, is kind of weird. Weird, but delicious. Whenever he starts dipping his cookies in his cookie butter, you better believe I make him share with me.
Anyway! I made cheesecake! I loaded it up with cinnamon for a perfect Fall treat that paired great with the spiced cookie crust. The cheesecake is perfectly creamy and the cookie crust adds the perfect crunch to compliment it.
I used my favorite eggs in this recipe – Safest Choice Eggs. They’re pasteurized which means that eating them raw is totally safe. You don’t need to worry about salmonella and they taste and cook just like any other egg. I think they’re great for baked goods, because I like to taste my food before sticking it in the oven. (Hello, cookie dough!)
I slowly added cinnamon to this recipe to find the perfect amount. Had I not used Safest Choice Eggs, I might not have felt so safe taste testing this cheesecake batter! But, I had no worries which led to me adding just the right amount of cinnamon for a perfectly flavored cake that I totally can not get enough of. Cheesecake makes an excellent breakfast, you guys!
When I bake cheesecake I like to bake them until they are just about set, then turn the oven off and crack the door for about 45 minutes. This ensures that they’ll be perfectly set without overbaking. After that I let them cool completely on the counter before sticking them in the fridge. It takes longer this way, but my cheesecakes come out perfectly creamy every time.
Cinnamon Cheesecake with Biscoff Cookie Crust
Ingredients
For the crust:
- 1 package Biscoff cookies finely ground (2 cups crumbs)
- 6 tablespoons butter melted
For the cheesecake:
- 16 ounces cream cheese, room temperature
- 1 cup sugar
- 1/4 cup sour cream
- 3 large eggs
- 1 tablespoon cinnamon
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees. Spray a 7x11 baking dish with non-stick cooking spray.
- In a medium bowl, mix together the cookie crumbs and melted butter. Press into the bottom of the prepared baking dish and bake for 5 minutes.
- Remove from the oven and set aside.
- In the bowl of a stand mixer, beat together the cream cheese, sugar, sour cream, eggs, cinnamon, and vanilla until well combined. Pour batter into the prepared crust.
- Bake for 40 minutes at 325 degrees or until the center is just slightly jiggly. Turn the oven off and crack the door.
- Let the cheesecake sit in the warm oven for 45 minutes. Remove to the counter to cool completely before chilling in the fridge.
- Cut into small bars to serve.
Nutrition Information:
This is sponsored by Davidson’s Safest Choice. As always, all opinions are my own.
Lisa Grant says
So Good! Thanks for the recipe. Came out perfect!
Karly says
Yay! Love to hear that!
Maxine says
Hi Karly, I tried this recipe yesterday and it was AMAZING! I’m in Europe so we don’t have the same cream cheeses but we do have a lot of Biscoff cookies everywhere — cheap too! I was a little nervous since the cream cheese here is salty and I only have an 8×8 glass pan, but it worked out. I didn’t add the cinnamon since hubby and I have been eating a ton of cinnamon baked goods lately. I added a teeny bit of lemon zest + just 1/2 tbsp of flour. It was ready after 35 min in the oven, I cracked the door for 45, cooled it in room temp for about 6 hours, then chilled it overnight. It was my first time making cheesecake bars and the whole pan disappeared within 8 hours… It’s just the two of us at home! Thanks for the recipe 🙂 I’ll be recommending it to everyone!
Karly says
I’m so glad it worked well for you, Maxine! Thanks for sharing how you made in an 8×8. I’m sure that will be helpful for others too!
Maxine says
I’m so excited to make this! But just wondering how I should adjust the bake time and measurements to adjust for a 8×8 glass pan. I’m in Europe and That’s all I have unfortunately!
Karly says
Hi Maxine! I think you could just use the 8×8 without changes to the ingredients…maybe just don’t use quite as much crust. I’m not sure on the bake time – it should take a little bitter longer, but I’d just keep an eye on it.
Chan P says
Shucks wish I would’ve read the comments first. I made it in a springform pan and baked it for 40 minutes on 325 degrees. The center was a little jiggly so I turned it off and cracked open the door, 5 min later I decided to see if anyone tried it in the springform pan. That’s when I saw 300 degrees for 60min n leave the oven closed for an hour then take out to cool. So turned the oven back to 300 for another 5 minutes and turned off oven. So far no cracks as it’s sitting in the oven, looks smooth, just crossing fingers it’s cooked through to the center!
Karly says
Hope it turned out well for you!
Lindsey says
how about instructions for this in a springform pan.. would it be the same instructions for cooking? Never really made cheesecake either but the hubs really loves cheesecake
Karly says
Hi Lindsey!
Bake time will be a bit different. I would bake at 300 degrees until just slightly jiggly in the center- probably about 60 minutes. Turn the oven off and let the cheesecake set in the oven with the door closed for another hour, then cool completely on the counter.
I haven’t baked this exact recipe in a springform, but that’s the method I use for other cheesecakes in a springform pan. 🙂
Hope that helps!
debanjana says
Biscoff biscuits are not available here…. please suggest a substitute. Thanks.
Karly says
Graham crackers should work just as well!
Lindsey says
how about instructions for this in a springform pan.. would it be the same instructions for cooking? Never really made cheesecake either but the hubs really loves cheesecake
Nikki says
Karly;
I really want to try this cheesecake as I am crazy for just about any cheesecake, but we don’t have biscoff in our little town but really would love to try these. my husband and I neither one are fond of graham cracker crust, you have any other idea’s???
Karly says
@Nikki,
What about vanilla wafers? Any type of crust that you would normally use for cheesecake should work fine here. 🙂
Pat says
Oh my soul! Talk about decadent ~ and I can’t wait to make them! Thanks so much for sharing ~
xo
Pat
Karly says
@Pat,
Enjoy! 🙂
Rosie says
I shall try this unbelievable biscoff crust! I will just use my favourite breville oven to make this over and over again! Yummy !
Jocelyn @BruCrew Life says
Biscoff crust is seriously the best thing ever! I love how creamy your cheesecake looks…thanks for the oven tip!
Tracy | Pale Yellow says
Biscoff crusts are a brilliant idea and dipping Biscoff cookies in Biscoff spread is an even better idea! These cheesecake bars look spectacular!
sally @ sallys baking addiction says
The biscoff crust blows my mind. Why have I never tried it!!!??