Cinnamon Cheesecake with Biscoff Cookie Crust
Obviously, I went and one-upped myself in the cheesecake department and used crushed Biscoff cookies for the crust instead of graham crackers.
Servings 12 servings
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
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.
Calories: 334kcal | Carbohydrates: 29g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 105mg | Sodium: 285mg | Potassium: 100mg | Sugar: 21g | Vitamin A: 780IU | Calcium: 69mg | Iron: 1mg