I recently tried this recipe and fell in love with the cheesecake portion. Decided to use it with different flavor combinations. This one is one biscoff cookies and cinnamon.
Combine all ingredients and press into a 9 or 10 inch springform pan. (I used a 10 inch)
Bake at 350 for 7 minutes. Let cool. Lower oven temp to 325
The crust takes about 3/4 of the pkg of cookies (you can add more from another pkg).
In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
Blend in the eggs, one at a time, beating well after each.
Beat in the cream just until completely blended.
The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Chop the remaining Biscoff cookies into chunks then add 1 tbs sugar and 1/2 tsp of cinnamon. Pour 1/2 the cheesecake batter in pan then add the crumbs and top with the remaining cheesecake batter.
Wrap the sides of the pan in aluminum foil.
Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 hr (I start checking at about 45 minutes). If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 9- and 10-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
Cheesecake recipe adapted from Junior's
I like to top it with caramelized apples and cinnamon flavored
Melt butter & sugar in sauce then add apples. Cook over medium heat stirring constantly for about 10 minutes. Set aside to cool
I use about 3/4c heavy cream with 2 TB powdered sugar and 1/4 tsp of cinnamon for the Cinnamon Whipped cream
A huge thank you to Goreti for this fabulous recipe. Goreti for me is the soul of cakesdecor. She has been the most supportive and encouraging person to all members. She has a huge heart and we all just adore her.
Big hugs from all of us at Cakesdecor! xoxoxo