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Tuesday, September 11, 2012

Biscoff Crust Marble Cheesecake


It's 9/11 and that special day is Mr. Flip Flop's birthday.  Sometimes difficult to be celebratory on such a solemn day in our country.  We persevere.  I wrote about one of his favorite birthday cakes last year; the Marble Cheesecake recipe found in an old Austin American-Statesman newspaper from the 70's, which I have been making him for over 20 years.  It is still a family favorite and his choice for this year's birthday cake as well.

I asked if he was okay with me tweaking it a bit...he said "sure".  I gave him a Biscoff cookie to eat to ensure he thought the flavor would be a good substitution in the crust.  He told me to go for it, so I did.

I only made two tweaks...the original recipe is posted at this link.  This time around I substituted ground up Biscoff cookies instead of graham cracker crumbs...a whirl in the food processor's small bowl with small blade was quick and efficient.  It took 25 cookies to measure 1 1/2 cups of crumbs.

The second tweak was adding 1/4 teaspoon ground cinnamon to the chocolate mixture.  I normally use semi-sweet chips, but this time I got a Ghirardelli semi-sweet chocolate baking bar (4 oz size, used half, or 4 squares).  I thought the higher quality chocolate with a hint of spice would nicely complement the cinnamon flavor in the Biscoff cookie crust.

I'm really glad I completely wrapped the outside of my pan in foil...butter inside the foil when I took it off.  I've never had any spring form pan that didn't leak butter!  I also place the wrapped pan on a cookie sheet...another good thing because lo and behold...butter on the cookie sheet.  Jeez Louise!

Here's the slightly revised recipe:



1 1/2 cups Biscoff cookie crumbs (about 25 cookies)
1 1/2 cups white granulated sugar, divided
6 tablespoons butter, melted
3 8-ounce packages cream cheese, softened to room temperature
1 1/2 teaspoons vanilla
4 eggs
1 cup cream
2 ounces Ghirardelli semi-sweet chocolate, melted and cooled
1/4 teaspoon ground cinnamon


Preheat oven to 325 degrees Fahrenheit
Combine Biscoff crumbs, 1/4 cup of the sugar, and the melted butter in a bowl.

Press mixture in bottom and up the sides of a 9-inch springform pan; set aside.  I use the bottom of a measuring cup to press the crust evenly across the pan and slightly up the sides.

In the bowl of a stand mixer beat cream cheese, 1 1/4 cups sugar, and vanilla on medium speed until fluffy.  Add eggs (one at a time), beating on low speed just until blended.  Add cream; beat on low speed until blended.

While the batter is blending, work on the chocolate.  It needs to be fairly cooled off before mixing into a portion of the batter.  I melted the chocolate in a small microwave proof bowl - it took only 50 seconds total. (30 seconds, then 10, then 10)

Stir 1 1/2 cups batter and 1/4 tsp cinnamon into the melted cooled chocolate, stirring briskly until smooth.

Pour slightly more than half of the plain mixture into the crust.  Gradually spoon in slightly more than half of the chocolate mixture next, using a zigzag motion.

Pour or gently spoon the rest of the plain mixture over the chocolate mixture.  Gently guide to edge to completely cover the chocolate.  Carefully, with a sharp knife or the tip of a chop stick, swirl the mixture (not bringing the chocolate to the surface and not disturbing the crust below) in a pattern that you will see after cutting the cheesecake.

I dolloped spoonfuls of the remaining chocolate mixture around the cake and in the center.  I ran the tip of the chop stick around in a circle, pulling the chocolate into loosely heart-shaped swirls.  I dropped a few little droplets and swirled them about as well.  Just get creative :-)

Bake at 325 for 60 to 70 minutes or until the center appears nearly set when shaken. Cool in pan for 15 minutes on a wire rack; carefully loosen sides of pan after removing foil.  Cool another 30 minutes before removing sides of pan.  Refrigerate once completely cool.

Despite giving the pan a few sharp whacks on the counter, I still ended up with bubbles.  I also have a few cracks.  My family is not bothered by either.  They only care about the taste.

My hubby was particularly impressed with the hearts... he has mentioned them more than once... which made me feel all squishy inside.  I do love that man of mine!  We went into "town" for a movie, picking up the teen from campus after his classes.  We went to see The Words.  When we walked out, Ian said "wow, that was deep".  I was so pleased that this complex movie, which was deep, was something he could wrap his mind around.  Next, we are out to eat on the island since we ended up at an early movie and didn't want to hang out in town for dinner time.

All-in-all, a lovely day despite the sad reminders of flags at half-mast... and news filled with a reminder of the utter sadness of a day no longer just a day to wake up and think "oh, fun, happy birthday"... and while we must never forget...we must also not forget to celebrate the joys of another year of life!

Bon Appetit, Y'all!!!


Creations by Kara



  1. Oh, Lord! This looks sooo good. Thank you for sharing. Visiting from Creations by Kara. Would love it if you would share this at my Make it Pretty Monday party at The Dedicated House. Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse

    1. Kathryn,
      Thank you so much for clicking through and the invitation to join Make it Pretty Monday. I am doing just that. What beautiful things I am seeing on your blog and via the linky party!
      Looking forward to following The Dedicated House.

  2. OK...this just looks to good to eat! Hopped over from Look What I Made and I'm happy to be your newest follower. Would love to have you stop by for a visit. Blessings ~ Judy @

  3. I heart cheesecake!!! I love that you made the chocolate into hearts! So cute!!! And I bet so yummy with the Biscoff crust!!

    1. Thanks for the nice comment Jocelyn! It WAS incredibly delicious. I'll likely never make a graham cracker crust again! It was crisp instead of the "sometimes mushy" texture I'm used to...everyone agreed, Biscoff is the way to go. :-)


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