If you’re a fan of cheesecake and love stroopwafels, this recipe is for you!
If you know 3Bros stroopwafels, you may have wondered how we make them so perfectly circular. The reason is straightforward: we cut the edges off, yielding the most delicious cookie crumbs. In the Netherlands these are called snippers. We won’t let anything go to waste, so we use these cookie crumbs to make several other treats. Move over, graham crackers!
Using 3Bros stroopwafel snippers as a substitute for graham crackers in the crust adds a unique and delicious flavor to the classic dessert, adding delicious hints of cinnamon, butter, and vanilla. Plus, it’s a great way to use up those leftover stroopwafel edges. Follow along with this recipe to make your own stroopwafel snippers cheesecake.
Ingredients:
For the crust:
- 1 and 1/2 cups of 3Bros stroopwafel snippers, crushed into crumbs
- 1/4 cup of unsalted butter, melted
- 1/4 cup of brown sugar
For the filling:
- 4 packages of cream cheese, softened
- 1 cup of granulated sugar
- 4 large eggs, at room temperature
- 1/2 cup of sour cream
- 1/2 cup of heavy cream
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1 and 1/2 cups of 3Bros stroopwafel snippers, chopped into small pieces
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the crushed stroopwafel snippers, melted butter, and brown sugar. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or glass to press the crumbs down firmly and evenly.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and beat until well combined.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the sour cream, heavy cream, vanilla extract, and salt until well combined.
- Fold in the chopped stroopwafel snippers.
- Pour the filling into the crust and smooth the top with a spatula.
- Bake the cheesecake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 30 minutes.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight.
- When you’re ready to serve, remove the sides of the springform pan and slice the cheesecake into pieces.
- Enjoy your delicious and unique stroopwafel snippers cheesecake!
