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A fun twist on a holiday favorite! These cheesecake stuffed gingerbread cookies are soft and spiced to perfection, filled with a rich and creamy filling. Each bite is a dream!

Get into the holiday spirit by trying a few of these other amazing desserts: gingerbread cheesecake, gingerbread cupcakes, and gingerbread bundt cake!

Gingerbread Cheesecake Cookies

Craving something sweet and festive this holiday season? Look no further than these cheesecake stuffed gingerbread cookies! They’re the perfect bite-sized desserts, combining the classic gingerbread cookie with a creamy, dreamy cheesecake filling inside.

It’s two holiday favorites in one delightful cookie! And don’t forget the finishing touch – a sprinkle of spiced sugar adds a little extra crunch and extra flavor. Trust me, these stuffed gingerbread cookies are so good, they’ll be the star of any party platter. Here’s what you need to make them:

Ingredient List

These stuffed gingerbread cookies use a lot of simple ingredients! I’m sure you’ll have most of them ready to go in your pantry.

Cheesecake Filling:

Cream Cheese: Softened so it mixes smoothly with the other ingredients.

Granulated Sugar: Adds just the right touch of sweetness to complement the tangy cream cheese.

Vanilla Extract: Infuses the filling with tasty, warm flavor.

Gingerbread Dough:

All-Purpose Flour: The foundation of the cookies.

Baking Soda & Powder: Give these cookies a gentle lift, keeping them nice and fluffy.

Salt: Just a pinch is all you need to enhance all the flavors.

Melted, Unsalted Butter: Adds richness and makes the dough soft and pliable.

Sugar: I used both dark brown sugar and granulated sugar here.

Unsulphured Molasses: Infuses the cookies with a deep caramel flavor.

Egg: Binds the dough together.

Vanilla Extract: Adds another layer of warm, delicious flavor.

Spiced Sugar Coating:

Granulated Sugar: Adds a delightful crunch and sweetness.

Spices: I mixed the sugar with ground cinnamon, ginger, nutmeg, and cloves for the perfect holiday flavor. 

How to Make Cheesecake Stuffed Gingerbread Cookies

Grab those ingredients and get ready to make some cookies that are perfect for Christmastime! I know it looks like a lot of instructions, but they’re actually pretty straightforward to prepare.

Cheesecake Filling

Cream Cheese Mixture: Add the cream cheese, sugar, and vanilla to a medium sized bowl and beat with a hand mixer until smooth.

Chill: Place parchment or wax paper on a large plate or baking sheet and use a small cookie scoop to scoop 1 ½ teaspoon portions of the cream cheese onto the paper. Place in the refrigerator for 1 hour.

Gingerbread Dough

Mix Dry Ingredients: While the cheesecake filling chills, prepare the cookie dough by sifting the flour, baking soda, baking powder, salt, and spices together in a medium bowl. Then set aside.

Mix Wet Ingredients: In a large bowl, beat the butter, granulated sugar, brown sugar, and molasses together. Add the egg and vanilla and beat until combined.

Combine: Add the dry ingredients to the wet and beat until just combined. Then cover and chill in the refrigerator for 20-30 minutes.

Prepare Sugar Coating: Make the spiced sugar coating by whisking together the sugar and spices in a small bowl. Set aside until needed.

Baking

Preheat Oven: When the dough and cheesecake filling are nearly done chilling, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

Shape: Remove the dough from the fridge and for each cookie use a medium cooking scoop to scoop two 1 ½ tablespoon portions of dough. Gently press them each out into discs that are about 1 ½ inch wide, keeping the center thicker and the edges a bit thinner. If the dough rips or tears, use your fingers to pinch it back together. Use your thumb to make the disc slightly bowl shaped.

Add Filling: Place one of the chilled cheesecake filling scoops into the center of one of the discs and top with a second one. Very carefully but firmly pinch just the very edges of the two discs together to create a seal around the filling. Be careful not to pinch too much of the dough, otherwise the filling will squeeze out the other side. If the dough cracks on the edges or on the tops, use your fingers to smooth it out. This dough is very pliable and it’s alright to warm it up a bit with your fingers to get it smoother.

Roll: Once the two discs are sealed together, gently round out the pinched edge with your fingers and give a light roll of the dough to form a uniform and smooth circle where it was sealed.

Coat in Sugar, Bake: Roll the dough in the spiced sugar and place on the prepared baking sheet, leaving 2 ½-3 inches between cookies. Bake for 10 minutes.

Cool and Serve: Let the stuffed gingerbread cookies cool on the baking rack for 3-4 minutes before transferring to a baking sheet or serving while they are still warm.

All it takes is one bite to obsess over this crack chicken soup! It’s loaded with shredded chicken, bacon, ranch seasonings, and all of your favorite creamy crack-inspired flavors!

If there is the word “crack” in the title of any recipe, you have my full attention! It means it has the irresistible ingredients of cheese, ranch seasoning, cream cheese, and bacon. Sign me up! Try my other crack-inspired recipes like this chicken, casserole, or this tasty dip.

Crack Chicken Soup

Crack chicken soup is our new favorite soup because it is bursting with all the best flavors! It starts with softened vegetables and crumbled bacon…the perfect base for any soup. Then add in shredded chicken, cream cheese, ranch seasoning, and sour cream for all that creamy flavor. Finish it off with shredded cheddar cheese and spinach and just wait until you take that first bite! So creamy, so comforting, and so incredibly tasty! It’s going to have everyone wanting seconds. 

I love a good, hearty soup. If it’s easy to make, that’s even better! After you try this amazing crack chicken soup, try this cheeseburger soup, 8-can chicken taco soup, or broccoli cheese soup!

Ingredients You Will Need

This crack chicken soup needs to be made this week, so make sure you have all the ingredients ready to go! It’s a great recipe for using up leftover shredded chicken if you have it. You can find exact measurements for each ingredient in the recipe card below.

Bacon: Crumbled crispy bacon is the best part of this soup. Set some aside for garnish!

Unsalted Butter: Butter to saute the veggies.

Yellow Onion: Diced onion is a must in soup and adds great flavor.

Celery: Diced celery adds great texture.

Carrots: Peeled and diced carrots.

Garlic: Minced garlic adds great flavor.

Chicken Broth: Chicken broth is the base of this soup.

Dry Ranch Dressing: The key ingredient in crack chicken is dry ranch flavoring.

Black Pepper: Cracked black pepper to taste.

Parsley: Fresh chopped parsley for garnish.

Shredded Chicken: Cooked and shredded boneless skinless chicken. Leftover chicken is great for this recipe.

Sour Cream: Adds a tangy creaminess to the soup.

Cream Cheese: Softened and cubed cream cheese is delicious in the soup.

Cheddar Cheese: Shredded cheddar cheese, plus more for garnish!

Baby Spinach: Fresh spinach is a delicious touch at the end of this recipe.

Green Onion: Chopped green onion for garnish and flavor.

The BEST Crack Chicken Soup Recipe

In just 30 minutes, you’ll have the tastiest crack chicken soup ready to be devoured! It’s such an easy recipe because it’s all made in the same pot! Follow my full instructions below to walk you through all the steps.

Cook the Bacon: Heat a large pot over medium-high heat and cook the diced bacon. Remove the cooked bacon from the pot and set aside.

Saute the Veggies and Add the Garlic: Add the butter, onion, celery, and carrots. Saute the vegetables until they are softened, about 5 minutes. Add the garlic to the pot and saute for just a minute.

Add the Broth, Seasonings, Chicken, Sour Cream, Cream Cheese, and Bacon: Add the chicken broth, ranch packet, pepper, parsley, shredded chicken, sour cream, cream cheese, and cooked bacon. Cook and stir continually until the cream cheese melts into the soup evenly.

Add the Shredded Cheese and Spinach: Add in the cheddar cheese and spinach, and cook until the spinach has wilted and the cheese is melted.

Garnish and Enjoy: Serve soup with additional cheddar cheese and chopped green onions. Salt and pepper to taste.

Rich and gooey Butter Tarts are the perfect treat for any occasion! They feature a sweet, buttery filling baked inside a flaky crust that will definitely make you want to keep going back for more! 

Mini desserts like these small pies are so fun to eat and are great for bringing to potlucks and other gatherings. If you love sweet treats like this, you should try these mini cheesecakes, these perfect mini pumpkin pies, or these mini cherry pies! 

What are Butter Tarts?

Butter tarts are a popular Canadian dessert, that are sweet, sticky and incredibly delicious! These melt-in-your-mouth mini pies are baked in a muffin pan, have a gooey filling made with butter, sugar, syrup, egg, vanilla and sometimes raisins or nuts in a flaky pastry shell. They are a bit similar to the American pecan pie, but the filling is not quite as solid. Even though they make a great treat anytime, I especially love to enjoy them during the holidays.

If you’ve never heard of or enjoyed butter tarts, you’re in for a real treat. You will love how the sweet, gooey filling is complemented by the flaky crust. Plus, these are easier to make than most pie recipes and only take about 25 minutes to prepare and then it’s off to the oven! Bring these to your next potluck or holiday gathering and wait for the rave reviews to come pouring in!

Ingredients in Butter Tarts

One of my favorite things about this recipe is the simple list of ingredients! You probably already have everything in your kitchen. Some of the simplest desserts become the best! See the recipe card below for exact measurements.

Crust

Flour: Regular all-purpose flour will work great to make the crust.

Salt: A small amount of salt will enhance the overall flavor.

Shortening: For fat content to make the crust perfectly tender and flaky.

Ice Water: Will help to moisten the dough. We want this to be super cold for a nice and flaky pie crust.

Filling

Butter: These are called butter tarts for a reason! You’ll need 1/4 cup of unsalted butter.

Dark Brown Sugar: Dark brown sugar has more molasses than regular brown sugar. You will definitely want to use it! Your butter tarts will not be as richly flavored if you use light brown sugar.

Light Corn Syrup: For a sticky, sweet filling that’s so tasty!

Egg: The egg will give the filling a delicious rich taste.

Vanilla Extract: For an extra boost of flavor. Try making your own blend at home using my recipe here!

How to Make This Tarts Recipe

Make your crust and filling mixture, add both to a muffin pan, and then it’s off to the oven! Waiting for your butter tarts to bake is the hardest part here. Here’s the simple process:

Prep: Preheat the oven to 400 degrees Fahrenheit.

Crust

Start the Dough: In a medium bowl stir the flour and salt together. Use a pastry cutter to cut in the shortening until it is pea-sized.

Add Water and Knead: Add in the water one tablespoon at a time, tossing with a fork. Add water and mix until all the flour is moistened and it comes together in a shaggy dough. Use your hands to knead the dough just until it comes together into a ball, being careful not to overknead. This will lead to a tough dough.

Roll: Roll the dough out on a lightly floured surface, turning and flouring the dough as needed until the dough is about ¼ inch thick.

Cut Dough: Use a 3-inch circle cutter to cut out 12 circles of dough. If necessary, gently press the scraps of dough together and let it rest for 5 minutes before rolling out again to cut out additional circles.

Press into Muffin Tin: Press the circles of dough into a lightly greased muffin tin, so each muffin well looks like an individual tart shell. Set in the fridge while you prepare the filling.

Filling

Melt Butter: Add the butter to a large measuring cup and heat in the microwave for 15-20 seconds, until fully melted.

Make the Filling: Whisk in the brown sugar, corn syrup, egg, and vanilla. Pour the filling evenly into the chilled dough.

Bake: Place in oven and bake for 15-18 minutes, until the filling is set. Let your butter tarts cool completely before serving.

Italian Christmas Cookies are soft, buttery, fluffy, and melt in your mouth delicious. Flavored with a hint of vanilla and a sweet glaze, these tasty treats are a perfect holiday treat. Take them to your next cookie exchange, party, or just for a fun occasion!

These will be perfect on a plate, along with some Christmas Gooey Butter Cookies, Christmas Crack, and Snow Kiss Cookies for a festive dessert platter. Everyone will love these, and you’ll love how easy they are to make!

Easy Italian Christmas Cookies

These Italian cookies are often made with anise, which is a licorice flavor. Not everyone loves that flavor, so I swapped it out for vanilla and topped it with an amazing almond glaze. They are fluffy, decadent, and very festive. They are a great cookie for kids to help with.

This recipe makes quite a big batch, which is perfect for gift-giving and having enough to eat, too. Plate them with these classic Linzer Cookies, these Peppermint Meltaways, or these Eggnog Cookies, and you will have the most delicious cookie plate that is perfect for Christmas!

Ingredients in Italian Christmas Cookies

Ricotta cheese is the secret ingredient for moist and tender cookies. Check out all of the ingredients at the bottom of the post for all of the exact measurements!

Butter: Soften the butter, but don’t melt it.

Sugar: The sugar makes these cookies nice and sweet.

Flour: I used all-purpose flour in this recipe.

Baking Soda and Baking Powder: These leavening agents help make the cookies soft and fluffy.

Ricotta cheese: The ricotta cheese is the secret ingredient to making these cookies nice and soft.

Eggs: The eggs bind all of the ingredients together.

Vanilla: This is what makes these cookies so good!

Powdered Sugar: This is the base of the glaze

Milk: Add this slowly so you don’t make the glaze too runny.

Almond Extract: This gives the Italian Christmas cookies an almond taste.

Sprinkles: I use red and green for Christmas but feel free to change those up and serve these all year round.

How to Make Italian Christmas Cookies

These cookies are simple to make, and I love adding on different sprinkles. In fact, change up the sprinkles with different colors, and you can use them all year long!

Use Hand Mixer: Preheat oven to 350 degrees Fahrenheit. Add the butter and sugar to the bowl of a stand mixer and beat until fluffy with the paddle attachment. Add in the ricotta cheese, eggs, and vanilla and mix until incorporated.

Whisk: Whisk the flour, baking soda, and powder in a medium-sized bowl. Slowly add to the wet ingredients and beat together until combined.

Drop and Bake: Scoop the dough into teaspoons and roll it into a ball. Drop on a parchment-lined baking sheet. Bake for 8-10 minutes or until just set. Remove onto a wire rack to let cool.

Make Glaze: In a small bowl, whisk together the powdered sugar, milk, and almond extract until you get the desired consistency. I like to dip the top of the cookies in the glaze and let them set on parchment paper. Sprinkle the Italian Christmas cookies with sprinkles immediately.

Sausage dip is a must-make appetizer for any potluck, party, or get-together! Crumbled sausage, cream cheese, pepper jack, chopped tomatoes and green chiles get cooked together to melty perfection. Grab your favorite chips, this is one hearty appetizer you don’t want to miss.

Hot dips are the best. So delicious and perfect for munching on all winter long! If this sausage dip seems like it’s up your alley, here are a few more recipes I think you’ll love: hot crab dip, jalapeno popper dip, and provoleta!

Cheesy Sausage Dip

This sausage dip is one of those recipes that I find myself coming back to all the time. It’s a classic! And it checks all the boxes. Ooey-gooey, hearty, flavorful, and so easy to make!

Picture this: warm, melty pepper jack cheese stretching from your chip to the dip. Then the juicy tomatoes, spicy chilies, and cream cheese give it the perfect flavor and texture. And the crumbled sausage? It makes this dip nice and meaty, so each bite is extra satisfying!

Ingredient List

Grab your ingredients, crank up the oven, and get ready to experience gooey, delicious bliss. This sausage dip is about to become your new favorite appetizer.

Ground Sausage: Use your favorite kind, whether it’s regular, Italian, or hot sausage! Ground beef or turkey will also work in a pinch.

Cream Cheese: Makes the sausage dip creamy and rich. Soften it before adding for a smooth texture.

Diced Tomatoes: Add a burst of juicy goodness.

Green Chiles: Spice things up! Adjust the amount to your heat tolerance, or omit them altogether for a milder option. You could also add diced jalapenos or chipotle peppers instead.

Pepper Jack Cheese: Melty, gooey goodness with a fiery bite! Shred it yourself for the perfect texture, or use pre-shredded for easy prep. For a milder option, use Monterey Jack or cheddar cheese.

How to Make Sausage Dip

Brown Sausage: Add the sausage to a medium-sized skillet. Break up the sausage into pieces and cook over medium-high heat until browned and no longer pink.

Add Veggies and Cream Cheese: Add the tomatoes, green chilies, and cream cheese. Cook over medium heat, stirring until the cream cheese is melted.

Mix in Cheese: Add the shredded cheese and stir until melted.

Adjust to Taste: Taste and season with salt and pepper if needed.

Garnish: Garnish with chopped cilantro and sliced jalapenos.

Enjoy: Serve warm with tortilla chips, crackers, or crostini.

Spread the holiday cheer with these festive gingerbread sugar cookie bars. These soft and chewy spiced cookie bars are topped with smooth cream cheese frosting and festive sprinkles! The perfect dessert to feed a crowd at your next holiday party.

Christmas desserts are where it’s at! Once I year, I get so excited to bring our favorite sweet treats back. Some of our favorites are these Italian cookies, Christmas crack, and my darling Grinch cookies!

Gingerbread Sugar Cookie Bars

These gingerbread sugar cookie bars are perfectly spiced and slathered with the most delicious cream cheese frosting. Forget the gingerbread men. This recipe is easier, faster, and incredibly delicious! They’re so moist and heavenly! The tangy flavor of the cream cheese frosting perfectly complements the sweetness of the gingerbread base, making every bite a burst of flavor in your mouth.

Bringing cookie bars to parties is a no-brainer for me! They’re easy, always everyone’s favorite, and they make a lot! For more cookie bar recipes, try my Neiman Marcus bars, cherry pie bars, or these delicious salted caramel bars. You can’t go wrong with any of them!

What You’ll Need to Make Them

These gingerbread sugar cookie bars use all of your standard baking ingredients, so you may not need to make a trip to the grocery store! Time to raid your pantry to make sure you have the molasses and all of the yummy spices. Check out the recipe card below for exact measurements.

Gingerbread Bars

All-Purpose Flour: This is the backbone of the recipe – the flour gives the congo bars structure.

Baking Soda:  Helps create soft and airy baked goods.

Baking Powder: Helps with the leavening so the bars rise just the right amount.

Salt: Just a pinch so the cookie bars turn out nice and flavorful!

Ground Ginger, Cinnamon, Nutmeg, Cloves: The perfect spices to create the gingerbread flavors in these bars.

Unsalted Butter: Use melted and cooled butter here.

Granulated Sugar: I love the combination of both granulated and brown sugar for sweetness.

Brown Sugar: Brown sugar gives the bars a caramel-like sweetness and a chewy texture.

Molasses: Make sure to use unsulphered molasses for best results.

Egg: Just 1 egg at room temperature.

Vanilla Extract: Helps to boost the overall flavor of the bars. It adds a touch of warmth and sweetness as well!

Frosting

Butter: Softened butter whips perfectly.

Cream Cheese: Use room temperature and softened cream cheese.

Powdered Sugar: I like to sift my powdered sugar before adding it because it helps to achieve a smooth consistency with no bumps.

Vanilla Extract: Flavors and sweetens the frosting.

Purple Food Coloring: A little bit makes the icing appear whiter. Just a small drop or two.

Sprinkles: Use festive sprinkles if desired to make them cute and colorful.

Gingerbread Sugar Cookie Bars Recipe

These easy gingerbread sugar cookie bars are a tasty Christmas treat! Prepare to meet your new Christmas party staple! Bars are simple to throw together and bake for a crowd. They are always a hit wherever they go!

Gingerbread Bars

Preheat Oven/ Prepare Pan: Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch baking pan with pan spray. Line with parchment paper, if desired, but I highly recommend it! Leave a 1-inch overhang so that you can remove the bars easily.

Mix the Dry Ingredients: In a medium mixing bowl, whisk all dry ingredients together then set aside.

Cream the Wet Ingredients: Use a hand mixer or stand mixer to beat the butter, both sugars, and molasses together until well combined. Add the egg and vanilla and beat until smooth.

Combine the Dry and Wet Ingredients: Add in the dry ingredients a little at a time and mix until combined. Spread the dough evenly into the bottom of the pan using a spatula or your fingers. Bake for 18-20 minutes. Let cool completely before frosting.

Frosting

Cream the Butter and Cream Cheese: Beat butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer until smooth and combined.

Add the Powdered Sugar, Vanilla, and Food Coloring: Sift in the powdered sugar and beat until combined. Mix in the vanilla and then a very tiny bit of purple food coloring to make it more white.

Spread the Frosting on the Bars: Spread the frosting over the cooled bars then add the sprinkles.

Flavorful Quiche Lorraine is a classic French breakfast recipe. It’s a simple, yet incredible combination of bacon, shallots, creamy egg custard and cheese, all baked in a flaky pie crust. Perfect for breakfast, brunch, or any meal of the day!

I love a good savory brunch dish, and quiche is my favorite! You can make them ahead of time and they’re super satisfying. Try this tasty Ham and Cheese Quiche, this simple, yet delicious Asparagus Quiche, or this Cheesy Zucchini Quiche next!

Quiche Lorraine Recipe

Quiche Lorraine is one of the best savory breakfast recipes! It’s easy to transport to a breakfast or brunch gathering, and it’s a total crowd pleaser. Everyone will love the richly flavored, creamy filling over a buttery, flaky pie crust. Plus, it looks elegant and impressive, but it’s actually so easy to put together!

We love to enjoy this on a lazy weekend with a simple fruit salad. However, it also makes an amazing addition to your holiday brunch spread, whether it’s for Easter, Mother’s Day or Christmas brunch! Serve it alongside something sweet like these delicious overnight cinnamon rolls, baked French toast, or monkey bread muffins.

What’s in Quiche Lorraine?

You only need a handful of simple ingredients for this Quiche Lorraine recipe. You probably already have most of them ready to go in your kitchen! Check out the recipe card at the bottom of the post for exact measurements.

Pie Crust: I typically use a store-bought pie crust for convenience.

Bacon: A classic ingredient in Quiche Lorraine! You’ll need 6 slices, fried nice and crispy.

Shallot: Milder and sweeter than regular yellow or white onions, shallot works great in this recipe not to overwhelm the other flavors.

Eggs: 4 large eggs for the base of the filling.

Half and half: You can easily make this at home with this recipe or use store-bought.

Kosher Salt & Pepper: To bring out all of the delicious flavors.

Nutmeg: Optional, but a small amount brings out the savoriness of the other ingredients.

Gruyere Cheese: The most popular choice in this specific quiche recipe. Shred your own for the best flavor!

Parmesan Cheese: Grated parmesan cheese adds extra cheesiness and a lovely taste.

How to Make Quiche Lorraine

This easy quiche recipe is simple to prep. Once you cook the bacon and sauté the shallot, the rest of the time is spent cooking in the oven! Your whole family will go crazy over this breakfast!

Blind Bake the Crust: Prepare and then blind-bake the pie crust. Follow my post, it’s very informative!

Heat the Oven: Preheat oven to 375 degrees Fahrenheit. 

Bacon: Cook the bacon in a skillet over medium-high heat. Cook until crispy and golden brown then set aside.

Sauté the Shallot: Returning to the same skillet, add the minced shallot and sauté until tender.

Egg Mixture: In a medium bowl, whisk together the eggs, half and half, salt, pepper, and nutmeg. 

Assemble: To assemble the quiche, place the cooked bacon pieces, shallots, and shredded Gruyere and parmesan cheese on top of the pie crust. 

Add the Egg Mixture: Pour the egg mixture over the bacon, shallots, and cheese.

Bake: Carefully place the pie in the preheated oven. Bake for 45 minutes, or until the quiche is cooked through.

Rest and Serve: Remove the quiche lorraine from the oven and allow to sit for 5 minutes before enjoying it!

Soft, rich, and loaded with delicious cookie butter flavor, this Biscoff cheesecake is sure to please! Everyone will be lining up for a slice.

When it comes to rich and creamy desserts, cheesecake is at the top of the list for me. It’s always so delicious! And adding cookie butter makes it even better. After you make this amazing Biscoff cheesecake, here are a couple of other recipes you need to try out: cranberry orange cheesecake, or gingerbread cheesecake for another great holiday dessert!

Cookie Butter Cheesecake

Ah, Biscoff cookies. They’re so simple but have the most addictive flavor! And they’re perfect for adding to all of your favorite desserts to make them taste even better. Enter Biscoff cheesecake – the holiday dessert that’s just what you need in your life.

This Biscoff cheesecake is made with cookie butter spread to give each slice more of that nutty, spiced cookie flavor we all love. You can either buy this prepackaged at the store or make it yourself, whatever’s more convenient! The cookie flavor combined with the tangy, creamy cheesecake is to die for. I know making cheesecake from scratch can be time consuming and tricky at times, but trust me, it’s so worth it! I’ve broken down all the steps and added in tips so you can enjoy this amazing dessert. (And be just as obsessed with it as I am.)

Ingredients Needed

I know it looks like a lot, but most of these ingredients are either reused or pantry staples to make your life a little easier. Exact measurements are in the recipe card below. You can also click on ‘jump to recipe’ at the top of the post to get there!

Crust:

Vanilla Wafers: These cookies are crushed and used as the base for the cheesecake crust. You could also use a graham cracker crust if you wanted.

Brown Sugar: Adds sweetness and depth of flavor to the crust.

Butter: So all the crust ingredients stick together. Butter also adds a rich and delicious flavor!

Salt: Just a pinch to enhance all of the flavors.

Filling:

Cream Cheese: The main ingredient in the cheesecake filling. Use room temperature cream cheese so everything mixes together nicely!

Sugars: You’ll use both brown sugar and granulated sugar here.

Biscoff Cookie Butter: The star of the show! This a delicious and nutty flavor to the Biscoff cheesecake.

Sour Cream: Adds moisture and extra tanginess to the cheesecake.

Eggs: Bind everything together and give the cheesecake its structure.

Vanilla Extract: Our trusty flavor enhancer! Use pure vanilla extract if you have it.

Topping:

Whipped Cream: Add dollops on top for a little extra creamy goodness! It also makes the cheesecake look nice.

Biscoff Cookies: Add crumbles or whole cookies to garnish your Biscoff cheesecake with.

Biscoff Cookie Butter: A drizzle to top things off!

Biscoff Cheesecake Recipe

Homemade cheesecake can be finicky, so make sure you’ve read through all the instructions before you begin. A couple key tips: don’t skip the water bath, and let the Biscoff cheesecake cool in the oven without opening it! This will make sure your cheesecake turns out perfectly rich and creamy without cracks.

Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.

Biscoff Crumbs: Add the biscoff cookies to a blender or a food processor and pulse until they become fine crumbs.

Cookie Butter Mixture: In a medium bowl, combine the cookie crumbs, brown sugar, melted butter, and salt together. This should resemble damp sand.

Add to Pan: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.

Bake: Bake for 10 minutes. Remove from the oven and set aside to cool completely. Keep the oven on as the cheesecake will bake at the same temperature.

Cheesecake Filling

Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.

Mix in Sugar and Cookie Butter: Add the brown sugar and granulated sugar and beat for 1 minute on medium-high speed. Scrape the bowl again and mix for 1 more minute. Add in the cookie butter and mix until combined before scraping down the bowl again. Add the sour cream and mix until combined, scraping down the bowl again.

Mix in Eggs: Add the eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape down the bowl as needed, which will help create a smooth batter.

Prepare the Water Bath

Wrap Springform Pan: Using 18-inch heavy-duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.

Place in Roasting Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.

Add Cheesecake Batter: Add the cheesecake batter to the pan and smooth over the top of it.

Surround With Water: Using very hot water, add water to the baking pan until there is about 1 ½ inches of water around the springform pan. carefully move the baking pan to a rack in the oven that is positioned in the lower third of the oven.

Bake The Cheesecake

Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquid still, give it 15 more minutes and check it again.

Cool in the Oven: Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

Remove Foil Lining: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.

Chill and Serve

Chill: Chill Biscoff cheesecake in the fridge for 4-6 hours, or overnight before serving.

Add Toppings and Enjoy: Before serving top the cheesecake with melted cookie butter, whipped cream, and biscoff cookies and cookie crumbs.

French Onion Soup is such a classic and SO easy to make! Onions are slowly caramelized until soft and sweet, simmered with beef broth, thyme, sherry, and white wine. It’s topped with a crispy crouton, loads of shredded gruyere cheese and broiled into a crispy, cheesy oblivion. So good!

Soups are our jam, be sure to check out this Award Winning Cheeseburger Soup, this Broccoli Cheese Soup, or this Minestrone Soup. They’re all so amazing and perfect for when it gets chilly!

French Onion Soup Recipe

I still remember the first time I had French Onion Soup. It was at a fancy steak restaurant when I was about seven years old, and when I saw the next table’s bubbling hot, cheesy soup being delivered to their table, it was love at first sight.

This cheesy, brothy, onion-forward soup may seem hard to make, but it’s actually super easy to prepare. Win! The only thing you need is a little bit of patience both to let the onions caramelize and to keep yourself from inhaling the broth before the cheese goes on to be melted into a gooey oblivion. Let’s get into all of the ingredients you’ll need:

French Onion Soup Ingredients

This classic dish is pure comfort in a bowl, with rich, savory broth simmered with caramelized onions for an unforgettable flavor. Top it off with melted Gruyère and a toasted baguette for the ultimate experience. Let’s dive into the simple ingredients that make the magic happen!

Unsalted Butter: Creates a smooth base for sautéing the onions.

Onions: Lots and lots of onions. When you let onions cook look and slow, they downsize tremendously. I used about 6 1/2 cups of sliced onions, which equals about 3 large onions. Slice them thin.

Salt: Enhances the delicious natural flavor of the onions.

All-Purpose Flour: I like to add just a few tablespoons of flour to my French onion soup to thicken it up just a touch.

Sherry and Dry White Wine: Deglazes the pan after caramelizing the onions. They also add acidity and complexity to the soup’s flavor. I recommend using sauvignon blanc or pinot Grigio for the white wine.

Beef Broth: Use a good-quality beef broth or stock. I also like to use low-sodium, so I can control the amount of salt that goes into the dish.

Thyme: Fresh thyme if you’ve got it. About five sprigs.

Baguette Slices: Toast nicely and absorbs the soup’s broth.

Gruyere Cheese: This is arguably the best part of French onion soup. Gruyere cheese is nutty, salty, and melts PERFECTLY. I would not substitute anything for this. It can be a little bit pricey, but the other ingredients are pretty cheap so it makes up for it.

How to Make It

Once you’ve got your ingredients ready, here’s how to make that delicious, ooey-gooey bowl of French onion soup. Once you know how to make it from scratch, you’ll want it all the time!

Melt Butter: Heat a large heavy-bottomed pot over medium heat. Add the butter and let it melt. Add the onions and salt and stir.

Sauté Onions: Let the onions sauté for 5-10 minutes, until they begin to turn translucent. Reduce the heat to medium-low and continue to cook the onions for another 45 minutes, string every 5-10 minutes to prevent them from burning. If they are burning instead of caramelizing, turn the heat to low and stir more frequently. They should be fragrant and turn a deep golden brown. The size will reduce drastically.

Add Flour, Sherry, and Wine: Turn the heat back to medium and stir the flour into the onions and cook for 1 minute. Slowly stir in the broth, sherry, and wine. Then bring to a simmer. Simmer until the soup begins to thicken and reduce, about 4-5 minutes. Stir in the thyme. Adjust the salt as needed.

Toast Baguette: While the onions cook, toast the pieces of bread in the oven. Brush both sides with olive oil then bake at 350 degrees Fahrenheit for 6-8 minutes, flipping the bread halfway through. Remove from the oven and set aside.

Broil and Serve: Ladle the soup into four oven-safe bowls. Place a slice or two of toasted bread on top of the soup and cover with cheese. Place the bowls on a large sheet pan and broil until the cheese has melted and started to turn brown and bubbly, about 2-3 minutes. Keep a close eye on them as they broil, as some broilers can cook faster than others. Serve immediately.

Sticky and soft with a vibrant orange flavor, these orange rolls are the best you’ll find. Simple to make, these are the zesty sister to a cinnamon roll!

Cinnamon rolls are a popular favorite in our home! Try these fun variations like this Cinnabon Cinnamon Roll Cake, Quick 45 Minute Cinnamon Rolls or this Delicious Cinnamon Roll Pancakes Recipe for more delicious ways of enjoying a sweet and savory breakfast.

Orange Roll Recipe

These sweet rolls are infused from top to toe in zesty fresh orange flavor and you’ll never want store-bought again. These rolls are soft and fluffy and I love the added ingredient of heavy cream over the dough. It makes them moist and delicious!

I don’t know if I like orange rolls or regular cinnamon rolls better. Or, you can try out these strawberry cinnamon rolls and serve them all! But I especially love including orange rolls to my holiday breakfast lineup. Try serving these at Christmas Brunch with an easy Overnight Breakfast Casserole!

Ingredients in Homemade Orange Rolls

You most likely already have a lot of these ingredients ready to go in your pantry! Check out the recipe card at the bottom of the post for all of the exact measurements.

All-Purpose Flour: The flour acts as the base for the rolls.

Granulated Sugar: Sweetens both the dough and the filling.

Orange Zest: This is in the dough and the icing. It creates the best citrusy flavor that you can taste in every bite!

Salt : This enhances all of the flavors in the orange rolls.

Instant Yeast: This helps the rolls become light and fluffy.

Fresh Orange Juice: This adds in some more of that delicious orange flavor.

Milk: Adds richness to the dough and smoothness to the icing.

Butter: I used unsalted butter in the dough and salted butter in the icing.

Large Egg: This helps to provide structure to the dough.

Heavy Cream: This is drizzled over buns before baking to add moisture and richness to the filling.

Powdered Sugar: The powdered sugar dissolves easily and creates a sweet and smooth consistency in the icing.

How to Make Orange Sweet Rolls

Making orange rolls from scratch doesn’t require too much hands on time (even if you’re kneading by hand) but it does require planning ahead to allow for rising time.

Dough

Mix: In a small bowl, mix together the orange zest and sugar. This will release the oils in the zest and create an orange-flavored sugar to flavor the buns.

Whisk: In the bowl of a stand mixer, whisk together the flour, orange sugar, salt, and yeast together. Set aside.

Combine: In a small bowl, combine the orange juice, milk, and butter together and heat in the microwave until the butter is melted, about 30-45 seconds. This may look curdled, but it’s okay if it does.

Mix wet and dry ingredients together: Use the dough hook attachment on low to stir the liquid into the dry ingredients. Add the egg and then knead on low speed for 5-6 minutes until the dough is no longer sticky. Form the orange roll dough into a ball and return to the bowl. Cover and let rest for 5 minutes.

Prep oven and pan: Turn on the oven to 200 degrees Fahrenheit. Spray a 9×9 pan with cooking spray and set aside.

Filling

Make orange flavor: In a small bowl, combine the sugar and orange zest for the filling to make more orange sugar.

Dust counter with flour: Once the dough has rested, dust a clean surface lightly with flour and roll out the dough into a 15×9 inch rectangle.

Add butter: Spread the softened butter over the dough and dust evenly with the orange-sugar mixture. Roll the dough up tightly and cut into 9 even pieces.

Cover: Place the rolls into the prepared pan and cover with plastic wrap or aluminum foil.

Let rise: Turn off the warmed oven and place the pan of rolls inside. Let them rise for 20 minutes. After 20 minutes have passed then remove the foil or plastic and drizzle the ¼ cup of cream evenly over the top of the buns.

Bake: Return the buns to the oven and turn the oven to 375 degrees Fahrenheit. Bake for 15-20 minutes, until the tops of the orange rolls are golden brown.

Orange icing

Combine: In a medium bowl, use a hand mixer to combine the butter, powdered sugar, milk, orange zest, and orange juice until smooth. If you would like the icing to be more runny, add milk or orange juice until the consistency is how you would like it.

Drizzle: Drizzle over the slightly cooled buns before serving.