Irresistible Cookie Butter Cheesecake Recipe
Indulge in the heavenly delight of Cookie Butter Cheesecake! This creamy, rich dessert features a luscious cookie butter flavor and is perfect for any occasion. Let’s take a step-by-step journey to whip up this delectable treat.
Ingredients
For the Crust:
- 25 Biscoff cookies (save a few for topping)
- 1/8 tsp salt
- 1/2 stick unsalted butter
For the Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1/2 cup cookie butter (plus extra for topping)
Instructions
1. Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a food processor, crush 25 Biscoff cookies into fine crumbs.
- Mix in 1/8 tsp salt.
- Melt 1/2 stick of unsalted butter and combine it with the cookie crumbs.
- Spray a springform pan with cooking spray and press the cookie mixture evenly into the bottom of the pan. You can use the bottom of a measuring cup for even pressing.
- Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
2. Make the Filling
- Lower your oven temperature to 325°F (163°C).
- In a mixing bowl, beat the cream cheese for about 3 to 4 minutes until smooth.
- Gradually add 1 cup sugar and 1/2 tsp salt, mixing for another 1 to 2 minutes.
- Incorporate 2 tsp vanilla extract and beat for 30 seconds.
- Add the eggs one at a time, beating for 1 minute after each addition.
- Mix in the heavy cream and sour cream for an additional 1 minute.
- Gently fold in the cookie butter until well combined.
3. Bake the Cheesecake
- Pour the cheesecake mixture into the cooled crust.
- Place the springform pan inside a larger roasting pan and fill the roasting pan halfway with boiling water.
- Bake at 325°F (163°C) for 1 hour and 15 minutes or until the top starts to brown and crack slightly.
4. Cool and Serve
- Keep the oven door slightly ajar and let the cheesecake cool for 1 hour.
- After cooling, remove the cheesecake from the oven and water bath, then allow it to reach room temperature.
- Chill in the refrigerator overnight for the best texture.
- Once set, carefully remove the sides of the springform pan.
- Drizzle melted cookie butter over the top, and crush the remaining Biscoff cookies to sprinkle on top.
5. Enjoy!
Slice up your Cookie Butter Cheesecake and serve it to your family and friends. Enjoy every creamy, decadent bite!
This Cookie Butter Cheesecake is the perfect blend of flavors and textures that will leave everyone asking for seconds! Enjoy your baking adventure!