Best 2 Cookie Butter Cheesecake Recipes
Indulge in a delightful culinary journey with our enticing Cookie Butter Cheesecake. This extraordinary dessert seamlessly blends the rich, buttery flavor of cookie butter with the creamy indulgence of classic cheesecake. Our comprehensive guide features two delectable recipes tailored to suit your preferences and skill level.
For those seeking a no-bake option, our first recipe offers a hassle-free method that yields a luscious cheesecake without the need for an oven. Simply combine cookie butter, cream cheese, heavy cream, powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Pour the mixture into a prepared graham cracker crust and chill until set. The result is a velvety cheesecake with a delightful cookie butter swirl that will tantalize your taste buds.
If you're ready to embark on a more traditional baking experience, our second recipe takes you through the steps of creating a baked Cookie Butter Cheesecake. This version boasts a graham cracker crust filled with a creamy cheesecake batter infused with cookie butter and topped with a delectable cookie butter swirl. The cheesecake is then baked to perfection, resulting in a rich and satisfying dessert with a golden-brown crust and a velvety smooth filling.
Both recipes provide detailed instructions and helpful tips to ensure your cheesecake turns out perfectly. Whether you're a seasoned baker or a novice in the kitchen, we've got you covered. So, gather your ingredients, preheat your oven, and let's embark on a delicious adventure with our Cookie Butter Cheesecake.
COOKIE BUTTER CHEESECAKE
Cookie butter and speculoos cookies are used to make this spectacular cheesecake that will surely impress your guests.
Provided by Bibi
Categories Desserts Cakes Cheesecake Recipes
Time 6h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Wrap the bottom of a 9-inch spring form pan with aluminum foil to create a water-proof barrier.
- Pour water into a large baking pan, filling it 1/2 inch deep, and place it in the oven to create a water bath.
- Set aside 6 cookies for the topping. Break up the remaining cookies and place in a blender. Pulse several times until the cookies have turned into uniform crumbs.
- Combine softened butter and cookie crumbs in a bowl using a fork or pastry knife. Add mixture to the prepared springform pan and evenly press them into the bottom to form a crumb crust. Refrigerate while preparing the filling.
- Combine cream cheese, sugar, cookie butter, vanilla extract, and ground ginger in the bowl of an electric mixer. Mix to combine on medium-high speed; mixture will be quite thick. Add eggs one at a time, beating well after each addition. Scrape the bowl with a spatula as needed. Stir in toffee chips.
- Remove springform pan from the refrigerator. Pour filling on top of the crust, using a spatula to even out the top. Carefully place springform pan into the water bath, adding more hot water if necessary.
- Bake in the preheated oven for 12 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until the top of the cheesecake is golden brown, 50 to 60 minutes. Add more hot water as necessary, since there will be some evaporation.
- Remove cheesecake and place on a wire rack to cool to room temperature, about 1 hour.
- Whisk sour cream and 1/2 cup cookie butter together to make the topping. Spread topping on top of the cheesecake and garnish with 1/2 cup toffee chips. Crumble reserved cookies over on top. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 778.3 calories, Carbohydrate 57.4 g, Cholesterol 181.6 mg, Fat 57.4 g, Fiber 0.4 g, Protein 11.1 g, SaturatedFat 30.4 g, Sodium 330.6 mg, Sugar 19.3 g
COOKIE BUTTER CHEESECAKE
Cookie batter cheesecake? Nope, that's Cookie Butter Cheesecake-made with speculoos cookie butter, a yummy spreadable cookie paste.
Provided by My Food and Family
Categories Dairy
Time 6h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Reserve 6 cookies. Finely crush remaining cookies; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugars, vanilla and spices in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Crush remaining cookies coarsely; sprinkle over cheesecake just before serving. Microwave cookie butter in microwaveable bowl on HIGH 30 sec. or until heated through; stir. Drizzle over cheesecake.
Nutrition Facts : Calories 350, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
Tips:
- Use high-quality cookie butter for the best flavor. Look for a brand that is made with real butter and cookies, and avoid brands that contain artificial flavors or preservatives.
- Be sure to cream the butter and sugar together until light and fluffy. This will help to ensure a smooth and creamy cheesecake filling.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the cheesecake from curdling.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Allow the cheesecake to cool completely before serving. This will help to ensure that the cheesecake is firm and set.
Conclusion:
This cookie butter cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy cookie butter filling and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, be sure to give this cookie butter cheesecake a try.
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