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
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Titon Debnath
[email protected]I would definitely recommend this cheesecake to anyone who loves cookie butter. It's a delicious and easy-to-make dessert that's perfect for any occasion.
Lili Moerings
[email protected]This cheesecake is a bit pricey, but it's worth every penny. The ingredients are high-quality, and the flavor is amazing.
Manuel Gheorghe
[email protected]The cheesecake was good, but I've definitely had better. I think I'll try a different recipe next time.
Georgia's Peach
[email protected]The cheesecake didn't set properly, even after I followed the recipe exactly. I'm not sure what I did wrong.
Itai Jonas
[email protected]I found the cheesecake to be a bit too sweet for my taste. I think I would have preferred it with less sugar in the filling.
Jayden Allen
[email protected]I'm not a huge fan of cookie butter, but I still enjoyed this cheesecake. The filling was smooth and creamy, and the crust was perfectly graham-crackery.
mosese ratu
[email protected]This cheesecake is definitely a crowd-pleaser. It's perfect for any occasion, whether it's a birthday party, a holiday gathering, or just a casual get-together.
Rohaan Hussain
[email protected]I made this cheesecake for a party, and it was a huge success! Everyone loved it, and I got so many compliments.
Rasel Chowdhury
[email protected]The cookie butter flavor is subtle but noticeable. It adds a nice depth of flavor to the cheesecake without being overpowering.
LaKota Koepke
[email protected]I love how easy this recipe is to follow. Even as a beginner baker, I was able to make this cheesecake without any trouble.
Troleime Kiddie
[email protected]I followed the recipe exactly, and my cheesecake turned out perfect! It was so easy to make, and the results were amazing.
star stable
[email protected]This is the best cheesecake I've ever had! The cookie butter adds a unique and delicious flavor that I've never tasted in a cheesecake before.
Ziad Nohra
[email protected]I've made this cheesecake twice now, and it's always a hit! My family and friends rave about the creamy texture and delicious cookie butter flavor.
Anthony Baca
[email protected]This cookie butter cheesecake was divine! The crust was buttery and crumbly, and the cheesecake filling was smooth, creamy, and bursting with cookie butter flavor. I loved the contrast between the sweet and tangy filling and the buttery crust.