Cookie Butter Cheesecake
Cookie Butter Cheesecake
Ingredients
For the Crust
- 300 g biscoff cookies
- 85 g butter, melted
- 1/4 teaspoon salt
For the Cheesecake Filling
- 4 packs cream cheese, room temperature
- 220 g brown sugar
- 50 g granulated sugar
- 1/4 teaspoon salt
- 100 g sour cream
- 250 g cookie butter
- 1 tablespoon vanilla extract
- 4 eggs, room temperature
For the Topping
- as needed cookie butter, warmed
- as needed cookie pieces
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325
- 2
Add the 300g biscoff cookies and 1/4 teaspoon salt to a food processor. Process until the cookies are very fine crumbs.
⏱️ 2 min
- 3
Transfer the fine cookie crumbs to a bowl. Add the 85g melted butter to the crumbs. Mix with a hand mixer until well combined and the crumbs resemble wet sand.
⏱️ 3 min
- 4
Spray a round springform pan and line the bottom with parchment paper. Pour the cookie mixture into the prepared pan. Spread the mixture out evenly across the bottom of the pan and press it down firmly using the bottom of a glass to create a compact crust.
⏱️ 5 min
- 5
Bake the crust for 10 minutes until set.
⏱️ 10 min•🌡️ 325
- 6
Ensure all ingredients for the cheesecake filling (cream cheese, sour cream, eggs) are at room temperature. This is crucial for a smooth, crack-free cheesecake.
- 7
In a large mixing bowl, add the 4 packs of cream cheese, 220g brown sugar, 50g granulated sugar, and 1/4 teaspoon salt. Beat the mixture with a hand mixer until just incorporated. Do not overmix at this stage.
⏱️ 5 min
- 8
Add the 100g sour cream, 250g cookie butter, and 1 tablespoon vanilla extract to the bowl. Beat the mixture with a hand mixer until all ingredients are combined and smooth.
⏱️ 3 min
- 9
Add the 4 room temperature eggs, one at a time. Incorporate each egg fully before adding the next one. Continue mixing until there are no more eggs left. Be careful not to overmix the batter, as this can introduce too much air and lead to cracks. The final mixture should be smooth and pourable.
⏱️ 5 min
- 10
Pour the prepared cheesecake filling over the pre-baked crust in the springform pan. Gently tap the pan on the counter several times to release any trapped air bubbles. This step is important to prevent cracks on the surface of the cheesecake during baking.
⏱️ 2 min
- 11
Wrap the springform pan tightly with aluminum foil to create a waterproof barrier for the water bath. Place the foil-wrapped cheesecake pan into a larger pan. Pour hot water into the larger pan around the cheesecake, ensuring the water level comes up partway around the springform pan, creating a water bath.
⏱️ 5 min
- 12
Bake the cheesecake in the water bath at 325°F (160°C) for 60 to 80 minutes, or until the outside edges are set but the middle of the cheesecake is still slightly jiggly.
⏱️ 80 min•🌡️ 325
- 13
Once baked, turn off the oven and leave the cheesecake inside the turned-off oven until it has fully cooled. This slow cooling process also helps prevent cracks. This can take 2-3 hours.
⏱️ 180 min
- 14
After cooling in the oven, let the cheesecake chill thoroughly in the refrigerator for at least 2 hours before attempting to remove it from the pan.
⏱️ 60 min
- 15
Carefully remove the sides of the springform pan. Pour warmed cookie butter over the top of the cheesecake, spreading it evenly with a spoon to cover the entire surface.
⏱️ 3 min
- 16
Sprinkle cookie pieces (crushed biscoff cookies) generously over the top of the cookie butter layer for added texture and flavor. The cookie butter cheesecake is now ready to be enjoyed.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cookie Butter Cheesecake
For the Crust
- 300 g biscoff cookies
- 85 g butter, melted
- 1/4 teaspoon salt
For the Cheesecake Filling
- 4 packs cream cheese, room temperature
- 220 g brown sugar
- 50 g granulated sugar
- 1/4 teaspoon salt
- 100 g sour cream
- 250 g cookie butter
- 1 tablespoon vanilla extract
- 4 eggs, room temperature
For the Topping
- as needed cookie butter, warmed
- as needed cookie pieces
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325 - 2
Add the 300g biscoff cookies and 1/4 teaspoon salt to a food processor. Process until the cookies are very fine crumbs.
⏱️ 2 min - 3
Transfer the fine cookie crumbs to a bowl. Add the 85g melted butter to the crumbs. Mix with a hand mixer until well combined and the crumbs resemble wet sand.
⏱️ 3 min - 4
Spray a round springform pan and line the bottom with parchment paper. Pour the cookie mixture into the prepared pan. Spread the mixture out evenly across the bottom of the pan and press it down firmly using the bottom of a glass to create a compact crust.
⏱️ 5 min - 5
Bake the crust for 10 minutes until set.
⏱️ 10 min•🌡️ 325 - 6
Ensure all ingredients for the cheesecake filling (cream cheese, sour cream, eggs) are at room temperature. This is crucial for a smooth, crack-free cheesecake.
- 7
In a large mixing bowl, add the 4 packs of cream cheese, 220g brown sugar, 50g granulated sugar, and 1/4 teaspoon salt. Beat the mixture with a hand mixer until just incorporated. Do not overmix at this stage.
⏱️ 5 min - 8
Add the 100g sour cream, 250g cookie butter, and 1 tablespoon vanilla extract to the bowl. Beat the mixture with a hand mixer until all ingredients are combined and smooth.
⏱️ 3 min - 9
Add the 4 room temperature eggs, one at a time. Incorporate each egg fully before adding the next one. Continue mixing until there are no more eggs left. Be careful not to overmix the batter, as this can introduce too much air and lead to cracks. The final mixture should be smooth and pourable.
⏱️ 5 min - 10
Pour the prepared cheesecake filling over the pre-baked crust in the springform pan. Gently tap the pan on the counter several times to release any trapped air bubbles. This step is important to prevent cracks on the surface of the cheesecake during baking.
⏱️ 2 min - 11
Wrap the springform pan tightly with aluminum foil to create a waterproof barrier for the water bath. Place the foil-wrapped cheesecake pan into a larger pan. Pour hot water into the larger pan around the cheesecake, ensuring the water level comes up partway around the springform pan, creating a water bath.
⏱️ 5 min - 12
Bake the cheesecake in the water bath at 325°F (160°C) for 60 to 80 minutes, or until the outside edges are set but the middle of the cheesecake is still slightly jiggly.
⏱️ 80 min•🌡️ 325 - 13
Once baked, turn off the oven and leave the cheesecake inside the turned-off oven until it has fully cooled. This slow cooling process also helps prevent cracks. This can take 2-3 hours.
⏱️ 180 min - 14
After cooling in the oven, let the cheesecake chill thoroughly in the refrigerator for at least 2 hours before attempting to remove it from the pan.
⏱️ 60 min - 15
Carefully remove the sides of the springform pan. Pour warmed cookie butter over the top of the cheesecake, spreading it evenly with a spoon to cover the entire surface.
⏱️ 3 min - 16
Sprinkle cookie pieces (crushed biscoff cookies) generously over the top of the cookie butter layer for added texture and flavor. The cookie butter cheesecake is now ready to be enjoyed.
⏱️ 2 min