Cookie Butter Cheesecake
Rating
When a cult favorite becomes a cheesecake, the world is forever changed.
Ingredients
- FOR THE CRUST
- ¼ c. (1/2 stick) melted butter, plus more for pan
- 30 Speculoos or Biscoff cookies
- ⅛ tsp. kosher salt
- FOR THE CHEESECAKE
- 4 (8-oz.) blocks cream cheese, softened
- 1¼ c. sugar
- ½ tsp. kosher salt
- 4 large eggs
- 1 c. heavy cream
- ¼ c. sour cream
- 1 tbsp. pure vanilla extract
- ½ c. cookie butter
- 5 Speculoos or Biscoff cookies, crushed, for garnish
- ½ c. cookie butter, melted, for garnish
Instructions
- MAKE CRUST
- Set a rack in middle of oven and preheat to 350°. Butter a 9-inch springform pan and wrap bottom and sides of pan in a double layer of aluminum foil.
- In a food processor or blender, grind cookies into fine crumbs. Add salt and pulse to combine. Transfer to a medium bowl, add melted butter, and use a fork or your fingers to blend until crumbs are evenly moistened. Press into bottom and about ⅓ up sides of prepared pan.
- Place pan on baking sheet and bake crust for 10 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 325°.
- MAKE CHEESECAKE
- In a large bowl using a hand mixer, or in bowl of a stand mixer using paddle attachment, beat cream cheese until completely smooth, 3 minutes. Add sugar and salt and beat until smooth and fluffy, 2 minutes more. Add eggs, one at a time, beating after each addition and scraping down bowl as necessary. Add heavy cream, sour cream, and vanilla and beat until fully incorporated, 1 minute. Gently fold in cookie butter. Pour cheesecake batter into cooled crust and smooth top.
- Bring a medium saucepan full of water to a boil. Place cheesecake in a deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is just starting to brown and only the center is slightly jiggly, 1 hour 20 minutes. Turn off oven, prop open door with a wooden spoon, and let cheesecake slowly cool in water bath, 1 hour.
- Remove roasting pan from oven, then carefully lift springform pan from water and remove foil. Set cheesecake on a rack and let come to room temperature. Once completely cool, loosely cover with plastic wrap and refrigerate until firm, 4 hours or up to overnight.
- When ready to serve, carefully unmold from springform pan. Sprinkle cheesecake top with crushed cookies and drizzle with melted cookie butter.
