This Cookie Butter Cheesecake transforms a classic cheesecake into the most delicious dessert with a speculoos cookie crust and cookie butter swirl.
I kind of nailed this one out of the park. I'm not too modest to admit that. I nailed it.
For me to explain how incredibly delicious this recipe is, you must have a solid understanding of what cookie butter is. If you know it, I'm sure you already love it and that makes me happy. If you've never heard of it, I'm willing to forgive you because I assume a) you can't shop at Trader Joe's because there's not one within 50 miles of you or b) well, that pretty much covers it. Cookie butter, I'm pretty sure, is something the folks in the US are obsessed with, but they're all about a European cookie. Here's a bit more information I found using my super smart friend, Google, in case you wanted to learn more about cookie butter.
So, this recipe was a bit of an experiment. I started with my standard classic never fail cheesecake base which I use in every cheesecake recipe like this apple compote cheesecake, but I did a few things differently in order to crown it with the title of Cookie Butter Cheesecake. First off, instead of your traditional graham cracker + sugar + butter crust, I made the crust out of speculoos cookies and butter. I could have happily stopped right there and shoved my entire face in that bowl only to regret it when my jeans no longer fit the next week, but I held back. Then I made my traditional base but I folded some of the cookie butter into the mixture. It has the consistency of peanut butter so it mixed well. Then, I warmed some more up so it was pourable, spreadable, and swirlable and made that gorgeous design on top. Lovely, don't you think?
The result: an insanely perfect mouthwatering cheesecake. I brought it into work and everyone freaking loved it. There was enough for my husband to take over to his area (we work for the same company) and they inhaled it. In fact, one of his co-workers offered to pay me to make him an entire cheesecake.
I thought about serving it with additional melted cookie butter drizzled over the top with some crushed cookies, but honestly it didn't need it. The cheesecake was perfect as is. Like I said - I nailed it. I hope you're able to get your hands on some cookie butter so you can make it too!
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
[adthrive-in-post-video-player video-id="LExWqseM" upload-date="2016-11-14T18:54:41.000Z" name="Self Proclaimed Foodie - Homemade Vanilla Extract" description="Making your own homemade vanilla extract is not only easy to do, but it smells and tastes wonderful, makes the perfect gift, and the beans can still be used once you’re done!" player-type="default" override-embed="default"]
Cookie Butter Cheesecake
- 7 ounces Speculous cookies (I get mine at Trader Joe's)
- 7 tablespoons unsalted butter (melted)
- 24 ounces cream cheese
- 1 cup granulated sugar
- ⅓ cup brown sugar
- ¼ cup cookie butter
- 3 teaspoons cornstarch
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- ½ cup heavy cream
- 1 ½ teaspoons lemon juice
- 4 eggs (whole)
- ¾ cup cookie butter
To make the crust:
- Line the bottom of a 9" springform pan with parchment paper and secure the bottom.
- Turn your cookies into fine crumbs in the food processor or by smashing in plastic freezer bag.
- Combine crumbs with melted butter in medium sized bowl and then flatten on the bottom and up the sides of the springform pan. Set aside.
To make the cheesecake filling:
- In a stand mixer bowl, beat cream cheese on medium high speed with the paddle attachment until completely smooth and fluffy, scraping occasionally, about 3 minutes.
- Add the sugars and ¼ cup of the cookie butter to the cream cheese. Cream mixture until well combined. Scrape again.
- In a separate bowl mix cornstarch, salt, vanilla extract, heavy cream and lemon juice. Stir very well to get any and all cornstarch lumps out. Combine well with the cream cheese mixture.
- Add whole eggs one at a time. Mix until combined. Scrape again.
- Pour cheesecake batter onto crust in springform pan. Allow at least ½" of room at the top for the cheesecake to expand while cooking, so you may end up with a bit of excess batter.
- Heat ¾ cup cookie butter just until melted, about 40 seconds in the microwave. Pour onto filling and use a knife to swirl.
To bake the cheesecake:
- Preheat oven to 350 degrees F.
- You may want to line the bottom rack with foil just in case any butter from the crust seeps out while baking to keep your oven clean.
- Bake at 350 degrees F for 10 minutes. Reduce heat to 275 degrees F and bake and additional 70-80 minutes until center jiggles but edges are set. Turn oven heat off, crack oven door, and allow cheesecake to finish cooking in turned off oven.
- Chill overnight before removing from springform pan.