Cookie Butter Cheesecake Recipe

17

If your mouth is already watering, then you’re in for a treat! I’m here to guide you through the enchanting world of desserts, where I’ve concocted a Cookie Butter Cheesecake recipe that will send your taste buds on an indulgent journey they won’t soon forget.

Ever since I first encountered the magic of cookie butter, I knew it was destined for greatness beyond just being a spoonable delight straight from the jar. Combining it with my passion for cheesecakes, I’ve made a masterpiece that has won the hearts of family and friends repeatedly.

How to make Cookie Butter Cheesecake

Cookie Butter Cheesecake is a rich and creamy dessert that combines the flavors of traditional cheesecake with the unique taste of cookie butter. Cookie butter, made from ground cookies (often speculoos or similar spiced cookies), has a sweet, caramel-like flavor with hints of cinnamon.

Ingredients:

For the Crust:

• 1 and 1/2 cups cookie crumbs (like Biscoff or gingersnap cookies)
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Filling:

• 3 (8-ounce) packages of cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup cookie butter spread (Biscoff spread or any brand you prefer)
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature
• 1/2 cup heavy cream

For the Topping:

• 1/2 cup cookie butter spread, melted for drizzling
• Whipped cream (optional)
• Crushed cookies for garnish (optional)

Instructions:

Preheat and Prep:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and set it aside.

Making the Crust:

1. Combine the cookie crumbs, melted butter, and granulated sugar in a bowl until all the crumbs are moistened.
2. Press the crust mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
3. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool while you make the filling. Reduce the oven temperature to 325°F (160°C).

Creating the Filling:

1. In a large mixing bowl, beat the cream cheese until it’s smooth and creamy, with no lumps remaining.
2. Gradually add the sugar and vanilla extract, and continue beating until well incorporated.
3. Add the cookie butter spread and mix until the filling is evenly flavored.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Finally, fold in the heavy cream until the mixture is smooth and well combined.

Assembling and Baking:

1. Pour the filling into the cooled crust and smooth the top with a spatula.
2. Create a water bath by wrapping the bottom of the springform pan with aluminum foil and placing it in a larger baking pan. Pour hot water into the larger pan until it’s halfway up the sides of the springform pan.
3. Bake the cheesecake in the preheated oven for about 55-65 minutes. The edges should be set, but the middle should still be slightly jiggly.
4. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool inside the oven for 1 hour.

The Final Touch:

1. After cooling, remove the cheesecake from the oven and from the water bath, and refrigerate for at least 4 hours or, preferably, overnight.
2. Just before serving, drizzle the top with melted cookie butter, and if desired, garnish with whipped cream and crushed cookies.
3. To serve, carefully release the sides of the springform pan, slice, and indulge!

Tips:

• Ensure all ingredients are at room temperature to prevent lumps in the filling.
• Wrap the bottom of the springform pan with foil extremely well to prevent water from seeping in.
• Don’t overbeat the mixture once the eggs have been added to avoid incorporating too much air, which can cause cracking.
• Cooling the cheesecake slowly in the turned-off oven prevents sudden temperature changes that lead to cracks.
• Refrigerating the cheesecake before serving is crucial for it to set properly and develop its flavors.
• When slicing the cheesecake, dip your knife into hot water and wipe dry between each cut for clean, smooth slices.

What to serve with

Cookie Butter Cheesecake is a rich and decadent dessert often best balanced with lighter accompaniments. Here are some detailed suggestions on what to serve with your cheesecake to complete your dessert experience:

Beverages:

• Coffee: A cup of hot coffee is a classic beverage to serve with cheesecake. The bitterness can balance the sweetness of the cheesecake, and the warmth complements the creamy texture.
• Tea: A light tea, such as Earl Grey or Chamomile, can be soothing alongside the richness of the cheesecake.
• Dessert Wines: A sweet dessert wine like a Riesling or a Moscato can pair beautifully. Look for a wine that has a good balance of sweetness and acidity.
• Milk: For those who enjoy the classic milk and cookie combination, a cold glass of milk with this cookie-flavored cheesake shouldn’t disappoint.

Fresh Fruit and Sauces:

• Berry Compote: A berry compote made from raspberries, strawberries, or blueberries can add a tart contrast to the sweet cheesecake.
• Lemon Curd: The zesty flavor of lemon curd can cut through the richness and add a refreshing note.
• Caramel Sauce: For extra indulgence, a drizzle of caramel sauce works wonders with the cookie butter flavor.
• Fresh Fruit: Serve fresh fruit slices like strawberries, raspberries, or even mango to add a fresh component.

Whipped Toppings:

• Whipped Cream: A dollop of homemade whipped cream is perfect for softening the dessert’s decadence.
• Mascarpone Cream: A lightly sweetened mascarpone cream can add a layer of richness while complementing the cheesecake’s flavor profile.

Nuts and Extras:

• Toasted Nuts: Sprinkle chopped toasted nuts such as almonds, pecans, or walnuts for a bit of crunch.
• Chocolate Shavings: For chocolate lovers, dark or white chocolate shavings can add texture and another layer of flavor that pairs well with cookie butter.
• Ice Cream: A scoop of vanilla or cinnamon ice cream on the side could make for an extravagant dessert. Go for flavors that won’t overpower the cheesecake.

Light Sides:

• Cookie Assortment: Offer a selection of cookies for guests who want a little extra crunch alongside their slice of cheesecake.
• Cheese Board: A small cheese board with a selection of mild cheeses can be a sophisticated addition for those wanting a break from the sweetness.

Digestifs or Liqueurs:

• Amaretto: The almond-flavor of Amaretto liqueur complements the cookie aspect of the cheesecake.
• Bourbon or Scotch: A small glass of bourbon or scotch can add a warming, complex element for a truly indulgent experience.

Hot Desserts:

• Warm Apple Cider: During colder months, a warm cinnamon spiced apple cider feels cozy next to the cheesecake.
• Molten Chocolate Cake: For a true dessert extravaganza, pair a small serving of molten chocolate cake to go with the creamy cheesecake.

Ingredients Substitutes

Making a Cookie Butter Cheesecake can be adaptable based on dietary preferences, allergies, or simply what you have available in the pantry. Here are some substitutes for common ingredients used in such a cheesecake:

For the Crust:

Original Ingredient: Graham Crackers or Speculoos Cookies

Substitute: If you’re out of graham crackers or Speculoos cookies, you can use any other type of crisp cookie, like vanilla wafers, shortbread, or even Oreo cookies with the cream removed for the crust.

Butter:

Substitute: You can use coconut oil or a vegan butter substitute for a non-dairy alternative. Be aware that using coconut oil might add a subtle coconut flavor to your crust.

For the Cheesecake Filling:

Cream Cheese:

Substitute: For those who are lactose intolerant, dairy-free cream cheeses made from almonds, soy, or coconut are available. These often work well in a cheesecake, but expect a subtle flavor difference.

Cookie Butter:

Substitute: If you do not have cookie butter, you can make a DIY version by blending cookies like Biscoff with a bit of oil until spreadable. Alternatively, use peanut butter, almond butter, or Nutella, though these will change the flavor profile.

Sugar:

Substitute: You could use honey, maple syrup, or agave nectar if you prefer a natural sweetener, but you might need to adjust the quantity because they are sweeter than granulated sugar.

Eggs:

Substitute: For a vegan alternative, you might use a commercial egg replacer, flaxseed meal mixed with water, or silken tofu blended until smooth. The texture may change slightly with these substitutes.

Sour Cream:

Substitute: For a dairy-free or lighter version, you can use a dairy-free yogurt or Greek yogurt. This adds a tang and creaminess yet slightly alters the flavor.

Heavy Cream:

Substitute: A full-fat coconut cream can sub in for heavy cream for a non-dairy version, but as with coconut oil, it will add some coconut flavor.

Vanilla Extract:

Substitute: If you’re out of vanilla extract, you can use a scrap of vanilla bean, an equal amount of vanilla bean paste, or in a pinch, a different extract like almond or bourbon may work depending on your taste preferences.

For the Toppings:

Whipped Cream:

Substitute: Non-dairy whipped toppings can replace regular whipped cream. You can also whip chilled coconut cream with a sweetener for a vegan alternative.

More Cookie Butter/Speculoos Cookies:

Substitute: If you need a topping but don’t have extra cookie butter, crushed cookies mixed with a bit of melted butter or toasted nuts could be a crunchy alternative.

Final Thoughts

With a beautiful blend of sweet, spicy cookie butter and smooth cream cheese on a crumbly crust, this cheesecake is a unique twist on a classic dessert that will have everyone coming back for seconds – or maybe even thirds! Enjoy the baking process, and more importantly, enjoy your Cookie Butter Cheesecake!

More Cheesecake Recipes:

• Biscoff Cookie Butter Cheesecake Recipe