Cookie Butter Cheesecake
Around the time I was pregnant with my youngest, my life changed forever. I discovered Biscoff Cookie Butter and haven’t been the same since. I literally CAN NOT keep it in the house because I can’t control myself around it. If you haven’t tried it before. YOU MUST. It is heaven in a jar. No one should live their life without knowing such delights.
If you are already a cookie butter fanatic, then you know why this cheesecake is the best dessert on EARTH! Uncle Bee is the resident baker around here and I can tell you: He knocked this one out of the PARK!
- 25 Biscoff cookies (reserve the others in the package for topping)
- 1/8 tsp salt
- 1/2 stick unsalted butter
- 3 (8 oz) cream cheese, softened
- 1 cup sugar
- 1/2 tsp salt
- 2 tsp vanilla
- 3 eggs
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1/2 cup cookie butter, plus more for topping
Preheat oven to 350 degrees. Crush 25 cookies in food processor. Add salt. Melt butter and add to crushed cookies. Spray spring form pan with cooking spray. Press into bottom of the pan. I used the bottom of my measuring cup to press it down evenly. Bake for 10 mins. Remove and completely cool.
Reduce oven temperature to 325 degrees.
Beat cream cheese 3 to 4 minutes. Add sugar and salt and beat 1 to 2 more minutes. Add vanilla & beat for 30 seconds. Add eggs one at a time and beat for 1 minute after each. Add the heavy cream and sour cream and beat for 1 more minute.
Fold in cookie butter
Pour into completely cooled crust. Place pan inside roasting pan and fill the roasting pan 1/2 way up with boiling water. Bake at 325 for 1 hour and 15 min or until done. Cheesecake is done when top is just starting to brown and crack.
Prop oven door open for 1 hour to cool. Remove from oven and water bath and cool to room temp. Place in fridge overnight.
Remove side of spring form pan
Melt remaining cookie butter and drizzle over cooled cheesecake. Crush remaining cookies and sprinkle over top. ENJOY!