Cookie Butter Cheesecake

It’s holiday season and holiday season calls for delicious and decadent desserts for you and your loved ones. Say hello to my latest delectable creation: cookie butter cheesecake!

For as long as I can remember, cheesecake has been my favorite dessert. I love cheesecake because it is so versatile, allowing you to experiment with all kinds of flavors. Since high school, I’ve been baking cheesecakes and I’ve only gotten better with time. I’ve made flavors ranging from the typical Oreo, to strawberry shortcake, to sweet potato to banana Nutella cheesecake. The list literally goes on. I’ve even made these Mini Very Berry Cheesecakes that were completely vegan, and just as delicious.

One day a few weeks ago, I made a Trader Joe’s run and picked up some of the infamous cookie butter. The very next day, I was walking through Kroger and saw Biscoff cookies on sale. It felt like God was talking to me. Instantly, the light bulb went off in my head… I’m going to make Cookie Butter Cheesecake! What I love most about this flavor combination is that you get the creaminess of a traditional cheesecake, paired with the sweet and subtle spice of the Biscoff cookies. It’s the perfect combination for the holidays, with deliciousness infused in every layer. Pro Tip: if you can find the chocolate covered Biscoff cookies, grab some of those to pair with the regular Biscoff cookies  for your topping. The chocolate adds this pop of rich sweetness that elevates the flavors.

So what are you going to need?

I’m going to share the recipe below with the ingredients, but make sure you have a springform pan on hand. You can grab the one I use here. You will also need a large deep baking dish for the water bath (more on that below), a stand mixer, and a food processor. If you don’t have a food processor, no worries- you can crush the cookies by hand.

Okay, now we’re ready to make some magic. If you are looking for a creamy, decadent, and absolutely delicious dessert, look no further. This cookie butter cheesecake is sure to impress your family and friends, so let me help you to whip it up just in time for the holidays. Pin the image below so you can easily refer back to this post. The full recipe is below. Enjoy!

Print Recipe

Cookie Butter Cheesecake

Please make sure all ingredients are room temperature

Cuisine

Dessert

Prep Time

15 minutes

Cook Time

60 minutes

Passive Time

2 hours

Servings

people

Ingredients

Cookie Crust

• 10 oz Biscoff cookies
• 1 stick butter

Cookie Butter Cheesecake Filling

• (3) 8 oz packages of cream cheese
• 1/3 cup Biscoff cookies crushed
• 1/2 cup cookie butter
• 1 cup granulated white sugar
• 1/2 cup vanilla greek yogurt
• 2 eggs
• 1 tsp pure vanilla extract
• 1/2 tsp salt

Cheesecake Topping

• 1/2 cup cookie butter
• 1 cup Biscoff cookies crushed

Cuisine Dessert Prep Time 15 minutes Cook Time 60 minutes Passive Time 2 hours Servings people Ingredients Cookie Crust 10 oz Biscoff cookies 1 stick butter Cookie Butter Cheesecake Filling (3) 8 oz packages of cream cheese 1/3 cup Biscoff cookies crushed 1/2 cup cookie butter 1 cup granulated white sugar 1/2 cup vanilla greek yogurt 2 eggs 1 tsp pure vanilla extract 1/2 tsp salt Cheesecake Topping 1/2 cup cookie butter 1 cup Biscoff cookies crushed

Instructions

Cookie crust

1. Grease and line a 9” spring form pan with parchment paper. Pro tip: spray the pan with baking spray and the parchment paper will stick easily.
2. Pulse the cookies in a food processor until it has a fine and crumbly consistency. Then add your melted butter and pulse until the consistency is like wet sand. (To do this by hand, add cookies to a gallon sized ziploc bag, and use a glass cup or wine bottle to crush the cookies. Then just mix in melted butter).
3. Press the cookie mixture into the springform pan until it fully covers the bottom surface. Make sure you try to keep the cookie crust even throughout. Pro tip: try to press some of the batter slightly up onto the sides of the pan to have some of the crust along the side of the cheesecake.
4. Let chill in refrigerator for 30-40 minutes while you prepare the filling.

Cookie Butter Cheesecake Batter

1. Preheat oven to 325° F.
2. In a mixing bowl add cream cheese, cookie butter, Greek yogurt, vanilla extract, and pinch of salt. Mix together until well combined, but don’t overmix.
3. Slowly add sugar and continue mixing. Then add eggs (one at a time) and continue mixing on a low speed.
4. After cheesecake filling is fully incorporated, slowly fold in the crushed cookies. Don’t mix these in, just fold them in with a spatula.
5. Pour the mixture over the crust and make sure it’s spread evenly.
6. Place the cheesecake in a water bath to prevent from cracking. (A water bath is basically placing the cheesecake into a larger baking dish with a few inches of water. The water should come up about 1/3 side of the springform pan. Add a layer of foil around the around the bottom of the springform pan to prevent water from getting inside).
7. Bake on 325° for 1 hour. Then turn off the oven off, open the door slightly, and allow the cheesecake to cool for 30 minutes. Then let rest at room temperature for an hour.
8. After cake is cooled, put in freezer for an hour then prepare the topping.

Cheesecake Topping

1. Melt cookie butter in microwave. Do this in 20 sec increments so you don’t burn it.
2. Pour the melted cookie butter over the top and spread it all over the top.
3. Crunch up the remaining cookies up and crumble them on the outer edge of the cheesecake in a circular motion.

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