Cookie Butter Cheesecake
Please make sure all ingredients are room temperature
Servings Prep Time
10-12people 15minutes
Cook Time Passive Time
60minutes 2hours
Servings Prep Time
10-12people 15minutes
Cook Time Passive Time
60minutes 2hours
Ingredients
Cookie Crust
Cookie Butter Cheesecake Filling
Cheesecake Topping
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.