Everyday Meals

Cookie Butter Cheesecake

Ingredients

  • 1 (7 ounce) package caramelized spiced Belgian cookies (such as Trader Joe’s® Speculoos Cookies), divided
  • ⅓ cup unsalted butter, softened
  • 4 (8 ounce) packages cream cheese, softened
  • ¾ cup white sugar
  • 1 cup cookie butter (such as Trader Joe’s® Speculoos Cookie Butter®), divided
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground ginger
  • 5 large eggs
  • 1 cup toffee baking chips (such as Bits O’ Brickle Toffee Bits®)
  • 1 cup sour cream
  • ½ cup cookie butter (such as Trader Joe’s® Speculoos Cookie Butter®)
  • ½ cup toffee baking chips (such as Bits O’ Brickle Toffee Bits®)
  • Directions

  • Step 1

    Preheat the oven to 425 degrees F (220 degrees C). Wrap the bottom of a 9-inch spring form pan with aluminum foil to create a water-proof barrier.

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  • Step 2

    Pour water into a large baking pan, filling it 1/2 inch deep, and place it in the oven to create a water bath.

  • Step 3

    Set aside 6 cookies for the topping. Break up the remaining cookies and place in a blender. Pulse several times until the cookies have turned into uniform crumbs.

  • Step 4

    Combine softened butter and cookie crumbs in a bowl using a fork or pastry knife. Add mixture to the prepared springform pan and evenly press them into the bottom to form a crumb crust. Refrigerate while preparing the filling.

  • Step 5

    Combine cream cheese, sugar, cookie butter, vanilla extract, and ground ginger in the bowl of an electric mixer. Mix to combine on medium-high speed; mixture will be quite thick. Add eggs one at a time, beating well after each addition. Scrape the bowl with a spatula as needed. Stir in toffee chips.

  • Step 6

    Remove springform pan from the refrigerator. Pour filling on top of the crust, using a spatula to even out the top. Carefully place springform pan into the water bath, adding more hot water if necessary.

  • Step 7

    Bake in the preheated oven for 12 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) andbake until the top of the cheesecake is golden brown, 50 to 60 minutes. Add more hot water as necessary, since there will be some evaporation.

  • Step 8

    Remove cheesecake and place on a wire rack to cool to room temperature, about 1 hour.

  • Step 9

    Whisk sour cream and 1/2 cup cookie butter together to make the topping. Spread topping on top of the cheesecake and garnish with 1/2 cup toffee chips. Crumble reserved cookies over on top. Refrigerate for at least 4 hours before serving.

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