COOKIE BUTTER CHEESECAKE
Cookie butter and speculoos cookies are used to make this spectacular cheesecake that will surely impress your guests.
Provided by Bibi
Categories Desserts Cakes Cheesecake Recipes
Time 6h25m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
- Pour water into a large baking pan, filling it 1/2 inch deep, and place it in the oven to create a water bath.
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven for 12 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake 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.
- Remove cheesecake and place on a wire rack to cool to room temperature, about 1 hour.
- 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.
Nutrition Facts : Calories 778.3 calories, Carbohydrate 57.4 g, Cholesterol 181.6 mg, Fat 57.4 g, Fiber 0.4 g, Protein 11.1 g, SaturatedFat 30.4 g, Sodium 330.6 mg, Sugar 19.3 g
COOKIE BUTTER CHEESECAKE
Cookie batter cheesecake? Nope, that's Cookie Butter Cheesecake-made with speculoos cookie butter, a yummy spreadable cookie paste.
Provided by My Food and Family
Categories Dairy
Time 6h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Reserve 6 cookies. Finely crush remaining cookies; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugars, vanilla and spices in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Crush remaining cookies coarsely; sprinkle over cheesecake just before serving. Microwave cookie butter in microwaveable bowl on HIGH 30 sec. or until heated through; stir. Drizzle over cheesecake.
Nutrition Facts : Calories 350, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
COOKIE DOUGH CHEESECAKE
This is a recipe I've been making for a few years, and it's always a hit. My family loves it, party guests love it, and I certainly love it, too! It makes lots of dishes but it is so worth it - creamy, flavorful, and absolutely delicious.
Provided by sarakay
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 5h15m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Mix graham cracker crumbs, 1/2 cup white sugar, 1/2 cup melted butter, cinnamon, and 1/4 teaspoon salt together in a bowl until well combined and slightly sticky. Transfer mixture to the prepared baking dish and firmly press into the bottom.
- Bake in the preheated oven until crust is lightly browned, about 10 minutes. Set aside to cool.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Beat cream cheese and 1 cup white sugar together in a bowl using an electric mixer on medium-low speed until creamy and smooth. Reduce mixer speed to low; add sour cream, lemon juice, and 1 teaspoon vanilla extract. Beat in 3 eggs, 1 at a time, blending well after each addition. Pour cream cheese mixture over crust.
- Bake in the oven until edges are set and middle is still slightly soft, 30 to 35 minutes.
- Mix 1 cup plus 2 tablespoons flour, baking soda, and 1/2 teaspoon salt together in a bowl. Beat 1/2 cup melted butter, brown sugar, 6 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl using an electric mixer until creamy. Beat 1 egg into creamed butter mixture until incorporated; gradually beat into flour mixture until cookie dough is creamy. Fold chocolate chips into cookie dough.
- Dot cookie dough onto cheesecake; return to the oven and bake until cookie dough is set, 5 to 10 minutes. Cool cheesecake to room temperature, about 1 hour. Cover and refrigerate until chilled, 3 hours to overnight.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 50.5 g, Cholesterol 127.9 mg, Fat 33.2 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 19.9 g, Sodium 443.8 mg, Sugar 36.3 g
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