Name: Cookie Butter Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 12 slices
Cuisine: American
Ingredients: 2.25 cups Biscoff cookies*; 0.5 cup salted butter*; 16 ounces full-fat cream cheese; 1 cup creamy cookie butter; 0.5 cup powdered sugar (confectioners sugar); 2 teaspoons vanilla extract; 0.5 tsp ground cinnamon; 1 cup heavy whipping cream

From the Cook

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Cookie Butter Cheesecake

Knead Some Sweets Verified

Ingredients

Warning0 allergens identified

Cookie Butter Cheesecake

For the Crust:

2 ¼ cups Biscoff cookies*crushed

½ cup salted butter*melted

For the Filling:

16 ounces full-fat cream cheesesoftened to room temperature

1 cup creamy cookie butter

½ cup powdered sugar (confectioners sugar)

2 teaspoons vanilla extract

½ tsp ground cinnamon

1 cup heavy whipping cream

Instructions

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Instructions

Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray or line with wax paper. Mix together the crushed Biscoff cookies and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.

Place the softened cream cheese, cookie butter, powdered sugar, vanilla extract, and cinnamon in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth.

Add the whipping cream to the cream cheese mixture and mix, starting at low speed and increasing to high as the mixture comes together. Beat at high speed for 1 minute or until fluffy and whipped.

Spread the filling over the prepared crust, smoothing out the top with a spatula. Refrigerate for at least 4 hours or overnight before serving. Top with melted cookie butter, more cookie crumbs, and whipped cream right before serving, if desired. Enjoy!

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Tips & Tricks (5)

Crust Compression Technique 🧊
Use the bottom of a measuring cup to firmly and evenly press the Biscoff cookie crust, ensuring a compact and stable base for your cheesecake.
Room Temperature Magic 🌡️
Allow cream cheese to sit at room temperature for 30-45 minutes before mixing to achieve a smoother, lump-free cheesecake filling with superior texture.
Cookie Butter Swirl Secret 🍪
Gently warm your cookie butter for 15-20 seconds in the microwave to make it more pourable, enabling more elegant and even swirling into the cheesecake mixture.
Stabilized Whipped Cream Hack 🥄
Add a tablespoon of powdered sugar per cup of heavy cream to help stabilize your whipped cream, preventing weeping and maintaining structural integrity.
Chill for Structure 🧊
Refrigerate the cheesecake for a minimum of 6 hours, preferably overnight, to allow complete setting and develop a more intense flavor profile.