Cookie butter. Cheesecake. Delicious on their own. Put them together in this Cookie Butter Cheesecake, and you end up more than happy.
Cookie Butter Cheesecake
January 28, 2021
Category
Cheesecake
Cookie butter. Cheesecake. Delicious on their own. Put them together in this Cookie Butter Cheesecake, and you end up more than happy.
Ingredients
- 1 package (7.7 ounces) European-style cookies for coffee (speculoos cookies), divided
- 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 tablespoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 eggs
- 1/4 cup European-style cookie butter (Biscoff, speculoos cookie butter, etc.)
Instructions
- HEAT oven to 325°F.
- 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 seconds or until heated through; stir. Drizzle over cheesecake.
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