This summer while we were down in North Carolina, I had the opportunity to head over to a Trader Joe’s. Why was it necessary to go shopping while on vacation? Well, I have an obsession with cookie butter, and the nearest one isn’t near enough. I’ll let you in on a secret of mine. I go through stages where I eat tablespoons of cookie butter at a time. Shhhh. Don’t tell.
I had made this recipe a little while back and am finally getting around to sharing it with you! It’s my routine to to call my husband over and ask him what he thinks of my pictures. Last night he was all like, “wait, you haven’t posted this yet? This was one of my top favorites.” He also is a cookie butter fan and can also be found eating it by the tablespoon full.
The cheesecake is so darn tasty that you won’t be able to stay out of it. Promise! Besides how addicting it is, it’s beautiful too. We all know I’m a sucker for swirls. The cookie butter swirl adds a “wow” factor to this cheesecake. It also forms a delicious little crust on top of the cheesecake. All things I love.
If you’re like me and just can’t get enough of cookie butter, warm some up and drizzle it over the top of your cookie butter cheesecake. If you have a diet resolution, I’m so sorry. I think I may have blew it for you.
- 7 oz. box (24 cookies) speculoos cookies, crushed
- 4 T. butter, melted
- 3 8 oz. bricks cream cheese, room temperature
- 1 + ¼ cups granulated sugar
- ¼ cup cookie butter
- 4 eggs
- 1 cup sour cream
- ½ cup heavy cream
- ¾ heaping cup cookie butter
- ½ cup cookie butter, melted
- 1 + ½ cup heavy cream
- ½ tsp. ground cinnamon
- ¾ cup powdered sugar
- Preheat oven to 325 degrees.
- Mix the crushed speculoss cookies and melted butter until it resembles wet sand and can be packed down.
- Press the crust into an 8 inch spring form pan.
- Place in the oven for 12 minutes. Remove from the oven and let cool.
- In a mixing bowl, add in the cream cheese. Beat on medium until the cream cheese is smooth. Scrape down the bowl.
- Add in the sugar and ¼ cup of cookie butter. Beat on medium again until light and fluffy.
- Add in the eggs one at a time until they are all incorporated.
- Add in the sour cream and heavy creamy. Beat on medium until the mixture comes together. It will be runny.
- Pour into the prepared pan on top of the crust. The crust doesn't have to be cooled completely.
- In a small bowl, heat up the ¾ cup of heaping cookie butter for 30 seconds to make it runny.
- Pour the melted cookie butter evenly on the cheesecake. Using a skewer or knife, swirl the sauce into the cheesecake.
- Wrap the bottom of the spring form pan with tin foil. Place the cheesecake into a slightly bigger pan and fill with an inch to two inches of hot water. Make sure the tin foil protects the cheesecake so water doesn't leak into it.
- Place in the oven with a tented piece of tin foil over the top of the cheesecake to prevent browning on the top. Let the cheesecake bake for 1 hour 15 minutes - 1 hour 25 minutes until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven. I kept mine in the oven for about 4-5 hours and then placed it in the fridge.
- In a mixing bowl, add in the cold heavy cream. Whip on medium until it begins to thicken. Turn the mixer on high and beat until the cream reaches soft peaks.
- Sift in the powdered sugar and cinnamon. Continue mixing until it reaches stiff peaks.
- Store in the fridge.
- Pour the melted cookie butter on the cooled cheesecake, cut, and serve.