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Cookie Butter Cheesecake
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
385 minutes
Create a show-stopping cheesecake with irresistible cookie butter and speculoos cookies for a truly impressive dessert.
Ingredients:
  • 1 (7 ounce) package caramelized spiced Belgian cookies (such as Trader Joe's® Speculoos Cookies), divided
  • 0.33333334326744 cup unsalted butter, softened
  • 4 (8 ounce) packages cream cheese, softened
  • 0.75 cup white sugar
  • 1 cup cookie butter (such as Trader Joe's® Speculoos Cookie Butter®), divided
  • 0.5 teaspoon ground ginger
  • 5 large eggs
  • 1 cup toffee baking chips (such as Bits O' Brickle Toffee Bits®)
  • 1 cup sour cream
  • 0.5 cup cookie butter (such as Trader Joe's® Speculoos Cookie Butter®)
  • 0.5 cup toffee baking chips (such as Bits O' Brickle Toffee Bits®)
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) and line the bottom of a 9-inch springform pan with foil to make it watertight.
  • Fill a large baking pan with water to a depth of 1/2 inch and place it in the oven to create a water bath.
  • Reserve 6 cookies for the topping. Break up the rest of the cookies and blend them until they form uniform crumbs.
  • Mix softened butter and cookie crumbs in a bowl using a fork or pastry knife until well combined. Press the mixture into the bottom of a springform pan evenly to create a crumb crust. Chill in the refrigerator while you make the filling.
  • In the bowl of an electric mixer, blend cream cheese, sugar, cookie butter, vanilla extract, and ground ginger until thick. Incorporate eggs one by one, mixing well. Remember to scrape the bowl. Gently fold in toffee chips.
  • Take the springform pan out of the refrigerator. Spread the filling over the crust, using a spatula to make the top smooth. Gently place the springform pan in the water bath, adding additional hot water if needed.
  • - Start by baking in a preheated oven for 12 minutes. - Lower the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top of the cheesecake turns golden brown, which should take around 50 to 60 minutes. - Remember to add more hot water if needed due to evaporation.
  • Transfer the cheesecake to a wire rack and allow it to cool at room temperature for approximately 1 hour.
  • Mix together sour cream and 1/2 cup of cookie butter to create a delicious topping. Spread the topping over the cheesecake and decorate with 1/2 cup of toffee chips. Sprinkle crumbled cookies on top. Chill in the refrigerator for a minimum of 4 hours before enjoyment.

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