COOKIE BUTTER CHEESECAKE

baranbakery.com

Cookie butter cheesecake has a Biscoff cookie crust, cookie butter in the cheesecake, is topped with a cookie butter swirl & adjustable for different sizes.

Ingredients

BISCOFF CRUST

biscoff cookies light brown sugar salted butter

cheesecake

cream cheese light brown sugar sour cream cookie butter spread vanilla extract fine sea salt eggs room temperature

STEP 1: For the crust, grind Lotus Biscoff cookies with a food processor. Add sugar & melted butter & pulse until butter looks evenly distributed.

STEP 2: Dump the crumbs into prepared pan and press it down evenly, coming up on the edges. Bake the crust at 350F for 5-10 minutes.

STEP 3: Meanwhile make the filling. In a stand mixer, mix cream cheese then stream in granulated sugar and mix until no chunks are left.

STEP 4: Add sour cream, cookie butter, vanilla & salt & mix until combined. Add 1st egg & mix, then add 2nd egg & mix, then the 3rd & mix.

STEP 5: Remove crust & reduce temp to 300F. Fold batter & pour over crust. Place on bottom rack & place a pan full of hot water next to it.

STEP 6: Bake for 60 min. Turn oven off, pull out cheesecake slightly & run a knife around the edge so it can release from pan & prevent cracking.

STEP 7: Put the cheesecake back in the oven & leave door halfway open for 20 min. Remove from the oven & allow it to cool to room temperature.

STEP 8: Once cheesecake has cooled, warm up cookie butter spread in the microwave for 5-10 sec. Pour it on top, spread it, and make the swirl.

STEP 9: Refrigerate for at least 4-6 hours. Serve cold or bring back to room temperature.

Click the link below for the full recipe!

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