Cookie Butter Cheesecake

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Cookie Butter Cheesecake

Put a spin on the classic holiday cheesecake with the cookie butter cheesecake, it’s bound to be a crowd pleaser. 

PHILADELPHIA Cream Cheese Cookie Butter Cheesecake

  • 1 package european-style cookies for coffee, divided
  • 4 packages of philadelphia cream cheese, softened
  • 3/4 cup granulated white 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 speculoos cookie butter
  1. Heat oven to 325ºF.
  2. Reserve 6 cookies. Finely crush remaining cookies; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese, sugars, vanilla and spices in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended.
  4. 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.
  5. Coarsley crush remaining cookies just before serving cheesecake; sprinkle over cheesecake. Microwave cookie butter in microwaveable bowl on HIGH 30 sec. or until heated through; stir. Drizzle over cheesecake.

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