Irresistible Cookie Butter Cheesecake Recipe

Ingredients

• 1 (7 ounce) package caramelized spiced Belgian cookies (such as Trader Joe's® Speculoos Cookies), divided
• 0.33 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
• 2 teaspoons vanilla extract
• 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

1. Preheat your oven to 425 degrees F (220 degrees C). Wrap the base of a 9-inch springform pan tightly with aluminum foil to ensure it's waterproof.
2. Create a water bath by pouring water into a large baking pan, about 1/2 inch deep, and place it on the oven's lower rack.
3. Set aside 6 cookies to use as a topping later. Break up the rest of the cookies and finely grind them in a blender until you have uniform crumbs.
4. Mix the softened butter and cookie crumbs together in a bowl using a fork or pastry blender. Press this mixture evenly into the bottom of your prepared springform pan to create a firm crumb crust. Then, chill it in the refrigerator while you make the filling.
5. In the bowl of an electric mixer, combine cream cheese, sugar, cookie butter, vanilla extract, and ground ginger. Mix everything together on medium-high speed until well combined; the mixture will be very thick. Add the eggs one at a time, making sure to beat well after each addition. Scrape the bowl with a spatula as needed to ensure even mixing. Stir in the toffee chips.
6. Take the springform pan out of the refrigerator. Pour the filling over the crust, using a spatula to smooth the top evenly. Carefully place the springform pan into the water bath, adding more hot water if needed to maintain the water level.
7. Bake in the preheated oven for an initial 12 minutes. Then, reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the cheesecake's top is a beautiful golden brown, approximately 50 to 60 minutes. Replenish the hot water as needed to compensate for evaporation.
8. Take the cheesecake out of the oven and let it cool on a wire rack until it reaches room temperature, which should take about 1 hour.
9. For the topping, whisk together sour cream and 1/2 cup of cookie butter until smooth. Spread this mixture evenly over the top of the cooled cheesecake and sprinkle with 1/2 cup of toffee chips. Crumble the reserved cookies over the top for an attractive finish. Refrigerate for at least 4 hours before serving to allow the cheesecake to fully set.

Nutrition

• Calories: 778 kcal
• Fat Content: 57 g
• Fiber Content: 0 g
• Sugar Content: 19 g
• Sodium Content: 331 mg
• Protein Content: 11 g
• Cholesterol Content: 182 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 30 g
• Unsaturated Fat Content: 0 g