Swirled Cookie Butter Cheesecake with Spiced Cookie Crust
A baked cookie butter cheesecake with a spiced cookie crust and a swirl of warm cookie butter.
Equipment
- 9-inch springform pan
- Stand mixer
- Mixing bowls
- Knife for swirling
Ingredients
Main Ingredients
- 3 cup crushed spiced caramelized cookies about 9 ounces
- ¼ cup granulated sugar for the crust
- ½ cup unsalted butter melted
- 32 oz cream cheese room temperature, 4 bricks
- 1 cup granulated sugar for the filling
- 1 ¼ cup heavy cream room temperature
- ½ cup cookie butter for the filling
- ⅓ cup sour cream room temperature
- ½ tsp kosher salt
- 4 large eggs room temperature
- 2 ½ tbsp all purpose flour
- ⅔ cup cookie butter warmed, for the swirl
Instructions
Cooking
- Press the base. Mix cookie crumbs, 1/4 cup sugar, and butter, press into the springform pan, and bake at 350 degrees F for 10 minutes. Cool the crust.
- Cream the filling. Beat the cream cheese with 1 cup sugar until smooth, then mix in the cream, 1/2 cup cookie butter, sour cream, and salt.
- Add the eggs. Beat in each egg separately, add the flour, and stop mixing as soon as the batter looks smooth and glossy.
- Swirl and bake. Pour over the crust, dot with warmed cookie butter, swirl with a knife, and bake 60 to 70 minutes until the center barely jiggles.
- Rest and chill. Leave the cheesecake in the turned off oven for 1 hour, cool completely, and refrigerate at least 4 hours before slicing.
Notes
Substitutions: Use graham crackers with 1 teaspoon cinnamon if you cannot find spiced cookies, and plain Greek yogurt in place of sour cream.
Tips: Warm the swirl spread for 15 seconds and keep the mixing speed low after the eggs go in.
Storage: Refrigerate up to 4 days or freeze slices up to 1 month.