Description
Cookie butter and speculoos cookies are used to make this spectacular cheesecake that will surely impress your guests.
Ingredients
- 1 (7 ounce) package caramelized spiced Belgian cookies (such as Trader Joe’s® Speculoos Cookies), divided
- ⅓ cup unsalted butter, softened
- 4 (8 ounce) packages cream cheese, softened
- ¾ cup white sugar
- 1 cup cookie butter (such as Trader Joe’s® Speculoos Cookie Butter®), divided
- 2 teaspoons vanilla extract
- ½ teaspoon ground ginger
- 5 large eggs
- 1 cup toffee baking chips (such as Bits O’ Brickle Toffee Bits®)
- 1 cup sour cream
- ½ cup cookie butter (such as Trader Joe’s® Speculoos Cookie Butter®)
- ½ cup toffee baking chips (such as Bits O’ Brickle Toffee Bits®)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Wrap the bottom of a 9-inch spring form pan with aluminum foil to create a water-proof barrier.
- Pour water into a large baking pan
- filling it 1/2 inch deep
- and place it in the oven to create a water bath.
- Set aside 6 cookies for the topping. Break up the remaining cookies and place in a blender. Pulse several times until the cookies have turned into uniform crumbs.
- Combine softened butter and cookie crumbs in a bowl using a fork or pastry knife. Add mixture to the prepared springform pan and evenly press them into the bottom to form a crumb crust. Refrigerate while preparing the filling.
- Combine cream cheese
- sugar
- cookie butter
- vanilla extract
- and ground ginger in the bowl of an electric mixer. Mix to combine on medium-high speed; mixture will be quite thick. Add eggs one at a time
- beating well after each addition. Scrape the bowl with a spatula as needed. Stir in toffee chips.
- Remove springform pan from the refrigerator. Pour filling on top of the crust
- using a spatula to even out the top. Carefully place springform pan into the water bath
- adding more hot water if necessary.
- Bake in the preheated oven for 12 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until the top of the cheesecake is golden brown
- 50 to 60 minutes. Add more hot water as necessary
- since there will be some evaporation.
- Remove cheesecake and place on a wire rack to cool to room temperature
- about 1 hour.
- Whisk sour cream and 1/2 cup cookie butter together to make the topping. Spread topping on top of the cheesecake and garnish with 1/2 cup toffee chips. Crumble reserved cookies over on top. Refrigerate for at least 4 hours before serving.
Prep Time: 20 mins
Cook Time: 1 hr 5 mins
Total Time: 6 hrs 25 mins
Servings: 12