COOKIE BUTTER CHEESECAKE
Cookie butter and speculoos cookies are used to make this spectacular cheesecake that will surely impress your guests.
Provided by Bibi
Categories Desserts Cakes Cheesecake Recipes
Time 6h25m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 778.3 calories, Carbohydrate 57.4 g, Cholesterol 181.6 mg, Fat 57.4 g, Fiber 0.4 g, Protein 11.1 g, SaturatedFat 30.4 g, Sodium 330.6 mg, Sugar 19.3 g
COOKIE BUTTER CHEESECAKE
Cookie batter cheesecake? Nope, that's Cookie Butter Cheesecake-made with speculoos cookie butter, a yummy spreadable cookie paste.
Provided by My Food and Family
Categories Dairy
Time 6h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Reserve 6 cookies. Finely crush remaining cookies; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugars, vanilla and spices in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- 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.
- Crush remaining cookies coarsely; sprinkle over cheesecake just before serving. Microwave cookie butter in microwaveable bowl on HIGH 30 sec. or until heated through; stir. Drizzle over cheesecake.
Nutrition Facts : Calories 350, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
PEANUT BUTTER CHEESECAKE
Steps:
- Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint. PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil spray
- Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 by 3-inch springform pan with the vegetable oil. Place ingredients into the bottom of spring form pan. Using fingertips or spoon, press ingredients to form crust.
PHILADELPHIA EASY PEANUT BUTTER CHEESECAKE
Meet the PHILADELPHIA Easy Peanut Butter Cheesecake-a creamy cheesecake swirled with peanut butter in a crunchy chocolate cookie crust. Get a mix of sweet, creamy and salty from peanut butter, cheesecake and cookie crust when you make this easy peanut butter cheesecake.
Provided by My Food and Family
Categories Dairy
Time 5h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat first 3 ingredients with mixer until well blended. Add peanut butter and milk; mix well. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
PEANUT BUTTER CHEESECAKE
Rich and creamy without being overly sweet, this cheesecake is perfect for all chocolate and peanut butter lovers!
Provided by Christina Ernst
Time 5h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
- Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
- Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
- Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
- Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
- While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
- Place in the refrigerator to chill for at least 2 hours before serving.
Nutrition Facts : Calories 805.1 calories, Carbohydrate 67.8 g, Cholesterol 156.2 mg, Fat 56.3 g, Fiber 3.5 g, Protein 12.7 g, SaturatedFat 25.6 g, Sodium 436 mg, Sugar 50.8 g
COOKIE DOUGH CHEESECAKE
Celebrate Easter with our creamy choc cheesecake - it has a rich base studded with cookie dough, and it's all topped with silky ganache. Decorate with mini eggs and cookies
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 2h10m
Yield Serves 15
Number Of Ingredients 23
Steps:
- Line the base of a deep 20cm loose-bottomed cake tin with baking parchment, then line the sides using a strip of parchment that comes above the tin by about 7cm (as the cheesecake will rise in the oven). Lightly oil the parchment.
- Make the cookie dough by beating both sugars and the butter in a stand mixer for 5 mins, or until light and fluffy. Tip in the egg yolks, vanilla paste and milk, then beat again until well combined. Divide the mixture between two mixing bowls, then beat the plain flour into one half of the mixture and the self-raising into the other. Divide the chocolate chips between the two bowls and beat both again until the chocolate chips are evenly distributed. Will keep covered in the fridge for up to three days.
- Put the self-raising flour mixture in the fridge while you press the plain flour cookie dough into the base of your prepared cake tin. Keep chilled in the fridge while you prepare the rest of the cheesecake.
- Heat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment, then take the cookie dough made with the self-raising flour out of the fridge. Pinch pieces of the dough and roll into balls the size of marbles until you have used all the dough. Space them apart on the baking sheets and bake for 5-7 mins or until golden brown. Leave on a wire rack to cool.
- To make the main part of the cheesecake, melt both the milk and dark chocolate pieces in a heatproof bowl set over a saucepan of barely simmering water, then set aside to cool down a little. Beat the soft cheese in a large bowl to loosen it, then beat in one egg at a time. Whisk in the sugar, soured cream, flour and vanilla for 5 mins or until light and frothy. Leave for 20 mins to come to room temperature, then slowly pour in the chocolate and gently fold it in until the mixture is even in colour.
- Heat the oven to 170C/150C fan/gas 3½. Remove the cake tin from the fridge and pour the chocolate and cheese mixture over the cookie dough base. Bake for 40 mins or until set on top with a slight wobble in the centre, then turn the oven off and leave the cheesecake inside to cool down slowly for 3 hrs (it will dip slightly in the middle). Chill in the fridge until completely cold.
- For the ganache, put the dark and milk chocolate in a heatproof bowl. Put the cream and sugar in a saucepan and set over a medium heat until steaming (don't let it boil), then pour over the chocolate. Whisk to melt the chocolate and create a smooth, glossy mixture. Chill in the fridge for 1 hr or until the ganache is thick and spoonable.
- When the cheesecake is cold, place on a serving plate or cake stand, then swirl over the ganache. Decorate with the choc chip cookies and some chocolate mini eggs, chocolate nests and white chocolate buttons, if you like.
Nutrition Facts : Calories 774 calories, Fat 25 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
CHEESECAKE COOKIES
Make and share this Cheesecake Cookies recipe from Food.com.
Provided by Bev I Am
Categories Bar Cookie
Time 55m
Yield 16 squares
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
- Put 1 cup of the mixture aside for topping.
- Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes.
- In another bowl combine sugar and cream cheese, mixing until smooth.
- Thoroughly beat in egg, milk, lemon juice and vanilla.
- Spread over the baked crust and sprinkle with remaining brown sugar mixture.
- Bake for 25 minutes.
- Let cool, then chill for at least 1 hour.
- Cut into 16 squares; serve.
More about "cookie butter cheesecake recipes"
COOKIE BUTTER CHEESECAKE – AUNT BEE'S RECIPES
From auntbeesrecipes.com
Estimated Reading Time 2 mins
- Preheat oven to 350 degrees. Crush 25 cookies in food processor. Add salt. Melt butter and add to crushed cookies. Spray spring form pan with cooking spray. Press into bottom of the pan. I used the bottom of my measuring cup to press it down evenly. Bake for 10 mins. Remove and completely cool.
BEST COOKIE BUTTER CHEESECAKE RECIPE - HOW TO
From delish.com
4.2/5 (8)Category Christmas, Mother's Day, DessertCuisine AmericanTotal Time 7 hrs
- Set a rack in middle of oven and preheat to 350°. Butter a 9-inch springform pan and wrap bottom
- and sides of pan in a double layer of aluminum foil. In a food processor or blender, grind cookies into fine
COOKIE BUTTER CHEESECAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 8 hrs 35 minsServings 8-12
- Preheat oven to 350°F. Lightly coat the inside of a 9-inch springform pan with cooking spray; wrap the bottom of pan in a layer of aluminum foil, and place on a rimmed baking sheet.
- Prepare the Crust: Process cookies in the bowl of a food processor until crumbs form. Add melted butter, sugar, and salt to food processor; pulse until combined. Firmly press crumb mixture evenly along bottom and slightly up sides of springform pan.
- Prepare the Cookie Butter Cheesecake Layer: Beat cream cheese in a medium bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add sugar, and beat until combined and fluffy. Add cookie butter, vanilla, and salt; mix on medium speed until combined. Add eggs, 1 at a time, mixing until just combined. Pour cookie butter mixture into prepared Crust in pan; chill 15 minutes.
- Prepare the Vanilla Cheesecake Layer: Beat cream cheese in a medium bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add sugar, and beat until combined and fluffy. Add sour cream, vanilla, and salt; mix on medium speed until combined. Add eggs, 1 at a time, mixing until just combined.
COOKIE BUTTER CHEESECAKE RECIPE | MYRECIPES
From myrecipes-site.netlify.app
BISCOFF CHEESECAKE WITH COOKIE CRUST AND COOKIE BUTTER …
From chelsweets.com
NO-BAKE COOKIE BUTTER CHEESECAKE - GEMMA’S BIGGER BOLDER ...
From biggerbolderbaking.com
COOKIE BUTTER CHEESECAKE BROWNIES | STEP BY STEP | BAKED BREE
From bakedbree.com
COOKIE BUTTER CHEESECAKE (BISCOFF CHEESECAKE)
From chaiandchurros.com
COOKIE BUTTER CHEESECAKE | CHEWY CHOCOLATE CHIP COOKIES ...
From pinterest.com
FUDGY COOKIE BUTTER CHEESECAKE BROWNIES - BAKE OR BREAK
From bakeorbreak.com
NO-BAKE COOKIE BUTTER CHEESECAKE - EL MUNDO EATS
From elmundoeats.com
COOKIE BUTTER CHEESECAKE BY ELI'S CHEESECAKE COMPANY ...
From goldbelly.com
COOKIE BUTTER CHEESECAKE ON BAKESPACE.COM
From bakespace.com
COOKIE BUTTER CHEESECAKE - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
COOKIE BUTTER CHEESECAKE BEST RECIPES
From recipesforweb.com
BEST NUTTER BUTTER CHEESECAKE - HOW TO MAKE ... - DELISH
From delish.com
BAKED BISCOFF COOKIE BUTTER CHEESECAKE - THE BEEKEEPERS ...
From thebeekeeperskitchen.com
PALEO COOKIE BUTTER CHEESECAKE BITES - NO-BAKE CHEESECAKE ...
From worldrecipes.org
NO-BAKE BISCOFF CHEESECAKE! - JANE'S PATISSERIE
From janespatisserie.com
10 BEST COOKIE CRUST CHEESECAKE RECIPES - YUMMLY
From yummly.com
COOKIE BUTTER CHEESECAKE RECIPE - FLAVORITE
From flavorite.net
COOKIE BUTTER RICOTTA CHEESECAKE | FOODTALK
From foodtalkdaily.com
COOKIE BUTTER CHEESECAKE BARS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
NO BAKE COOKIE BUTTER CHEESECAKE RECIPE - JULIE BLANNER
From julieblanner.com
10 BEST BUTTER CHEESECAKE RECIPES - YUMMLY
From yummly.com
COOKIE BUTTER CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
COOKIE BUTTER CHEESECAKE RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
COOKIE BUTTER CHEESECAKE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
COOKIES AND CREAM CHEESECAKE - RECIPES - GO BOLD WITH BUTTER
From goboldwithbutter.com
10 BEST COOKIE CRUST CHEESECAKE RECIPES - FOOD NEWS
From foodnewsnews.com
BISCOFF CHEESECAKE - THE COOKIE ROOKIE®
From thecookierookie.com
COOKIE BUTTER RICOTTA CHEESECAKE | FOODTALK
From foodtalkdaily.com
COOKIE BUTTER CHEESECAKE - CHEESECAKE RECIPES
From worldrecipes.org
COOKIE BUTTER CHEESECAKE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
BISCOFF CHEESECAKE - EASY DESSERT RECIPES
From easydessertrecipes.com
COOKIE BUTTER CHEESECAKE BROWNIE SANDWICHES • FOOD FOR A ...
From pinterest.com
PUMPKIN COOKIE BUTTER CHEESECAKE - IMAKEDTHIS.COM
From imakedthis.com
COOKIE BUTTER CHEESECAKE - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
COOKIE BUTTER CHEESECAKE RECIPE - BEST COOKIE BUTTER ...
From findrecipeworld.com
PUMPKIN COOKIE BUTTER CHEESECAKE - E.D.SMITH®
From edsmith.com
COOKIE BUTTER CHEESECAKE RECIPE BY PHILADELPHIA CREAM CHEESE
From thedailymeal.com
You'll also love