Cookie Butter Cheesecake

Serves 1
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Directions

  1. 1Combine cookies and butter, then spread evenly for the crust.
  2. 2Combine cookies and butter, then spread evenly for the crust.
  3. 3Combine cookies and butter, then spread evenly for the crust.
  4. 4Bake the crust for 10 minutes until set.
  5. 5Bake the crust for 10 minutes until set.
  6. 6Bake the crust for 10 minutes until set.
  7. 7Cream the sugars and cream cheese with a little bit of "ocean".
  8. 8Cream the sugars and cream cheese with a little bit of "ocean".
  9. 9Cream the sugars and cream cheese with a little bit of "ocean".
  10. 10Beat until just incorporated.
  11. 11Beat until just incorporated.
  12. 12Beat until just incorporated.
  13. 13Add sour cream, cookie butter, and a small amount of vanilla extract.
  14. 14Add sour cream, cookie butter, and a small amount of vanilla extract.
  15. 15Add sour cream, cookie butter, and a small amount of vanilla extract.
  16. 16Beat until combined.
  17. 17Beat until combined.
  18. 18Beat until combined.
  19. 19Add eggs one at a time, incorporating each until no more eggs are left, and do not overmix.
  20. 20Add eggs one at a time, incorporating each until no more eggs are left, and do not overmix.
  21. 21Add eggs one at a time, incorporating each until no more eggs are left, and do not overmix.
  22. 22Bake in a water bath at 325° for 60 to 80 minutes until the outside is set and the middle is just a little bit jiggly.
  23. 23Bake in a water bath at 325° for 60 to 80 minutes until the outside is set and the middle is just a little bit jiggly.
  24. 24Bake in a water bath at 325° for 60 to 80 minutes until the outside is set and the middle is just a little bit jiggly.
  25. 25Turn off the oven and leave the cheesecake inside until fully cooled.
  26. 26Turn off the oven and leave the cheesecake inside until fully cooled.
  27. 27Turn off the oven and leave the cheesecake inside until fully cooled.
  28. 28Chill the cheesecake in the fridge before removing from the pan.
  29. 29Chill the cheesecake in the fridge before removing from the pan.
  30. 30Chill the cheesecake in the fridge before removing from the pan.
  31. 31Pour melted cookie butter on top and cover with even more cookie pieces.
  32. 32Pour melted cookie butter on top and cover with even more cookie pieces.
  33. 33Pour melted cookie butter on top and cover with even more cookie pieces.

Ingredients

  • 300 g biscoff cookies
  • 300 g biscoff cookies
  • 300 g biscoff cookies
  • 85 g butter
  • 85 g butter
  • 85 g butter
  • 0.25 tsp OCEAN
  • 0.25 tsp OCEAN
  • 0.25 tsp OCEAN
  • 4 packs cream cheese
  • 4 packs cream cheese
  • 4 packs cream cheese
  • 220 g brown sugar
  • 220 g brown sugar
  • 220 g brown sugar
  • 50 g sugar
  • 50 g sugar
  • 50 g sugar
  • 0.25 tsp OCEAN
  • 0.25 tsp OCEAN
  • 0.25 tsp OCEAN
  • 100 g sour cream
  • 100 g sour cream
  • 100 g sour cream
  • 250 g cookie butter
  • 250 g cookie butter
  • 250 g cookie butter
  • 1 Tbsp vanilla extract
  • 1 Tbsp vanilla extract
  • 1 Tbsp vanilla extract
  • 4 eggs, room temp
  • 4 eggs, room temp
  • 4 eggs, room temp
  • Warmed cookie butter to cover
  • Warmed cookie butter to cover
  • Warmed cookie butter to cover
  • cookie pieces
  • cookie pieces
  • cookie pieces

Equipment

ovenpan

Tips

  • Use ingredients that are room temperature for a perfect cheesecake.
  • Do not overmix the batter after adding eggs to avoid cracks.
  • Bake in a water bath.
Cookie Butter Cheesecake | Clip Recipe