Cookie Butter Cheesecake Recipe
Speculoos, served with caramel and whipped cream.
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Ingredients
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Toppings
Method
Preparation
- 1
Make the Crust
Preheat your oven to 350°F (175°C). In a food processor, blend the Speculoos cookies into fine crumbs. In a mixing bowl, combine the cookie crumbs, melted butter, and granulated sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- 2
Prepare the Filling
In a large mixing bowl, beat the cream cheese until smooth. Add the cookie butter, granulated sugar, and vanilla extract, and mix until combined. Add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream until smooth.
- 3
Combine and Bake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 4
Cool and Serve
Remove the cheesecake from the oven and let it cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight. Before serving, drizzle with caramel sauce and top with whipped cream.
