Skip to main content

Cookie Butter Cheesecake

Cookie Butter Cheesecake

 Source: myrecipes

Ingredients:

 Crust
1 8.8-oz package Biscoff cookies
1/2 cup butter, melted
2 tablespoons sugar
3/4 teaspoon kosher salt

Cookie Butter Cheesecake Layer
2 8-oz packages cream cheese, softened
1/2 cup sugar
3/4 cup cookie butter
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
2 eggs, room temperature

Vanilla Cheesecake Layer
2 8-oz packages cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 1/2 teaspoons vanilla
1/4 teaspoon kosher salt
2 eggs, room temperature

Cookie Butter Caramel Sauce
2 tablespoons butter
2 tablespoons brown sugar
1/2 cup cookie butter
1/2 cup half and half
1/4 teaspoon kosher salt

Directions:
Lightly coat the inside of a 9" springform pan with cooking spray. Wrap the outside bottom of the pan in foil.

Prepare the crust: Process the Biscoff cookies in a food processor until crumbs form. Add the other crust ingredients and pulse until combined. Firmly press the mixture along the bottom and slightly up the sides of the pan.

Prepare the cookie butter cheesecake layer: In a mixing bowl, beat the cream cheese on medium speed for a few minutes until light and fluffy. Add the sugar and beat until combined and fluffy. Add the cookie butter, vanilla and salt and beat until combined. Add eggs, 1 at a time, mixing until just combined. Pour the mixture evenly over the crust and chill for 15 minutes.

Prepare the vanilla cheesecake layer: While the other layer is chilling, beat the cream cheese on medium speed for a few minutes until light and fluffy. Add the sugar and beat until combined and fluffy. Add the sour cream, vanilla and salt and beat until combined. Add eggs, 1 at a time, mixing until just combined. Pour the mixture over the cookie butter cheesecake layer and spread to the edges.

Place the springform pan on a rimmed baking sheet. Bake at 350 for 45-55 minutes; the center should be nearly set. Cool completely in the pan on a wire rack. Cover and refrigerate for 8 hours.

Prepare the cookie butter caramel sauce: Heat the butter and sugar in a sauce pan over medium-low heat until melted and combined, stirring often. Whisk in the cookie butter until melted and combined, stirring constantly. Whisk in the half and half until combined, stirring constantly. Remove from the heat and stir in the salt. Cool slightly.

Gently run a knife around the edges of the springform pan to loosen the cake. Remove the sides of the pan and place the cake on a large platter. Pour the caramel sauce over the cheesecake.
Labels:

Comments

Post a Comment

Popular posts from this blog

Lemon Bundt Cake with Cream Cheese Icing

  Source:  Southern Crush at Home Cake Ingredients: 1 box lemon cake mix 3.4 oz. package lemon pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil 1/4 cup fresh lemon juice 1/4 cup water Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup unsalted butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 45 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the vanilla. Spread or pipe the icing over the cake.
Post a Comment
Read more

Minny's Chocolate Pie

Minny's Chocolate Pie Source:  Food & Wine Ingredients: pie dough for 1 crust 1 1/2 cups sugar 3 tablespoons unsweetened cocoa powder 4 tablespoons butter, melted 2 eggs, beaten 3/4 cup evaporated milk 1 teaspoon vanilla extract 1/4 teaspoon salt whipped cream, for serving Directions: Prepare pie dough for baking in pie pan. Prick the crust lightly with a fork. Cover with parchment paper and fill with pie weights. Bake at 350 for 15 minutes, then remove weights and parchment and bake for 5 minutes more, just until the crust is dry but not brown. Meanwhile, whisk together all of the ingredients. Pour the filling into the pre-baked crust. Cover the edges with foil. Bake at 350 for 45 minutes, removing the foil for the last 5-10 minutes of baking.
Post a Comment
Read more

Bacon Jam

  Source:  The Endless Meal Ingredients: 1 pound thick cut bacon 2 extra large sweet onions, thickly sliced and diced 1/2 cup brown sugar 1/2 cup water 1/3 cup strong brewed coffee 1 tablespoon balsamic vinegar Directions: Cut the bacon into 1/2 inch pieces and cook in a skillet over medium-high heat for about 8-10 minutes or until cooked but still chewy. Remove the bacon from the pan with a slotted spoon. Remove all but about 1 tablespoon of the grease. Add the onions to the pan and cook over medium heat for about 8-10 minutes, then reduce the heat to low. Add the sugar and stir. Continue cooking until the onions have caramelized, about 20 minutes. Add the reserved bacon, water and coffee, and increase the heat to medium. Continue to cook, stirring every five minutes, until the mixture is thick and jam-like, about 30 minutes. Remove from the heat and stir in the vinegar. Taste and add salt if necessary. Use within one week.
Post a Comment
Read more