I’m sitting here, fork in hand and singing from Donna Fargo’s Happiest Girl in the Whole USA because my girlfriend made me a cookie butter cheesecake. And to top it off, she made it with homemade cookie butter. Yummerific!
Shine on me sunshine
Walk with me world
It’s a skippedee-dooda day!
I’m the happiest girl in the whole USA.
Here is her recipe:
Cookie Butter Cheesecake
Start with making Cookie Butter
2 cups cookie crumbs (28 Biscoff cookies – 1 package minus 3 cookies to crumble over top the cheesecake)
4 tablespoons unsalted butter
1/2 cup sweetened condensed milk
1/4 cup evaporated milk
1/4 teaspoon kosher salt
Place the cookie crumbs in a large heat-safe bowl.
In a small saucepan over medium heat, combine the butter, condensed milk, evaporated milk and salt. Cook until melted. Remove from heat and pour about 1/2 cup into the cookie crumbs. Stir with a rubber spatula. Continue adding the liquid mixture very gradually to the cookie crumbs until it is wet enough to hold its shape.
At this point you can place the cookie butter in a mason jar and store in the fridge for up to 14 days. Let sit at room temperature until softened before using in the cheesecake.
For the Cheesecake
1 graham cracker crust
4 8-oz. packages cream cheese, softened
1 1/4 cup sugar
1/2 teaspoon kosher salt
1 tablespoon pure vanilla extract
4 large eggs
1 cup heavy cream
1/4 cup sour cream
2 cups cookie butter, divided
Bring a medium saucepan or tea kettle full of water to a boil.
Beat cream cheese in mixer on medium speed, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down the bowl as necessary, until smooth and fluffy. Add vanilla and beat until mixed. Add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Add heavy cream and sour cream and beat on low until fully incorporated and completely smooth. Gently fold in 1 cup of cookie butter.
Pour cheesecake batter into crust and smooth top. Place cheesecake in deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come about halfway up sides of springform pan. Bake until top is just starting to brown and crack, about 1 hour and 30 minutes. Turn off oven, prop door open and let cheesecake slowly cool in water bath for 1 hour.
Remove roasting pan from oven, then carefully lift springform pan out of water and remove foil. Set cheesecake on rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. When ready to serve, place remaining cookie butter in a microwave-safe bowl and microwave for 20 seconds until loose. Carefully remove sides of springform pan and spread the top with cookie butter. Sprinkle top with remaining crushed cookies.