Best Cookie Butter Cheesecake Recipes

COOKIE BUTTER CHEESECAKE

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.

COOKIE BUTTER CHEESECAKE BROWNIE CUPS

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
• Make brownie batter as directed on box. Set aside.
• In medium bowl, mix cream cheese, sugar, vanilla and egg. Scoop 1/4 cup of the cream cheese mixture into a separate bowl, and stir in cookie butter.
• Divide brownie batter among muffin cups--about three-fourths full. Top each cup with cream cheese mixture, followed by cookie butter mixture, and swirl with knife.
• Bake about 25 minutes or until toothpick inserted in center comes out mostly clean. Cool completely before serving.

PEANUT BUTTER COOKIE-CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Chop 16 cookies; reserve for later use. Finely crush remaining cookies; place crumbs in medium bowl. Add butter; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 1-1/2 cups of the reserved chopped cookies; spoon over crust. Sprinkle with remaining chopped cookies.
• Bake 40 min. or until center is almost set. Cool completely.
• Refrigerate 3 hours before cutting into bars to serve.

COOKIE BUTTER CHEESECAKE

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.