Cookie Butter Cheesecake

• Vegetarian

• Refrigerated

  • 4 Eggs, whole

• Condiments

  • 1 1/2 tsp Lemon juice

• Baking & Spices

  • 1/3 cup Brown sugar
  • 3 tsp Cornstarch
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Snacks

  • 1 (7 ounce package Speculous cookies

• Dairy

  • 7 tbsp Butter, unsalted
  • 1 cup Cookie butter
  • 24 oz Cream cheese
  • 1/2 cup Heavy cream

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 (7 ounce) package Speculous cookies
• 7 tablespoons unsalted butter, melted
• 24 ounces cream cheese
• 1 cup granulated sugar
• 1/3 cup brown sugar
• 1/4 cup cookie butter
• 3 teaspoons cornstarch
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 1/2 cup heavy cream
• 1 1/2 teaspoons lemon juice
• 4 eggs, whole
• 3/4 cup cookie butter

Directions

• Line the bottom of a 9 springform pan with parchment paper and secure the bottom.
• Turn your cookies into fine crumbs in the food processor or by smashing in plastic freezer bag.
• Combine crumbs with melted butter in medium sized bowl and then flatten on the bottom and up the sides of the springform pan. Set aside.
• In a stand mixer bowl, beat cream cheese on medium high speed with the paddle attachment until completely smooth and fluffy, scraping occasionally, about 3 minutes.
• Add the sugars and 1/4 cup of the cookie butter to the cream cheese. Cream mixture until well combined. Scrape again.
• In a separate bowl mix cornstarch, salt, vanilla extract, heavy cream and lemon juice. Stir very well to get any and all cornstarch lumps out. Combine well with the cream cheese mixture.
• Add whole eggs one at a time. Mix until combined. Scrape again.
• Pour cheesecake batter onto crust in springform pan. Allow at least 1/2 of room at the top for the cheesecake to expand while cooking, so you may end up with a bit of excess batter.
• Heat 3/4 cup cookie butter just until melted, about 40 seconds in the microwave. Pour onto filling and use a knife to swirl.
• Preheat oven to 350 degrees F.
• You may want to line the bottom rack with foil just in case any butter from the crust seeps out while baking to keep your oven clean.
• Bake at 350 degrees F for 10 minutes. Reduce heat to 275 degrees F and bake and additional 70-80 minutes until center jiggles but edges are set. Turn oven heat off, crack oven door, and allow cheesecake to finish cooking in turned off oven.
• Chill overnight before removing from springform pan.