On a recent short and sweet getaway to Vegas, at my favorite restaurant there, the SW Steakhouse, we all shared the cookie butter cheesecake for dessert and it was amazing, down to the last bite of that crumbling, buttery crust. I vowed to recreate it as soon as we got back and by sheer luck, my mother-in-law came across a similar recipe sponsored by PHILADELPHIA Cream Cheese in a magazine ad on her plane ride home. I adapted the found recipe by adding even more cookies for a thicker crust and by using a little bit of butter and cooking it slightly to help combine the crumbs. And by adding a heaping of melted cookie butter swirl on top of the cheesecake before placing it in the oven. I also increased the time needed for the cake to set and also to refrigerate as I found it helped the overall consistency of the cheesecake.
- 36 Biscoff Lotus European-style cookies, divided
- 4 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1/4 packed dark brown sugar
- 1 tablespoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 large brown eggs (at room temperature)
- 1/4 cup Biscoff Lotus European-style cookie butter PLUS 3/4 heaping cup Biscoff Lotus European-style cookie butter
AND one 9-inch spring form pan
- Heat oven to 325 degrees. Reserve 6 cookies. Finely crush the remaining 30 cookies, mix with 4 tablespoons of melted butter and press into the bottom of a 9-inch spring form pan. Lightly grease the sides of the spring form pan.
- Place the pan with the crust in the oven for 10 minutes. Remove and let cool.
- Beat the cream cheese, sugars, vanilla and spices in a large bowl with an electric mixer until blended. Add the eggs, 1 at a time, mixing on low speed after each, just until blended. Pour mixture over crust.
- Melt the 3/4 cup cookie butter in a microwave or on the stove-top in a double broiler until heated through and a bit runny. Pour the melted cookie butter evenly on the cheesecake and using a skewer or a knife, swirl the sauce into the cheesecake.
- Bake for one hour or until the center is almost set. Run a knife along the edge of the pan to loosen the cake. Cool the cake before removing from the rim and let set either inside the oven with the heat turned off and the oven door left slightly open OR on the counter-top for at least one hour before moving to the fridge.
- Refrigerate for 6 hours or overnight.
- Crush the remaining six cookies, coarsely and sprinkle over top the cheesecake right before serving.
- Melt the 1/4 cup cookie butter in a microwave or on the stove-top in a double broiler until heated through. Stir and drizzle over cheesecake.
- Top with homemade whipped cream and add a dash of cinnamon to the whipped topping for extra flavor.
- Fill a separate baking pan or oven-safe dish with a half an inch-one inch of water and place on the lower oven rack, below where your spring form pan will go. This will help keep the cake moist and prevent it from cracking so much.