Description
A delicious and creamy Cookie Butter Cheesecake with a graham cracker crust, perfect for dessert lovers.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup cookie butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or butter.
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the cookie butter, powdered sugar, and vanilla extract to the cream cheese. Beat until fully combined and smooth.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Gently fold in the sour cream and heavy cream until fully incorporated.
- Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
- For a richer flavor, try adding a swirl of extra cookie butter on top before baking.
- You can also top the cheesecake with whipped cream and crushed cookies for added texture and sweetness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg