I have to confess, cheesecakes scare me. One because they are one of the most calorie rich desserts on the planet and they take a lot of work, so I don’t want to screw it up! I found a recipe for a Cookie Butter (Biscoff) Cheesecake. I used Trader Joes’ version, the Cookie Butter (dangerously addictive) in my creation. The recipe I found just had some melted and swirled on the top, but I wanted to go a step further and incorporate it into my cheesecake. I really wanted to taste the Cookie Butter addictive goodness throughout the cheesecake. I mean, what’s a few hundred more calories per bite anyway? Well, after most of my Sunday afternoon gone with making the crust, the filling, then baking it, and then waiting overnight until it had completely cooled the moment had come to release the cheesecake from it’s springform prison and indulge in some serious calorie heaven. Much to my dismay my beautiful gingersnap crust stuck to the sides of the springform pan! In some ways this was worse since then I had to eat this all off since I couldn’t let it go to waste. I read another blog about putting your cheesecake over some warm heat to release from the bottom of the pan, I’m not sure if that also applied to the sides of the pan? I’ve only made a less than 5 cheesecakes in a springform pan so I don’t have a lot of memory to go on. Regardless of the crust adhering to the sides and part of the top getting caught on the springform pan the taste was beyond all my hopes and dreams! It had an intense (but pleasant) spice and the cheesecake was such a light texture which could only mean one thing, it is completely the opposite it is super fatty. That’s a weird thing I’ve discovered is the lighter something tastes the more fattening it is. This applies to frosting, cakes, cookies, and most definitely cheesecakes. So be warned I did have to do a little crust surgery for the slice that Angel used in the picture to show that the crust did go halfway up the sides of the cheesecake. Oh, that’s another thing, this cheesecake went right to the top and I was worried it would bake and over flow. Good news, is that it didn’t. I made sure not to over beat once I had beaten the cream cheese so there wasn’t much of any air to escape. This also meant no cracking on top! I know that is one of the tough things with cheesecake. Well, after “cleaning up” (meaning eating) the cheesecake crumbs from the knife and spatula and pan, etc. I put the remaining slices into a storage container and put it into the freezer until Thanksgiving. I read cheesecakes freeze very well so I hope that is the case since I am sure I will want to make something else new by Thanksgiving time.
(My baking helps and ratios for this recipe are from Ovenadventures.com. I feel credit is due since I don’t know all the finer points of cheesecake processes.)
Pumpkin Cookie Butter Cheesecake
- Gingersnap Crust:
- Gingersnap Cookies 1 3/4 C. Finely crushed cookies , about 30 (I used Sprouts brand)
- 3 T . not-packed brown sugar
- 1/4 C . melted butter
- Pumpkin Cookie Butter Cheesecake
- 24 oz Cream Cheese (best to use full fat, not 1/3 fat like I usually do)
- 1/4 C . Cookie Butter
- 15 oz . pumpkin puree (almost 2 cups)
- 3 eggs
- 1 egg yolk
- 2 tsp . vanilla extract
- 1/4 C . sour cream
- 1 C . Sugar
- 1/2 C . packed brown sugar
- 2 T . flour
- 1/4 tsp . salt
- 2 tsp . cinnamon
- 1 tsp . nutmeg
- 1/2 tsp . ginger
- 1/2 tsp . allspice
- 1/4 tsp . cloves
- 1/4 C . Cookie Butter Melted (for topping)
- Crust: Combine in a bowl then form crust in springform pan. I used a water glass that had a nice weight to it to help me press this evenly to the sides and bottom. Put this in the refrigerator for 5-10 minutes then bake it for 10 minutes at 350 degrees.
- Cheesecake: Ensure cream cheese, eggs, and sour cream are all at room temperature. This helps the consistency be right by avoiding lumps and over beating. Beat the cream cheese until smooth, about 5 minutes. Add the cookie butter. Mix another couple minutes until uniform. Add the eggs one at a time, not mixing too fast at this point. Then add the vanilla and sour cream at slow mixing speed just until incorporated. Add the dry ingredients at slow mixing speed until just incorporated. Pour into springform pan with the gingersnap crust. Melt the Cookie Butter and drizzle over the top of the cheesecake and then swirl using a knife. Please know that my cheesecake was right to the top of the pan, very full!
- Boil a pot of water. Pour into a roasting pan that the springform pan will fit easily into. Wrap the springform pan 3 times with aluminum foil to avoid any water leaking into the pan. Carefully place the springform pan into the roasting pan with the boiled water. The water should come about halfway up the sides. Place onto the middle rack of your 350 degree oven and bake for 1 hour and 30-40 minutes. Bake until the center is jiggly. Carefully remove from the oven and take the cheesecake out of the roasting pan and remove the foil. Place on a wire rack and cool completely. Place in refrigerator over night for at least 12 hours so the cheesecake is completely set.
** A few things. I read on a website that if flour is in the recipe then you don’t need the pan of water to bake it in. My cheesecake seemed jiggly all over but it looked done and baked for the 1 hour and 40 minutes so I pulled it out. Also, when I was taking off the aluminum foil there was some condensation and oily component. My guess it was from the crust or the cheesecake leaking through slightly?? I am definitely not a cheesecake expert so I am sharing exactly what happened so you can know that I don’t have all the answers. To me the most important thing is the taste and this one is by far the best tasking pumpkin cheesecake I have ever tasted!