If any dessert deserves an entire day of celebration, it is without a doubt the cheesecake. Buttery rich, dense, and creamy, cheesecake is undeniably decadent, yet, somehow it ranks as breakfast appropriate in our book (nothing says good morning like sugar-infused cream cheese and eggs!).
Over the years, we’ve perfected our classic cheesecake recipe and let us just say, this cake is a real knockout. It’s thick and rich, yet lighter than your average cheesecake, giving it that perfect mouth-feel. This ideal texture is achieved through the addition of mascarpone cheese, a versatile Italian cream cheese.
While a plain cheesecake never disappoints, we felt like getting creative in the kitchen for this special day. Say hello to an incredible combination you will forever crave: cookie butter + cheesecake. If you haven’t been introduced to cookie butter yet, we recommend getting an extra jar to eat by the spoonful while making this cheesecake. It’s that good.
Cookie butter is essentially a peanut butter type spread made with Biscoff cookies. Think of it as the flavor of cookie dough, with the texture of peanut butter, and no nutritional benefit to speak of. But what it lacks in protein, it makes up for in deliciousness.
To create the cookie butter element in our cheesecake, we took a bit of our original cheesecake batter and mixed in the cookie butter. We then swirled the cookie butter batter into the classic cheesecake base. We swapped out the standard graham cracker crust for a Biscoff cookie crust, to complement the cookie butter. The resulting flavor combination is simply sublime!
- 2 cups of Biscoff crumbs (1.5-8.8oz packages)
- 3 tablespoons unsalted butter, melted
- 1 tsp salt
- 16 ounces cream cheese, room temperature
- 16 ounces mascarpone, room temp
- 2/3 cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 13.4 ounces cookie butter (1 jar)
- Grind Biscoff cookies in a food processor until fine crumbs. Mix in melted butter. The mixture should be crumbly and hold together when pinched. Press into a 9” or 10” springform pan and chill in the refrigerator while making batter.
- Preheat oven to 325 degrees. Cream sugar and cream cheese in a stand mixer or with hand mixer. Beat until fluffy. Add mascarpone and beat until fully incorporated. Add eggs one at a time, making sure to scrape down the bowl after each addition. Add vanilla and mix well.
- Reserve one cup of batter and set aside. Pour the remaining batter into the crust. Add the cookie butter to reserved batter and beat until incorporated and smooth. Dollop tablespoons of cookie butter batter on top of the plain cheesecake batter to create a dotted surface. Then, take a knife and swirl the cookie butter batter into the plain batter in small circular motions.
- Place cheesecake onto a rimmed baking sheet and bake at 325 degrees for one hour or until it is puffy, dry around the edge but wet in the center. Let cool to room temperature, then refrigerate uncovered overnight. Serve chilled.