Cookie Butter Cheesecake Pie
Creamy cookie butter cheesecake in a spiced cookie crust with a smooth cookie butter topping
PRINT PINServings 10
INGREDIENTS
Cookie Crust
- 2 cups Biscoff cookie crumbs
- 6 tbsp unsalted butter melted
- 1 tbsp granulated sugar
- 1 pinch fine salt.
Cookie Butter Cheesecake Filling
- 16 oz cream cheese softened
- 3/4 cup cookie butter plus more for swirling
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp fine salt
- 1 cup heavy whipping cream cold.
Topping and Garnish
- 1/3 cup cookie butter melted and cooled slightly
- crushed Biscoff cookies for garnish
- whipped cream optional.
INSTRUCTIONS
Cookie Crust
- Heat oven to 350 F
- mix cookie crumbs melted butter sugar and salt until evenly moistened
- press firmly into a 9 inch pie dish across the bottom and up the sides
- bake until set and fragrant then cool completely.
Cookie Butter Cheesecake Filling
- Beat cream cheese cookie butter powdered sugar vanilla and salt until smooth and fluffy
- whip heavy cream to medium stiff peaks
- fold whipped cream into the cookie butter mixture until uniform and airy.
Assemble and Chill
- Spread filling into cooled crust and smooth the top
- warm cookie butter just until pourable then drizzle over the top and swirl gently
- refrigerate until firm before slicing and garnish with crushed cookies and optional whipped cream.
Notes
1. For a no bake version chill the crust instead of baking and add 1 tbsp extra melted butter. Use full fat cream cheese for best set. If filling is too soft chill 30 minutes then rewhip briefly. Substitute speculoos cookies for Biscoff. Store covered in the refrigerator up to 4 days
Nutrition
Calories: 520kcal | Carbohydrates: 45g | Protein: 7g | Fat: 35g