Servings: 8 people
Calories: 360kcal
Cost: $15
Equipment
- Mixing bowl
- Electric mixer
- Spatula
- Springform pan
- Food processor
Ingredients
- 2 cups cream cheese, softened
- 1 cup cookie butter smooth or crunchy
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed speculoos cookies for crust
- 6 tablespoons unsalted butter, melted for crust
- a pinch salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, crush the speculoos cookies until fine crumbs form.
- Mix the crushed cookies with melted butter and a pinch of salt, then press the mixture firmly into the bottom of a springform pan.
- Bake the crust for 10 minutes, then set it aside to cool.
- In a mixing bowl, beat the cream cheese until smooth.
- Gradually add sugar, mixing until well combined.
- Add the eggs one at a time, mixing just until combined after each addition.
- Stir in the vanilla extract and ¾ cup of cookie butter to the mixture, creating swirls.
- Pour the filling over the cooled crust.
- Bake until the edges are set but the center jiggles slightly, about 50-60 minutes.
- Remove from the oven and let cool in the pan for an hour before refrigerating for at least 4 hours or overnight.
- Before serving, drizzle the remaining cookie butter over the top as a finishing touch.
Notes
This recipe is highly appreciated for its ease and irresistible taste. A dessert that will showcase your baking skills!
Nutrition
Calories: 360kcal | Carbohydrates: 30g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 100mg | Sodium: 220mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 800IU | Calcium: 50mg | Iron: 1mg
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