Cookie Butter Cheesecake Cake
A delectable fusion of cookie butter and cheesecake layered in a moist cake, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cookie Crumb Base
- 2 cups crushed Biscoff cookies
- 1/2 cup unsalted butter melted
Cheesecake Layer
- 24 oz cream cheese softened
- 1 cup cookie butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
Cookie Butter Frosting
- 1/2 cup unsalted butter softened
- 1 cup cookie butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Crush Biscoff cookies into fine crumbs and mix with melted butter. Press into the bottom of a greased and floured 9-inch round cake pan. Chill while preparing the cheesecake layer.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add cookie butter and vanilla, mixing until combined. Beat in eggs one at a time. Pour over chilled cookie crumb base.
- Preheat oven to 325°F. Bake the cheesecake for about 50 minutes or until set. Let it cool completely before proceeding with assembly.
- While the cheesecake cools, prepare your favorite cake mix as directed. Once baked, allow to cool completely.
- In a bowl, beat butter until creamy. Add cookie butter and vanilla extract, mixing until smooth. Gradually beat in powdered sugar until fluffy.
- Place one cake layer on a serving plate. Spread a thin layer of frosting over it. Add the cheesecake layer, followed by another layer of frosting, and top with the second cake layer.
- Use the remaining frosting to cover the top and sides of the cake. Smooth with an offset spatula for an even finish.
Serving
- Slice the cake into 8 pieces and serve. Enjoy with a cup of coffee or tea for a perfect treat.
Storage
- Keep the cake refrigerated in an airtight container. It can be stored for up to five days. Allow slices to sit at room temperature for a few minutes before serving.
Notes
Pro Tips: Use room temperature ingredients for best results. Ensure your cheesecake is fully set before assembly.
Ingredient Substitutions: Try using almond butter for a different flavor profile.
How to Serve: Pair with coffee or tea for a delightful afternoon snack.
Storage & Freshness: Store in an airtight container in the fridge for up to five days.
Make-Ahead Tips: Prepare the cheesecake layer a day in advance to save time on the day of serving.
Ingredient Substitutions: Try using almond butter for a different flavor profile.
How to Serve: Pair with coffee or tea for a delightful afternoon snack.
Storage & Freshness: Store in an airtight container in the fridge for up to five days.
Make-Ahead Tips: Prepare the cheesecake layer a day in advance to save time on the day of serving.