Rippled Cookie Butter Cheesecake

Rippled Cookie Butter Cheesecake is a masterpiece, Creamy Cheesecake swirled with Ripples of Cookie butter and Vanilla cheesecake filling on top of a Cookie Butter and Shortbread crust. Drizzle the top with Caramel, and piped Cinnamon Whipped Cream

and your elegant dessert will bring only great raves and disappear quickly.

I have my “go to” cheesecake recipe and have added many different flavors for new recipes and tweaked it for Creamy New York Style Pumpkin Cheese cake    Best Ever Almond Cheesecake With Shortbread Cookie Crust    Christmas Gingerbread Cheesecake   NY Style Blueberry Cheesecake  Nutella Chocolate Cheesecake  and  Creamy Peanut butter Cheesecake .  They are all winners!

Yes!  I am a self-proclaimed cheesecake Queen. My new crowning glory is Rippled Cookie Butter Cheesecake

In making this recipe I realize there are some things I should just never have in my house, and they are; Peanut Butter M and M’s, Bugles, Trader Joe’s Cookie Butter Sandwich cookies, and Trader Joe’s Cookie Butter. I like to think I am disciplined and strong-willed, but I am just fooling myself. Trader Joe’s  describes Cookie Butter sandwich cookies as creamy Cookie Butter spread between two decadent butter cookies, and that is exactly what they are a, butter cookie reminiscent of a short bread.

  “One thing is for certain they always add up to delicious” and that is no lie.

One can eat cookie butter right out of the jar, or as a  decadent spread.. A co worker suggested making Cookie Butter Cheesecake and I am always up  for a challenge. So this one’s for you Lolabee.

Yes, I agreed that adding cookie butter to the cheesecake would be fantastic. Therefore, I took the  Batter after it was prepared,  and put half in one bowl and kept the other half in the mixer bowl. Next, I added cookie butter into half the batter. Since the Cookie Butter was cool, it was hard and didn’t mix easily.

To fix that place the Cookie Butter in the microwave for 20 seconds to soften it. This way it mixes in really well. You can kinda see some of the tiny lumps of cookie butter.

Hello lovely thing! I feel like a proud Mama!

Take 1/3 of the batter and add it to the springform pan.

Add some of the plain Cheesecake Batter and add it on top and push it down with the spoon, spreading it outwards.

Add the cookie butter batter on top of that and alternate so that when you cut the cheesecake it would be rippled with the cookie butter and plain vanilla batter and continue to alternate the two batters.

Layers of cheesecake in the springform pan

See the layers and Ripples?

I think this Rippled Cookie Butter Cheesecake is so fancy it needed some little tiny lights to dress up the picture!

Ingredients

4- 8 oz packages of cream cheese softened to room temperature

1 cup granulated sugar

4 eggs

1/4 cup flour

1 1/2 tsp vanilla

1/3 cup (5 tbs) melted butter for crust

1 cup of sour cream

3/4 cup of heavy cream for cheesecake filling

1 cup of heavy cream for topping

1 box of Trader Joes Cookie Butter Sandwich Cookies

1 container of Trader Joe’s Speculoos Cookie Butter (14.1oz)

1 tsp cinnamon

Caramel or salted Caramel for drizzling the top

Place the Sandwich cookies in a food processor and pulse until they form crumbs.  Use the whole cookie

Mix cookie crumbs in a bowl with melted butter, mix together,  and press into 9 – 10 inch springform pan

Bake in preheated oven at 325 degrees for 8 minutes

Remove from oven and set aside while you prepare the cheesecake batter. Turn oven down to 300 degrees

For the filling

In a stand Mixer place softened Cream Cheese and the sugar and mix until well incorporated  and smooth

Microwave the Cookie Butter for just 20 seconds on #4 to soften, set aside

Add vanilla, flour, heavy cream, and sour cream to mixer and mix well

Add eggs and slowly mix together careful not to over-beat and add air or your cheesecake will crack

Place half your filling in another bowl, add the softened Cookie Butter to half the batter

Heat a tea pot of water to boiling

Wrap springform pan with tinfoil to protect it for your water bath. The water bath will help the cheesecake bake evenly and without cracking

At this point you can add half the filling with the cookie butter in , the springform pan

Pour the other half of the filling into springform and you can take a knife and swirl it or do what I did and alternate adding the batters in layers to get the rippled effect  see the pictures and directions above.

Place the tin foil wrapped springform pan with filling in a larger roaster or pan with sides

Place pan on oven rack and add boiling water around springform pan up to one inch

Place in preheated 300 degree oven and bake for one hour – do not open the oven door!

Shut oven off and leave cheesecake to begin to cool down for one hour

After one hour slightly open door and allow heat to escape and cheesecake to continue cooling

Remove from oven and place cheesecake in fridge to cool and set for 4-6 hours

For the topping

Drizzle with caramel sauce- leave off if you want a less sweet cheesecake

Place one cup of heavy cream in stand mixer and add 1 tsp vanilla and 1 teaspoon cinnamon and beat until peaks form. Pipe on top of cheesecake or serve some with your slices!  I sprinkled cookie crumbs on top as well for decoration

Now isn’t that easy and delicious?

Print Recipe

5 from 1 vote

Rippled Cookie Butter Cheesecake

Creamy Cheesecake swirled with Ripples of Cookie butter and Vanilla cheesecake filling on top of a Cookie Butter and Shortbread crust. Drizzle the top with Caramel, and piped Cinnamon Whipped Cream for the best cheesecake ever

Prep Time15 mins

Cook Time1 hr

baking the crust10 mins

Course: Dessert

Cuisine: American

Keyword: easy rippled cookie butter cheesecake, easy, creamy cheesecake, cookiebutter, cookiebutter crust, easy cheesecake, dessert

Servings: 16

Calories: 233kcal

Ingredients

• 4 8 oz packages cream cheese softened to room temperature
• 1 cup granulated sugar
• 4 eggs room temperature
• 1/4 cup flour
• 1 1/2 tsp vanilla
• 1/3 cup butter for crust
• 1 cup of sour cream
• 3/4 cup heavy cream for cheesecake filling
• 1 cup heavy cream for topping for topping
• 1 box of Trader Joes Cookie Butter Sandwich Cookies
• 1 jar Trader Joe’s Speculoos Cookie Butter 14.1oz
• 2 tbs Caramel for drizzling the top
• 1 tsp cinnamon

Instructions

• For the crust
• Place the Sandwich cookies in a food processor and pulse until they form crumbs.  Use the whole cookie
• Mix cookie crumbs in a bowl with melted butter, mix together,  and press into 9 - 10 inch springform pan
• Bake in preheated oven at 325 degrees for 8 minutes
• Remove from oven and set aside while you prepare the cheesecake batter. Turn oven down to 300 degrees
• For the filling
• In a stand Mixer place softened Cream Cheese and the sugar and mix until well incorporated  and smooth
• Microwave the Cookie Butter for just 20 seconds on #4 to soften
• Add vanilla, flour, heavy cream, and sour cream to mixer and mix well
• Add eggs and slowly mix together careful not to over-beat and add air or your cheesecake will crack
• Place half your filling in another bowl, add the softened Cookie Butter to half the batter
• Heat a tea pot of water to boiling
• Wrap springform pan with tinfoil to protect it for your water bath. The water bath will help the cheesecake bake evenly and without cracking
• At this point you can add half the filling with the cookie butter in , the springform pan
• Pour the other half of the filling into springform and you can take a knife and swirl it or do what I did and alternate adding the batters in layers to get the rippled effect  see the pictures and directions above.
• Place the tin foil wrapped springform pan with filling in a larger roaster or pan with sides
• Place pan on oven rack and add boiling water around springform pan up to one inch
• Place in preheated 300 degree oven and bake for one hour - do not open the oven door!
• Shut oven off and leave cheesecake to begin to cool down for one hour
• After one hour slightly open door and allow heat to escape and cheesecake to continue cooling
• remove from oven and place cheesecake in fridge to cool and set for 4-6 hours
• For the topping
• Drizzle with caramel sauce-leave off if you want a less sweet cheesecake
• Place one cup of heavy cream in stand mixer and add 1 tsp vanilla and one teaspoon cinnamon and beat until peaks form. Pipe on top of cheesecake or serve some with your slices!  I sprinkled cookie crumbs on top as well for decoration

Nutrition

Serving: 1g | Calories: 233kcal | Carbohydrates: 17g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 77mg | Potassium: 59mg | Fiber: 1g | Sugar: 14g | Vitamin A: 653IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

WELCOME!

My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!

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