I had a wonderful birthday this weekend with Andrew! To bring in my 24th year, we rented a boat in Marina Del Rey and drove around Santa Monica in a little two-seater. Then we went and walked around the Santa Monica Pier and rode the ferris wheel. I absolutely love ferris wheels and heights. I love anything that puts me up high, so I was really excited to visit Santa Monica for the first time, which is amazing considering I’ve lived here for four years. There’s so much to see in LA that I have yet to do. One day! Then we had a lovely brunch with Andrew’s grandparents and cousins yesterday. I have a feeling 24 is going to be a good year! Now, let’s talk about cake. More specifically, let’s talk about what happens when you put cookie butter and cheesecake together because it’s magical.
I think we can all agree by now that cookie butter is, like, the best thing that ever happened to the world. If you don’t agree with me, you must not love cookies as much as I do. JK! When I was making this cheesecake, it actually started as a Nutella cheesecake, which is why I started out with a chocolate cookie crust. Long story short, I opened the cupboard and, oops, turned out I didn’t have enough Nutella. At that point, I had no interest in going to the store again so I looked around for what else I could do and then it dawned on me…I had a barely touched jar of cookie butter. It sang to me. I knew I had to try it, so I did, and the result was magnificent.
If I had planned this cookie butter cheesecake from the beginning, I probably would have tried it with a cinnamon graham cracker crust first instead of diving into the chocolate first, but I have no regrets. The chocolate is perfect with the cookie butter cream cheese filling and the cinnamon whipped cream on top is a perfect addition.
- 15-18 chocolate sandwich cookies
- 2 tbs butter, melted
First, blend the sandwich cookies (including the cream) in your food processor until fine. Then mix in the melted butter with a fork and press the cookie crust into a springform pan, coating the bottom and about 2 inches up the sides. Leave in the fridge while you make the cream cheese filling.
- 16 oz. cream cheese (2 packages), room temperature
- 1/2 cup granulated sugar
- 1 cup cookie butter
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup Cool Whip or similar whipped topping
Whip together the cream cheese, sugar and cookie butter until well-mixed. I absolutely recommend Trader Joe’s Speculoos Cookie Butter. It’s still my favorite version! Then add the cinnamon and vanilla, mixing until creamy. Mix in the Cool Whip with your spoon or spatula until no white streaks remain. Then spread the cream cheese filling into the cookie crust and leave in the fridge for about six hours until firm.
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp cinnamon
- Crushed gingersnap cookies or graham crackers, topping (optional)
To make the topping, use your whisk attachment to whip the heavy cream on medium-to-high speed until peaks begin to form. Add the powdered sugar and cinnamon and continue to whip until the cream is stiff. Move the whipped cream to a pastry bag or tool and pipe dollups around the top of the cheesecake, and sprinkle with cookie crumbs or even whole cookies! I used crushed gingersnaps to give it a little kick.
Cut the cheesecake and enjoy!