Easy to make Cookie Butter Cheesecake recipe that only requires 8 ounces of cream cheese!
Cookie Butter Cheesecake
In this post we will be chasing this Swirled Cookie Butter Cheesecake.
Do you know about Cookie Butter, aka one of the greatest things ever invented, aka omg good get it away from me before I eat anymore, aka omg get it away from me before I eat anymore – no wait a minute, please bring it back to me? Cookie Butter can be bought at Trader Joe’s and it basically tastes like you are eating a Gingerbread Cookie house.
Trader Joe’s suggest that you put Cookie Butter on pancakes and snacks, but whatever, I will continue to eat it with a spoon like it was meant to be eaten. Unfortunately though after many spoonfuls worth a few days ago I realized that one 1 serving is 1 tablespoon. WHAT? How guilty did I feel? Very. How many more spoonfuls did I eat to get me out of this guilty depression? Many.
Once you have it, you will always crave it. You will change your schedule around to be near Trader Joe’s when at all possible. You will tell yourself you are only buying 1 jar then as soon as you see it will you buy multiples to have as many hits as you crave. I am not saying I want you to become addicted to Cookie Butter because it will lead you down a long and delicious road full of your childrens missed plays and wondering if people know you are secretly hiding a Cookie Butter addiction or not.
At the same time I really want you to try Cookie Butter if you can. I think everyone should taste this goodness once in their life because it really is magical. I suggest buying a jar, eating 1 spoonful and then throwing it away immediately. And then because I know this will happen, you will be scraping around your trash can at 3AM to find the rest of the jar – but I am not condoning that, it’s just what’s going to happen. Actually I think it’s almost impossible to only eat 1 serving at a time, I’m serious. Try it, you will fail. I am sorry for not being more positive, but Cookie Butter… it just takes over your life.
So one night recently I decided to eat Cookie Butter a different way then with a spoon. Enter this Swirled Cookie Butter Cheesecake into my life. This Cheesecake rules for many reasons:
It’s really really delicious.
This is meant to be a quick recipe. I am even using a pre-made crust. Feel free to make a homemade one if you have the extra minutes.
This recipe only uses 1 8oz package of Cream Cheese. So many recipes call for 3+ packages of cream cheese, not this one.
Cookie Butter is mixed inside the cheesecake then drizzled on top. That gives the Cheesecake a delicious cookie taste.
Repeating it’s really really delicious.
I hope you give this Cookie Butter flavored Cheesecake a taste! You’ll just love it.
Swirled Cookie Butter CheesecakePrint
- 1 9 inch graham cracker crust
- 8 oz package of cream cheese
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- pinch of salt
- 2 eggs
- 6 tablespoons cookie butter
- Preheat your oven to 325.
- Beat cream cheese and sugar together until fluffy.
- Add lemon juice, vanilla, salt, eggs and 4 tablespoons of cookie butter. Continue beating until all combined.
- Pour into graham cracker crust.
- Bake for 30-35 minutes until set.
- Put remaining 2 tablespoons of cookie butter in microwave for 10 seconds until slightly melted. Drizzle over cheesecake.
- Chill in refrigerator. Leave cake chill for at least 1 hour before serving.
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