Ingredients
Crust:
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1 (7 ounce) package caramelized spiced Belgian cookies (such as Trader Joe's® Speculoos Cookies), divided
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⅓ cup unsalted butter, softened
Filling:
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4 (8 ounce) packages cream cheese, softened
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¾ cup white sugar
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1 cup cookie butter (such as Trader Joe's® Speculoos Cookie Butter®), divided
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2 teaspoons vanilla extract
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½ teaspoon ground ginger
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5 large eggs
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1 cup toffee baking chips (such as Bits O' Brickle Toffee Bits®)
Topping:
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1 cup sour cream
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½ cup cookie butter (such as Trader Joe's® Speculoos Cookie Butter®)
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½ cup toffee baking chips (such as Bits O' Brickle Toffee Bits®)
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Wrap the bottom of a 9-inch spring form pan with aluminum foil to create a water-proof barrier.
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Pour water into a large baking pan, filling it 1/2 inch deep, and place it in the oven to create a water bath.
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Set aside 6 cookies for the topping. Break up the remaining cookies and place in a blender. Pulse several times until the cookies have turned into uniform crumbs.
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Combine softened butter and cookie crumbs in a bowl using a fork or pastry knife. Add mixture to the prepared springform pan and evenly press them into the bottom to form a crumb crust. Refrigerate while preparing the filling.
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Combine cream cheese, sugar, cookie butter, vanilla extract, and ground ginger in the bowl of an electric mixer. Mix to combine on medium-high speed; mixture will be quite thick. Add eggs one at a time, beating well after each addition. Scrape the bowl with a spatula as needed. Stir in toffee chips.
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Remove springform pan from the refrigerator. Pour filling on top of the crust, using a spatula to even out the top. Carefully place springform pan into the water bath, adding more hot water if necessary.
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Bake in the preheated oven for 12 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until the top of the cheesecake is golden brown, 50 to 60 minutes. Add more hot water as necessary, since there will be some evaporation.
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Remove cheesecake and place on a wire rack to cool to room temperature, about 1 hour.
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Whisk sour cream and 1/2 cup cookie butter together to make the topping. Spread topping on top of the cheesecake and garnish with 1/2 cup toffee chips. Crumble reserved cookies over on top. Refrigerate for at least 4 hours before serving.
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Nutrition Facts (per serving)
778 | Calories |
57g | Fat |
57g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 778 | |
% Daily Value * | |
Total Fat 57g | 74% |
Saturated Fat 30g | 152% |
Cholesterol 182mg | 61% |
Sodium 331mg | 14% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 0g | 1% |
Total Sugars 19g | |
Protein 11g | 22% |
Vitamin C 0mg | 0% |
Calcium 101mg | 8% |
Iron 2mg | 9% |
Potassium 211mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.