Cookie Butter Ricotta Cheesecake

16 Servings
1 hr 30 min

Are you looking for a spin on a traditional ricotta cheesecake? Try this Cookie Butter Ricotta Cheesecake, which has a fun twist! This cheesecake is extremely creamy and fluffy from the delicious ricotta and has a buttery and crunchy Biscoff cookie crust. You can drizzle warm cookie butter on the top with Biscoff cookie crumbs for an extra delicious touch! You can find Biscoff cookies and Biscoff cookie butter at most grocery stores or on Amazon. But beware – the cookie butter is addicting! It just might not make it onto your cheesecake! If you like warm and crunch spice cookies then you will love this Biscoff Cookie Butter Cheesecake!

Cookie Butter Ricotta Cheesecake
Recipe details
  • 16  Servings
  • Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min
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Ingredients
For the Biscoff Cookie Crust
  • 6 tbsp unsalted butter (melted)
  • 1 8.8 oz package of Biscoff cookies (finely crushed)
  • 2 tbsp granulated sugar
  • ½ tsp salt
For the Ricotta Cheesecake
  • 16 oz cream cheese (room temperature)
  • 1 cup granulated sugar
  • 3 tbsp cornstarch
  • 12 oz ricotta cheese (room temperature)
  • ⅓ cup heavy whipping cream room temperature
  • 1½ tsp vanilla extract
  • 4 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • ¼ cup melted cookie butter
  • crushed Biscoff cookies for topping
Instructions
For the Biscoff Cookie Crust
Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly butter the sides. Wrap the outside of the pan with aluminum foil to avoid any leaking.
In the bowl of a food processor, place Biscoff cookies, salt and sugar. Pulse until finely ground. Add melted butter, pulsing until well combined. Press crumb mixture into bottom of pan and halfway up the sides.
Bake until set, about 8 minutes. Set aside to let cool for about 15 minutes. Lower oven temperature to 325°F.
For the Ricotta Cheesecake
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cream cheese at medium-low speed until creamy and smooth. Scrape down the sides of the bowl.
In a small bowl, whisk together the sugar and cornstarch. Add the sugar mixture and ricotta to the cream cheese and beat until smooth. Beat in cream and vanilla. Add the eggs and egg yolk, one at a time, beating just until combined and yellow disappears after each addition, stopping to scrape down the bowl each time. Pour filling into prepared crust.
Bake until set around the edges but slightly jiggly in the center, about 55 minutes to 1 hour. Turn off the oven and leave cheesecake in the oven with the door closed to cool completely, about 3 to 4 hours. Remove from oven and refrigerate overnight.
Drizzle warm cookie butter over the top and sprinkle with Biscoff cookie pieces. Slice, serve and enjoy!
Tips
  • Cheesecake can be frozen for up to one month after it is chilled.
  • Use room temperature ingredients to ensure that the cheesecake does not crack and that you get the smoothest texture possible!
Amy Manes
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Comments
  • Christine Murray Christine Murray on Sep 06, 2020

    What is “cookie butter”?🤔

    • See 1 previous
    • Kammi Headley Kammi Headley on Sep 08, 2020

      Check your local Dollar Tree— they usually carry it

  • Deb30743547 Deb30743547 on Sep 06, 2020

    What is cookie butter?

    • Amy Manes Amy Manes on Sep 07, 2020

      It is almost like a graham cracker flavored spread with the consistency of peanut butter! There is also a crunchy version too with cookie bits in it :) it is delicious! You can find it on Amazon.

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