If you know of Trader Joe’s, you know of the addictive yumminess that is Cookie Butter. Instead of eating it by the spoonful, which we’re not opposed to and will not judge you for, we are always looking for other ways to share the cookie butter goodness with our other foods.
Over the holidays a friend suggested the idea of a cookie butter cheesecake, so I attempted it, and it was good. So very-incredibly-delciously-good I decided it needed to be shared!
So if you’re a cookie butter fan, you can thank me later. (Or curse me when you have to pick up an extra spin class or 12 to work off those extra calories #sorrynotsorry)
What You’ll Need:
1 Graham Cracker Pie Crust
1 Box of Cookie Butter Cookies (for topping)
Whipped Cream (for topping)
32oz of Cookie Butter Cream Cheese (yes this is a thing!!)
1 Cup of Sugar
1 tsp. Vanilla
4 Eggs
What You’ll Do:
Preheat oven to 325°F.
Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
Bake 55 min. or until center is almost set. Run a knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Crumble cookies and top over cheesecake with a heaping spoonful of whipped cream