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Cookie Butter Ricotta Cheesecake

I decided to put a spin on a traditional ricotta cheesecake by incorporating a fun and super yummy ingredient - cookie butter! This cookie butter cheesecake is super creamy and fluffy with a buttery Biscoff cookie crust and warm cookie butter drizzled on top. You NEED to go make this now!
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 16 slices

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)
  • cup heavy whipping cream room temperature
  • 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!

Notes

  • 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!
Helpful Tools
KitchenAid Stand Mixer | Mixing Bowls | Rodelle Vanilla Extract | Food Processor | Biscoff Cookie Butter | Biscoff Cookies | Springform Pan
Keyword Cheesecakes