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Biscoff Cookie Butter Cheesecake, THMS, SF, GF, Keto

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 50 minutes
Servings 12
Author Glenda Groff

Ingredients

  • Biscoff Cookie Butter:
  • 1 1/2 cups finely crushed Speculoos Cookies (sugar-free Biscoff)
  • 3/4 cup water
  • 3/4 teaspoon cinnamon
  • 5 tablespoons Lakanto Sugar Free Cinnamon Maple Syrup
  • 4 ounces butter softened
  • 1/4 cup refined coconut oil at room temp
  • Cheesecake Crust:
  • 1 cup finely crushed Speculoos Cookies
  • 3 tablespoons softened butter
  • Biscoff Cheesecake Batter:
  • 4 8- ounce pack of cream cheese OR 2 packs cream cheese and 2 cups cottage cheese
  • 1/2 cup Brown Sugar Sweetener or Gentle Sweet
  • 1/2 cup Greek Yogurt
  • cookies butter reserving 1/2 cup to garnish
  • 1 1/2 tablespoons vanilla
  • 1 teaspoon cinnamon
  • 4 large eggs room temp
  • Topping:
  • 1/2 cup Biscoff Cookie Butter spread
  • Speculoos Cookies for garnishing

Instructions

  1. Making the cookie butter: In a small saucepan, combine crushed Speculoos Cookies, water, cinnamon, and Lakanto Sugar Free Cinnamon Maple Syrup. Cook for 1-2 minutes or until smooth. Remove from heat and pour into a wide mouth quart jar. Cool for 10 minutes. Add the butter and coconut oil. Blend smooth with a hand blender. Set aside.

  2. Making the crust: Preheat the oven to 300 degrees F. Line a cheesecake pan with parchment paper. Mix the crumbs and softened butter together. Press the crumbs in a 9-inch cheesecake pan. Bake for 10 minutes. Cool.
  3. Preparing the cheesecake filling: If using cottage cheese, blend smooth with a hand blender. In a mixer bowl, whip cream cheese until smooth and free from lumps, scraping the sides the bowl often. Add the blended cottage cheese and THM Gentle Sweet. Mix well. Reserve 1/2 cup cookie butter fo r the top of the cheesecake. Add the remaining to the cheesecake batter. Add vanilla, cinnamon, and eggs. MIx just until the eggs are incorporated in the mixture. Pour over the baked crust. Smooth the top. Place a pan of water on the bottom rack of the oven. Place the cheesecake pan on the rack above the pan of water. Bake for 50-60 minutes or until just set. Open the oven door and inch and allow the oven to cool with the cheesecake in it. Remove the cheesecake after 1 hour.
  4. Garnishing: When ready to serve, garnish with remaining cookie butter, whipped cream, and crushed cookies. 1 cheesecake 12 slice