Cookie Butter Cheesecake Cake: The Ultimate Dessert Recipe

Cookie Butter Cheesecake Cake: Prepare to be amazed! Imagine the creamy decadence of cheesecake swirled together with the irresistible, spiced sweetness of cookie butter, all baked into a moist and tender cake. It’s a dessert lover’s dream come true, and trust me, once you try it, you’ll be hooked.

While the exact origins of combining cheesecake and cake are somewhat shrouded in mystery, the addition of cookie butter is a relatively modern twist, capitalizing on the global obsession with this addictive spread. Cookie butter, with its caramelized biscuit flavor, has taken the culinary world by storm, finding its way into everything from ice cream to lattes. But its marriage with cheesecake cake? Pure genius!

What makes this cookie butter cheesecake cake so incredibly popular? It’s the perfect balance of textures and flavors. The creamy, tangy cheesecake layer contrasts beautifully with the soft, crumbly cake, while the cookie butter adds a warm, spicy sweetness that’s simply irresistible. Plus, it’s surprisingly easy to make! This recipe is perfect for special occasions, potlucks, or simply when you need a little something to brighten your day. Get ready to impress your friends and family with this show-stopping dessert!

Ingredients:

• For the Cookie Butter Cake Layers:
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 ¼ cups buttermilk
• ½ cup cookie butter, melted
• For the Cheesecake Layer:
• 24 ounces cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup heavy cream
• For the Cookie Butter Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• ½ cup cookie butter, softened
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• For Decoration (Optional):
• Crushed Biscoff cookies
• Cookie butter, melted and drizzled

Preparing the Cookie Butter Cake Layers:

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. I like to use parchment paper rounds on the bottom for extra insurance against sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is evenly distributed.
3. Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step; it’s crucial for a tender cake.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. So, it’s dry, wet, dry, wet, dry. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
6. Stir in Melted Cookie Butter: Gently fold in the melted cookie butter until evenly distributed throughout the batter.
7. Divide Batter: Divide the batter evenly among the prepared cake pans. I find using a kitchen scale helps ensure even layers.
8. Bake: Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Preparing the Cheesecake Layer:

1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and line an 8-inch springform pan with parchment paper. This is important for easy removal of the cheesecake.
2. Cream Cheese and Sugar: In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese and sugar until smooth and creamy. Make sure the cream cheese is truly softened to avoid lumps.
3. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
4. Add Vanilla and Cream: Stir in the vanilla extract and heavy cream until just combined. Don’t overmix at this stage.
5. Bake: Pour the cheesecake batter into the prepared springform pan. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
6. Cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
7. Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set.

Preparing the Cookie Butter Frosting:

1. Cream Butter: In a large bowl (or the bowl of a stand mixer), beat the softened butter until light and fluffy.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent a powdered sugar cloud.
3. Add Cookie Butter, Cream, Vanilla, and Salt: Beat in the softened cookie butter, heavy cream, vanilla extract, and salt until smooth and creamy. Adjust the amount of heavy cream to achieve your desired consistency.

Assembling the Cookie Butter Cheesecake Cake:

1. Level the Cake Layers: If your cake layers are uneven, use a serrated knife to level them. This will ensure a stable and beautiful cake.
2. Place First Cake Layer: Place one cake layer on a serving plate or cake stand.
3. Frost First Layer: Spread a generous layer of cookie butter frosting over the first cake layer.
4. Add Cheesecake Layer: Carefully remove the cheesecake from the springform pan and place it on top of the frosted cake layer.
5. Frost Cheesecake Layer: Spread another layer of cookie butter frosting over the cheesecake layer.
6. Add Second Cake Layer: Place the second cake layer on top of the frosted cheesecake layer.
7. Frost Second Layer: Spread a generous layer of cookie butter frosting over the second cake layer.
8. Add Third Cake Layer: Place the final cake layer on top of the frosted second cake layer.
9. Frost the Entire Cake: Frost the entire cake with the remaining cookie butter frosting, creating a smooth and even finish. You can use an offset spatula for a professional look.
10. Decorate (Optional): Decorate the cake with crushed Biscoff cookies and a drizzle of melted cookie butter, if desired.
11. Chill: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
12. Serve: Slice and serve! Enjoy your decadent Cookie Butter Cheesecake Cake!

Tips for Success:

• Room Temperature Ingredients: Using room temperature ingredients, especially butter and cream cheese, is crucial for a smooth and well-combined batter and frosting.
• Don’t Overmix: Overmixing the cake batter can lead to a tough cake. Mix until just combined.
• Cooling Time: Allowing the cheesecake to cool slowly in the oven helps prevent cracking.
• Adjust Sweetness: Adjust the amount of sugar in the frosting to your liking. Cookie butter is already quite sweet, so you may want to reduce the amount of powdered sugar.
• Storage: Store the cake in the refrigerator for up to 3 days.

Variations:

• Cookie Butter Swirl Cheesecake: Swirl cookie butter into the cheesecake batter before baking for a marbled effect.
• Biscoff Crust: Use a Biscoff cookie crust for the cheesecake layer instead of a traditional graham cracker crust.
• Chocolate Drizzle: Add a drizzle of melted chocolate over the cake for an extra touch of indulgence.
• Different Cookie Butter: Experiment with different brands of cookie butter to find your favorite flavor.

Troubleshooting:

• Cake is Dry: Make sure you’re not overbaking the cake. Check for doneness with a wooden skewer. Also, ensure you’re using the correct amount of liquid ingredients.
• Cheesecake Cracked: Cooling the cheesecake slowly in the oven helps prevent cracking. You can also try baking the cheesecake in a water bath.
• Frosting is Too Sweet: Reduce the amount of powdered sugar in the frosting.
• Frosting is Too Thin: Add more powdered sugar to the frosting, a little at a time, until you reach your desired consistency.

Conclusion:

This Cookie Butter Cheesecake Cake is truly a showstopper, and I wholeheartedly believe it deserves a prime spot on your baking bucket list. It’s the kind of dessert that elicits gasps of delight and leaves everyone begging for seconds. The creamy, tangy cheesecake layer nestled between the moist, cookie butter-infused cake layers creates a symphony of flavors and textures that’s simply irresistible. It’s not just a cake; it’s an experience! Why is it a must-try? Because it’s surprisingly easy to make, considering how impressive it looks and tastes. The recipe is straightforward, and I’ve included plenty of tips and tricks to ensure your success. Plus, the combination of cookie butter and cheesecake is a match made in dessert heaven. The warm, spiced notes of the cookie butter perfectly complement the rich, creamy tang of the cheesecake, creating a flavor profile that’s both comforting and sophisticated. It’s a guaranteed crowd-pleaser, perfect for birthdays, holidays, or any special occasion that calls for a truly decadent treat. But the best part? It’s incredibly versatile! While the recipe as written is absolutely divine, there are so many ways to customize it to your liking.

Serving Suggestions and Variations:

* Garnish with Cookie Crumbs: For an extra touch of cookie butter goodness, sprinkle crushed cookie butter cookies on top of the cake before serving. This adds a delightful crunch and enhances the visual appeal. * Drizzle with Cookie Butter: Warm up some cookie butter and drizzle it over each slice for an extra layer of flavor and richness. * Add Fresh Berries: A scattering of fresh berries, such as raspberries or strawberries, adds a pop of color and a burst of freshness that complements the richness of the cake beautifully. * Chocolate Ganache: For the chocolate lovers out there, a layer of chocolate ganache on top of the cheesecake layer would be an amazing addition. * Spice it Up: Add a pinch of cinnamon or nutmeg to the cake batter for an extra layer of warmth and spice. * Individual Cheesecakes: You can even adapt this recipe to make individual cookie butter cheesecake cupcakes or mini cheesecakes for a fun and portable dessert option. Just adjust the baking time accordingly. * Different Cookie Butters: Experiment with different brands or flavors of cookie butter. Some brands are spicier than others, and you might find one that you prefer. I’m so excited for you to try this recipe and experience the magic of Cookie Butter Cheesecake Cake for yourself! It’s a labor of love, but the reward is well worth the effort. I promise you won’t be disappointed. So, gather your ingredients, preheat your oven, and get ready to bake something truly special. And when you do, please, please, please share your creations with me! I’d love to see your photos and hear about your experience. Tag me on social media or leave a comment below. I can’t wait to see your beautiful cakes and hear what you think. Happy baking! Let me know if you have any questions along the way; I’m always happy to help. Enjoy! Print