Print

Cookie Butter Cheesecake Cake: The Ultimate Dessert Recipe

Print Recipe

Moist cookie butter cake layers with a creamy cheesecake center, topped with luscious cookie butter frosting. Perfect for celebrations!

Ingredients

Scale
  • 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
  • 24 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream
  • 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
  • Crushed Biscoff cookies
  • Cookie butter, melted and drizzled

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Use parchment paper rounds on the bottom for extra insurance against sticking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. 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. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
  6. Gently fold in the melted cookie butter until evenly distributed throughout the batter.
  7. Divide the batter evenly among the prepared cake pans. Use a kitchen scale to ensure even layers.
  8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Preheat your oven to 325°F (160°C). Grease and line an 8-inch springform pan with parchment paper.
  11. In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese and sugar until smooth and creamy.
  12. Beat in the eggs one at a time, mixing well after each addition.
  13. Stir in the vanilla extract and heavy cream until just combined. Don’t overmix.
  14. 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.
  15. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  16. 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.
  17. In a large bowl (or the bowl of a stand mixer), beat the softened butter until light and fluffy.
  18. 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.
  19. 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.
  20. If your cake layers are uneven, use a serrated knife to level them.
  21. Place one cake layer on a serving plate or cake stand.
  22. Spread a generous layer of cookie butter frosting over the first cake layer.
  23. Carefully remove the cheesecake from the springform pan and place it on top of the frosted cake layer.
  24. Spread another layer of cookie butter frosting over the cheesecake layer.
  25. Place the second cake layer on top of the frosted cheesecake layer.
  26. Spread a generous layer of cookie butter frosting over the second cake layer.
  27. Place the final cake layer on top of the frosted second cake layer.
  28. Frost the entire cake with the remaining cookie butter frosting, creating a smooth and even finish.
  29. Decorate the cake with crushed Biscoff cookies and a drizzle of melted cookie butter, if desired.
  30. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
  31. Slice and serve!

Notes

  • Using room temperature ingredients, especially butter and cream cheese, is crucial for a smooth and well-combined batter and frosting.
  • Overmixing the cake batter can lead to a tough cake. Mix until just combined.
  • Allowing the cheesecake to cool slowly in the oven helps prevent cracking.
  • 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.
  • Store the cake in the refrigerator for up to 3 days.

Find it online: https://mmmflavors.com/cookie-butter-cheesecake-cake/