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Ingredients
For the crust
- 1 ½ cups (about 25 cookies) Speculoos cookie crumbs
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Florida Crystals® Regenerative Organic Raw Cane Sugar
For the cheesecake
- 4 (8-ounces) packages Cream cheese, at room temperature
- 1/3 cup Cookie butter of choice
- 1 ¼ cups Florida Crystals® Regenerative Organic Raw Cane Sugar
- 4 large Eggs, at room temperature
- ½ cup Sour cream, at room temperature
- 1 teaspoon Freshly grated orange zest
- 1 teaspoon Pure vanilla extract
For the topping
- ¾ cup, divided Cookie butter of choice
- Speculoos cookie crumbs, as decoration
Instructions
Step 1
Preheat oven to 350°F. In a small bowl, combine all the ingredients for the crust. Press firmly into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and set aside.
Step 2
Reduce the oven temperature to 325°F. In a large bowl, beat cream cheese and cookie butter, at medium speed, until smooth. Add sugar and beat until well incorporated and smooth. Reduce the speed and add eggs, one at a time. Beat until well incorporated. Scrape the sides of the bowl as needed. Add sour cream, orange zest, and vanilla. Beat at medium speed until smooth and creamy.
Step 3
Wrap the springform pan with aluminum foil and place in a large roasting pan. Pour the cream cheese mixture into the prepared crust. Place the roasting pan in the oven and add hot water to come up 1-inch of the spring form pan. Bake for 55-60 minutes or until the center is set. Remove from oven and allow the cheesecake to cool down to room temperature. Refrigerate for at least 6 hours or overnight. Run a sharp knife around the sides of pan. Remove from pan.
Step 4
When ready to serve, place the cake on a serving platter. In a small saucepan, melt ¼ cup of cookie butter and pour on top of the cheesecake. Decorate with remaining cookie butter and cookie crumbs.
YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER
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