Cookie Butter Cheesecake with Crumbly Cashew Graham Cracker Crust
Okay...so this cheesecake is utterly amazing! I can't stop eating it, and neither can my family. It's so delicious! This Cookie Butter Cheesecake with Crumbly Cashew Graham Cracker Crust is to die for! This recipe uses cookie butter, which is super scrumptious! If you are like me and love cheesecake, you will fall in love with this recipe! This dessert recipe is easy to make and it uses 10 ingredients. The crust is super crumbly and delish even on it's own! Make it for your dessert table or at a holiday like Easter or Christmas. Or, enjoy it anytime because it's easy to make!
Ingredients
- 16 ounces cream cheese block, softened
- 1/2 cup sugar
- 1/2 cup cookie butter
- 3 eggs
- 1 1/2 cups graham cracker crumbs
- 1 Tablespoon brown sugar packed
- 6 Tablespoons butter, melted
- 1/4 cup cashews, finely crushed
- 1 teaspoon Chia Seeds
- 2 1/2 teaspoons coconut oil divided
Instructions
- Crust: Combine 1 1/2 c. graham crackers crumbs, 1 Tbsp. brown sugar (packed), 1 tsp. chia seeds, and 1/4 c. finely crushed cashews in a bowl and stir. To crush cashews, add the cashews to a sealed bag and crush with a spiked kitchen mallet. Stir all dry ingredients together. Add 6 Tbsp. melted butter with 2 tsp. melted coconut oil to dry ingredients. Stir well to moisten. Break up clumps. Grease glass pie pan with 1/2 tsp. coconut oil. Press crust to pack down into the pie pan with the back of a spoon.
- Bake crust at 375 degrees for 10 minutes, then remove it. Reduce oven temperature to 325 degrees.
- While crust is baking, blend 16 oz. cream cheese, 1/2 c. white sugar, 1/2 c. cookie butter, and 3 eggs in a bowl and blend for about 5-7 minutes with a handheld blender or freestanding blender until smooth.
- Pour cheesecake filling into crust. Smooth top flat with a spoon or knife. Bake for 55-60 minutes at 325 degrees. It will puff up and then sink as it cools. It is done when a toothpick is inserted in the center and comes out clean. Don't overbake.
- Remove and cool completely. It will sink as it cools. Store cheesecake in the refrigerator for a few hours, the longer the better, prior to serving. Store leftovers covered in the fridge.
Tried this recipe?Let us know how it was!