Crust Issues
Cookie Butter Cheesecake Swirl Tart in a Buttery Shell
30 minutes
Serves 4
DessertItalian
Herb's take
If you think cheesecake is a one-trick pony, wait until you swirl in cookie butter. This tart marries Italian cheesecake technique with a Biscoff-twist, teaching you the fine art of marbling without a single Jackson Pollock reference.
Equipment needed
- 9-inch tart pan with removable bottom
- electric mixer
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 350°F. Grease a 9-inch tart pan with a removable bottom.
- 02In a medium bowl, mix graham cracker crumbs, all-purpose flour, salt, and melted butter until the mixture resembles wet sand.
- 03Press the mixture firmly and evenly into the bottom and sides of the tart pan to form the crust. Bake for 8 minutes, then let it cool slightly.
- 04In a separate bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and fluffy, about 2 minutes.
- 05Add the egg and vanilla extract to the cream cheese mixture and beat until fully incorporated.
- 06Pour the cream cheese filling into the pre-baked tart crust and smooth the top with a spatula.
- 07Drop spoonfuls of cookie butter over the cheese layer. Use a knife or skewer to gently swirl the cookie butter into the filling, creating a marbled pattern.
- 08Bake the tart for 17 to 20 minutes, until the edges are set but the center still jiggles slightly.
- 09Remove from oven and cool to room temperature. Then refrigerate at least 2 hours before serving for clean slices.
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