Recipes
Cranberry-Cookie Butter Cheesecake
This dual-toned, no-bake cheesecake is sure to steal the show at your next holiday celebration — minimal effort required. Crushed speculoos-style cookies create a spiced, sturdy crust that freezes while the two fillings are made, resulting in three distinct textures with every bite. A simple orange-scented cheesecake base is divided in two, for one layer whipped with cookie butter spread and the other infused with fresh cranberry sauce. The brilliant pink cranberry layer on top resembles a mousse more than a cheesecake. Cookie butter spread, popularized in Denmark and the Netherlands and once a specialty ingredient in the U.S., can now be found in many grocery stores in the snack or peanut butter aisle.
Ingredients
- 1 (8.8-ounce/250-grams) package speculoos-style cookies (such as Lotus Biscoff), about 32 cookies
- ½ cup/113 grams unsalted butter, melted
- ¼ cup/50 grams granulated sugar
- 1 teaspoon kosher salt, such as Diamond Crystal, or ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
- 3 cups/12 ounces fresh or frozen cranberries
- ½ cup/120 milliliters orange juice
- 1 ¾ cups/350 grams granulated sugar, divided
- 1 cup/240 milliliters heavy cream
- 1 tablespoon orange zest
- 3 cups/24 ounces cream cheese, at room temperature
- ½ teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon fine salt
- 1 cup/286 grams cookie butter or other smooth speculoos-style spread
- 1 tablespoon honey
- 1 teaspoon hot water
- 1 tablespoon granulated sugar
- Candied orange peel, for topping
Instructions
- Make the crust:
- In a food processor, pulse the cookies until finely ground. Add the butter, sugar, salt and cinnamon, and pulse until evenly distributed. (If you don’t have a food processor, you can crush the cookies in an airtight plastic bag with a rolling pin and mix in the remaining ingredients in a large bowl.)
- Tip the mixture into a 9-inch springform pan and press the crust firmly and evenly against the bottom and halfway up the sides. (A lowball glass or flat-bottomed measuring cup can help press the crust evenly.) Freeze for an hour while you prepare the filling.
- Make the cranberry filling:
- If making sugared cranberries, set about ¼ cup of the cranberries aside in a small bowl for the topping. In a medium saucepan, combine the remaining cranberries (or all of them if you didn’t reserve any) with the orange juice and ¾ cup of the sugar. Place over medium-high heat and stir constantly until the mixture comes to a boil. Turn the heat to medium and let the sauce continue bubbling for about 10 minutes, stirring often, until the cranberries have burst and the liquid is reduced by about half.
- Pour the mixture through a strainer into a medium bowl, pressing on the solids with a wooden spoon. You should have about 1 cup of smooth cranberry sauce. (Any more will make it difficult for the cranberry layer to set.) Discard the cranberry skins and seeds, or save them as a topping for toast or yogurt, and let the sauce cool to room temperature, about 30 minutes.
- Make the cheesecake filling:
- In a large bowl with a hand mixer, beat the heavy cream on medium-high speed until stiff peaks form, then set aside. In another large bowl, rub the remaining 1 cup of sugar with the orange zest until the mixture resembles wet sand. Add the cream cheese and salt, and beat with a hand mixer on high speed until very smooth and no lumps remain, about 1 minute.
- Scrape half of the cheesecake mixture into the bowl with the cooled cranberry sauce and whisk until very smooth and pink. Add the cookie butter to the remaining cheesecake mixture and beat on high speed until smooth and no longer streaky. Divide the whipped cream evenly between the bowls, and fold into each mixture until no visible streaks of cream remain. (The cranberry mixture will be looser than the cookie butter layer.)
- Remove the springform pan from the freezer. Scrape the cookie butter cheesecake mixture into the frozen crust and smooth into an even layer. Spoon the cranberry layer on top of the cookie butter layer and smooth into another even layer. Refrigerate the cheesecake, uncovered, until both layers have set fully, at least 4 hours and ideally overnight.
- If decorating with sugared cranberries, loosen the honey with the hot water then pour over the reserved ¼ cup cranberries and let sit for about 10 minutes. Strain the cranberries, discarding the honey syrup, and spread them on a small plate in an even layer. Let dry until they’re slightly sticky to the touch, 20 to 30 minutes. Sprinkle the cranberries with granulated sugar and set aside until ready to garnish.
- To serve, run a small paring knife gently around the upper perimeter of the cheesecake, loosening the cranberry layer from the sides, and carefully release the sides of the springform pan. Garnish the cheesecake with sugared cranberries and sliced candied orange peel, if desired. Slice and serve chilled. Make sure the cheesecake doesn’t stay at room temperature for longer than an hour, and store any leftovers in the refrigerator for up to 4 days.