Do you love cookie butter? Try this delicious Cookie Butter Cheesecake with a cookie crust and topped with crushed cookies with a cookie butter drizzle.
I tried cookie butter for the first time a couple years ago and it was love at first taste. Now I always have at least one jar in my cupboard. It’s my favorite topping to use on waffles and pancakes. While I was online checking out Kraft recipes, I discovered their Cookie Butter Cheesecake and I knew I had to try it!
I was a little nervous since I haven’t made a cheesecake in many years. But the recipe looked pretty easy to follow. I wanted to make it right away so I had to go to the store to pick up the ingredients. Since I like to make every day delicious with Kraft, I also brought along my Kraft coupons which included a $1.00 off two Philadelphia Cream Cheese bricks.
As soon as I got home, I began the process of making the cheesecake. I sat the cream cheese and eggs on the counter to bring them closer to room temperature. While they were warming up a bit, I sat six of the European style cookies to the side and crushed up the remaining cookies. Then I pressed the crushed cookies into the bottom of a springform pan.
Then in a large bowl, I beat the Philadelphia Cream Cheese, sugar, brown sugar, vanilla, cinnamon and nutmeg with a mixer until blended. I added the eggs, one at a time, mixing on low speed after each just until blended. Then I poured the cheesecake mixture over the crust in the pan.
I placed the pan in the preheated oven to bake for one hour, until the center was almost set. Once the cheesecake cooled down, I ran a knife around the rim of the pan to loosen the cake. I removed the rim of the pan and placed the cheesecake in the refrigerator for four hours.
Before I served the Cookie Butter Cheesecake, I had to make the topping. I coarsely crushed the remaining cookies and sprinkled them over the cheesecake. In the microwave, I melted a 1/4 cup of cookie butter in a microwaveable bowl for 30 seconds. I finished the cheesecake by drizzling the melted cookie butter over the top. The Cookie Butter Cheesecake turned out great. I took the cheesecake to a family party and everyone loved it. I ended up bringing home an empty plate, which I was happy and slightly disappointed about. I’m just going to have to make another Cookie Butter Cheesecake so I can enjoy some more of it.
- 1 pkg. (7.7 oz.) European-style cookies for coffee (speculoos cookies), divided
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- ¾ cup granulated sugar
- ¼ cup packed dark brown sugar
- 1 Tbsp. vanilla
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 4 eggs
- ¼ cup European-style cookie butter (speculoos cookie butter)
- Heat oven to 325ºF.
- Reserve 6 cookies. Finely crush remaining cookies; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugars, vanilla and spices in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Crush remaining cookies coarsely; sprinkle over cheesecake just before serving. Microwave cookie butter in microwaveable bowl on HIGH 30 sec. or until heated through; stir. Drizzle over cheesecake.
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