Cookie Butter Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 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)
  1. Heat oven to 325ºF.
  2. Reserve 6 cookies. Finely crush remaining cookies; press onto bottom of 9-inch springform pan.
  3. 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.
  4. 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.
  5. 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.
Recipe by Sugar, Spice and Family Life at