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Cookie Butter Cheesecake

  • Author: Kraft
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 16 1x


Love cookie butter? Then you’ll love this Cookie Butter Cheesecake


  • 1 pkg. (7.7 oz.) European-style cookies for coffee
  • 4 pkg. (8 oz.each) PHILADELPHIA Cream Cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 eggs
  • 1/4 cup European-style cookie butter (speculoos cookie butter)


  1. HEAT oven to 325°F.
  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 almsot 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.
  • Category: Dessert
  • Cuisine: American
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