Cookie Butter Cheesecake



Cookie Butter Cheesecake

This cookie butter cheesecake recipe is the most delicious cheesecake recipe on the planet! I thought Peggy's was good but this one takes the cake!  
Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Dessert
Cuisine American
Prep Time 4 hours 30 minutes
Cook Time 1 hour
Total Time 5 hours 30 minutes
Servings 8 people


  • 1 Pkg. Speculoos Cookies 7.7 oz.
  • 4 Pkgs. cream cheese 8 oz. each, Kraft, Philadelphia
  • 3/4 cup sugar granulated
  • 1/4 cup dark brown sugar packed
  • 1 tablespoon vanilla
  • 1/2 teaspoon cinnamon ground
  • 1/4 teaspoon nutmeg ground
  • 4 eggs
  • 1/4 cup Speculoos cookie butter


  • Heat oven to 325 degrees F.
  • Reserve 6 cookies.  Finely crush remaining cookies, a food processor works best, press into bottom of 9-inch spring form 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, use a food processor again, sprinkle over cheese cake just before serving.
    Microwave cookie butter in microwaveable bowl on HIGH 30 seconds or until heated through; stir.  Drizzle over cheesecake......and eat the whole thing!


This is a Kraft Foods recipe.

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