This Cookie Butter Cheesecake transforms a classic cheesecake into the most delicious dessert with a speculoos cookie crust and cookie butter swirl.
I kind of nailed this one out of the park. I’m not too modest to admit that. I nailed it.
For me to explain how incredibly delicious this recipe is, you must have a solid understanding of what cookie butter is. If you know it, I’m sure you already love it and that makes me happy. If you’ve never heard of it, I’m willing to forgive you because I assume a) you can’t shop at Trader Joe’s because there’s not one within 50 miles of you or b) well, that pretty much covers it. Cookie butter, I’m pretty sure, is something the folks in the US are obsessed with, but they’re all about a European cookie. Here’s a bit more information I found using my super smart friend, Google, in case you wanted to learn more about cookie butter.
So, this recipe was a bit of an experiment. I started with my standard classic never fail cheesecake base which I use in every cheesecake recipe like this apple compote cheesecake, but I did a few things differently in order to crown it with the title of Cookie Butter Cheesecake. First off, instead of your traditional graham cracker + sugar + butter crust, I made the crust out of speculoos cookies and butter. I could have happily stopped right there and shoved my entire face in that bowl only to regret it when my jeans no longer fit the next week, but I held back. Then I made my traditional base but I folded some of the cookie butter into the mixture. It has the consistency of peanut butter so it mixed well. Then, I warmed some more up so it was pourable, spreadable, and swirlable and made that gorgeous design on top. Lovely, don’t you think?
The result: an insanely perfect mouthwatering cheesecake. I brought it into work and everyone freaking loved it. There was enough for my husband to take over to his area (we work for the same company) and they inhaled it. In fact, one of his co-workers offered to pay me to make him an entire cheesecake.
I thought about serving it with additional melted cookie butter drizzled over the top with some crushed cookies, but honestly it didn’t need it. The cheesecake was perfect as is. Like I said – I nailed it. I hope you’re able to get your hands on some cookie butter so you can make it too!
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Cookie Butter Cheesecake
Ingredients
crust:
- 1 7 ounce package Speculous cookies
- 7 tablespoons unsalted butter melted
cheesecake:
- 24 ounces cream cheese
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 cup cookie butter
- 3 teaspoons cornstarch
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream
- 1 1/2 teaspoons lemon juice
- 4 eggs whole
swirl:
- 3/4 cup cookie butter
Instructions
To make the crust:
- Line the bottom of a 9" springform pan with parchment paper and secure the bottom.
- Turn your cookies into fine crumbs in the food processor or by smashing in plastic freezer bag.
- Combine crumbs with melted butter in medium sized bowl and then flatten on the bottom and up the sides of the springform pan. Set aside.
To make the cheesecake filling:
- In a stand mixer bowl, beat cream cheese on medium high speed with the paddle attachment until completely smooth and fluffy, scraping occasionally, about 3 minutes.
- Add the sugars and 1/4 cup of the cookie butter to the cream cheese. Cream mixture until well combined. Scrape again.
- In a separate bowl mix cornstarch, salt, vanilla extract, heavy cream and lemon juice. Stir very well to get any and all cornstarch lumps out. Combine well with the cream cheese mixture.
- Add whole eggs one at a time. Mix until combined. Scrape again.
- Pour cheesecake batter onto crust in springform pan. Allow at least 1/2" of room at the top for the cheesecake to expand while cooking, so you may end up with a bit of excess batter.
- Heat 3/4 cup cookie butter just until melted, about 40 seconds in the microwave. Pour onto filling and use a knife to swirl.
To bake the cheesecake:
- Preheat oven to 350 degrees F.
- You may want to line the bottom rack with foil just in case any butter from the crust seeps out while baking to keep your oven clean.
- Bake at 350 degrees F for 10 minutes. Reduce heat to 275 degrees F and bake and additional 70-80 minutes until center jiggles but edges are set. Turn oven heat off, crack oven door, and allow cheesecake to finish cooking in turned off oven.
- Chill overnight before removing from springform pan.
Jessuca
July 12, 2016 at 6:17 pmHow big of a pan did you use? Looks amazing!
Krissy
July 24, 2016 at 6:42 amHi Jessuca, Its a standard 9″ springform pan. Thanks, Krissy
Deena
August 13, 2016 at 11:05 amI made this today. Maybe I over-aerated it, but it overflowed and not just a little. It’s doing the cracked ddoor thing now, so I’ll know how it tastes tomorrow, but it was way too much filling it seems. Probably need 1/2″ clearance. No, it’s not my first time with cheesecake, so I fully expected the poof, then the settling, but there are chunks of cheesecake on my oven floor…
Krissy
August 29, 2016 at 6:22 amOh no! I’ll update the recipe to say that you need clearance at the top. I hope it ended up working out for you? -Krissy
Krissy
August 29, 2016 at 6:25 amDeena, I also updated the recipe to include that I used a 9″ springform pan. Wondering if you used an 8″?
Brandi
December 2, 2016 at 6:04 amHi! Do you think this can be made successfully in a 10 inch springform? I’m thinking this looks perfect for my birthday gathering!
Krissy
December 9, 2016 at 9:58 amyep! Just stop cooking it when its just about set.
Jeanette
April 25, 2017 at 1:13 amThis is an AMAZING recipe – you’re right, you completely nailed it. I’m In Australia so I had to buy my cookie butter online (and you can guess how much the shipping was!?!) but it was worth every cent. Thank you for a cheesecake recipe that has brought the house down! Now I plan to try your other recipes……
Sherry Eccles
November 18, 2017 at 12:14 amHi Krissy,
I was wondering do you bake the crust at all before putting the filling in the pan? Mine and my husband’s heritage is from Friesland and I had this idea to incorporate Speculaas into a cheesecake but I wasn’t sure how much to use… then I found your recipe and I’m thrilled… I plan on making it for Thanksgiving along with a pumpkin cheesecake (any suggestions for the pumpkin cheesecake?).
Thank You and Have a Great Weekend,
Sherry
Krissy
November 20, 2017 at 5:09 amHi Sheery! I don’t parbake the crust for this one. In fact, I have to show major restraint not to just eat it before adding the filling! I just so happen to have a pumpkin cheesecake recipe: https://selfproclaimedfoodie.com/perfect-pumpkin-pie-cheesecake/ I cut into it for the photos when it wasn’t completely chilled (but it was perfectly baked). If you make that recipe, just make sure you allow enough time (ie over night is best) to let it chill and set before cutting). Happy Thanksgiving!
Micayla Sollock
March 17, 2018 at 7:07 pmSo yummy! Everyone loved it!
Sylvia Atwell
November 15, 2018 at 4:39 pmWhat purpose does 1) the cornstarch serve (I’ve never had to add that to any other cheesecake recipe) and 2) open oven door (I was taught to not open oven until completely cooked to avoid cracking). The consistency is a bit odd (not super dense like I prefer) but it was a hit at my office thanksgiving lunch today.
Krissy
November 18, 2018 at 6:03 amHi Sylvia, I used this base recipe with the cornstarch and the oven opening from a friend who owns a bakery and competed on the Food Network. Funny thing is I thought those two steps were weird, too, but never questioned them because her desserts always turned out so amazing. Yes – this recipe is definitely not as dense as a traditional NY cheesecake, but I’m glad everyone enjoyed it!
Kat
December 22, 2018 at 9:03 pmI love this recipe, this is my third year in a row making it for Christmas. It’s always a hit wherever I take it. Thank you!
Krissy
December 23, 2018 at 8:27 amSo glad you like it!