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a slice of cookie butter cheesecake on a plate

Cookie Butter Cheesecake

This Cookie Butter Cheesecake transforms a classic cheesecake into the most delicious dessert with a speculoos cookie crust and cookie butter swirl.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 servings
Calories 602kcal



  • 7 ounces Speculous cookies I get mine at Trader Joe's
  • 7 tablespoons unsalted butter melted


  • 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


  • 3/4 cup cookie butter


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.


Calories: 602kcal | Carbohydrates: 47g | Protein: 8g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 151mg | Sodium: 393mg | Potassium: 131mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1205IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg