This Cookie Butter Cheesecake has a speculoos crust and a creamy cookie butter cheesecake with swirls of additional cookie butter in it. It’s topped with a cinnamon whipped cream and a drizzle of cookie butter. It’s an amazing dessert for those cookie butter lovers out there.
I originally made this cookie butter cheesecake recipe in 2015 after I came across a Trader Joe’s in North Carolina while on vacation. Cookie butter is my family’s weakness. I could probably dip anything in the stuff and they would go berserk over it.
What is Cookie Butter?
Cookie butter is a creamy spread made up of ground up speculoos cookies. If you don’t know what speculoos cookies are, they’re a spiced cookie similar to a gingersnap. The two brands that I know that make this speculoos cookie butter is Biscoff and Trader Joe’s. They’re both delicious, but my favorite is Trader Joe’s.
How to make Cookie Butter Cheesecake
Speculoos Crust| Start by making the speculoos crust. You’ll need to add 24 cookies to a food processor and pulse until fine crumbs form. You can then drizzle in the butter and pulse until the cookie crumbs are all coated.
Firmly and evenly press the cookie crumbs into a prepared 9-inch springform pan. Place in the fridge or freezer to firm up while working on the cookie butter cheesecake batter. Cookie Butter Cheesecake| For the batter, you will need to add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium until the cream cheese is smooth.
Add in the sugar, ½ cup of the cookie butter, and vanilla extract to the mixing bowl. Beat until the sugar and cookie butter are incorporated.
Add in the eggs one at a time and beat in just until it’s worked into the batter before adding the next. Scrape down the bowl after each egg because lumps can be left on the side of the bowl and become hard to break up as the cheesecake batter gets thinner.
Lastly, add in the sour cream and heavy cream and beat just until incorporated into the batter.
Pour the batter on top of the speculoos crust.
Heat the remaining ½ cup of cookie butter in the microwave for 30 seconds to make it runny. Pour that on top of the cheesecake batter and give it 5 to 6 swirls using a skewer or butter knife. Be careful not to dig into the crust though.
Bake the cheesecake with a water bath according to the times below. Let cool completely and set up overnight before adding the cinnamon whipped cream and the rest of the garnishes.
How to freeze Cookie Butter Cheesecake
The good news is that cheesecake freezes well. To freeze this cookie butter cheesecake, first allow the cheesecake to cool completely.
If you want to freeze the cheesecake whole, place it in the freezer until it’s frozen and firm. Transfer the whole cheesecake to a large freezer container and store in the freezer for up to 3 months.
To thaw, place it in the fridge overnight to slowly defrost. Slice and serve the next day.
To freeze slices of cheesecake, allow the cheesecake to cool completely and then chill overnight in the fridge. This will allow the cheesecake to firm up and will cut nicely into slices.
Place a piece of wax paper between the slices, place the slices in a freezer bag or freezer container, and store in the freezer for up to 3 months.
You can thaw slices quickly, by leaving them out at room temperature on the counter for about 30 minutes to an hour depending on how warm your house is. You can also place the pieces of cheesecake in the fridge and allow them to thaw slowly overnight.
Should I use Biscoff Cookie Butter or Trader Joe’s?
You can use either of the cookie butters and get the same results. I prefer Trader Joe’s but it’s not always available for me to grab. I know Walmart and even local grocery stores around me carry the Biscoff brand.
Can I mix all the cookie butter into the cheesecake?
Yes! If you would rather have the cookie butter mixed into the cheesecake, follow the directions, and mix the entire 1 cup of cookie butter in instead of t the ½ cup. This will also prevent the cracks that you see in the photos for my cheesecake. You’re more likely to have the cracks when swirling something into cheesecake batter.
Some more cheesecake favorites
- Coffee Cheesecake
- Red Velvet Cheesecake
- Mocha Cheesecake with a Boozy Mocha Ganache
- Mini Chocolate Chip Cheesecakes
- Cherry Chocolate Chip Cheesecake
Cookie Butter Cheesecake
- 24 speculoos cookies crushed
- 4 tablespoons butter melted
- 24 ounces cream cheese room temperature
- 1 ¼ cups granulated sugar
- 1 cup cookie butter divided
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup full-fat sour cream
- ½ cup heavy cream
- ½ cup cookie butter melted
Cinnamon Whipped Cream
- 1 ½ cups heavy cream
- ½ teaspoon ground cinnamon
- ¾ cup powdered sugar
- Preheat oven to 325 degrees. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
- Mix the crushed speculoos cookies and melted butter until it resembles wet sand and can be packed down.
- Press the crust evenly into the bottom of the prepared pan.
- Place in the freezer or fridge to firm up while working on the batter.
- In a mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth. Scrape down the bowl.
- Add in sugar and ½ cup of cookie butter. Beat on medium again until light and fluffy.
- Add in the vanilla extract and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
- Add in the sour cream and heavy cream. Beat on medium until the mixture comes together. It will be runny.
- Pour the cheesecake on top of the crust.
- In a small microwave-safe bowl, heat up the remaining ½ cup of heaping cookie butter for 30 seconds to make it runny.
- Pour the melted cookie butter evenly on the top of the cheesecake. Using a skewer or knife, swirl the sauce into the cheesecake.
- Wrap the bottom of the springform pan with 2 layers of heavy-duty tin foil. Place the cheesecake into a slightly bigger pan and fill with 1 inch of water.
- Place in the oven with a tented piece of tin foil over the top of the cheesecake to prevent browning on the top. Let the cheesecake bake for 1 hour 15 minutes - 1 hour 25 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
- In a mixing bowl, add in the cold heavy cream. Whip on medium until it begins to thicken. Turn the mixer on high and beat until the cream reaches soft peaks.
- Sift in the powdered sugar and cinnamon. Continue mixing until it reaches stiff peaks.
- Add the whipped cream to a piping bag fitted with the 1M Wilton tip. Pipe 8 to 10 swirls on the top of the cheesecake.
- Pour the melted cookie butter on the cooled cheesecake, cut, and serve.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
This post was originally published on January 14, 2015, but was updated February 2021.