This summer while we were down in North Carolina, I had the opportunity to head over to a Trader Joe’s. Why was it necessary to go shopping while on vacation? Well, I have an obsession with cookie butter, and the nearest one isn’t near enough. I’ll let you in on a secret of mine. I go through stages where I eat tablespoons of cookie butter at a time. Shhhh. Don’t tell.
I had made this recipe a little while back and am finally getting around to sharing it with you! It’s my routine to to call my husband over and ask him what he thinks of my pictures. Last night he was all like, “wait, you haven’t posted this yet? This was one of my top favorites.” He also is a cookie butter fan and can also be found eating it by the tablespoon full.
The cheesecake is so darn tasty that you won’t be able to stay out of it. Promise! Besides how addicting it is, it’s beautiful too. We all know I’m a sucker for swirls. The cookie butter swirl adds a “wow” factor to this cheesecake. It also forms a delicious little crust on top of the cheesecake. All things I love.
If you’re like me and just can’t get enough of cookie butter, warm some up and drizzle it over the top of your cookie butter cheesecake. If you have a diet resolution, I’m so sorry. I think I may have blew it for you.
How to make Cookie Butter Cheesecake
Cookie Butter Cheesecake
- 24 speculoos cookies crushed
- 4 tablespoons butter melted
- 24 ounces cream cheese room temperature
- 1 1/4 cups granulated sugar
- 1 cup cookie butter divided
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup full-fat sour cream
- 1/2 cup heavy cream
- 1/2 cup cookie butter melted
Cinnamon Whipped Cream
- 1 1/2 cups heavy cream
- 1/2 tsp. ground cinnamon
- 3/4 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 oven for 12 minutes. Remove from the oven and let cool while you work on the cheesecake filling.
- 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 1/4 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 3/4 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.
Some more cheesecake favorites
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