Cookie Butter Cheesecake



  • 24 speculoos cookies crushed
  • 4 T. butter melted


  • 24 oz. cream cheese room temperature
  • 1 1/4 cups granulated sugar
  • 1/4 cup cookie butter
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup heavy cream


  • 3/4 cup cookie butter (heaping)


  • 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.
  • Mix the crushed speculoss cookies and melted butter until it resembles wet sand and can be packed down.
  • Press the crust into an 8 inch spring form pan.
  • Place in the oven for 12 minutes. Remove from the oven and let cool.


  • In a mixing bowl, add in the cream cheese. Beat on medium until the cream cheese is smooth. Scrape down the bowl.
  • Add in the sugar and 1/4 cup of cookie butter. Beat on medium again until light and fluffy.
  • Add in the eggs one at a time until they are all incorporated.
  • Add in the sour cream and heavy creamy. Beat on medium until the mixture comes together. It will be runny.
  • Pour into the prepared pan on top of the crust. The crust doesn't have to be cooled completely.
  • In a small bowl, heat up the 3/4 cup of heaping cookie butter for 30 seconds to make it runny.
  • Pour the melted cookie butter evenly on the cheesecake. Using a skewer or knife, swirl the sauce into the cheesecake.
  • Wrap the bottom of the spring form pan with tin foil. Place the cheesecake into a slightly bigger pan and fill with an inch to two inches of hot water. Make sure the tin foil protects the cheesecake so water doesn't leak into it.
  • 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 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. I kept mine in the oven for about 4-5 hours and then placed it in the fridge.

Whipped Cream

  • 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.
  • Store in the fridge.
  • Pour the melted cookie butter on the cooled cheesecake, cut, and serve.
Prep Time:1 hour   Cook Time:1 hour 20 minutes 
  Total Time:2 hours 20 minutes   Servings: 8 slices