Cookie Butter Cheesecake Recipe

Name: Cookie Butter Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8.8-oz.) pkg. speculoos cookies (such as Biscoff), plus crumbled cookies for garnish; 8 tablespoons (4 oz.) unsalted butter, melted; 2 tablespoons granulated sugar; 3/4 teaspoon kosher salt; 2 (8-oz.) pkg. cream cheese, softened; 1/2 cup granulated sugar; 3/4 cup cookie butter (such as Lotus Biscoff); 1/2 teaspoon vanilla extract; 1/2 teaspoon kosher salt; 2 large eggs, at room temperature; 2 (8-oz.) pkg. cream cheese, softened; 1/2 cup granulated sugar; 1/2 cup sour cream; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon kosher salt; 2 large eggs, at room temperature; 2 tablespoons unsalted butter; 2 tablespoons dark brown sugar; 1/2 cup cookie butter (such as Lotus Biscoff); 1/2 cup half-and-half; 1/4 teaspoon kosher salt

Servings: persons

1 (8.8-oz.) pkg. speculoos cookies (such as Biscoff), plus crumbled cookies for garnish
8 tablespoons (4 oz.) unsalted butter, melted
2 tablespoons granulated sugar
3/4 teaspoon kosher salt
2 (8-oz.) pkg. cream cheese, softened
1/2 cup granulated sugar
3/4 cup cookie butter (such as Lotus Biscoff)
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 large eggs, at room temperature
2 (8-oz.) pkg. cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 large eggs, at room temperature
2 tablespoons unsalted butter
2 tablespoons dark brown sugar
1/2 cup cookie butter (such as Lotus Biscoff)
1/2 cup half-and-half
1/4 teaspoon kosher salt

1
Prepare the Crust: Process cookies in the bowl of a food processor until crumbs form. Add melted butter, sugar, and salt to food processor; pulse until combined. Firmly press crumb mixture evenly along bottom and slightly up sides of springform pan.
2
Prepare the Vanilla Cheesecake Layer: Beat cream cheese in a medium bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add sugar, and beat until combined and fluffy. Add sour cream, vanilla, and salt; mix on medium speed until combined. Add eggs, 1 at a time, mixing until just combined.
3
Spoon the vanilla cream cheese mixture over cookie butter mixture in pan; smooth top with a rubber spatula. Transfer springform pan on rimmed baking sheet to preheated oven; bake until center is nearly set, 45 to 55 minutes. Cool completely in the pan on a wire rack. Cover and chill 8 hours.
4
Prepare the Cookie Butter Caramel Sauce: Heat butter and brown sugar in a medium saucepan over medium-low, stirring often until butter and sugar melt. Whisk in cookie butter until melted and combined. Whisk in half-and-half, and cook, whisking constantly until smooth and heated through. Remove from heat, and stir in salt. Cool slightly.

1561

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 (8.8-oz.) pkg. speculoos cookies (such as Biscoff), plus crumbled cookies for garnish, 8 tablespoons (4 oz.) unsalted butter, melted, 2 tablespoons granulated sugar, 3/4 teaspoon kosher salt, and more.

Yes, Cookie Butter Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cookie Butter Cheesecake

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