For an even more intense cookie butter flavor, swirl an additional 1/4 cup of warmed cookie butter into the cheesecake batter before baking. If you don't have toffee chips, chopped pecans or walnuts would make a delicious alternative. Be sure to cool the cheesecake completely before adding the topping to prevent it from melting.
Cookie Butter Cheesecake
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PREP TIME20 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME6 hrs 25 mins
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SERVING12 People
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VIEWS22
Indulge in the irresistible allure of Cookie Butter Cheesecake, a symphony of speculoos spice and creamy decadence. This cheesecake, infused with the warm, caramelized notes of cookie butter and adorned with crunchy speculoos cookies, is a guaranteed showstopper for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol182 mg
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Fiber0 g
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Protein11 g
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Saturated Fat30 g
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Sodium331 mg
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Sugar19 g
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Fat57 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C). Wrap the bottom of a 9-inch spring form pan with aluminum foil to create a water-proof barrier. (5 minutes)
02
StepPour water into a large baking pan, filling it 1/2 inch deep, and place it in the oven to create a water bath. (2 minutes)
03
StepSet aside 6 cookies for the topping. Break up the remaining cookies and place in a blender. Pulse several times until the cookies have turned into uniform crumbs. (10 minutes)
04
StepCombine softened butter and cookie crumbs in a bowl using a fork or pastry knife. Add mixture to the prepared springform pan and evenly press them into the bottom to form a crumb crust. Refrigerate while preparing the filling. (10 minutes)
05
StepCombine cream cheese, sugar, 1 cup cookie butter, vanilla extract, and ground ginger in the bowl of an electric mixer. Mix to combine on medium-high speed; mixture will be quite thick. Add eggs one at a time, beating well after each addition. Scrape the bowl with a spatula as needed. Stir in 1 cup toffee chips. (15 minutes)
06
StepRemove springform pan from the refrigerator. Pour filling on top of the crust, using a spatula to even out the top. Carefully place springform pan into the water bath, adding more hot water if necessary. (5 minutes)
07
StepBake in the preheated oven for 12 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until the top of the cheesecake is golden brown, 50 to 60 minutes. Add more hot water as necessary, since there will be some evaporation. (65 minutes)
08
StepRemove cheesecake and place on a wire rack to cool to room temperature, about 1 hour.
09
StepWhisk sour cream and 1/2 cup cookie butter together to make the topping. Spread topping on top of the cheesecake and garnish with 1/2 cup toffee chips. Crumble reserved cookies over on top. Refrigerate for at least 4 hours before serving. (10 minutes)
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Lupe Ebert
Jun 11, 2025I was a little intimidated by the water bath, but it's definitely worth the effort. The cheesecake came out perfectly creamy and smooth.
Neal Turner
Apr 27, 2025I added a pinch of cinnamon to the crust for an extra layer of spice. It was delicious!
Viviane Terry
Apr 8, 2025This cheesecake was a huge hit! Everyone raved about the cookie butter flavor and the crunchy crust.