Sorry, you need to enable JavaScript to visit this website.

Cookie Butter Cheesecake

Cookie Butter Cheesecake

This Cookie Butter Cheesecake is a rich and creamy, can't-just-have-one-slice dessert. Its sweetness is taken to the next level with Florida Crystals® Organic Raw Cane Sugar.

Prep Time
Bake Time
Cookie Butter Cheesecake
Cookie Butter Cheesecake
Cookie Butter Cheesecake
For the crust
  • 1 ½ cups (about 25 cookies) Speculoos cookie crumbs 
  • 4 tablespoons Unsalted butter, melted
  • 2 tablespoons Florida Crystals® Organic Raw Cane Sugar
For the cheesecake
  • 4 (8-ounces) packages Cream cheese, at room temperature
  • 1/3 cup Cookie butter of choice
  • 1 ¼ cups Florida Crystals® Organic Raw Cane Sugar
  • 4 large Eggs, at room temperature
  • ½ cup Sour cream, at room temperature
  • 1 teaspoon Freshly grated orange zest
  • 1 teaspoon Pure vanilla extract
For the topping
  • ¾ cup, divided Cookie butter of choice
  • Speculoos cookie crumbs, as decoration

Step 1

Preheat oven to 350°F. In a small bowl, combine all the ingredients for the crust. Press firmly into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and set aside.

Step 2

Reduce the oven temperature to 325°F. In a large bowl, beat cream cheese and cookie butter, at medium speed, until smooth. Add sugar and beat until well incorporated and smooth. Reduce the speed and add eggs, one at a time. Beat until well incorporated. Scrape the sides of the bowl as needed. Add sour cream, orange zest, and vanilla. Beat at medium speed until smooth and creamy.

Step 3

Wrap the springform pan with aluminum foil and place in a large roasting pan. Pour the cream cheese mixture into the prepared crust. Place the roasting pan in the oven and add hot water to come up 1-inch of the spring form pan. Bake for 55-60 minutes or until the center is set. Remove from oven and allow the cheesecake to cool down to room temperature. Refrigerate for at least 6 hours or overnight. Run a sharp knife around the sides of pan. Remove from pan. 

Step 4

When ready to serve, place the cake on a serving platter. In a small saucepan, melt ¼ cup of cookie butter and pour on top of the cheesecake. Decorate with remaining cookie butter and cookie crumbs.