Cookie Butter Cheesecake

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

Prep Time

25 minutes

Bake Time

60 minutes

Yields

10-12 slices

Latest and Greatest Recipes

At Florida Crystals® we’re always creating new recipes to help you stay ahead of trends and wow your friends. They’re each made with real ingredients and our organic, homegrown sweetness, and we have something for everyone. Check it out!

Get Inspired!

Ingredients


For the crust

  • 1 ½ cups (about 25 cookies) Speculoos cookie crumbs 
  • 4 tablespoons Unsalted butter, melted
  • 2 tablespoons Florida Crystals® Regenerative 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® Regenerative 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

Instructions

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.

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

CLOSE
Download Recipe Calendar

Sign-up to receive a recipe calendar along with baking tips, giveaways, discounts, special offers, and more.

WHAT RECIPES ARE YOU INTERESTED IN?