Cookie batter cheesecake? Nope, that's Cookie Butter Cheesecake—made with speculoos cookie butter, a yummy spreadable cookie paste.
What You Need
Original recipe yields 16 servings
1 pkg. (7.7 oz.) European-style cookies for coffee (speculoos cookies), divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 Tbsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 egg s
1/4 cup European-style cookie butter (speculoos cookie butter)
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Let's Make It
Heat oven to 325ºF.
Reserve 6 cookies. Finely crush remaining cookies; press onto bottom of 9-inch springform pan.
Beat cream cheese, sugars, vanilla and spices in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Crush remaining cookies coarsely; sprinkle over cheesecake just before serving. Microwave cookie butter in microwaveable bowl on HIGH 30 sec. or until heated through; stir. Drizzle over cheesecake.
Save 50 calories and 6 g fat, including 4 sat fat by preparing with PHILADELPHIA Neufchatel Cheese.
European-style cookies for coffee are sometimes called speculoos. Look for these crisp cinnamon-spiced cookies in larger supermarkets or specialty food stores.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.