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Cookie Butter Cheesecake

Put a spin on the classic holiday cheesecake with the cookie butter cheesecake, it’s bound to be a crowd pleaser. 

Put a spin on the classic holiday cheesecake with the cookie butter cheesecake, it’s bound to be a crowd pleaser. 

Ingredients

  • 1 package European-style cookies for coffee, divided
  • 4 packages of PHILADELPHIA Cream Cheese, softened
  • 3/4 Cups granulated white sugar
  • 1/4 Cup packed dark brown sugar
  • 1 Tablespoon vanilla
  • 1/2 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 4 eggs
  • 1/4 Cup speculoos cookie butter

Directions

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 after each just until blended.

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.

Coarsley crush remaining cookies just before serving cheesecake; sprinkle over cheesecake. Microwave cookie butter in microwaveable bowl on HIGH 30 sec. or until heated through; stir. Drizzle over cheesecake.

Nutritional Facts
Servings16
Calories Per Serving293
Total Fat20g30%
Sugar14gN/A
Saturated11g53%
Cholesterol94mg31%
Protein4g9%
Carbs27g9%
Vitamin A175µg19%
Vitamin B120.2µg3.2%
Vitamin D0.4µg0.1%
Vitamin E0.3mg1.4%
Vitamin K1µg1%
Calcium47mg5%
Folate (food)11µgN/A
Folate equivalent (total)18µg5%
Folic acid4µgN/A
Iron0.9mg4.8%
Magnesium16mg4%
Monounsaturated5gN/A
Niacin (B3)0.3mg1.7%
Phosphorus74mg11%
Polyunsaturated2gN/A
Potassium108mg3%
Riboflavin (B2)0.1mg7.4%
Sodium193mg8%
Sugars, added13gN/A
Trans0.1gN/A
Zinc0.5mg3.3%