Cheesecake: Cookie Butter Vee Recipe

Prepare pan

Preheat oven to 325°F (163°C). Grease the sides and bottom of a 9-inch (23 cm) springform pan. Line the bottom with a circle of parchment paper cut to fit.

Combine crushed cookies, melted butter, 1 tablespoon sugar, and 1 teaspoon salt in a bowl. Mix until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture evenly into the bottom (and optionally 1/2 inch up the sides) of the prepared springform pan using the bottom of a measuring cup or a glass. Use firm, even pressure to compact the crust.

Bake crust for 10 minutes in the preheated oven to set. Remove from oven and set aside while you prepare the filling. Reduce oven temperature to 300°F (150°C) if preferred for a gentler bake.

Bring all filling ingredients (cream cheese, cookie butter, sugar, sour cream, eggs) to room temperature for easier mixing and a smooth texture (if not already).

Beat cream cheese

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 1–2 minutes. Scrape down bowl sides with a spatula as needed.

Incorporate sugar and cookie butter

Add the granulated sugar and beat on medium speed until incorporated, about 1 minute. Add the 1 cup cookie butter and continue to beat on medium-low until the mixture is smooth and homogeneous, about 1–2 minutes. Scrape down the bowl well to ensure no lumps remain.

Add sour cream and flavorings

Beat in the sour cream and vanilla extract on low speed until combined. Add the flour, ground cinnamon, and 1 teaspoon salt and mix briefly to incorporate.

Add eggs

With the mixer on low speed, add the eggs one at a time, mixing just until each is incorporated. Do not overmix; stop as soon as the yolks disappear. Overbeating introduces air and can cause cracks.

Give the batter a final gentle stir by hand with a spatula to ensure an even, silky texture. Strain the batter through a fine-mesh sieve into a clean bowl or directly into the prepared crust to remove any remaining lumps (optional but recommended for ultra-smooth cheesecake).

Pour about two-thirds of the batter into the prepared crust and smooth the top with an offset spatula.

Warm the reserved 1 tablespoon cookie butter until pourable (microwave in 5–7 second bursts, stirring between). Dollop small spoonfuls of the warmed cookie butter over the cheesecake batter, then carefully swirl with a skewer or knife to create a marbled effect. Pour the remaining batter over and repeat with a few more swirls if desired.

Water bath (optional but recommended)

To minimize cracking, prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, sealing well to prevent leaks. Place the wrapped pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake in the preheated 325°F (163°C) oven (or 300°F/150°C if you lowered it) until the center is just slightly jiggly when the pan is gently shaken, about 55–70 minutes. Ovens vary — start checking at 50 minutes. The edges should be set and lightly puffed; the center should have a slight wobble.

Turn off the oven, crack the oven door open, and let the cheesecake cool slowly in the oven for 1 hour. This gradual temperature change helps prevent cracks.

After the hour, remove the cheesecake from the water bath (if used) and unwrap the foil. Run a thin knife around the edge of the cheesecake to loosen it from the pan (this prevents sudden separation and cracking). Let cool to room temperature on a wire rack, about 1–2 hours.

Refrigerate the cheesecake, uncovered or loosely covered, for at least 6 hours and preferably overnight (8–12 hours) to fully set and develop flavor.

Before serving, warm the reserved whipped cookie butter (if needed) and drizzle or pipe additional cookie butter over slices. Top with whipped cream and sprinkle with reserved crushed cookie crumbs or garnish with whole cookie pieces.

To slice cleanly, run a sharp knife under hot water, dry it, and make each cut, wiping the knife between slices.

Store any leftovers covered in the refrigerator for up to 5 days. For longer storage, freeze individually wrapped slices for up to 2 months; thaw in the refrigerator overnight before serving.