Caramel Cheesecake Slice (Print Version)
Ingredients:
01 -
1 ½ cups speculoos cookie crumbs (or graham cracker crumbs).
02 -
⅓ cup granulated sugar.
03 -
½ cup unsalted butter, melted.
04 -
24 oz cream cheese, softened.
05 -
1 cup granulated sugar.
06 -
1 tsp vanilla extract.
07 -
3 large eggs.
08 -
1 cup cookie butter (spread).
09 -
½ cup sour cream.
10 -
1 tsp lemon juice.
11 -
1 cup caramel sauce (store-bought or homemade).
12 -
Extra caramel sauce for drizzling.
Instructions:
01 -
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
02 -
In a bowl, combine speculoos cookie crumbs, sugar, and melted butter. Mix well.
03 -
Press the mixture firmly into the bottom of the springform pan.
04 -
Bake the crust for about 10 minutes, then remove and let it cool.
05 -
In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
06 -
Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition.
07 -
Stir in cookie butter, sour cream, and lemon juice until fully combined and smooth.
08 -
Pour the cheesecake filling over the cooled crust.
09 -
Bake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
10 -
Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool gradually.
11 -
Let the cheesecake come to room temperature, then refrigerate for at least 4 hours or overnight.
12 -
Before serving, drizzle the chilled cheesecake with caramel sauce.
13 -
Carefully remove the sides of the springform pan, slice, and serve.
Notes:
01 -
This rich cheesecake combines the flavors of cookie butter and caramel, creating a decadent dessert.
02 -
Allow the cheesecake to cool gradually to prevent cracking.
03 -
Store in the refrigerator for up to 5 days for the best flavor.