Cookie Butter Caramel Cheesecake Slice
A decadent dessert that combines the creamy richness of cheesecake with the sweet, spiced undertones of cookie butter and gooey caramel, perfect for any occasion.
Ingredients
For the Crust
- 1.75 cups 1 ¾ cups crushed graham crackers (or your favorite cookies)
- 0.5 cup ½ cup unsalted butter, melted
- 0.25 cup ¼ cup brown sugar
For the Cheesecake Filling
- 16 oz 16 oz cream cheese, softened Use room temperature for best results.
- 0.5 cup ½ cup granulated sugar
- 0.25 cup ¼ cup cookie butter Gourmet cookie butter preferred.
- 2 large 2 large eggs
- 1 tsp 1 tsp vanilla extract
For the Topping
- 0.5 cup ½ cup caramel sauce Store-bought or homemade.
- 0.25 cup ¼ cup cookie butter, melted for drizzling
- Optional: a sprinkle of sea salt For added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed graham crackers, melted butter, and brown sugar. Press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes, then set aside to cool.
Making the Cheesecake
- In a large bowl, beat softened cream cheese until smooth. Add sugar and cookie butter, mixing until combined.
- Add the eggs one at a time, followed by vanilla extract. Mix until smooth.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 45-50 minutes, or until the center is set but slightly jiggly.
- Let it cool on a wire rack for about an hour, then refrigerate for at least 4 hours (overnight is better).
Topping and Serving
- Before serving, drizzle the cheesecake with caramel and melted cookie butter.
- Optionally, sprinkle with sea salt.
- Carefully release the sides of the springform pan, slice, and serve.
Notes
For a different flavor twist, swap caramel with chocolate sauce. Leftovers can be stored in the fridge for up to 5 days.