Description
Sweet cookie butter meets rich caramel in this luscious cheesecake slice, blending irresistible textures and flavors. Creamy layers promise delightful indulgence that will satisfy dessert cravings and leave you craving another heavenly bite.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup cookie butter (spread)
- 3 large eggs
- 1 cup caramel sauce (store-bought or homemade)
Crust Ingredients:
- 1 1/2 cups (180 grams) speculoos cookie crumbs (or graham cracker crumbs)
- 1/2 cup (113 grams) unsalted butter, melted
- 1/3 cup (67 grams) granulated sugar
Additional Ingredients:
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 grams) sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Extra caramel sauce for drizzling
Instructions
- Preheat oven to 325F (160C) and prepare a 9-inch springform pan with grease to ensure easy removal.
- Combine speculoos cookie crumbs, sugar, and melted butter in a mixing bowl, blending thoroughly until the mixture resembles wet sand.
- Transfer the crumb mixture into the prepared pan, using the back of a spoon or flat-bottomed measuring cup to compress the crust evenly and firmly.
- Bake the crust for approximately 10 minutes, creating a golden and set foundation, then remove and allow to cool completely.
- Using an electric mixer, cream softened cream cheese and sugar until achieving a silky, lump-free consistency.
- Incorporate vanilla extract, then gently fold in eggs one at a time, ensuring each is fully integrated before adding the next.
- Fold cookie butter, sour cream, and lemon juice into the cream cheese mixture, stirring until the filling becomes uniformly smooth and glossy.
- Carefully pour the cheesecake filling over the cooled crust, spreading evenly to prevent air pockets.
- Bake for 60-70 minutes, watching for slightly set edges while maintaining a gentle wobble in the center.
- Turn off the oven, crack the door open, and allow the cheesecake to rest for one hour, facilitating a gradual temperature reduction.
- Transfer the cheesecake to room temperature, then refrigerate for a minimum of 4 hours or ideally overnight to achieve optimal texture.
- Just before serving, drizzle caramel sauce generously across the chilled cheesecake surface.
- Release the springform pan’s sides, slice into elegant portions, and serve chilled.
Notes
- Chill cream cheese thoroughly before mixing to achieve ultra-smooth texture without lumps.
- Use room temperature eggs to prevent cheesecake cracking and ensure even mixing.
- Crush speculoos cookies finely for a uniform, compact crust that holds together perfectly.
- Wrap pan exterior with foil during baking to prevent moisture seepage and uneven cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg