Cookie Butter Caramel Cheesecake
Cookie Butter Caramel Cheesecake is a delicious dessert that combines the creamy goodness of cheesecake with the unique flavor of cookie butter. This mouthwatering treat is topped with a rich caramel sauce, making it a perfect choice for any special occasion or just a sweet indulgence at home.
Why Make This Recipe
You should definitely try making Cookie Butter Caramel Cheesecake because it is an absolute crowd-pleaser. The cookie butter adds a warm, spiced flavor that pairs beautifully with the creamy cheesecake. The caramel topping gives it an extra touch of sweetness that is hard to resist. Plus, this dessert looks impressive yet is simple enough for beginners to make.
How to Make Cookie Butter Caramel Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup cookie butter (Biscoff spread)
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup cookie butter, melted
- 1/2 cup heavy cream (for caramel topping)
- 1/4 cup butter
- 1 cup brown sugar
- 1 teaspoon vanilla extract (for caramel topping)
- 1/4 teaspoon salt
Directions:
- Preheat your oven to 325°F (165°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Add cookie butter and mix until evenly coated. Press this mixture into the bottom of a springform pan and bake for 10 minutes. Let it cool completely.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the vanilla extract and mix in the eggs one at a time, beating well after each. Stir in the sour cream, heavy cream, and melted cookie butter until combined. Pour this filling over the cooled crust.
- Wrap the springform pan with foil and bake for 45-50 minutes, or until set. Allow it to cool in the oven for one hour, then refrigerate for at least 4 hours.
- For the caramel topping, melt butter over medium heat. Add the brown sugar, heavy cream, and salt, stirring until dissolved. Bring to a boil and simmer for 3-4 minutes. Stir in the vanilla extract and allow to cool slightly.
- Once the cheesecake is chilled, top it with whipped cream and drizzle the caramel sauce over it. Optional: sprinkle crushed cookies on top. Slice and serve.
How to Serve Cookie Butter Caramel Cheesecake
Serve your Cookie Butter Caramel Cheesecake chilled. It is great on its own but can also be served with a dollop of whipped cream and a drizzle of extra caramel sauce for that extra special touch.
How to Store Cookie Butter Caramel Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it well with plastic wrap or foil to keep it fresh. It can last for up to 5 days in the fridge. You can also freeze it for longer storage, but make sure to wrap it tightly. It can be frozen for up to 3 months.
Tips to Make Cookie Butter Caramel Cheesecake
- Make sure your cream cheese is at room temperature for a smooth filling.
- Do not skip the chilling time; it helps the cheesecake set properly.
- When making the caramel, keep an eye on it to prevent burning.
- If you want it extra creamy, you can add an extra tablespoon of heavy cream in the filling.
Variation
You can try adding different toppings like crushed chocolate cookies, chopped nuts, or even a layer of fresh fruit to make it your own.
FAQs
-
Can I use a different type of cookie butter?
Yes, you can use any brand of cookie butter you like. Just make sure it has a similar flavor profile for the best results. -
How do I know when my cheesecake is done baking?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools. -
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made one to two days ahead of when you plan to serve it. Just keep it refrigerated. -
Is it possible to make this recipe gluten-free?
Yes, you can use gluten-free graham cracker crumbs to make the crust. -
What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular cake pan, but be aware that it may be harder to remove the cheesecake without it breaking.
Cookie Butter Caramel Cheesecake
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups sugar
- 0.5 cups unsalted butter, melted
- 0.5 cups cookie butter (Biscoff spread)
For the cheesecake filling
- 3 packages cream cheese, softened 8 oz each
- 1 cups sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 0.5 cups sour cream
- 0.5 cups heavy cream
- 0.5 cups cookie butter, melted
For the caramel topping
- 0.5 cups heavy cream
- 0.25 cups butter
- 1 cups brown sugar
- 1 teaspoon vanilla extract for caramel topping
- 0.25 teaspoon salt
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter.
- Add cookie butter and mix until evenly coated.
- Press this mixture into the bottom of a springform pan and bake for 10 minutes.
- Let it cool completely.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add the vanilla extract and mix in the eggs one at a time, beating well after each.
- Stir in the sour cream, heavy cream, and melted cookie butter until combined.
- Pour this filling over the cooled crust.
Baking
- Wrap the springform pan with foil and bake for 45-50 minutes, or until set.
- Allow it to cool in the oven for one hour, then refrigerate for at least 4 hours.
Caramel Topping
- Melt butter over medium heat.
- Add the brown sugar, heavy cream, and salt, stirring until dissolved.
- Bring to a boil and simmer for 3-4 minutes.
- Stir in the vanilla extract and allow to cool slightly.
Serving
- Once the cheesecake is chilled, top it with whipped cream and drizzle the caramel sauce over it.
- Optional: sprinkle crushed cookies on top. Slice and serve.
