Cookie Butter Caramel Cheesecake
A delicious dessert combining the creamy goodness of cheesecake with cookie butter, topped with rich caramel sauce.
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.
Notes
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. Store any leftover cheesecake in the refrigerator for up to 5 days.