Cookie Butter Caramel Cheesecake Delight
A sumptuous dessert that combines cookie butter with a creamy cheesecake base, topped with caramel drizzle.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Ingredients
- 1 cup Cookie Butter Provides a rich, spiced flavor.
- 16 ounces Cream Cheese At room temperature for easier mixing.
- 3/4 cup Granulated Sugar Sweetens the cheesecake filling.
- 3 large Eggs Bind the ingredients together.
- 1/2 cup Heavy Cream Creates a richer filling.
- 1 teaspoon Vanilla Extract Enhances flavor.
- 1 1/2 cups Graham Cracker Crumbs For the crust.
- 1/2 cup Unsalted Butter Melted, for binding the crust.
- to taste Caramel Sauce For drizzling on top.
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a mixing bowl until it resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes until lightly golden. Allow to cool.
- In a large mixing bowl, beat cream cheese until smooth.
- Add sugar gradually, mixing until well combined.
- Add cookie butter and vanilla, mixing until fully incorporated.
- Beat eggs lightly and add to the mixture, mixing on low speed until just combined.
- Pour in heavy cream and mix until smooth.
- Pour the filling over the cooled crust and spread evenly.
- Bake for 50 to 60 minutes until edges are set and center is slightly jiggly.
- Turn off the oven and crack the door open to cool gradually.
- Cool at room temperature for an hour, then refrigerate for at least 4 hours.
- Remove the sides of the springform pan and drizzle with caramel sauce.
- Slice and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.