Name: Easy Caramel Cheesecake Slice Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 8 h 45 min
Yield: 12 servings
Ingredients: 1 ½ cups speculoos cookie crumbs (or graham cracker crumbs); ⅓ cup granulated sugar; ½ cup unsalted butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar; 1 tsp vanilla extract; 3 large eggs; 1 cup cookie butter (spread); ½ cup sour cream; 1 tsp lemon juice; 1 cup caramel sauce (store-bought or homemade); Extra caramel sauce for drizzling

Caramel Cheesecake Slice. Ah, the mere mention of it conjures images of pure, unadulterated bliss. Who among us hasn’t felt that irresistible pull towards a perfectly crafted dessert, especially one that combines the creamy, dreamy indulgence of cheesecake with the rich, buttery allure of caramel? It’s a flavor combination that speaks to comfort, celebration, and those moments when you simply need a little sweet escape. We love a good caramel cheesecake slice because it’s the ultimate crowd-pleaser, a guaranteed hit at any gathering, yet it also feels deeply personal, a treat you can savor all to yourself. What truly sets this particular Caramel Cheesecake Slice apart is the delicate balance we’ve achieved – a velvety smooth cheesecake filling, baked to perfection, sitting atop a crisp, buttery graham cracker crust. Then, we drown it in a homemade, golden caramel sauce that’s neither too sweet nor too cloying, but just intensely satisfying. Get ready to discover your new favorite way to experience this classic dessert.

Ingredients:

1 ½ cups speculoos cookie crumbs (or graham cracker crumbs)
⅓ cup granulated sugar
½ cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup cookie butter (spread)
½ cup sour cream
1 tsp lemon juice
1 cup caramel sauce (store-bought or homemade)
Extra caramel sauce for drizzling

Preparing the Crust

Let’s get started by building a solid foundation for our delicious Caramel Cheesecake Slice. First, in a medium-sized bowl, combine the 1 ½ cups of speculoos cookie crumbs (or if you prefer a classic flavor, graham cracker crumbs work wonderfully too) with the ⅓ cup of granulated sugar. This sugar will add a touch of sweetness and help bind the crumbs together.

Next, pour in the ½ cup of melted unsalted butter. Using a fork or a spatula, mix everything thoroughly until the cookie crumbs are evenly moistened and clump together slightly. You want the mixture to resemble wet sand. This is crucial for a crust that holds its shape and doesn’t crumble apart when you slice your cheesecake.

Now, take a 9-inch springform pan or a square baking pan (8×8 or 9×9 inches works well for slices). If using a springform pan, you can grease it lightly or line the bottom with parchment paper for easier removal. Press the crumb mixture firmly and evenly into the bottom of the pan. You can use the bottom of a glass or a flat measuring cup to get a nice, compact layer. Make sure to press it all the way to the edges. Once pressed, place the crust in the refrigerator to chill for at least 15 minutes while you prepare the filling. This chilling step helps the butter firm up, creating a sturdier crust.

Crafting the Creamy Filling

Now for the star of the show – the creamy cheesecake filling! In a large mixing bowl, add the 24 oz of softened cream cheese. It’s essential that the cream cheese is at room temperature; this ensures it whips up smoothly without any lumps. Using an electric mixer (stand mixer or hand mixer), beat the cream cheese on medium speed until it’s completely smooth and creamy. Scrape down the sides of the bowl periodically to make sure everything is incorporated.

Gradually add the 1 cup of granulated sugar to the cream cheese while continuing to beat. Mix until the sugar is fully incorporated and the mixture is light and fluffy. Next, beat in the 1 tsp of vanilla extract. The vanilla adds a wonderful depth of flavor that complements the sweetness of the cheesecake.

One at a time, add the 3 large eggs. Beat each egg in until just combined before adding the next. Be careful not to overmix at this stage, as overbeating can introduce too much air, which can lead to cracks in your cheesecake. After the eggs are incorporated, add the 1 cup of cookie butter (your favorite spread like Biscoff works perfectly here). Mix on low speed until the cookie butter is just blended into the cream cheese mixture. The cookie butter will give our Caramel Cheesecake Slice its signature flavor and a beautiful slightly tan hue.

Finally, gently stir in the ½ cup of sour cream and the 1 tsp of lemon juice. The sour cream adds a lovely tang and extra creaminess, while the lemon juice brightens the overall flavor profile and helps prevent the cheesecake from tasting too sweet. Mix until just combined. Do not overmix.

Assembling and Baking the Caramel Cheesecake

Now it’s time to bring it all together. Take your chilled crust out of the refrigerator. Pour the creamy cheesecake filling evenly over the speculoos crust. Gently tap the pan on the counter a few times to release any air bubbles that might be trapped in the batter. This will also help create a smoother surface.

For this recipe, we’re incorporating caramel directly into the filling for a marbled effect. Drizzle about ½ cup of the caramel sauce over the top of the cheesecake batter. Then, using a skewer or a knife, swirl the caramel into the batter to create a beautiful marbled pattern. Don’t over-swirl; you want distinct ribbons of caramel.

Preheat your oven to 325°F (160°C). To achieve the best texture and prevent cracking, we’ll use a water bath. Wrap the bottom of your springform pan (or your chosen baking dish) securely with heavy-duty aluminum foil to prevent any water from seeping in. Place the foiled pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the cheesecake pan. This gentle, humid cooking environment is key to a perfectly baked, smooth cheesecake.

Carefully place the roasting pan with the cheesecake into the preheated oven. Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. It should look firm around the edges and slightly soft in the middle. Resist the urge to open the oven door too frequently while it’s baking.

Cooling and Chilling for Perfect Slices

Once the cheesecake is baked, turn off the oven but leave the cheesecake inside with the oven door slightly ajar for about an hour. This gradual cooling process helps prevent sudden temperature changes, which can also cause cracking. After the hour, carefully remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature.

Once the cheesecake has cooled to room temperature, cover it loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This chilling period is crucial for the cheesecake to set fully and for the flavors to meld beautifully. A well-chilled cheesecake will slice much cleaner and have a superior texture.

When you’re ready to serve your Caramel Cheesecake Slice, carefully remove the sides of the springform pan. If you used a regular baking pan, you can cut it directly in the pan. Slice into desired portions. Drizzle generously with extra caramel sauce before serving. Enjoy every decadent bite!

Conclusion:

And there you have it – your guide to creating the most decadent and irresistible Caramel Cheesecake Slice! We’ve walked through each step, from crafting the perfect graham cracker crust to achieving that impossibly smooth, creamy cheesecake filling, all topped with a luscious swirl of homemade caramel. This recipe is designed to be approachable, yet results in a dessert that tastes like it came straight from a professional bakery. Imagine presenting this delightful treat at your next gathering or simply enjoying a slice with a warm cup of coffee. It’s truly a showstopper that never fails to impress.

For serving, I love to add a little extra drizzle of caramel over the top or a sprinkle of sea salt to contrast the sweetness. A dollop of whipped cream is also a classic accompaniment. If you’re feeling adventurous, consider adding chopped pecans or toasted walnuts to the topping for an extra layer of texture and flavor. Don’t be afraid to experiment and make this Caramel Cheesecake Slice your own! I hope you enjoy making and sharing this incredible dessert as much as I do. Happy baking!

Frequently Asked Questions about Caramel Cheesecake Slice:

Q1: How should I store leftover Caramel Cheesecake Slice?

Leftover Caramel Cheesecake Slice should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days. You can also freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw overnight in the refrigerator before enjoying.

Q2: Can I make the caramel sauce ahead of time?

Absolutely! Homemade caramel sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. Gently warm it in the microwave or on the stovetop over low heat before drizzling over your cheesecake.