Caramel Cheesecake Slice: 7 Irresistible Layers of Delight

A delicious and easy recipe for caramel cheesecake slices with a speculoos cookie crust and a creamy, flavorful filling.

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Prepare the crust: Combine cookie crumbs and ⅓ cup sugar in a bowl. Pour in melted butter and mix until moistened. Press firmly into the bottom of a prepared 9-inch springform pan or square baking pan. Chill for at least 15 minutes.
Craft the filling: Beat softened cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, mixing until fluffy. Beat in eggs one at a time, followed by cookie butter, sour cream, and lemon juice. Mix until just combined.
Assemble and bake: Pour filling over chilled crust. Drizzle ½ cup caramel sauce over the top and swirl gently. Bake in a preheated 325°F (160°C) oven using a water bath for 60-75 minutes, or until edges are set and center has a slight jiggle.
Cool gradually: Turn off oven, leave cheesecake inside with door ajar for 1 hour. Remove from water bath and cool completely on a wire rack.
Chill thoroughly: Cover cheesecake loosely and refrigerate for at least 6 hours, or preferably overnight, to set fully.
Serve: Remove sides of springform pan (or cut directly in pan). Slice into portions and drizzle generously with extra caramel sauce.