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Caramel Fox Cheesecake Slices

Rich, creamy vanilla cheesecake on a spiced cookie crust, topped with decadent caramel and decorated as adorable woodland foxes for the perfect fall treat.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Autumn
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups spiced cookie crumbs Biscoff or graham
  • 0.5 cup unsalted butter melted
  • 2 tbsp brown sugar
  • 0.5 tsp cinnamon
Cheesecake Filling
  • 24 oz cream cheese softened, full-fat
  • 1 cup granulated sugar
  • 0.25 cup sour cream room temperature
  • 1 tsp vanilla extract
  • 3 large eggs room temperature
Topping & Decoration
  • 1 cup caramel sauce thick
  • 8 spiced cookies halved diagonally for ears
  • 0.5 cup vanilla buttercream or stiff whipped cream
  • 1 handful chocolate chips regular and mini size

Equipment

  • 9-inch springform pan
  • Hand mixer or stand mixer
  • Piping bag
  • Large roasting pan (for water bath)

Method
 

  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
  2. Mix cookie crumbs, melted butter, brown sugar, and cinnamon. Press firmly into the bottom of the pan.
  3. Bake crust for 10 minutes, then remove and let cool.
  4. Beat softened cream cheese until smooth. Add sugar, sour cream, and vanilla, mixing until just combined.
  5. Add eggs one at a time on low speed, mixing just until incorporated.
  6. Pour batter over the crust. Bake in a water bath for 55-70 minutes until edges are set and center slightly jiggles.
  7. Turn off oven, leave door slightly open, and let cool inside for 1 hour. Chill in refrigerator for at least 4 hours.
  8. Slice chilled cheesecake into wedges. Drizzle each slice generously with caramel sauce.
  9. Decorate by pressing cookie halves into the top for ears, piping frosting for the snout, and adding chocolate chips for eyes and nose.

Notes

Slice the cheesecake before decorating so you can perfectly position the fox faces on each piece. Dip your knife in hot water for clean slices.