Biscoff Cream Cheesecake Bars
Creamy baked cheesecake bars with a Biscoff cookie crust and swirls of cookie butter
PRINT PINServings 16
INGREDIENTS
Crust
- 2.5 cups Biscoff cookie crumbs
- 10 tbsp unsalted butter melted
- 2 tbsp light brown sugar
- ¼ tsp salt.
Cheesecake Filling
- 24 oz full fat cream cheese softened
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 1 cup sour cream room temperature
- 2 tsp vanilla extract
- 2 tbsp all purpose flour
- ¼ tsp salt.
Swirl and Topping
- ¾ cup Biscoff cookie butter melted and cooled slightly
- ½ cup crushed Biscoff cookies.
INSTRUCTIONS
Crust
- heat oven to 325 F and line a 9x13 inch pan with parchment leaving overhang
- mix cookie crumbs butter brown sugar and salt until evenly moistened
- press firmly into an even layer and bake 10 minutes then cool 10 minutes.
Fill and Bake
- beat cream cheese and sugar on medium until smooth and lump free scraping bowl as needed
- mix in eggs one at a time just until combined
- mix in sour cream vanilla flour and salt until smooth without overmixing
- pour filling over crust and smooth the top
- drizzle melted cookie butter over the surface and gently swirl with a knife
- bake 30 minutes until edges are set and center is slightly jiggly
- turn off oven crack door and rest 10 minutes then cool at room temperature 1 hour.
Chill and Serve
- refrigerate uncovered until fully cold then cover and chill at least 4 hours or overnight
- lift out using parchment and cut into bars wiping knife between cuts
- top with crushed cookies just before serving.
Notes
1. Use full fat cream cheese and sour cream for clean slices 2. do not overmix after adding eggs to reduce cracking 3. melt cookie butter in short bursts and cool slightly before swirling 4. for thicker bars use a 9x9 inch pan and add 5 to 10 minutes bake time 5. store chilled up to 5 days or freeze sliced bars up to 2 months
Nutrition
Calories: 420kcal | Carbohydrates: 34g | Protein: 6g | Fat: 30g