Biscoff Cream Cheesecake Bars
Creamy Biscoff cookie butter cheesecake bars with a crisp cookie crust and smooth Biscoff topping
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INGREDIENTS
Biscoff Crust
- 2 1 2 cups Biscoff cookie crumbs
- 10 tbsp unsalted butter melted
- 2 tbsp light brown sugar
- 1 4 tsp fine salt.
Cheesecake Filling
- 24 oz cream cheese room temperature
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 1 cup Biscoff spread cookie butter
- 1 tsp vanilla extract
- 3 large eggs room temperature
- 1 tbsp all purpose flour.
Topping
- 3 4 cup Biscoff spread
- 6 to 8 Biscoff cookies crushed
- whipped cream optional.
INSTRUCTIONS
Prep and Crust
- Heat oven to 350 degrees F and line a 9x13 inch pan with parchment leaving overhang
- pulse cookies to fine crumbs then mix with melted butter brown sugar and salt until evenly moistened
- press firmly into the pan in an even layer and bake until set then cool 10 minutes.
Filling and Bake
- Reduce oven to 325 degrees F
- beat cream cheese and sugar on low until smooth then mix in flour
- blend in sour cream vanilla and Biscoff spread until uniform
- add eggs one at a time mixing on low just until combined
- pour over crust and smooth the top
- bake until edges are set and center is slightly jiggly then turn off oven crack door and rest 10 minutes
- cool to room temperature then refrigerate until fully chilled at least 6 hours.
Topping and Serve
- Warm Biscoff spread until pourable then spread over chilled bars
- sprinkle with crushed cookies
- slice with a hot dry knife wiping between cuts and serve chilled.
Notes
1. Chill overnight for clean slices and best texture. Mix on low and stop once combined to prevent cracks. Full fat brick cream cheese works best and reduce bake time if using a thinner pan. Add 1 tbsp lemon juice for a slightly brighter cheesecake flavor. Store refrigerated up to 5 days or freeze up to 2 months
Nutrition
Calories: 430kcal | Carbohydrates: 38g | Protein: 6g | Fat: 29g