Speculoos Cheesecake Bars
Creamy speculoos cookie butter cheesecake bars with a spiced cookie crust and optional cookie butter drizzle
PRINT PINServings 16
INGREDIENTS
Speculoos Crust
- 2 cups speculoos cookie crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp light brown sugar
- 1 pinch salt.
Cheesecake Filling
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream room temperature
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup cookie butter spread.
Topping Optional
- 1/3 cup cookie butter spread warmed
- 1/4 cup crushed speculoos cookies
- whipped cream for serving.
INSTRUCTIONS
Prep and 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 the pan in an even layer
- bake crust until set and fragrant then cool slightly.
Filling and Bake
- beat cream cheese and sugar until smooth and no lumps
- mix in sour cream vanilla and salt then blend in cookie butter until fully incorporated
- add eggs one at a time mixing on low just until combined
- pour filling over crust and smooth the top then tap pan lightly to release bubbles
- bake until edges are set and center has a slight wobble
- cool at room temperature then chill until fully firm before slicing.
Finish
- warm cookie butter and drizzle over chilled bars then sprinkle with crushed cookies
- slice into bars with a hot dry knife between cuts and serve chilled.
Notes
1. Use room temperature ingredients to prevent lumps. Do not overmix after adding eggs to avoid cracks. For cleaner slices chill at least 4 hours or overnight. Swap sour cream with full fat Greek yogurt. Store covered in the refrigerator up to 5 days or freeze sliced bars up to 2 months
Nutrition
Calories: 320kcal | Carbohydrates: 31g | Protein: 5g | Fat: 20g