Speculoos Cheesecake Bars
Creamy cookie butter cheesecake bars with a spiced speculoos crust and Biscoff-style topping
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INGREDIENTS
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
- 3 large eggs room temperature
- 1/2 cup sour cream room temperature
- 1 tsp vanilla extract
- 1/2 cup speculoos cookie butter
- 1 tbsp all purpose flour.
Topping
- 1/2 cup speculoos cookie butter
- 1/2 cup crushed speculoos cookies
- flaky salt to taste.
INSTRUCTIONS
Crust
- heat oven to 350 F and line a 9 inch square pan with parchment leaving overhang
- mix cookie crumbs with melted butter brown sugar and salt until evenly moistened
- press firmly into pan and bake until set about 10 minutes then cool slightly.
Cheesecake Filling and Bake
- beat cream cheese and sugar until smooth and no lumps
- mix in flour then add eggs one at a time mixing just until combined
- mix in sour cream vanilla and cookie butter until uniform
- pour over crust and smooth the top
- bake until edges are set and center is slightly jiggly about 28 to 32 minutes
- cool at room temperature 1 hour then refrigerate until fully chilled at least 4 hours.
Topping and Serve
- warm cookie butter until pourable then drizzle over chilled bars
- sprinkle with crushed cookies and optional flaky salt
- slice into bars wiping knife clean between cuts.
Notes
1. Use full fat cream cheese and room temperature ingredients to prevent lumps. Do not overmix after adding eggs to reduce cracking. For cleaner slices freeze 20 minutes before cutting. Swap sour cream with full fat Greek yogurt. Use an 8 inch pan for thicker bars and add 5 to 10 minutes bake time
Nutrition
Calories: 320kcal | Carbohydrates: 30g | Protein: 5g | Fat: 20g