Description
Delight in these luscious Biscoff Cheesecake Bars featuring a crunchy Biscoff cookie crust and a creamy cheesecake filling infused with Biscoff Cookie Butter. Topped with a warm layer of Biscoff spread, these bars are perfect for any occasion and guarantee a sweet, spiced treat that’s easy to make and irresistible.
Ingredients
Crust
- 1½ cups crushed Biscoff cookies (about 22 cookies)
- 1 tbsp brown sugar, packed
- 5 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz. cream cheese, room temperature
- ½ cup brown sugar, packed (light or dark)
- ¼ cup granulated sugar
- ½ cup Biscoff Cookie Butter
- ¼ cup sour cream, room temperature
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ tsp salt
Topping
- ½ cup Biscoff Cookie Butter, warmed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325℉. Line an 8×8-inch baking pan with parchment paper, securing the edges with binder clips if desired, to make removal easier.
- Make the Crust: Crush the Biscoff cookies using a food processor until fine crumbs form. If unavailable, place cookies in a Ziploc bag and crush with a rolling pin. Mix the crushed cookies with brown sugar, then stir in the melted butter until combined.
- Press and Bake Crust: Pour the cookie crumb mixture into the prepared pan and press evenly into the bottom using a spoon, offset spatula, or flat measuring cup. Press just enough to compact. Bake for 8 minutes, then remove from the oven and allow to cool completely.
- Prepare Cheesecake Filling: In a large mixing bowl, beat room temperature cream cheese with the brown and granulated sugars on medium speed until smooth and creamy, about 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add Remaining Ingredients: Mix in the Biscoff Cookie Butter and sour cream until combined. Add vanilla extract, salt, and eggs, beating gently just until combined to avoid overmixing. For best results, whisk eggs separately before adding.
- Bake Cheesecake: Pour the cheesecake batter over the cooled crust and spread evenly. Bake for 35 to 45 minutes, starting to check at 35 minutes. The edges should puff and crack, and the center will have a slight jiggle when done (about 39 minutes in this recipe). Remove from oven and let cool completely at room temperature.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set firmly.
- Add Topping and Final Chill: Warm the remaining Biscoff Cookie Butter until pourable and spread over the chilled cheesecake evenly. Return to the refrigerator for at least 30 minutes to allow the topping to set.
- Serve: Use a knife warmed under hot water and wiped clean between cuts to slice the cheesecake into 16 bars. Serve chilled and store refrigerated.
Notes
- Use room temperature cream cheese, eggs, and sour cream to achieve a smooth, lump-free batter.
- To avoid cracking, do not overbeat the eggs and avoid sudden temperature changes while baking.
- If cracks form, the warm Biscoff topping helps conceal them.
- Press crust gently but firmly to maintain a sturdy base without becoming too compacted.
- For clean slices, warm your knife before each cut and wipe off residue.
- Store leftover bars refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
