Description
These Biscoff Cheesecake Bars combine creamy cheesecake with the flavor of Biscoff cookies and cookie butter. They have a crunchy cookie crust and a luscious topping.
Ingredients
Scale
- 1 ½ (8.8 ounce) packages Biscoff cookies (approx. 48 cookies)
- ½ cup unsalted butter, melted (1 stick)
- ⅛ teaspoon salt
- 24 ounces cream cheese, softened (3 8-ounce packages)
- ¾ cup granulated sugar
- 1 cup Biscoff creamy cookie butter
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1 cup Biscoff cookie butter, melted
- 1 cup Biscoff cookies, crumbled
- ½ cup white chocolate chips, melted
Instructions
- Preheat your oven to 350°F (177°C). Line a 9×13 inch baking pan with parchment paper.
- Pulse Biscoff cookies in a food processor until fine crumbs form. Mix with melted butter.
- Press the cookie mixture into the bottom of the baking pan. Bake for 10 minutes.
- Beat cream cheese and sugar until smooth.
- Add Biscoff cookie butter, sour cream, and vanilla. Mix until combined.
- Add eggs one at a time, mixing until just combined.
- Pour the filling over the baked crust. Bake for about 35 minutes.
- Cool at room temperature for 1 hour, then refrigerate for 4 hours.
- Microwave Biscoff cookie butter until melted. Spread over the chilled cheesecake.
- Chill for 30 minutes.
- Remove from the pan. Sprinkle with crumbled Biscoff cookies and drizzle with melted white chocolate. Cut into squares.
Notes
- Store leftovers in the refrigerator.
- These bars can be made a day in advance.
- Use a sharp knife for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 410
- Sugar: 29g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg