Biscoff Cookie Butter Cheesecake Bars are rich and dense with flavor. The cookie butter crust and cream cheese filling with a hint of cookie butter giving a caramel hint to the cream cheese bars.
Preheat the oven to 350°F/177°C. Then line a 9"x13" baking pan with parchment paper and set aside. Allow some of the parchment paper to hang over the sides for easier removal when the cheesecake is finished.
For the crust
Using a food processor or blender, pulse the Biscoff cookies until the cookies become fine crumbs.
In a medium bowl, combine the crumbs and melted butter and mix until evenly coated.
Add the cookie crumbs to the pan and press down firmly to form a crust. Use the back of a measuring cup or glass to help make it even
Bake in the preheated 350°F oven 10 minutes. The crust will be slightly golden.
When done baking, remove it from the oven and set it on a wire rack. Don't shut the oven off. Leave it on for the cheesecake.
For the filling
Using a handheld or stand mixer, beat the softened cream cheese and sugar on medium speed until smooth. The mixture should be creamy and have no more lumps.
Add the cookie butter, sour cream, and vanilla extract to the mixture and beat until well incorporated. Use a rubber spatula to scrape any cream cheese off the sides or bottom of the bowl.
Then add the eggs in one at a time, just until each egg is incorporated. Do not overmix.
Pour the cheesecake filling onto the crust and spread evenly on top.
Bake for about 35 minutes, or until lightly browned. The center may still be a little soft but it should look set and should not be a wet batter.
Place the pan on a wire rack to cool for at least one hour on the counter. Once the pan is cool to the touch, transfer to the refrigerator and chill for 4 hours.
Once the pan is cool to the touch, transfer it to the refrigerator and chill for 4 hours.
For the topping
In a microwave-safe bowl, microwave the cookie butter for 30 seconds then mix it with a spoon. If it is still not melted, microwave for 15 seconds and mix it again until it is creamy and smooth.
Pour the melted cookie butter onto the chilled cheesecake and spread evenly on top.
Then place back in the refrigerator to chill for about 30 minutes until the topping has firmed up and set.
Do not top with crumbled cookies until ready to serve.
Once the topping is firm, you can remove the cheesecake from the pan and top with crumbled Biscoff cookies and drizzle white chocolate.
Cut into squares. Serve and enjoy!
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. Storage:Storing: The Biscoff cheesecake is best stored in a covered airtight container in the refrigerator. It will last for up to one week.Freezing: You can freeze this cheesecake for up to three months. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag. When ready to eat, thaw the cheesecake overnight in the refrigerator.
Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
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