Description
Delight in these indulgent Cookie Butter Caramel Cheesecake Bars featuring a crunchy Biscoff cookie crust, creamy cookie butter cheesecake filling, and a luscious caramel drizzle topped with crushed cookies and flaky sea salt. Perfect as a decadent dessert or special treat.
Ingredients
Scale
Cookie Crust
- Cooking spray, for pan
- 36 Biscoff cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 3 Tbsp. granulated sugar
Cheesecake Filling
- 3 (8-oz.) packages full-fat cream cheese, very softened
- 1 cup (288 g) creamy Biscoff cookie butter
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 g) full-fat sour cream, room temperature
- 1 Tbsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 4 large eggs, room temperature
Assembly
- 1/2 cup store-bought or homemade caramel sauce
- Crushed Biscoff cookies, for topping
- Flaky sea salt, for topping
Instructions
- Prepare the Cookie Crust: Arrange a rack in the center of the oven and preheat to 350°F. Spray a 13″ x 9″ metal baking pan with cooking spray and line it with parchment paper, leaving an overhang on two long sides for easy removal.
- Make the Crust Mixture: In a large food processor, pulse the Biscoff cookies into fine crumbs. Transfer crumbs to a medium bowl, add melted butter and granulated sugar, and mix until combined. Press the crumb mixture firmly into an even layer in the prepared pan using the bottom of a measuring cup.
- Bake the Crust: Bake for 9 to 11 minutes until lightly toasted and fragrant. Remove from oven and let cool completely.
- Prepare the Cheesecake Filling: Reduce oven temperature to 325°F. Using a stand mixer with a paddle attachment, beat the softened cream cheese, Biscoff cookie butter, and granulated sugar on medium speed until creamy, about 1 to 2 minutes, scraping down the bowl as needed.
- Add Sour Cream and Flavorings: Beat in sour cream, vanilla extract, and kosher salt on low speed until just combined. Scrape down the bowl again to ensure even mixing.
- Incorporate the Eggs: Add eggs one at a time, blending on low speed after each addition. Avoid overmixing to prevent cracking in the cheesecake.
- Assemble and Bake Cheesecake: Pour the filling over the cooled crust, smoothing it evenly. Tap the pan gently on the counter to release air bubbles. Bake for 32 to 36 minutes until edges are set and slightly puffed, and the center jiggles slightly like Jell-O.
- Cool and Chill: Let the cheesecake cool completely for 1 to 2 hours, then cover with plastic wrap or foil and refrigerate for at least 6 hours or overnight to set.
- Remove and Slice: Run a knife along the pan edges. Use the parchment overhang to lift the cheesecake out of the pan onto a cutting board. Cut into 15 to 24 squares using a sharp knife warmed with hot water and wiped clean between cuts for neat slices.
- Prepare Caramel and Garnish: Microwave caramel sauce in a small heatproof bowl in 10-second increments, stirring until smooth and runny, about 30 seconds total. Drizzle caramel over each bar, then sprinkle with crushed Biscoff cookies and flaky sea salt to finish.
Notes
- Use room temperature ingredients to ensure a smooth, creamy cheesecake filling.
- Be careful not to overmix the batter after adding eggs to prevent cracks during baking.
- Allow proper chilling time; cheesecake bars taste best when fully set and chilled overnight.
- For clean cutting, warm the knife under hot water and wipe dry between slices.
- Flaky sea salt adds a nice contrast to the sweetness – don’t skip it for the best flavor balance.
Nutrition
- Serving Size: 1 bar (based on 18 bars)
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
