Description
Delight in these luscious Cookie Butter Caramel Cheesecake Bars featuring a crunchy Biscoff cookie crust, creamy cookie butter-infused cheesecake filling, and a decadent caramel topping. Perfectly balanced with a hint of flaky sea salt, these bars offer the ideal blend of sweet, creamy, and crunchy textures for an irresistible dessert.
Ingredients
Scale
Cookie Crust
- Cooking spray, for prepping 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 garnish
Instructions
- Prepare the Cookie Crust: Preheat your oven to 350°F and arrange a rack in the center. 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 later.
- Make the Crust Base: Pulse the Biscoff cookies in a food processor until finely ground. Transfer the crumbs to a medium bowl, add melted butter and granulated sugar, then mix until fully combined. Press the mixture firmly and evenly into the prepared pan using the bottom of a measuring cup for an even layer.
- Bake the Crust: Bake the crust for 9 to 11 minutes until it’s lightly toasted and aromatic. Remove from the oven and let it cool completely to set.
- Prepare the Cheesecake Filling: Lower the oven temperature to 325°F. In a stand mixer fitted with the paddle attachment, beat cream cheese, Biscoff cookie butter, and sugar on medium speed for 1 to 2 minutes until smooth and creamy, scraping down the bowl as needed.
- Add Remaining Filling Ingredients: Mix in the sour cream, vanilla extract, and kosher salt on low speed. Then, add the eggs one at a time, beating on low speed after each addition just until blended to avoid overmixing which could cause cracks.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust, smoothing the top evenly. Tap the pan on the counter a few times to remove air bubbles. Bake for 32 to 36 minutes until the edges are set and slightly puffed but the center still jiggles gently like Jell-O.
- Cool and Chill: Allow the cheesecake to cool completely for 1 to 2 hours, then cover tightly and refrigerate for at least 6 hours or overnight to fully set.
- Remove from Pan and Slice: Run a knife around the pan edges, use the parchment overhang to lift the cheesecake onto a cutting board. For clean slices, dip a sharp knife in warm water and wipe dry before cutting. Cut into 15 to 24 squares.
- Prepare Caramel Topping: Warm the caramel sauce in a heatproof bowl in 10-second microwave increments, stirring until runny, about 30 seconds total.
- Assemble the Bars: Drizzle or spoon the warm caramel over each cheesecake bar. Sprinkle with crushed Biscoff cookie crumbs and a pinch of flaky sea salt to garnish. Serve chilled and enjoy!
Notes
- Using room temperature ingredients—especially the cream cheese, sour cream, and eggs—helps create a smooth, creamy filling and prevents lumps.
- Be careful not to overmix the eggs into the cheesecake batter to avoid cracks during baking.
- For cleaner cheesecake slices, wipe your knife between cuts with a warm damp cloth.
- Chilling the cheesecake overnight allows it to fully set and develop the best texture.
- If you prefer a less sweet topping, adjust the amount of caramel sauce accordingly.
Nutrition
- Serving Size: 1 bar (assuming 18 bars per recipe)
- Calories: 420
- Sugar: 29g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
