I made these Biscoff Cookie Butter Swirled Cheesecake Bars yesterday and while it normally takes me days or even weeks to get around to posting something, I had to post these today.
Why today? Well, because you need them in your life. I mean it – go get the ingredients and bake them. ASAP. You won’t regret it.
So lately I’ve been totally obsessed with cookie butter. In particular, Biscoff Spread. I am not sure when I first heard of cookie butter, but once I heard about it, I had to have some.
The next time I was out shopping, I strolled down the aisle where the putter was located and there it was… Biscoff Spread, aka cookie butter.
I know there are other varieties out there (Trader Joe’s was mentioned on Facebook), and I’m sure I’d love them too, but here in my little corner of the world, Biscoff is my only option and it’s a fantastic one!
Oooh, and if you happen to not have access to it any any local stores (check near the peanut butter – that’s where I find it at Walmart), you can order it online at Biscoff.com. Oh, and I got the cookies on the cookie aisle at Walmart. They were hard to spot, but they were there!
So, I bought a jar with the intent of finding a recipe to try it in. However, after tasting it, I sort of just ate the whole thing, one delicious spoonful at a time. So I bought another jar… and over the course of time, I ate it too.
The bottom line is, I cannot tell you how many jars I bought and ate before getting around to actually baking something.
PS – you could substitute any cookie butter in this recipe – or even peanut butter if you must.
Anyway… here you go. A recipe for Biscoff Cookie Butter Cheesecake Bars.
- 28 Biscoff Cookies
- 2 oz. salted butter, melted (1/4 cup or half a stick)
- 2 Tbsp. sugar
- 28 oz. cream cheese, softened to room temp (3½ boxes)
- 1½ tsp. pure vanilla extract
- ¾ cup sugar
- 8 oz. sour cream (1 cup)
- 3 large eggs
- 2 Tbsp. all purpose flour
- 6 oz. Biscoff Spread (or another cookie butter or peanut butter)
- 4 oz. cream cheese, softened to room temp (1/2 a box)
- ¼ cup sugar
- 1 egg
- Preheat oven to 325° F.
- In a food processor, crush the cookies into fine crumbs. Add in melted butter and sugar pulse until combined. Press into a foil-lined 9x13 pan.
- Beat together the cream cheese, sugar, flour and vanilla until well blended. Add the sour cream and eggs, beating on low speed just until blended. Pour over the prepared crust
- In a small bowl, mix together the cookie butter, cream cheese, sugar and egg.
- Drop by spoonfuls randomly over the cheesecake. Take a knife and drag back and forth through the cheesecake until you have a swirled look (see my pic in the post).
- Bake at 325° F for 45-55 minutes or until almost set. Cool completely, then chill for at least 3 hours. Cut into squares to serve!