Description
These Biscoff Cookie Butter Swirled Cheesecake Bars start off with a delicious Biscoff cookie crust that’s topped with cheesecake swirled with decadent ribbons of cookie butter.
Ingredients
Units
Scale
For the crust:
- 28 Biscoff Cookies
- 2 oz. salted butter, melted (1/4 cup or half a stick)
- 2 Tbsp. sugar
For the cheesecake:
- 28 oz. cream cheese, softened to room temp (3 1/2 boxes)
- 1 1/2 tsp. pure vanilla extract
- 3/4 cup sugar
- 8 oz. sour cream (1 cup)
- 3 large eggs
- 2 Tbsp. all purpose flour
Cookie Butter Swirl
- 6 oz. Biscoff Spread (or another cookie butter or peanut butter)
- 4 oz. cream cheese, softened to room temp (1/2 a box)
- 1/4 cup sugar
- 1 egg
Instructions
- Preheat oven to 325° F.
For the crust:
- In a food processor, crush the cookies into fine crumbs. Add in melted butter and sugar pulse until combined. Press into a foil-lined 9×13 pan.
For the cheesecake:
- 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
For the cookie butter swirl:
- 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!
- Prep Time: 20 mins
- Cook Time: 55 mins
Nutrition
- Serving Size: 1 square
