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Fall’s Best Biscoff Cheesecake Bars: Easy Dessert

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These Fall’s Best Biscoff Cheesecake Bars have a buttery, spiced Biscoff cookie crust, a creamy and tangy cheesecake filling that is not too sweet, and a gorgeous swirl of melted Biscoff spread on top. It is the kind of dessert that makes you close your eyes after the first bite.

Ingredients

Scale
  • 2 cups (about 20–22 cookies) Biscoff cookie crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • A pinch of kosher salt
  • 16 ounces (two 8-ounce blocks) full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) sour cream, at room temperature
  • 1/2 cup (150g) Biscoff cookie spread (smooth or crunchy)
  • Optional: A few extra Biscoff cookies for garnish

Instructions

  1. Preheat your oven to 325°F (160°C). Line your 8×8-inch pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. In a food processor, pulse the Biscoff cookies until they are fine crumbs (about 2 cups). Alternatively, place cookies in a zip-top bag and crush with a rolling pin. Pour crumbs into a medium bowl. Add melted butter, 2 tablespoons sugar, and a pinch of salt. Stir with a fork until mixture looks like wet sand and holds together when squeezed.
  3. Transfer crumb mixture to prepared pan. Press down firmly and evenly using the bottom of a measuring cup or flat-bottomed glass. Bake crust for 10 minutes at 325°F. Set aside to cool while making filling. Do not turn off the oven.
  4. In a large bowl, beat softened cream cheese with a hand mixer on medium speed until smooth and creamy (about 2 minutes). Scrape down sides. Add 1/2 cup sugar and beat for another minute until light and fluffy. Add eggs one at a time, beating on low speed after each addition just until combined. Add vanilla extract and sour cream. Beat on low just until smooth and combined. Scrape bowl with spatula.
  5. Pour cheesecake filling over pre-baked crust. Spread into an even layer. Tap pan gently on counter two or three times to release air bubbles.
  6. Place 1/2 cup Biscoff spread in a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between, until smooth and pourable (about 30 seconds total). Drop spoonfuls of melted spread over cheesecake filling. Use a toothpick or skewer to swirl spread into filling with a few figure-eight motions.
  7. Place pan in preheated 325°F oven. Bake for 35-40 minutes, until edges are set and center is still slightly jiggly (like Jell-O, not liquid).
  8. Turn oven off and crack oven door open about 4-6 inches. Let cheesecake sit in cooling oven for 1 hour. Then remove pan from oven and let cool completely on a wire rack (about another hour).
  9. Once at room temperature, cover pan with plastic wrap and refrigerate for at least 4 hours, but overnight is best. When ready to serve, use parchment handles to lift entire block out of pan. Place on cutting board and cut into 9 even squares with a sharp, clean knife. Wipe knife clean between cuts.

Notes

Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth batter. Do not overmix the batter to avoid cracks. Use the jiggle test for doneness. Cool cheesecake slowly in the turned-off oven to prevent cracking. For neat slices, use a sharp knife and wipe clean between cuts.

Nutrition

Keywords: Biscoff cheesecake bars, fall dessert, easy cheesecake, Biscoff dessert, cheesecake bars

Find it online: https://breezybake.com/falls-best-biscoff-cheesecake-bars-easy-dessert/