Description
Delight in these indulgent Cookie Butter Caramel Cheesecake Bars featuring a buttery Biscoff cookie crust, creamy cookie butter cheesecake filling, and a drizzle of luscious caramel topped with crunchy cookie crumbs and flaky sea salt. Perfect for gatherings or a sweet treat any time.
Ingredients
Scale
Cookie Crust
- Cooking spray
- 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
Instructions
- Prepare the Cookie Crust: Arrange a rack in the center of your oven and preheat to 350°F (175°C). 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 Crumbs: Pulse the Biscoff cookies in a large food processor until finely ground. Transfer the crumbs to a medium bowl and stir in the melted butter and granulated sugar until fully combined.
- Bake the Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared pan, using the bottom of a measuring cup to compact it. Bake for 9 to 11 minutes until lightly toasted and fragrant, then let cool completely.
- Prepare the Cheesecake Filling: Reduce oven temperature to 325°F (163°C). In a stand mixer bowl fitted with paddle attachment, beat cream cheese, Biscoff cookie butter, and sugar on medium speed until smooth and creamy, about 1 to 2 minutes, scraping down the bowl as needed.
- Add Remaining Filling Ingredients: Add sour cream, vanilla extract, and kosher salt, beating on low speed until combined. Scrape the bowl again. Add eggs one at a time, mixing just until blended after each addition to avoid overmixing.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth into an even layer. Tap the pan gently on the counter to release air bubbles. Bake for 32 to 36 minutes, until edges are set and puffed, and the center jiggles slightly like Jell-O.
- Cool and Chill: Let the cheesecake cool completely at room temperature for 1 to 2 hours. Cover with plastic wrap or foil and refrigerate for at least 6 hours or overnight to set fully.
- Remove from Pan: Run a knife around the pan edges and use the parchment overhang to lift the cheesecake out onto a cutting board. Cut into 15 to 24 squares, wiping a warm, dry knife clean between slices for neat cuts.
- Prepare Caramel Topping: In a small heatproof bowl, warm the caramel sauce in 10-second microwave increments, stirring until runny, about 30 seconds total.
- Finish the Bars: Drizzle or spoon the caramel sauce over each cheesecake bar. Sprinkle with crushed Biscoff cookie crumbs and a pinch of flaky sea salt.
Notes
- Allow cream cheese and eggs to come to room temperature before mixing to ensure a smooth filling.
- Do not overmix after adding eggs to prevent cracks in cheesecake.
- Use a warm, dry knife for slicing to create clean edges.
- Chilling the cheesecake overnight enhances flavor and firmness.
- For a homemade caramel, simmer sugar and cream until golden and thickened if store-bought is unavailable.
Nutrition
- Serving Size: 1 bar (assuming 18 bars)
- Calories: 390
- Sugar: 27g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
