Description
Delight in these indulgent Cookie Butter Caramel Cheesecake Bars featuring a crisp Biscoff cookie crust, a creamy cookie butter-infused cheesecake filling, and a luscious caramel topping with crunchy cookie crumb accents and flaky sea salt. Perfect for dessert lovers craving a rich and flavorful treat.
Ingredients
Units
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: Preheat your oven to 350°F (175°C) and position a rack in the center. Spray a 13″ x 9″ metal baking pan with cooking spray, then line it with parchment paper, leaving overhang on two long sides for easy removal. In a food processor, pulse the Biscoff cookies into fine crumbs. Transfer crumbs to a medium bowl and mix with melted butter and granulated sugar until well combined. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 9 to 11 minutes until lightly toasted and fragrant. Let the crust cool completely.
- Mix the Cheesecake Filling: Lower the oven temperature to 325°F (163°C). In a stand mixer fitted with the paddle attachment, beat the softened cream cheese, cookie butter, and sugar on medium speed until smooth and creamy, about 1 to 2 minutes. Add sour cream, vanilla extract, and kosher salt and mix on low speed until incorporated. Scrape down the bowl sides once. Add eggs one at a time, beating on low speed after each addition just until blended—avoid overmixing to prevent cracking.
- Bake the Cheesecake: Pour the filling over the cooled crust and smooth out evenly. Tap the pan lightly on the counter to release air bubbles. Bake for 32 to 36 minutes until the edges are set and slightly puffed, and the center jiggles like Jell-O. Allow it to cool completely at room temperature for 1 to 2 hours, then cover and refrigerate for at least 6 hours or overnight to fully set.
- Slice and Assemble: Run a knife along the pan edges to loosen. Use the parchment overhang to lift the cheesecake from the pan and place it on a cutting board. For clean slices, use a sharp knife dipped in warm water and dried off, cleaning the knife between cuts. Microwave caramel sauce in 10-second increments, stirring until runny (about 30 seconds). Drizzle caramel sauce over each cheesecake bar, then sprinkle crushed Biscoff cookies and flaky sea salt on top to finish.
Notes
- Ensure cream cheese is very softened to prevent lumps in your cheesecake filling.
- Use room temperature eggs and sour cream for a smoother batter and even baking.
- Do not overmix after adding eggs to minimize cracking on the cheesecake surface.
- Cooling the cheesecake completely before refrigerating helps it set properly.
- Using parchment paper with an overhang makes removing the cheesecake easier.
- For neat serving, warm the knife before slicing and clean between cuts.
Nutrition
- Serving Size: 1 bar (if yields 18 bars)
- Calories: 380
- Sugar: 26g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
