Description
Delight in these indulgent Cookie Butter Caramel Cheesecake Bars featuring a crisp Biscoff cookie crust, a creamy cookie butter cheesecake filling, and a luscious caramel drizzle topped with crunchy crumbs and flaky sea salt. Perfect for dessert lovers seeking a rich and flavorful treat.
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.) pkg. 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 cookie crust: Arrange a rack in center of oven and preheat to 350°F. Spray a 13″ x 9″ metal baking pan with cooking spray and line with parchment paper, leaving an overhang on two long sides. In a food processor, pulse cookies into fine crumbs. Transfer to a bowl, add melted butter and sugar, and mix well. Press crumb mixture firmly and evenly into pan. Bake 9 to 11 minutes until lightly toasted and fragrant. Let cool completely.
- Make cheesecake filling: Reduce oven temperature to 325°F. In a stand mixer bowl fitted with paddle attachment, beat softened cream cheese, Biscoff cookie butter, and granulated sugar on medium speed until creamy, 1–2 minutes. Add sour cream, vanilla extract, and kosher salt; beat on low to combine. Scrape bowl sides and bottom. Add eggs one at a time, mixing on low speed gently after each addition. Avoid overmixing to prevent cracking.
- Assemble and bake cheesecake: Pour the cream cheese filling over cooled crust and smooth evenly. Tap the pan a few times to release air bubbles. Bake 32 to 36 minutes until edges are set and puffed and the center jiggles slightly like Jell-O. Cool completely 1 to 2 hours at room temperature.
- Chill cheesecake: Cover with plastic wrap or foil and refrigerate for at least 6 hours or overnight to fully set.
- Cut cheesecake bars: Run a knife along pan edges. Lift cheesecake from pan using parchment overhang and transfer to cutting board. Slice into 15 to 24 squares using a sharp knife warmed and wiped between cuts for clean slices.
- Assemble final bars: In a small heatproof bowl, microwave caramel sauce in 10-second increments, stirring between each, until runny (~30 seconds). Drizzle caramel sauce over each bar. Sprinkle with crushed Biscoff cookies and flaky sea salt to finish.
Notes
- Use room temperature eggs and sour cream for a smooth cheesecake texture.
- Be careful not to overmix eggs to prevent cracks on the cheesecake surface.
- Allow the cheesecake to cool and chill fully for best slicing results.
- Warm and dry the knife between cuts for neat and clean slices.
- Store baked bars refrigerated and consume within 3-4 days for optimal freshness.
Nutrition
- Serving Size: 1 bar (assuming 20 bars per batch)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 0.8 g
- Protein: 5 g
- Cholesterol: 75 mg
