Biscoff Cheesecake Cookie Bars
Crust:
28 Biscoff Cookies
1/2 stick of butter
2 TBSP sugar
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.
Filling:
3 1/2 — 8 oz boxes of cream cheese, room temperature
1 1/2 tsp vanilla
3/4 cup sugar
1/2 cup heavy cream
3 eggs
2 TBS all purpose flour
Beat together the cream cheese, sugar, flour
and vanilla until well blended.
Add the heavy cream and eggs, beating on
low speed just until blended.
Pour over the prepared crust.
Cookie Butter Swirl:
6 oz Biscoff Spread
1/2 box of cream cheese, left over from the filling
1/4 c sugar
1 egg
cream cheese, sugar and egg.
Drop by spoonfuls randomly over the cheesecake.
Cool completely, then chill for at least 3 hours.
Cut into squares to serve! **********The makings of a beautiful crust…
Crush the cookies and add the sugar and melted butter…
Combine well and press into foil lined 13 x 9 pan…
The cheesecake filling…
Beat the cream cheese…
Sugar, flour…
Eggs and vanilla…
and the cream…
Pour the filling over the crust…
Make the cookie butter swirl…
Combine the cream cheese, Biscoff, egg and sugar…
Beat with mixer until smooth…
Drop by spoonfuls over the filling…
Pull your knife through gently to create a wondermous swirl…
Bake at 325 degrees for 45 minutes…
Cool completely and cut into bars…
Enjoy!
Biscoff Cheesecake Cookie Bars Recipe
Ingredients
Crust:
28 Biscoff Cookies
1/2 stick of butter
2 TBSP sugar
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.
Filling:
3 1/2 — 8 oz boxes of cream cheese, room temperature
1 1/2 tsp vanilla
3/4 cup sugar
1/2 cup heavy cream
3 eggs
2 TBS all purpose flour
Cookie Butter Swirl:
6 oz Biscoff Spread
1/2 box of cream cheese, left over from the filling
1/4 c sugar
1 egg
Instructions
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.
Filling:
Beat together the cream cheese, sugar, flour
and vanilla until well blended.
Add the heavy cream and eggs, beating on
low speed just until blended.
Pour over the prepared crust.
Cookie Butter Swirl:
cream cheese, sugar and egg.
Drop by spoonfuls randomly over the cheesecake.
Cool completely, then chill for at least 3 hours.
Cut into squares to serve!