Decadent Biscoff Cheesecake Bars

Indulge in the delightful experience of Decadent Biscoff Cheesecake Bars, where creamy cheesecake meets the unique spiced flavor of Biscoff cookies. This easy-to-follow recipe guides you through crafting these irresistible bars, combining smooth cream cheese with a crunchy cookie crust. Perfect for any occasion, these cheesecake bars are a feast for the senses, both visually and in flavor. Discover tips, variations, and presentation ideas to make this dessert a standout at your gatherings.

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Ingredients

For the crust:

1 ½ cups Biscoff cookie crumbs

½ cup unsalted butter, melted

3 tablespoons granulated sugar

A pinch of salt

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

½ cup granulated sugar

½ cup Biscoff spread

2 large eggs

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

½ teaspoon ground cinnamon (optional)

For the topping:

½ cup Biscoff spread, melted

Crumbled Biscoff cookies (for garnish)

Whipped cream (optional)

Instructions

Prepare the crust:

- Preheat your oven to 350°F (175°C).

- In a mixing bowl, combine the Biscoff cookie crumbs, melted butter, granulated sugar, and a pinch of salt.

- Mix well until the mixture resembles wet sand.

- Firmly press this crumb mixture into the bottom of a greased 9x9-inch baking dish to form an even layer.

- Bake the crust for 10 minutes in the preheated oven. Once done, remove it from the oven and allow it to cool slightly.

Make the cheesecake filling:

- In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it reaches a smooth and creamy texture.

- Gradually incorporate the granulated sugar and Biscoff spread, mixing until fully blended.

- Add the eggs, one at a time, ensuring each is well mixed before adding the next.

- Stir in the vanilla extract, all-purpose flour, and ground cinnamon (if using) until the mixture is completely smooth and homogenous.

Combine and bake:

- Pour the prepared cheesecake filling over the cooled crust, using a spatula to spread it evenly.

- Return the dish to the oven and bake for 25 to 30 minutes, or until the edges are slightly puffed and the center is just set (it will firm up more as it cools). The top should be delicately golden.

Cool and chill:

- After baking, allow the cheesecake bars to cool at room temperature for 1 hour.

- Transfer the baking dish to the refrigerator and let the cheesecake chill for at least 4 hours (or preferably overnight) to ensure it sets completely.

Add the topping:

- Once the cheesecake is chilled, melt the remaining ½ cup of Biscoff spread in the microwave for about 15-30 seconds, or until it reaches a pourable consistency.

- Drizzle the melted Biscoff spread generously over the chilled cheesecake bars.

- For an added decorative touch, sprinkle some crumbled Biscoff cookies on top and optionally add dollops of whipped cream.

Slice and serve:

- Use a sharp knife to cut the cheesecake into square or rectangular bars.

- Serve the bars chilled and indulge in the rich, decadent flavors of Biscoff goodness!

Prep Time, Total Time, Servings

- Prep Time: 20 minutes

- Total Time: 4 hours 30 minutes

- Servings: 16 bars