Cookie Butter Caramel Cheesecake Bars Are Anything But Boring

Molly Bolton
·2 min read

Yields: 15-24

Prep Time: 5 mins

Total Time: 8 hours 15 mins

Ingredients

Cookie Crust

  • Cooking spray

  • 36

    Biscoff cookies

  • 1/2 c.

    (1 stick) unsalted butter, melted

  • 3 tbsp.

    granulated sugar

Cheesecake Filling

  • 3

    (8-oz.) pkg. full-fat cream cheese, very softened

  • 1 c.

    (288 g.) creamy Biscoff cookie butter

  • 1 c.

    (200 g.) granulated sugar

  • 1/2 c.

    (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 c.

    store-bought or homemade caramel sauce

  • Crushed Biscoff cookies, for topping

  • Flaky sea salt

Directions

Cookie Crust

  1. Arrange a rack in center of oven; preheat to 350°. Spray a 13" x 9" metal baking pan with cooking spray. Line with parchment, leaving an overhang on 2 long sides.

  2. In a large food processor, pulse cookies into fine crumbs. Transfer to a medium bowl. Add butter and granulated sugar and mix until combined. Pour crumb mixture into prepared pan and firmly press into an even layer (the bottom of a measuring cup comes in handy here).

  3. Bake crust until lightly toasted and fragrant, 9 to 11 minutes. Let cool.

Cheesecake Filling

  1. Reduce oven temperature to 325°. In the large bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, cookie butter, and granulated sugar on medium speed, scraping down sides and bottom of bowl, until combined and creamy, 1 to 2 minutes.

  2. Add sour cream, vanilla, and kosher salt and beat on low speed to combine. Scrape down sides and bottom of bowl once more. Add eggs, one at a time, beating to blend on low speed after each addition; be careful not to overmix once the eggs have been added, as this increases the chance of the cheesecake cracking.

  3. Pour cream cheese filling over cooled crust and gently smooth into an even layer. Tap pan on the counter a few times to release any air bubbles.

  4. Bake cheesecake until edges are set and slightly puffed and center is almost set but maintains a slight jiggle, 32 to 36 minutes. (Tip: You want the center to jiggle like Jell-O, not slosh like water.) Let cool completely, 1 to 2 hours.

  5. Cover cheesecake with plastic wrap or foil and refrigerate until set, at least 6 hours or up to overnight.

  6. Run a knife along edges of pan. Using parchment overhang, lift cheesecake out of pan and transfer to a cutting board. Cut into squares (TIP: For clean slices, use a sharp knife that's been dipped in warm water and dried off; clean knife periodically between slices.)

Assembly

  1. In a small heatproof bowl, microwave caramel sauce in 10-second increments, stirring between each, until runny, about 30 seconds total.

  2. Spoon or drizzle sauce over each bar. Top with crumbs and sea salt.

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