Cookie Butter Bars
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A delicious marriage of the Ol’timey Speculoos cookie and the classic cheesecake. These are decadent and superb for any holiday party or celebration...or simply for that hankering for a yummy cheesecake dessert!
1 1/2 Hours plus chill time
- 1 box of Speculoos Cookies or Biscoff Cookies
- 5 Tbsp of melted salted butter
- 1 cup of Biscoff cookie butter
- 3 Tbsp dark brown sugar
- Pinch of salt
- 1 1/2 Tbsp. All-purpose flour
- 16 oz. Cream cheese (room temperature)
- 1 C. Granulated sugar
- 1/2 Tsp. Bourbon Vanilla extract (from Trader Joes) or pure Vanilla extract
- 1/4 C. Sour cream
- 2 Large eggs
- Pinch of salt
- Juice from 1/2 a lemon
- 1/2 C. sour cream
- 1/4 C. confectioner’s sugar
- 1/2 Tsp. Bourbon Vanilla extract
- To make your crust:
- preheat oven at 350 degrees F.
- Line an 8” square baking pan with foil making sure there is no over hang of foil and spray lightly with cooking spray. Set aside.
- Crush your cookies in a food processor until even crumbs have formed.
- Combine following in a medium bowl. Cookie crumbs, brown sugar, salt, and melted butter mixing until butter is evenly distributed throughout your mixture.
- Pour the mixture into the bottom of your foil lined pan, using your hands or the bottom of a glass to firmly pack the crumbs down evenly along entire bottom of pan. Make sure to push about 1/4”-1/2” up all sides of pan to to form a nice side crust.
- Bake for 14 minutes at 350 degrees.
- Remove from oven and reduce the oven temp to 325 degrees F.
- Let your crust cool in the fridge while you make your filling.
- Using an electric mixer, combine the room temperature cream cheese, granulated sugar, and flour until smooth- for about a minute.
- Add your eggs, sour cream, bourbon vanilla extract, lemon juice, and a pinch of salt.
- Combine on low speed for another minute or two being careful not to over mix.
- Combine in a small bowl using spoon or spatula the sour cream, confectioner’s sugar, and vanilla extract until smooth.
- Set aside.
- Spread a thin layer of cookie butter along the top of your cooled crust with a small spatula. ( I find if the crust is slightly warm it helps the cookie butter spread easier, but if the crust is TOO warm it will pull up and break.)
- Next, pour your filling evenly on top of cookie butter crust.
- Bake at 325 degrees for 45-55 minutes depending on your oven until your thermometer reads 180 degrees F. Check at 45 min. and every 5 min after to make sure it’s not over baking. It should be firm but still moist.
- Remove from oven and gently spread your topping evenly on top of cheesecake. This topping will help prevent cracking and cover your holes from thermometer.
- Bake for another 5 minutes.
- Remove from the oven and sprinkle evenly on top with your remaining crumbs.
- Set aside to cool down for an hour.
- Once completely cooled, cover with foil and place in the refrigerator for at least 3 hours or overnight.
OR cut into even squares and serve directly from pan onto plates, top with whipped cream or fresh berries.
For total decadence: You can top with home made whipped cream and drizzle with chocolate sauce of your choice. (I prefer Ghirardelli or Torani Chocolate sauce) Grab a fork or fingers and dig in!