Biscoff Cheesecake bars are scrumptious and creamy with cookie butter. These will be requested again because to their cookie shell, thick cheesecake filling, and white chocolate ganache topping.
Ingredient
For the crust:– 48 biscoff cookies*– 1/2 cup unsalted butter melted– pinch saltFor the filling:– 24 ounces cream cheese softened– 3/4 cup granulated sugar– 1 cup creamy cookie butter– 1/2 cup sour cream– 1 teaspoon vanilla extract– 3 large eggs room temperatureWhite chocolate ganache topping:– 1 & 1/2 cups good-quality white chocolate chips– 1/4 cup heavy cream– 1/2 cup creamy cookie butter melted
Introduction
Preheat oven to 350°F. Set aside a 9x13 baking dish with parchment. Crumble Biscoff cookies. In a medium bowl, coat crumbs with melted butter.
Step 1
Push cookie crumbs into the baking dish to form a crust. Level it with a measuring cup or glass back. Bake crust 10 minutes. Baked dish cools on wire rack.
Step 2
Keep cheesecake oven on. Beat softened cream cheese and sugar with an electric hand mixer or stand mixer with the paddle attachment on medium speed until smooth.
Step 3
Keep mixture creamy and lump-free. Mix cookie butter, sour cream, and vanilla. Scrape sides as needed. Add eggs one by one and mix. Do not overmix.
Step 4
Crust cheesecake filled smoothly. Bake 35 minutes until lightly browned. While jiggly, the middle should be set and not wet. Cool the pan on a wire rack for an hour on the counter.
Step 5
Refrigerate cooled pan for 4 hours or overnight. Cream in a microwave-safe bowl for 30 seconds and pour over white chocolate chips. Whisk lightly after 1 minute.
Step 6
Microwave 15 seconds and stir slowly until smooth unless melted. Smooth melted white chocolate over cold cheesecake. Keep topping refrigerated 30 minutes.
Step 7
Remove cheesecake from pan and cut into squares when topping settles. Apply melted Biscoff butter to squares. Firmly chill cookie butter again. We have cookies more.