Sunday, August 8, 2010

Cheesecake Bars

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I was in the mood for something cold and lip-smackingly sweet. Something I could sink my teeth into. Something to maintain my weight. So I made this treat with a few of my favorite things.

Cheesecake.

Chocolate. (Hello there my friend)

and these cookies.

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If you ever fly Delta, then you’ve probably had them before. They’re one of the snack options. I always get excited when the cart comes down the aisle. Time for cookies. They’re so good, I’ve started buying them if I travel other airlines because it feels wrong to fly without them.

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They’re a crunchy, no-frills, sans chocolate type of cookie. Actually, I’m surprised I like them so much. But I do. Oh I do.

So I thought they would be great to use for the cheesecake crust.

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Throw the cookies into a food processor and chop them up into beautiful golden brown cookie powder.

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About 1 1/2 cups worth.

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Then add 3 tablespoons of brown sugar.

Don’t you love how packed brown sugar looks? Even in the size of a tablespoon. Wouldn’t it be fun to have buckets of it and make brown sugar sand castles? One can only dream.

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To make the crust, mix the cookie crumbs and brown sugar together. Add 6 tablespoons melted butter and combine. Place the mixture in a 13 X 9 pan and press firmly into the bottom.

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Mix up the cheescake ingredients and pour it on the crust.

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Oh yeah!

Then bake it at 325 degrees for about 45 minutes.

And let it cool.

And try not to eat it.

And try not to eat it.

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Then whip up some chocolate ganache to pour on top.

Oh yeah.

Spread the chocolate evenly on top of the cheesecake and then refrigerate overnight.

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Cut into cute little cheesecake bars…

Or if you save a few of the cookies, you can sprinkle them on top of the chocolate before you refrigerate.

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P.S. … I didn’t make two pans of these cheesecake bars. That would be criminal. I just did half with and half without cookies on top.

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Chocolate Biscoff Cheesecake Bars

Crust
1 1/2 cups crushed Biscoff Cookies (about 27 cookies)*
3 Tablespoons packed brown sugar
6 Tablespoons melted butter

  • Mix cookies and sugar together.
  • Add butter and stir until combined.
  • Press mixture into a 13 X 9 pan.

Cheesecake
3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla

  • Preheat oven to 325 degrees.
  • Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
  • On medium low, add eggs one at a time, mixing well with each addition.
  • Add sour cream and vanilla and mix until just combined.
  • Pour on prepared crust and bake for about 45 minutes.
  • Remove and cool.
  • Prepare ganache.

Chocolate Ganache
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar

  • Heat cream and butter on stove until just before boiling.
  • Remove from stove and pour over chocolate. Stir until completely combined.
  • Add confectioners’ sugar and beat with a wire whisk until combined and smooth.
  • Pour over cooled cheesecake.
  • Cover and refrigerate overnight.
  • Cut into bars and serve.

Makes about 30 bars.

* Use the remaining cookies from the package to crumble and sprinkle over the chocolate before refrigerating.

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Enjoy sinking your teeth in!

301
Tiffani said...

My husband and I decided to stay up late last night making these. I couldn’t wait to get up this morning to have a taste. They are wonderful! The Biscoff cookie crust really gives the cheesecake a little something special. Now if I could only figure out how to make clean cut bars like you.

September 6, 2010 09:00 AM
302
Olivia said...

am i doing something wrong? my cheesecake puffs up rather hugely when i bake it…i’ve made it 3 times and it is rather odd looking…it always turns out delicious though so i’m not too worried :]

September 8, 2010 05:05 PM
303
Ina said...

WoW love how it says on the package “Europe’s favorite cookie with coffee”

seeing how I am from Europe and travel across Europe many times, I have NEVER seen these cookies X-D *chuckles*

Truely a European staple and all time favorite *irony off*

Thanks for the great recipe though! I will try and find a different cookie to use though ;)

September 10, 2010 10:53 AM
304
Jadrianna said...

FYI Target doesnt carry that cookie so I had to settle for graham crackers instead. Still was heavenly and everyone at the office loved them. Thank you for the inspiration.

September 10, 2010 03:36 PM
305
JJ said...

Hi…I just made this cheescake..and I have no idea what I did wrong, but I baked it for 45 minutes in 150-170 C..and unfortunately the top is golden brown and the “inside” of the cake is “waving”. When I move the pan it looks like under the skin of this cheescake, it was still liquid :(

September 14, 2010 10:39 AM
306
Tom said...

I’m in the process of making this right now for my family. I just put the chocolate on and its sitting in the fridge. Everyone wanted to take a bite already!

To JJ, did you put it on a middle rack as opposed to a top one?

Olivia, I took mine out of the oven and let it sit for about 15 minutes. Maybe a bit more, but it went down quite a bit. I was scared when I saw how poofy it was originally.. I never made cheesecake before.

Thanks bakerella, cant wait to taste this!!

September 18, 2010 04:27 PM
307
Tom said...

Decided to put it in the freezer for a couple hours.. served it after dinner tonight. SOOOO GOOD! Used a warmed up knife (from water) to cut through and came out just like the pictures!
Thanks!!

September 18, 2010 10:39 PM
308
Stephke said...

You’re “biscoff” is “Speculoos” actually, and it’s a belgian biscuit… We also use it in Tiramisu! Lotus is even a belgian brand!!!

;)

September 20, 2010 06:20 AM
309
Susan Alston said...

If I doubled this recipe, could I put in a jelly roll pan? Would the cook time change?

September 21, 2010 04:17 PM
310
Lissa said...

I made these a couple of weeks ago for my mom’s birthday, and they came out PERFECT! the cheesecake was puffy at first but goes down once it cools. And the biscoff cookies are a necessity! Everyone who tried them made that “mmm” food network face, and said something along the lines of “whats in the crust?!” I’m about to make another batch, so everyone will stop asking me when I’m going to bring them some again!

September 22, 2010 01:18 PM
311
jthebaker said...

help me. how do you cut it so perfectly clean? thanks…

September 27, 2010 04:43 PM
312
S.P said...

Hi! I really would like to make these tonight but with the bad weather outside, my kitchen lacks heavy cream, if I sub that with whole milk, will my ganache come out vastly different?

September 30, 2010 02:19 PM
313
Luanne said...

You can find these cookies anywhere gourmet are sold- even Walgreens or Walmart!!!! Yumm-o!!

September 30, 2010 03:47 PM
314
Maegan said...

I don’t really want to order these cookies off of the internet, what can I substitute for the crust that would be equally delicious?????

October 10, 2010 11:11 PM
315
Brittie said...

I’ve been dying to find those biscoff cookies since I was a kid. The last few times I’ve flown Delta, they’ve looked at me like I have 3 heads when I ask for them. Thank god I know what they’re called now!

I will have to try this asap. :)

October 11, 2010 02:57 PM
316
Tammi Marie said...

Yum I made this on Sunday and it was awesome. I used Nilla wafters though because that was what I had and I didn’t add the sugar to the crust. It was great. Thanks!

October 12, 2010 12:44 PM
317
Christine said...

I made this last week and everyone had nothing but great things to say about it! My dad called me three times to say “thanks for the cheesecake” and was drooling when he came over the other day and saw there was more in my refrigerator, which was unfortunately reserved for my in-laws! It is absolutely delicious and I can’t wait to whip up another batch!

October 18, 2010 03:28 PM
318
Gregory said...

I use to be a Sous Chef at a fine dining restaurant,and one of the Pastry Chef’s made these all of the time. She would triple her recipe so we could enjoy them as well. Great recipe and thank you for sharing it here.

October 31, 2010 12:58 AM
319
sandra said...

I have a huge tub of fat free sour cream in my fridge- would it turn out right if i used that instead of regular sour cream??

November 6, 2010 02:32 PM
320
Jamila said...

how do you cut these so perfectly?

November 13, 2010 11:19 PM
321
Fatima said...

Wow these look great! You are very creative with the chocolate on top idea…I must try this at home!

November 21, 2010 07:10 PM
322
Jessica said...

Does anyone know if/where you might be able to find these cookies in Canada?

I picked up a package of these the last time I was in the States and I had no idea that I would like them so much! Now my supply is running low and I’m extremely reluctant to go back to my old method for cheesecake crusts.

So does anyone out there know if you can get these or a similar cookie in Canada?

November 23, 2010 11:29 AM
323
Jaime said...

I’m making these tonight for thanksgiving tomorrow (:

November 24, 2010 08:40 PM
324
Jess E. said...

I made these for Thanksgiving and they were delicious. Can’t get enough of them. For anyone looking for these Cookies – I buy them at Wal-mart all the time…they’re my husband’s favorite.

November 26, 2010 08:23 AM
325
Jaime said...

These turned out great! Thank you so much (:

November 29, 2010 01:53 AM
326
Sarah said...

This post is right up there with the cheesecake pops.

December 5, 2010 02:41 PM
327
Andielee said...

These were so delicious, I will absolutely be making them again!!

December 15, 2010 11:54 AM
328
Kirstin said...

looks yummmy!

December 19, 2010 09:05 PM
329
Katy said...

these turned out WONDERFULLY. so delicious, thank you so much :)

December 20, 2010 04:48 PM
330
CissyLaLa said...

I recently flew Delta and tried those cookies for the first time and loved them, now I absolutely must try this cheesecake!! THank you!!!!

December 29, 2010 11:06 PM
331
Pampula said...

Looks so delicious!

January 17, 2011 08:50 AM
332
Pam Mackinnon said...

Made this yesterday and what a triumph! Thanks so much for the recipe. I was dubious about the base, but these biscuits combined with the sugar and butter made for a deliciously chewy caramelly base. And the cheesecake, so lovely, though I tasted it still warm and nearly rejected it. Cold, it was lovely. It was very big so googled to find out how if and how to freeze it as I didn’t want to waste any.
Thanks again.

January 21, 2011 03:57 PM
333
Manu @ Chez Manu - Italian Home Cooking said...

These look sooo yummy! Will give it a shot soon! Thanks for posting!

January 21, 2011 06:39 PM
334
Liv said...

These r soo yum

January 21, 2011 07:58 PM
335
MCS gal said...

*jaw drops* I love cheesecake too! I also love key lime pie… had it for my birthday last year.

January 22, 2011 08:54 AM
336
Katy said...

These are actually the best things ever. I’ve made them twice since discovering this recipe (a month and a half ago?) and everyone who has had them lovedd them. Thanks so much :)

January 22, 2011 06:12 PM
337
plainsgal said...

I believe the new Girl Scout cookies “Shout-Outs” are the same type cookie, and can be found easily. Buy a box from your local Girl Scouts and try this recipe!

January 25, 2011 09:16 PM
338
Jenn said...

Absolutely decadent! Because I get a little nervous when it comes to getting bars out of a pan, I lined the pan with parchment paper and lifted the whole cheesecake out, then sliced it up into squares. PERFECT!

January 28, 2011 02:46 PM
339
Monica Ramirez said...

I have had a version of these, but had mint extract in the ganache. TOTALLY out of this world.

February 11, 2011 12:24 AM
340
M.E. said...

My favorite part of cheesecake is the crust.. How can I adjust the recipe for a thicker crust?

February 12, 2011 12:30 AM
341
yirnef said...

Wow…. these are so easy to make! I made them. The crust with those cookies is sooooo goood.
Thank you for sharing this with us.

February 16, 2011 08:42 PM
342
Leyla Kaynar said...

Hi and greetings from Sweden!
Today I googled the words “cake pops” i just found out about this. And you know what?
I LOVE IT!!
What a marvelous and creative idea.
I will have trouble finding the right size cookie cutters though… :((
We can’t find everything in the stores here.
I wish I was back in CT when I was an aupair. I loved shopping in the us.
Thank you for the ideas!

February 17, 2011 01:57 PM
343
Bree said...

These are amazing! I made them for my Mom’s birthday this past weekend and they were a huge hit!

February 23, 2011 01:32 PM
344
Annouschka said...

Looks delicious, I’ve got to try these. And funny to read that so many people here love these belgian cookies. They do make a great combination with cheesecake.

February 28, 2011 08:48 AM
345
M.W said...

This really is the MOST AMAZING thing I’ve ever made. Thankyou Bakerella.

My cheesecake did puff up but it went down after being cooled. I also couldn’t find the biscuits, so I used normal digestive biscuits..and it was still yummy.

This is not good for my waist line..

March 23, 2011 01:15 AM
346
CathyP said...

OMG, Girl!
You are killin’ me!

March 28, 2011 06:02 PM
347
WendyLou Designs said...

That’s so funny! My Dad worked for Delta 30+ years. I loved flying, and I loved those cookies! I wanted them at my wedding, but Daddy thought that was tacky :) Ha!

March 31, 2011 05:28 PM
348
BARBARA said...

IN THE PLACE THAT I LIVE THEIR IS NO COOKIE WITH THAT NAME…. WHAT COOKIE A CANT BUY

April 4, 2011 02:21 PM
349
C said...

I tried the recipe and it was marvellous! Thank you for posting up this recipe! (((:

April 7, 2011 03:35 AM
350
christina said...

What kind of sugar do you use for the cheesecake? Powdered, castor??

Many Thanks

April 12, 2011 03:28 PM
351
Silvia said...

Oh! dear Lord!
I need it, so much!

April 26, 2011 10:17 AM
352
fajas colombianas said...

We dont have biscoff cookies here in our country, what I did was to use chips ahoy! cookies. At first, it was hard to mix it with the melted butter but after some trial and errors, I got it a bit right. I must admit that the “resist eating part” was really hard. Then when I added the melted chocolate topping, I added chopped reeses chocolate bars on top and my kids loved it! Thank you so much for this wonderful share.

May 5, 2011 11:50 AM
353
mona said...

I wanted to know if i want to serve them to my guests that night and I’ve made them 5 hrs ago, would it be fine? would you recommend freezing them?

May 6, 2011 07:59 PM
354
NEIGE said...

YUMMY!!!

May 16, 2011 05:58 PM
355
Stacey said...

I was wondering the same thing as Mona can we serve that night if left in fridge? Ganache hardens in no time in the fridge so I figure it will be OK, but figured if you said to put them in fridge overnight than there was a reason.

May 25, 2011 04:45 PM
356
EV said...

This recipe is amazing, I finally decided to make it today but I’m a beginner in baking. I didn’t have the right pan, now I don’t think I have the space to make the chocolate ganache later, or would it be alright to just pour a thin layer on top? Also, another mistake I made was that I have extra cheese batter left since the pan was smaller than I thought, can I just bake the batter itself without the crust? I ran out of crust. Someone please help me.

May 26, 2011 04:08 AM
357
Serenay said...

Hello . I love your site !!! I want to bake that but isn’t it too difficult for two thirteen year old girls ? SORRy of my bad english I’m from austria .

May 30, 2011 07:14 AM
358
MK said...

They look sooooo yummy!! For the base could you use Digestives??

June 2, 2011 10:39 AM
359
Zetty Yusof said...

greetings from Malaysia!

made this for my friend’s 17th birthday.
so goooooood. since they didnt sell biscoff here, i traded it w oreos. still it tastes good. and i didnt put inthe confectioners sugar in the ganache. forgot lol but still it tastes great!

thnx for sharing

June 20, 2011 05:07 AM
360
Shuning said...

HIIIII! Thank you so much for this wonderful recipe, I’m going to make it for my mom who’s crazy over cheesecake! However, by “vanilla”, do you mean “vanilla essence” or?

June 22, 2011 09:13 PM
361
Chantal said...

I made these today, they are heavenly! Definitely a keeper and I’m sure I will be asked to make these time and again! Thanks for a showstopping recipe!

July 3, 2011 05:00 PM
362
RCPC S said...

woow i really have to taste it!!
YUUUM

July 10, 2011 09:51 AM
363
Meghan said...

I love these! I make them with the normal graham cracker crust and they’re always a huge hit! Thanks for the recipe!

July 24, 2011 05:22 PM
364
Alicia said...

I tried this recipe last night (except I used the fruit topping), and I wanted to tell you that it was DELICIOUS!!!! I was really excited to make this, and it was my first time making a cheesecake! This is a total winner, and next time I make this, I will make the ganache!!! Thank you so much!!

August 3, 2011 10:26 AM
365
Sarah said...

Could you freeze these??

August 8, 2011 05:07 PM
366
Jnet said...

So I made these and they were delicious!! BUT after I cut them into bars they did not look so pretty haha

How do you cut them so perfectly?

August 21, 2011 12:09 AM
367
Jen L said...

I found the flaw in the recipe – it assumes you will have leftovers to sprinkle on top. Ha ha ha! Surely that was written by someone who doesn’t like Biscoff quite as much as I do and who has much more self-control.

August 24, 2011 10:53 PM
368
hina said...

Did you know that Trader Joe’s makes a cookie that is very similar to Biscoff? They are called “Bistro Biscuits” and they taste exactly the same!

September 13, 2011 09:53 PM
369
Jovan said...

Hello!
I am totally new to baking but I am very interested in making this cheesecake!
Just wondering, am i supposed to use vanilla essence or vanilla extract?
& what kind of flour is used?

September 14, 2011 08:29 AM
370
Becki M said...

This is the most amazing recipe I’ve seen in a long time…however…I’m intrigued to know how it can help me to watch my weight…?

September 16, 2011 06:20 AM
371
Ann said...

Finally got round to making these… They’re absolutely amazing. This recipe has easily made it’s way into my husbands favorite desserts list.
Thanks, Bakerella!

September 25, 2011 10:00 AM
372
Sandra said...

Looks pretty yummy.

October 1, 2011 06:08 AM
373
Stephanie said...

may sound stupid..but i started making these bars and i’m on the part of making the ganache..
i bought a package of semi sweet chocolate..should i let the chocolate melt or soften it in the microwave before i had the heated cream and butter?
i can’t wait to try them (:

October 4, 2011 10:49 PM
374
lindyn adkins said...

Just found this recipe. Thought you might like it

http://www.cupcakeproject.com/2010/07/biscoff-cookies-from-scratch-recipe.html

October 8, 2011 02:08 PM
375
Sierra said...

I made these and they were FANTASTIC!! A huge hit! Thanks for sharing this one

October 24, 2011 01:08 AM
376
BakingTeenager said...

Hi, im very intersted in making these for a fundraiser for my swim team. I was wondering if they have to be refrigerated or will they be o.k. to sell at our bake sale?

October 29, 2011 10:56 AM
377
rxo7 said...

this is very criminal!

November 3, 2011 02:24 AM
378
Anonymous said...

belgian spéculoos !!!

November 4, 2011 08:30 AM
379
Anonymous said...

Am making these tomorrow!!!!!!!!!!!!!!

November 8, 2011 08:00 PM
380
jennifer said...

am so making these! Bakerella, look at what I found on the biscoff site!!!!!!!

http://www.biscoff.com/DirectionsWEB/webcart_itemBuy.php?itemid=0814

November 8, 2011 08:04 PM
381
Silvia Galama said...

Lekker Speculoos!

November 15, 2011 11:42 AM
382
cupcake obbsesed said...

omg bakerella thank you so much because i love those biscoff cookies and those cheese cake bars sound absolutely heavenly

November 19, 2011 11:41 PM
383
Red said...

I used Graham cracker instead of biscoff bc I couldn’t find it. Worked fine. Everyone at work loooved them. I mean loved. Took 4ths.

November 27, 2011 09:21 PM
384
M said...

I am a Crust lover and I really want to make a thicker crust, how would I go about doing that?

December 5, 2011 01:09 PM
385
Emily said...

Well, I decided to make this recipe for my mom, and she shared it with a few people… Needless to say, I need a lot more cream cheese now.

December 9, 2011 09:12 PM
386
Anne said...

I found your website…and then I gained 10 pounds.

All jokes aside, your recipes are TO DIE FOR. I can’t even look at the pictures unless it’s right after a meal.

December 13, 2011 06:48 AM
387
Nicole said...

These look AMAZING! Along with almost everything on this site! I must bake a little bit of everything, lol.

December 18, 2011 01:03 PM
388
shreya said...

These looks so amazing! I love the Biscoff cookies. I remember eating them on a flight and thinking they were the most delicious cookie and was thrilled when I found them in the store one day, now even more thrilled to have a recipe with them!!!! I was going to try your mini cherry cheesecake for a party I’m attending but I’m going to do these instead because they are unique, great recipe can’t wait to try them!

December 28, 2011 02:43 PM
389
ryley said...

just had lunch but these made me really hungry

December 28, 2011 02:46 PM
390
chocolate all the way said...

Oh yes! This is my style! My oven’s down, so let’s get going!
P.S. I know. I would buy all those buckets and make brown sugar sand castles if I could.

January 1, 2012 06:16 PM
391
Lissette said...

I will definitely have to make these. Never been a huge cheesecake fan, but oh my do these look amazing! It might become an addiction so I don’t know if it’s the best idea. :) Thank you for sharing!

January 4, 2012 01:47 AM
392
Carolina said...

i love this im going to try it for my son birthday party thanks :)

January 4, 2012 09:52 PM
393
Nicole said...

Oh my gosh, I am going to bake these! I saw them before Christmas and couldn’t find the site again even though I bookmarked it, glad I found you again! I have had a hard time finding those cookies, there is a european store in my area going to call tomorrow to see if they have them, if not I am going to use Maria cookies (latin food isle at store). :-)

January 8, 2012 10:37 PM
394
perkster said...

These were awesome !!!! Very easy to make and came out just as expected. Everyone was raving about them… will definitely make over and over !!!

January 16, 2012 04:50 PM
395
Lori said...

I dont see where i can print recipes out on the site, can you help me?

January 20, 2012 09:55 PM
396
Pam said...

Hi! love reading your blog…anyway, i just want to ask if there is no need to bake the cheesecake baine marie? thanks!

February 4, 2012 01:06 AM
397
Anonymous said...

oh my!
this is so delicious, i’m trying it straight away!

from Oman,

R. K. alfori.

February 6, 2012 02:46 AM
398
mayleen po said...

looks so yummy!!! thanks 4 sharing..

February 29, 2012 02:08 AM
399
Faye said...

How long do these last? I want to make these for the weekend, but I have no time to do it on the weekend, so will they still be okay if I make them, say on a Thursday?

March 8, 2012 08:10 PM
400
Kiana said...

wow, that’s so amazing!!

March 16, 2012 12:37 PM
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