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!

401
LC said...

I made them and everyone thank me! They are DELICIOUS

April 25, 2012 03:17 PM
402
Fabiola said...

Hi! Do you know where can I get sour cream here in Mexico or what brand of sour cream from Mexico can I use?????

April 30, 2012 10:35 PM
403
SUSANA said...

Hi Bakerella, I am from Spain and I use diferent mesures units to cook. I have a doubt, when You say 3 pck (8 oz) or 4 pck (8 oz), I don’t know the total I have to put.
Sorry but my English is vera bad.
Congratulations for your Web page.

May 7, 2012 06:31 PM
404
abby said...

oh my goodness those look soo amazing i luv biscoff cookies and spread…once again you’ve made me drool!!!:)

May 17, 2012 11:40 AM
405
Ellie said...

This recipe looks and sounds delicious. Mum said that I can try it today! Yes, I can’t wait.

June 23, 2012 09:32 PM
406
Beth said...

Cheesecake, one of my favorites, and Biscoff cookies ( I get them at Walgreens, 2/$5.00) the second of my favorites, now top that with chocolate and what could be wrong with that? Cannot wait to try this combination. Thanks for sharing the instructions.

June 28, 2012 05:38 PM
407
den-den said...

Love it

How should I present the cheesecake ?

July 29, 2012 05:58 PM
408
Mandy said...

Do you come up with all of your recipes. Some lady posted a youtube video trying to pass this recipe off as her own :(

http://www.youtube.com/watch?v=VDpB7Cfr-Aw

August 9, 2012 02:43 PM
409
Munirah said...

Bakerella, can i use regular sugar? Please answer:*

August 15, 2012 09:06 PM
410
Munirah said...

Bakerella , can i use regular sugar ? Answer me as fast as you can please:*

August 15, 2012 09:09 PM
411
Rachael {SimplyFreshCooking} said...

I can’t believe I haven’t been to your site until today!! I know where to go for my sugar fix now! :)

August 21, 2012 04:51 PM
412
Marie said...

Must try making this althought they remind me so much of nanimo bars, minus the coconut in the crust and custard instead of chessecake.

October 24, 2012 01:58 AM
413
Amanda said...

Recently found biscoff spread at my local Walmart. English muffins have not looked the same since.

October 26, 2012 07:59 AM
414
Noreen said...

If you cannot find Biscoff cookies, was an acceptable substitution?

November 28, 2012 11:08 PM
415
danielle said...

amazing!!! I love your blog!!!!

November 30, 2012 04:02 PM
416
dina said...

im making them tomorrow cant wait !

December 21, 2012 06:21 PM
417
Melanie said...

Mmmmmmmmmm,

January 12, 2013 06:51 PM
418
Sha said...

Crime passionele …just gorgeous

January 27, 2013 09:55 AM
419
Tin said...

What if i only have a 9×9 pan? How long do i need to bake them? Thanks.

March 27, 2013 02:37 AM
420
Tammy said...

These were amazing! When I bake I taste everything in the process (oops, I know I’m bad). So when I tasted this after the batter was finished but not cooked, I loved it! I ended up eating it right there dipping the left over biscoff cookies into it. Luckily I still had enough to make the actual cheese cake. I have been checking your website every day to see something new. So now I decided to try something old. All your recipes look amazing, I can’t wait to try them. I have already bought your cake pop book. They are so cute! Baking is like my favorite thing to do. I’m making my family, friends, teachers, and who ever else i can get to eat my food, so fat lol. Not really, but soon they will. I just love to bake, and your recipes are so awesome looking I can’t wait to try them all. You totally hooked me on biscoff butter and biscoff cookies. I got my mom to buy me some last time we went shopping, and I just spoon it out of the jar and eat it plain. I used to do that with Nutella, but biscoff spread has les fat! So thats great ;) So sorry for my little rant, if you do read this. But I think that every once in a while its nice to tell someone how much you appreciate them. So thank you :)
Tammy

May 18, 2013 04:22 PM
421
AD said...

Um, I share your excitement about the refreshment cart on Delta. I seriously look forward to these cookies with hot tea. Sure, I can buy them in the store, but then no one’s serving them to me :) Did you know there is a biscoff spread made from the crushed cookies…. found it one day when I was in the butters/spreads section of my local supermarket ( New England Hannaford chain). Expensive, but a whole new way to enjoy biscoff. Yummy on an english muffin.

June 30, 2013 11:05 PM
422
bec said...

i LOVE cheesecake! its my favorite dessert!

July 1, 2013 05:41 PM
423
Sarah said...

Hey there,

For the UK folks, ASDA now have the Biscoff cookies!

Also, with the cream cheese, is it 8oz in total or 3 x 8 oz packets??

Thanks!

November 24, 2013 05:00 PM
424
Ana Erwin said...

I made these and they tasted amazing, but they were very messy and hard to cut and get off the pan, any suggestions?

December 6, 2013 10:24 PM
425
mary said...

i want to half the recipe, how long is the baking time?

December 11, 2013 07:29 AM
426
Elizabeth said...

I just want to know how do I cut those perfect squares without the mess? I tried dipping the knife in hot water but didnt work :-/

December 11, 2013 04:42 PM
427
Poame said...

Great recipe…looks delicious!

February 10, 2014 03:19 AM
428
Michelle said...

Hi ! So I just pulled the cheese cake out of the oven but it’s still quite jiggly is that normal?

First time making cheesecake anything :-)

May 24, 2014 03:53 PM
429
Kimberlee said...

They eat this stuff in Heaven.

June 25, 2014 03:35 PM
430
Tiana said...

Just made these! I use pecan shortbread cookies! Basically any shortbread or dry cookie will work guys! :]

July 2, 2014 07:10 PM
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