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Indulging in a slice of cheesecake is a quintessential dessert experience, and when that cheesecake is infused with the rich, caramelized flavors of Biscoff cookies, it becomes an extraordinary treat. Biscoff cheesecake bars are not just a dessert; they are a celebration of flavors and textures that come together in perfect harmony. The creamy, velvety filling pairs beautifully with the crunchy, buttery Biscoff crust, creating a delightful contrast that is sure to impress.

Decadent Biscoff Cheesecake Bars

Delight in the rich, caramelized flavor of Biscoff cheesecake bars, a dessert that perfectly combines a creamy filling with a crunchy Biscoff cookie crust. These bars are easy to make and ideal for any event, from family gatherings to elegant parties. With high-quality ingredients like cream cheese, sugar, and Biscoff spread, every bite offers a heavenly taste. Impress your friends and family with this indulgent treat that's sure to become a favorite!
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Ingredients
  

For the crust:

1 ½ cups Biscoff cookie crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

½ cup brown sugar

1 teaspoon vanilla extract

2 large eggs

½ cup Biscoff spread (plus extra for drizzling)

¼ cup sour cream

For the topping:

¼ cup Biscoff cookie crumbs

Whipped cream (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal later.

    Prepare the Crust: In a medium bowl, combine Biscoff cookie crumbs, melted butter, and granulated sugar. Mix until all ingredients are well combined and the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared baking pan. Bake in the preheated oven for 10 minutes and then allow to cool.

      Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and fluffy. Add granulated sugar, brown sugar, and vanilla extract, and mix until combined.

        Add Eggs: Add in the eggs one at a time, mixing well after each addition. Then, blend in the Biscoff spread and sour cream until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.

          Assemble and Bake: Pour the cheesecake filling over the cooled cookie crust, spreading it evenly. Sprinkle the top with Biscoff cookie crumbs. Bake in the preheated oven for 25-30 minutes or until the cheesecake is set but still slightly jiggly in the center.

            Cool the Cheesecake: Remove from the oven and let it cool in the pan for about an hour. Then cover and transfer to the refrigerator to chill for at least 4 hours, or overnight for best results.

              Slice and Serve: Once chilled, carefully lift the cheesecake out of the pan using the parchment overhang. Cut into bars. Drizzle with extra Biscoff spread and serve with whipped cream, if desired.

                Prep Time, Total Time, Servings: 20 minutes | 5 hours | 16 bars