Indulge in Bliss with Irresistible Biscoff Caramel Cheesecake Bars
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Learn how to make delicious Biscoff Caramel Cheesecake Bars. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 cups Biscoff cookie crumbs (about 30 cookies)
1/2 cup unsalted butter, melted
1 pound cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1/2 cup caramel sauce (store-bought or homemade)
1/4 teaspoon sea salt (optional, for garnish)
Instructions
Preheat your oven to 325°F. Line an 8×8-inch baking pan with parchment paper, allowing the paper to overhang on the sides for easy removal.
In a medium bowl, mix the Biscoff cookie crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then let it cool slightly.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream, eggs, and vanilla extract to the cream cheese mixture. Beat until just combined, being careful not to overmix.
Pour the cheesecake mixture over the cooled Biscoff crust, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
Allow the cheesecake to cool at room temperature for about an hour, then refrigerate for at least 3 hours or until fully chilled.
Once chilled, drizzle the caramel sauce over the cheesecake. For an extra touch, sprinkle a bit of sea salt on top.
Use the parchment overhang to carefully lift the cheesecake out of the pan. Cut into bars and serve.
