Biscoff Cookie Butter Swirled Cheesecake Bars

• Vegetarian

• Refrigerated

  • 1 Egg
  • 3 Eggs, large

• Condiments

  • 6 oz Biscoff spread

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 18 tbsp Sugar
  • 1 1/2 tsp Vanilla extract, pure

• Snacks

  • 28 Biscoff cookies

• Dairy

  • 2 oz Butter, salted
  • 32 oz Cream cheese
  • 8 oz Sour cream

Found on rosebakes.com

Description

Ingredients

• 28 Biscoff Cookies
• 2 oz. salted butter, melted (1/4 cup or half a stick)
• 2 Tbsp. sugar
• 28 oz. cream cheese, softened to room temp (3½ boxes)
• 1½ tsp. pure vanilla extract
• ¾ cup sugar
• 8 oz. sour cream (1 cup)
• 3 large eggs
• 2 Tbsp. all purpose flour
• 6 oz. Biscoff Spread (or another cookie butter or peanut butter)
• 4 oz. cream cheese, softened to room temp (1/2 a box)
• ¼ cup sugar
• 1 egg

Directions

• Preheat oven to 325° F.
• In a food processor, crush the cookies into fine crumbs. Add in melted butter and sugar pulse until combined. Press into a foil-lined 9x13 pan.
• Beat together the cream cheese, sugar, flour and vanilla until well blended. Add the sour cream and eggs, beating on low speed just until blended. Pour over the prepared crust
• In a small bowl, mix together the cookie butter, cream cheese, sugar and egg.
• Drop by spoonfuls randomly over the cheesecake. Take a knife and drag back and forth through the cheesecake until you have a swirled look (see my pic in the post).
• Bake at 325° F for 45-55 minutes or until almost set. Cool completely, then chill for at least 3 hours. Cut into squares to serve!

Nutrition