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Monday, March 24, 2014

Cookie Butter Cheesecake Bars

Hey everyone, this is an amazing recipe.

Have you ever had cookie butter? I hadn't until just a few months ago, and I just recently purchased my first jar, and it is amazing. Basically it's a spread made out of cookies, yumm. Biscoff makes a really good one, and that's the one I have. This recipe looks a little long and maybe even complicated but I promise that it's really actually very simple, a breeze to prepare, and the hardest part is waiting for them to cool and refrigerate so you can eat them! Let's get started.

Mix up your crust and press into the bottom of the pan, then bake it real quick.
Dump all cheesecake layer ingredients into a big bowl or your mixer bowl.
Once it's all creamed well, gently spoon and spread the cheesecake over the crust.
Cream the cream cheese and cookie butter, then mix in the sugar and egg for the swirl.
Here's the finished cookie-butter-swirl, and the cookie butter I used.
Dollop the swirl mixture onto the cheesecake layer, this is what we tried.
Then run a sharp knife up and down through the cookie butter mixture to make (hopefully) a pretty pattern- or take your own approach- it'll always taste good.

Cookie Butter Cheesecake Bars
-1 1/4 cup graham cracker crumbs (or other cookie crumbs)
-3 tablespoons white sugar
-5 tablespoons melted butter
-14 oz. cream cheese, softened to room temperature
-1 teaspoon vanilla
-1/4 teaspoon salt
-1/4 cup + 2 tablespoons white sugar
-1/2 cup sour cream
-1 egg + 1 egg yolk
-1 tablespoon flour
-3 oz. cookie butter (Biscoff makes a great one)
-2 oz. cream cheese, softened to room temperature
-2 tablespoons sugar
-1 egg, less 1-2 tablespoons
Mix Crust ingredients together, press into a greased and parchment-lined 7x11'' pan. Bake at 325 F for 8 minutes, let cool.
Cream all Cheesecake ingredients well. Gently spoon/spread evenly over the graham cracker crust.
Cream together all of the ingredients for the cookie butter Swirl, then spoon over the cheesecake, then drag a knife through the swirl to make it pretty- see my pics, or try your own method.
Bake at 325 F for 45-55 minutes, until a tester comes out pretty clean.
Let cool, then refrigerate for a few hours (2-3 at least).
Lift out by the parchment paper, and you can cut the bars cleanly on a cutting board, wiping the knife clean between cuts.

Here are the bars just out of the oven- just starting to brown at the edges.
And here is your final product, post cooling and waiting- delicious and beautiful cheesecake bars with an awesome twist- cookie butter. Yum!

Savor it!
love, rue

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