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!|