Biscoff Cheesecake Bars

Can I be honest? I don’t really like cheesecake very much. I am not a big dessert person in general, and typically would rather get my calories by way of pasta, pizza, potatoes, or cheese. However, I do understand that I’m kind of a freak in that manner, and I still love to bake for other people so it’s usually a win-win.

Biscoff Cheesecake Bites

This recipe for Biscoff cheesecake bars however is GOOD.  The Biscoff is such a nice substitution for graham crackers and they are creamy and not overly sweet. They are so simple to make and these Biscoff cheesecake bars don’t require a water bath or anything putzy. I was able to throw them together during my daughter’s nap. Most recently I topped these with cranberry and orange for the holidays, but you could do any other seasonal fruit and they are also delicious plain.

Thanksgiving Cheesecake bars with cranberry

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Biscoff Cheesecake Bars
Course Dessert
Servings
servings
Ingredients
Crust
Filling
Cranberry Sauce Topping (optional)
Course Dessert
Servings
servings
Ingredients
Crust
Filling
Cranberry Sauce Topping (optional)
Instructions
Crust
  1. Preheat the oven to 375°F.
  2. Put cookies in food processor, or smash in a freezer bag with a rolling pin to make cookie crumbs.
  3. Mix together the crumbs, salt, and melted butter.
  4. Press into the bottom of an 8" x 8" square pan.
  5. Remove the crust from the oven and set aside while the lower the oven temperature to 325°F and you make filling
Filling
  1. Preheat oven to 325°F 3.) 4.) 5.) 6.)
  2. Mix the cream cheese and sugar together until smooth.
  3. Add the sour cream, eggs, vanilla, and orange zest; mixing until smooth and combined.
  4. Pour or spoon the batter into the crust.
  5. Bake the bars for 30 to 40 minutes. The filling should be set but still have a slight jiggle in the center.
  6. Remove the bars from the oven, and cool at room temperature for 45 minutes. Refrigerate until ready to serve.
Cranberry sauce
  1. Combine all ingredients and simmer until cranberries begin to pop.
  2. Pour into bowl and let cool for one hour before refrigerating.
To Serve
  1. Trim off 1/8 inch around the edges.
  2. Cut remainder into desired size squares.
  3. Top with cranberry sauce and orange zest.
Recipe Notes

These freeze well and can be easily made ahead of time. (Do not top them until they have defrosted.)

Danielle

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