In this decadent cheesecake, sumptuous cookies make their way into the crust, the filling, and an overpowering caramel sauce you're gonna want to pour over everything (we highly recommend you do so). This recipe for cookie butter cheesecake that is perfect for holiday gatherings or any other special occasion.
So, this recipe presents cheesecake in bar form. These cheesecake squares (or bars) are baked in a rectangular pan that measures 9 x 13 inches (23 x 33 cm). The Graham Cracker Crust is still paired with a smooth and creamy Cream Cheese Filling. However, it has a much thinner layer of filling. And you will like that. This can be served as a plated dessert with fresh berries, a fruit or chocolate sauce, or even lemon curd. But one of the most popular ways is to just pick one up and eat it out of hand.
Cheesecake is a popular dessert
History and Relevance of Your Favorite Butter Cookie
There is an old tradition associated with butter cookies. Butter cookies were first made around 1100. In the late 1800s, most Danish homes were equipped with stoves, so everyone was able to bake their own cookies. Butter cookies are traditionally served during the Christmas season in North America and some parts of Europe. Butter cookies are often served with afternoon tea, while others enjoy them during breaks at work or school. Besides butter cookies, modern cakes and cheesecakes also contain butter cookies as an ingredient. These unbaked concoctions taste delicious and have a buttery flavour from their crushed nuts.
Ingredients:
Cookie Butter Cheesecake Bars
- 500 grams of cream cheese (at room temperature)
- 250 millilitres sweetened condensed milk or 1/2 cup powdered sugar
- One teaspoon of vanilla extract
- One cup melted cookie butter plus more to drizzle
- Whole and crushed speculoos cookies
Crust
- 340 grams speculoos cookies
- 100 grams unsalted butter, melted
Method:
Cookie Butter Cheesecake Bars
- Blend the cream cheese, vanilla extract, and powdered sugar (or sweetened condensed milk) until smooth and well combined. Ensure that the mixture is even and smooth by scraping down the bowl's sides at least once. Add 1 cup of softened to semi-melted speculoos cookie butter and gently fold into the cheesecake until well combined.
- Take the cheesecake pan out of the fridge and carefully smooth the cheesecake mixture over the base. Gently and neatly place whole speculoos cookies along the top of the cheesecake. Refrigerate for at least four hours or overnight.
- Once the cheesecake has been set for a couple of hours, drizzle with melted cookie butter.
- Carefully slice the cheesecake up into bars. The best way to do this is with a large kitchen knife. Start by slicing it into two halves and then slice those into bars.
- Serve straight from the fridge. These babies will melt if it's a warm day so work quickly when you decorate them. Will keep for three days in the fridge in an airtight container.
Crust
- To make the cheesecake cookie crust add speculoos cookies to a food processor and process until you reach a fine crumb. Add the butter and blitz until you have a damp, sandy mixture.
- Add the biscuit mixture to the baking tray and use the palm of your hand or the back of a large spoon to press the mixture down firmly, making sure the bottom of the tin has an even amount of biscuit crumbs. Refrigerate for 30 min.
