I am a big Biscoff Fan. Always have been. Sorry Nutella, it’s all about Biscoff for me. I also love TJ’s version, Cookie Butter. I bake with it all the time. I also find myself with a spoon and a jar of the stuff. One of my favorite ways to enjoy? Go to Trader Joe’s and Buy a pound plus bar of milk chocolate and a jar of cookie butter then using a chunk of chocolate scoop out a mound of cookie butter. HEAVEN on freaking earth people!! Well, for a foodie like me it is.
Another heavenly food item? Cheesecake so luscious, dreamy, creamy, smooth against nice crunchy crust. Well I combined the two and added some apples for health reasons 😉 The results were finger lickin delicious. So delicious that these bars were gone FAR too quickly for my liking.
So I am going to Disneyland on Thursday and wanted to go to Club 33 for dinner, one of my suppliers used to be the General Manager their so he can hook us up with reservations. Well, I asked for the reservations but it is going through renovations!! Ugh I was so excited for dinner.. oh well! Will just have to go to the updated restaurant in August!! Roll on August!! LOL I was at Disneyland yesterday and did have the Monte Cristo Sandwich and then a Cookie Sundae from Ghirardelli Square.. ugh what a fattie.
Now go make these and don’t share. You will be sad if you do!!
Please let me know if you make this Biscoff Apple Cheesecake Bars!Print
Biscoff Spread and Apples take these cheesecake bars to the next level!! Don’t share too many of these Biscoff Apple Cheesecake Bars…you will want them all to yourself!
- 1 1/2 cup flour
- 3/4 cup brown sugar
- 3/4 cup butter, cold
- 16 oz Cream Cheese, at room temp.
- 2 Eggs, at room temp.
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 cup Biscoff or Cookie Butter
- 2 small Granny Smith Apples, diced into small pieces
- 1/4 cup Biscoff Spread
- Preheat oven to 350F and line a 9X9 deep baking pan with foil. In a small bowl combine flour, brown sugar and butter. Cut in butter with a pastry blender, two knives or I like to just rub everything together with my clean hands. Press into prepared pan and bake for 12 minutes. Set on wire rack to cool while preparing remaining components. Reduce oven temp to 325F.
- In the bowl of an electric mixer beat cream cheese for 3 minutes. Then add sugar and beat for another 2 minutes. Add eggs in one at a time and vanilla. Pour in Biscoff Spread and beat for another 2 minutes. Pour on top of cooled crust. Sprinkle apple chunks on top of cheesecake batter and lightly press down with your hand.
- Bake for 38-45 minute, until cheesecake, is set. Let cool completely. I like to let the pan sit on a wire rack for 1 hour then chill in the fridge for 2 hours.
- Place the Biscoff in a microwave safe bowl and cook for 20 seconds to help thin out the consistency. Drizzle on top of cooled bars. Store in fridge.