Biscoff Caramel Cheesecake Bars!
A bake-worthy favourite from Abhar's home café recipe box.
Step by step
Method
- 01
For the caramel:
- 02
Heat up your sugar in a medium saucepan. This process will take 7-10 minutes. You don’t want to whisk the sugar while it’s caramelizing. Instead, slowly tilt the pan to side to side to move the sugar around. Do this every 30-40 seconds.
- 03
When all the sugar is caramelized, add the butter, the caramel will bubble aggressively, don’t panic. That means you’re doing it right.
- 04
Once the butter is incorporated in the caramel, take it off the heat and add your heavy cream. Whisk till combined. It will thicken in the refrigerator so don’t panic if it’s too thin.
- 05
Cool for 15-20 minutes and transfer to a heatproof bowl and cool in the refrigerator.
- 06
For the Biscoff Cheesecake bars:
- 07
Preheat oven to 350F (176C) and line a 9X9 baking pan with parchment paper.
- 08
Crush your biscoff cookies into ground and mix in the melted butter and sugar. Transfer to your pan and bake for 10-11 minutes. Set aside to cool.
- 09
In a stand mixing bowl with a paddle attachment, beat your cream cheese and cookie spread until smooth. Scrape the sides so it’s mixed evenly.
- 10
Mix in your sugar and take it off the stand mixer.
- 11
Whisk in your eggs one at a time, make sure to scrape the sides, and then whisk in the sour cream and vanilla.
- 12
Transfer into your cooled pan and bake for 35-38 minutes. It’ll have a slight jiggle in the center. Once baked, turn off the oven and let the cheesecake cool in the oven. Once at room temp, cool it on the counter for another hour and then in the refrigerator for at least 8 hours.
- 13
Top with your homemade caramel and cut into bars.
Originally shared on Instagram.
