The Pioneer Woman Tasty Kitchen
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Biscoff Cookie Cheesecake Bars

4.84 Mitt(s) 13 Rating(s)13 votes, average: 4.84 out of 513 votes, average: 4.84 out of 513 votes, average: 4.84 out of 513 votes, average: 4.84 out of 513 votes, average: 4.84 out of 5

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Level: Easy

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Description

Sink your teeth into these cheesecake bars made with a Biscoff cookie crust and topped with chocolate ganache.

Ingredients

  • FOR THE CRUST:
  • 1-½ cup Crushed Biscoff Cookies (about 27 Cookies)
  • 3 Tablespoons Packed Brown Sugar
  • 6 Tablespoons Melted Butter
  • _____
  • FOR THE CHEESECAKE FILLING:
  • 1 cup Sugar
  • 3 packages Cream Cheese (8 Oz Size)
  • 2 Tablespoons Flour
  • 3 whole Eggs
  • 8 ounces, weight Sour Cream
  • 1 Tablespoon Vanilla
  • _____
  • FOR THE CHOCOLATE GANACHE:
  • 8 ounces, fluid Heavy Whipping Cream
  • ¼ cups Butter
  • 8 ounces, weight Semi-Sweet Chocolate Chips
  • ¼ cups Confectioners Sugar

Preparation

Crust

Mix cookies and sugar together. Add butter and stir until combined. Press mixture into a 13 X 9 pan.

Cheesecake

Preheat oven to 325 degrees F.

Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy. On medium-low speed, add eggs one at a time, mixing well with each addition. Add sour cream and vanilla and mix until just combined.

Pour on prepared crust and bake for about 45 minutes.
Remove and cool. Prepare ganache.

Chocolate Ganache

Heat cream and butter on stove until just before boiling.
Remove from stove and pour the mixture over the top of the chocolate. Stir until completely combined. Add confectioners’ sugar and beat with a wire whisk until combined and smooth. Pour over cooled cheesecake.
Cover and refrigerate overnight.

Cut into bars and serve.
Makes about 30 bars.

* You can use the remaining cookies from the 8.8 oz package to crumble and sprinkle over the chocolate ganache before refrigerating. Or you can use all the cookies for the crust if you don’t want to sprinkle crumbs on the top.

9 Comments

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reneeblackwell on 8.8.2011

OMG. These were SO yummy. The crust is what totally makes these so be sure to use the Biscoff cookies (I found them at Walgreens.) Our church small group devoured them and claimed it was the best thing I had ever made =)

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rcfoodie on 5.17.2011

Just found the Biscoff cookies at CVS– they even have them in prewrapped individual servings of 2 in each package! (Might be the ones that they serve on Delta?) But they also have the large package– prob. best for the cake. Can’t wait to make this!

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kwhitney on 9.8.2010

I made this for a party, and it was fantastic!

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debbyj on 8.28.2010

I made this recipe and it was perfect! Even cheesecake haters loved it. The cookies were a little tough to find, but I finally found them at Henry’s. Walgreens claims to carry them, as well. Very yummy and worth the effort!

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Kim on 8.11.2010

Be still my heart! I LOVE Biscoff cookies!! Had them for the first time when I was in Ireland. We found these precious gems in our rooms at a super swanky hotel we stayed in. Oh the memories… I am making these for the man tomorrow!

13 Reviews

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4xtfun on 6.17.2012

I could not believe how AMAZING these turned out! The best EVER! This will be a staple in our house for sure! Well…when we make a desert that is.

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Mia on 7.2.2011

Delicious! I made these for a friend’s birthday because his favorite dessert is cheesecake. I had never made cheesecake before and wanted something that would be simple but delicious. I was so proud to give him this beautiful and elegant dessert for his birthday. Everyone loved it!

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Jess on 6.9.2011

I made these to bribe my friends into looking after my pets while I was away on business- worked like a (delicious) charm. I doubled the crust after reading the reviews, and they held up great. Thanks for another lovely recipe Bakerella!

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rcfoodie on 5.27.2011

YUM! SO easy too! I’m giving it 4 mitts because I think that if you double the crust, it would give the recipe a bit more body. The layer of cheesecake and chocolate ganache was too heavy for the thin crust. Alot of it stuck to the pan when trying to remove it for a nice slice. At first, I thought the ganache would be hard to make, but it was really easy. Make sure you don’t boil your cream! :)

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wanderingpaws on 5.10.2011

Make this!!!!!!!!!!!!! It is sooooo good. It even got my step mother and brother, who normally don’t eat dessert to lick their plates!

Next time I make this I plan to use double the amount of cookies, it was a bit thin in my opinion. And Biscoff cookies are so good, you can never have too much.

I took it out of the fridge right before we ate dinner and by the time we got to dessert it was perfect. I like my cheesecakes close to room temp so you can really enjoy the creaminess. Right of the fridge was too dense and cold for me. Not that it stopped me from eating it for breakfast. *whistles*

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