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Sink your teeth into these cheesecake bars made with a Biscoff cookie crust and topped with chocolate ganache.
Mix cookies and sugar together. Add butter and stir until combined. Press mixture into a 13 X 9 pan.
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.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!