Irresistible Cookie Butter Cheesecake Treats (Print version)

Creamy cookie butter cheesecake bars with a spiced cookie crust and glossy cookie butter swirls, baked in an 8-inch pan and chilled for clean slices.

# Ingredients:

For the crust

01 - 1 3/4 cups (180 g) finely crushed speculoos or Biscoff-style cookies
02 - 5 tablespoons (70 g) unsalted butter, melted
03 - 1/8 teaspoon fine salt

For the cheesecake filling

04 - 16 oz (455 g) full-fat cream cheese, softened
05 - 1/2 cup (100 g) granulated sugar
06 - 1/3 cup (80 g) creamy cookie butter
07 - 1/3 cup (80 g) sour cream, room temperature
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract

For the swirl and finish

10 - 1/2 cup (120 g) creamy cookie butter, warmed until pourable
11 - 4 speculoos cookies, crushed, for topping
12 - Flaky salt, optional

# Instructions:

01 - Heat the oven to 325°F (165°C). Line an 8-inch square metal pan with parchment paper, leaving overhang on two sides, and lightly grease the exposed sides.
02 - Mix the cookie crumbs, melted butter, and salt until evenly moistened. Press firmly into the pan and bake for 8 minutes, then cool while you make the filling.
03 - Beat the softened cream cheese on medium-low until smooth. Add sugar, 1/3 cup cookie butter, sour cream, and vanilla, then mix until blended. Add the eggs one at a time on low speed, mixing only until combined.
04 - Spread the cheesecake filling over the crust. Spoon the warmed 1/2 cup cookie butter over the top and drag a knife through it in wide swirls.
05 - Bake for 32-38 minutes, with a pan of hot water on the lower oven rack if desired, until the edges are set and the center still has a slight wobble.
06 - Cool completely on a wire rack, then cover and refrigerate for at least 4 hours or overnight before slicing.
07 - Lift the chilled slab from the pan. Cut into 16 squares with a warm, dry knife, wiping the blade between cuts. Top with crushed cookies and flaky salt if using.

# Good to know:

01 - Chill at least 4 hours before slicing for the cleanest bars.
02 - A metal 8-inch pan gives the most even baking.
03 - Serve cold or slightly cool, not warm.

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