Sunday, August 8, 2010
I was in the mood for something
cold and lip-smackingly sweet.
Something I could sink my teeth
into. Something to maintain my
weight. So I made this treat with
a few of my favorite things.
Chocolate. (Hello there my
and these cookies.
If you ever fly Delta, then you’ve
probably had them before. They’re
one of the snack options. I always
get excited when the cart comes
down the aisle. Time for cookies.
They’re so good, I’ve started
buying them if I travel other airlines
because it feels wrong to fly
They’re a crunchy, no-frills,
sans chocolate type of cookie.
Actually, I’m surprised I like
them so much. But I do. Oh I
So I thought they would be great
to use for the cheesecake crust.
Throw the cookies into a food processor and chop
them up into beautiful golden brown cookie
About 1 1/2 cups worth.
Then add 3 tablespoons of brown
Don’t you love how packed
brown sugar looks? Even in the
size of a tablespoon. Wouldn’t it
be fun to have buckets of it and
make brown sugar sand castles?
One can only dream.
To make the crust, mix the
cookie crumbs and brown sugar
together. Add 6 tablespoons
melted butter and combine.
Place the mixture in a 13 X 9
pan and press firmly into the
Mix up the cheescake ingredients and pour it
on the crust.
Then bake it at 325 degrees for about 45
And let it cool.
And try not to eat it.
And try not to eat it.
Then whip up some chocolate ganache to pour on
Spread the chocolate evenly on top of the
cheesecake and then refrigerate overnight.
Cut into cute little cheesecake
Or if you save a few of the
cookies, you can sprinkle them on
top of the chocolate before you
P.S. … I didn’t make two pans of these
cheesecake bars. That would be criminal. I
just did half with and half without cookies
Chocolate Biscoff Cheesecake Bars
1 1/2 cups crushed Biscoff Cookies
(about 27 cookies)*
3 Tablespoons packed brown sugar
6 Tablespoons melted butter
• Mix cookies and sugar
• Add butter and stir until
• Press mixture into a 13 X 9
3 (8 oz.) packages cream cheese,
1 cup sugar
2 Tablespoons flour
8 oz. sour cream
1 Tablespoon vanilla
• Preheat oven to 325 degrees.
• Cream the sugar, cream cheese, and flour with an electric mixer on medium until light
• On medium low, 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.
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar
• Heat cream and butter
on stove until just
• Remove from stove
and pour over
chocolate. Stir until
• Add confectioners’
sugar and beat with a
wire whisk until
• Pour over cooled cheesecake.
• Cover and refrigerate overnight.
• Cut into bars and serve.
Makes about 30 bars.
* Use the remaining cookies from the package to crumble and sprinkle over the chocolate before
Enjoy sinking your teeth in!