Butter Tart Cheesecake Bars
Serving
Cooking Time
Difficulty
Butter Tart Cheesecake Bars is what happens when you bring two of my favorite desserts together. Cheesecake; and the best part of butter tarts, baked up into a sinfully luscious dessert.
These Butter Tart Cheesecake Bars start with a buttery Biscoff cookie base, then a creamy cheesecake layer and topped off with a layer of butter tart filling. As it bakes the butter tart filling bubbles down into the layers, infusing it with a rich caramel flavour.
The taste is reminiscent of that rich and gooey butter tart filling intertwined with a creamy cheesecake. Each morsel of this scrumptious bar is magical! There’s simply so much happening in each forkful! From the sticky and chewy crust, to the smooth, rich and creamy cheesecake layer, and finally the slightly crisp top, each layer is so different in texture. Yet when combined, it comes together to create a most heavenly dessert! My taste buds were dancing as it couldn’t seem to decide which taste and texture they liked best!
This dessert does come with a warning though! Because it’s sinfully rich, it should not be attempted by those on a diet. It really is impervious to willpower! Just sayin’.
Love Cheesecake? Be sure to check out this recipe. It’s so incredibly delicious that I would literally eat a wooden stick if it was covered with this Liquid Cheesecake!
BUTTER TART CHEESECAKE BARS
Makes 12 bars
For the Crust
- 1/4 cup(50g) Granulated Sugar
- 1/2 cup(113g) Butter, Melted
- 16 oz(500g) Philadelphia Cream Cheese, at Room Temperature
- 1/2 cup(100g) Granulated Sugar
- 2Large Eggs
- 1 tspVanilla Extract
- 1/8 tspSalt
- 1/2 cup(113g) Butter
- 1/2 cup(110g) Brown Sugar
- 1/2 cup(120g) Light Corn Syrup
- 1/2 cup(120g) Heavy Cream
- 1 tspVnilla
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Lightly spray a 9×9 inch baking pan with cooking oil. Cut 2 pieces of parchment measuring 8.5″ by 15” long. Line the baking pan with parchment paper overlapping each other in the middle, so that the paper over hangs the pan evenly on all sides. Set aside.
- In a medium saucepan over medium heat, add butter, brown sugar. corn syrup, heavy cream and vanilla. Whisking constantly, bring mixture to a boil. Cook for 1 minute and immediately remove from heat. Allow mixture to cool.
- In a food processor, add the Biscoff cookies and sugar. Pulse until it forms fine crumbs. Add the melted butter and continue processing until well combined. Transfer mixture to the prepared baking tray. Using the back of a spoon, flatten the cookie crumbs until is forms a smooth, even crust on the bottom of your baking pan. Set aside until needed.
- In a stand mixer outfitted with a whisk attachment, add cream cheese and granulated sugar and whip until light and fluffy. Add one egg at a time, whisking in between until well combined. Add vanilla extract and salt. Continue whisking until mixture is well mixed. Pour cream cheese mixture over the unbaked crust. Then pour the cooled caramel mixture over the cream cheese layer. Using the back of a spoon to smooth it out.
- Place the pan into the oven and bake for about 35-37 minutes until the top is lightly brown. Remove the pan from the oven and directly onto a cooling rack to cool. Do not lift cheesecake from the pan. Once fully cooled, place cheesecake in the refrigerator overnight. This will help you make clean slices.
- Once fully chilled, use the overhang pieces of parchment paper as handles and lift cheesecake from the pan. Place it on a cutting board. Using a warm sharp knife, cut the cheesecake into 12 pieces. Note: For clean cuts, wipe your knife after each cut, warm knife in hot water, and dry before making another cut. Enjoy!
