December 2 2019
One of the joys of my life is salted caramel. It just makes me happy! So, imagine my delight when I found this recipe by Laura @Tutti Dolci for Salted Caramel Cheesecake Bars. I really love cheesecake as well, but can only have the smallest bite, so here we are with Cheesecake BITES!!
This recipe produces the most silky, luscious cheesecake in little bite-size pieces, topped with my decadent Salted Caramel Sauce (click on this link).
This delectable dish is made primarily in the food processor. I use those delicious cinnamon cookies they give you on some airplanes, Biscoff's, and grind them along with some butter in the food processor. You dump it into the baking pan, press it in evenly, and bake it.
In the meantime, while the crust is cooling, you make the cheesecake filling in the food processor. That gets baked, cooled, and topped with the salted caramel sauce. If you have time to make the sauce ahead, this dessert is easy peasy!
All that's left to do is cool, cut it up, top with flaky salt, and devour it!! That's all!
(Original Recipe by Tutti Dolci)
Makes 16 bars
1 package (8.8 oz) Biscoff cookies
1/8 tsp salt
6 tbsp unsalted butter, melted
8 oz cream cheese, at room temperature
1/2 cup plain fat-free Greek yogurt, at room temperature
2/3 cup sugar
1/8 tsp salt
1 tbsp bourbon (optional)
1 tsp vanilla extract
1 large egg, at room temperature
Salted Caramel Sauce (Click link for recipe)
Flaky salt, preferable Maldon, for topping
Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper, extending over two opposite sides so that you can easily remove from pan after baking.
For the crust, combine Biscoff cookies and salt in a food processor and pulse together to form crumbs. Add melted butter and pulse until incorporated. Press mixture tightly and evenly into bottom of prepared pan. Bake crust for about 15 minutes, until deeply golden and set. Transfer to a wire rack to cool completely, and reduce oven temperature to 325°F.
For the filling, place cream cheese and yogurt in a food processor and process until combined. Add sugar, salt, bourbon (if using), vanilla, and egg; process until smooth. Spoon cream cheese mixture over cooled crust and spread evenly. Gently tap pan to remove air bubbles. Bake for 40 to 44 minutes, until center is set. Remove from oven and cool for 45 minutes on a wire rack.
While the cheesecake bakes, make the salted caramel sauce. See the linked recipe for directions. Pour room temperature caramel sauce over cooled cheesecake bars, tilting the pan slightly to coat evenly (or gently spreading with an offset spatula). Chill bars in the refrigerator for at least 4 hours. Before cutting, chill in the freezer for 30 minutes. Carefully lift parchment and place bars on a cutting board; use a sharp knife lightly coated with nonstick spray to cut into bars. Sprinkle with flaky salt and serve. Store leftover bars in an airtight container in the refrigerator up to 2 days.
Salted caramel sauce can be made ahead and refrigerated. Before using, warm sauce briefly in the microwave and stir until smooth, then let cool to room temperature before pouring over cooled cheesecake bars. Store extra caramel sauce covered in the refrigerator for up to a week.
Instead of pouring the caramel sauce over the bites and then refrigerating, you can wait until serving, cut them into bars and then drizzle with the caramel sauce. It is easier to cut them without the sauce on them.
DID YOU MAKE THIS RECIPE?
If so, take a quick photo of it & tag @francine.coles on Instagram.
I’d love to see your pics!