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A Biscoff cookie crust is topped with creamy cheesecake and swirls of apple butter for a fall dessert that you will want to enjoy all year long!
I love thinking up new fall baking recipes, and these bars are the perfect fall dessert for the beginning of the season when you’re wanting those cozy autumn flavors but it’s still too warm for pumpkin spice lattes and apple pie. Between the bright spices in the apple butter and the mix of cinnamon-sweet from the Biscoff cookies, these cheesecake bars are the perfect early-evening porch treat.
Whenever a favorite food of mine is in season I get a little overzealous at the farmer's market. In the spring it's strawberries and during the summer, it's all about tomatoes and peaches. But in the fall, apples are the VIPs. I kept my enthusiastic purchasing in check for the first few weekends, but once the season was coming to a close I entered panic mode and ended up coming home one Sunday with a literal bushel of apples (about 48 lbs). Unfazed, I saw this as a wonderful opportunity to make apple butter. But then I ended up with two dozen mason jars of apple butter, and while I may have been fine with exclusively eating toast and apple butter for three months straight, I felt like something so delicious deserved more. So here we are!
What ingredients do I need to make apple butter cheesecake bars?
Unsalted butter
Biscoff cookies
Cream cheese- I recommend using full fat to make sure the bars are super creamy
Sugar
Eggs
Sour cream- I recommend using full fat
Vanilla extract
Apple butter- you can use homemade or your favorite store brand
Helpful products to make this recipe:
Is this recipe freezer friendly?
Yes! Once the bars have been chilled, tightly wrap them in saran wrap followed by aluminum foil. You can also skip the foil and store them in a covered container. They can stay frozen for up to three months. Let them thaw in the fridge before serving.
Can I substitute the apple butter with something else?
You can swap out the apple butter for pumpkin butter or your favorite jam (you may need to heat the jam up a little bit so it’s soft enough to swirl).
Did You Make This Recipe?
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Ingredients:
½ cup unsalted butter
40 Biscoff cookies (11.25 oz)
32 oz cream cheese at room temperature
1 cup sugar
4 eggs
1/2 cup sour cream
2 tsp vanilla extract
½ cup homemade or store-bought apple butter (you may not use all of it)
Directions:
For the crust:
Preheat the oven to 350 degrees
Use a food processor to chop up the Biscoff cookies until they are fine crumbs
Melt your butter in the microwave using a microwave-safe bowl (about 45 seconds)
Add the melted butter to the food processor and blend until the mixture is well combined. It will be the consistency of sand
Spray a 9x13 baking dish with cooking spray
Press the cookie mixture evenly over the bottom of the dish. I find using the bottom of a glass to pack it tightly is really helpful.
Bake the crust for 10 minutes and then let it cool while you prepare the filling
For the filling:
Decrease the oven temperature to 325 degrees
Using a stand mixer or an electric hand mixer, beat the cream cheese and sugar together on high until blended (about two minutes)
Decrease the speed to medium, add the sour cream and vanilla extract, and beat until smooth
Add the eggs and beat until everything is just combined. Be careful not to over-mix.
Pour the filling into the baking dish, spreading it out evenly
Use a spoon to dollop the apple butter in sections on top of the filling
Run a knife through the apple butter to create a swirl pattern
Bake for 35-45 minutes, or until the center is firm
Let it cool to room temperature and then cover and chill for at least two hours before serving