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This is the slowest week ever. I’ve literally been sitting at work staring at the clock and it always is 1 hour behind what I think it is. Worst.feeling.ever. I also hate staring at the clock thinking it’s 3pm and in reality, it’s only like 1:30pm. I swear it happens to me every time.
I don’t even have much to say because I just want this week to be over and for the weekend to come. One of my best friends is getting married this weekend and I’ll be in the wedding so I get to get all purty’d up with the rest of the bridal party. Our bridesmaids dresses are adorable too. They have POCKETS! That’s seriously the best trend right now.
Will you look at these amazing cheesecake bars, though? No, those black specks on your screen isn’t dust, it’s VANILLA BEANS. Amazing. I love vanilla beans and their tiny bean pods. They’re so pretty and tasty!
I loved every square inch of these. They were rich and decadent but I loved the cheesecake layer and how smooth it was. The Biscoff – YES I SAID BISCOFF – crumb layer rounded out these cheesecake bars. It was just that magic touch to make these cheesecake bars even more sinful than they already are. The chocolate ganache atop these was the perfect choice to finish this off as well.
My friends and coworkers raved about these, and Jason couldn’t stop eating them. Definitely a winner here :)
Cheesecake Bars with Chocolate Ganache
Equipment
Ingredients
For the crust:
- 1 ½ cups (355 g) crushed Biscoff cookies, about 27 cookies
- 3 tablespoon packed dark brown sugar
- 6 tablespoon (84 g) unsalted butter, melted
For the cheesecake:
- 24 ounces (680 g) cream cheese, softened
- 1 cup (200 g) sugar
- 2 tablespoon flour
- 3 eggs
- 1 cup (230 g) sour cream
- 1 tablespoon vanilla bean paste
For the chocolate ganache:
- 1 cup (236 ml) heavy whipping cream
- 4 tablespoon (56 g) butter
- 1 cup (180 g) semi-sweet chocolate chips
- ¼ cup (30 g) confectioners sugar
Instructions
- To make the the crust, mix the sugar and cookies together then pour the melted butter on top and stir until combined. Press crumb mixture into a 9×13″ pan.
- Preheat oven to 325 °F (163 °C). Cream together cream cheese, sugar, and flour until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add sour cream and vanilla bean paste until just combined.
- Pour on top of the prepared crust and bake for 45 minutes. Once done, cool completely.
- In the meantime, prepare the ganache by heating the cream and butter in a small saucepan until just boiling. Remove from heat and pour over chocolate. Stir until melted and combined.
- Add the confectioners sugar and whisk until combined and smooth.
- Pour over cooled cheesecake and chill overnight.
- Cut into bars and serve.
- Keep in airtight container for up to 1 week.
These look AMAZING!
Biscoff in the crust, vanilla bean flecks, and chocolate ganache…this is totally my kind of bar!!! This looks amazing!!!! Have fun getting all purtified for the wedding. Can’t wait to see pics on Instagram:-)
Oh my goodness. I love EVERY LAYER of this. Gorgeous photos too!!! :)
I feel for you. I have the same feeling this wee. It just keeps going and going and going.
But at least you have these bars! They look amazing. Biscoff and ganache. They’d at least cheer me up at the end of a long work day. :)
Delicious! I never prepare baked cheesecake, I’m fan of the no-bake one, but this looks mouthwatering!
Oh heyyyy, got any leftover that you need help eating?! ;)
Have so much fun at the wedding this weekend! No wonder your week’s going slowly–that’s going to be so fun. :)
So glad I’m not the only one having the longest week ever. :) These cheesecakes are stunning!!! Definitely remembering them for my next office party. :)
Seriously, Julie, I’m convinced something is wrong with the clock. All day yesterday I kept expecting it to be 3 or 4:00, but it was 12:50 or 1:45. Aw-ful.
I feel ya. If I had these cheesecakes in my pocket, I would care a lot less about the clock ;)
Oh yeah these definitely look like winners!! I love vanilla bean paste…my last jar is getting low! And I loved that you used Biscoff for the crust. YUM.
I know how you feel and I don’t even have anything as exciting as a wedding to look forward to tonight (pockets though? Genius).
For some reason I never make cheesecake but this seriously has me craving a slice especially with those vanilla beans and that luscious looking ganache.