INGREDIENTS
-
Crust
- 1 cup biscoff cookies (crushed into crumbs)
- ¼ cup dark brown sugar
- 4 tablespoons unsalted butter, melted
-
Cheesecake filling
- 12 oz Philadelphia cream cheese (blocks)
- 75 grams white sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 large egg yolk
- ¼ cup biscoff cookie butter spread (smooth one)
- 5 medium honey crisp apples
- ¼ teaspoon cinnamon
- 1 tablespoon white sugar
-
Streusel topping
- ¼ cup dark brown sugar
- ½ cup AP flour
- ½ cup rolled oats
- 4 tablespoons butter melted
- ¼ cup of biscoff cookie butter spread melted for garnish
INSTRUCTIONS
- Mix crust ingredients in bowl with a fork. Press into parchment lined 8×8 inch square pan. Bake on 350 for 10 mins, remove from oven and set aside.
- For apples- stir together diced, peeled honey crisp apple, with the 1 tablespoon white sugar and 1/4 teaspoon cinnamon . Set aside.
- With stand mixer or electric hand beater blend the softened cream cheese, sugar and Add egg and egg yolk, blend until smooth. Add 1/4 cup biscoff spread, blend again until combined . Spread filling evenly on top of crust.
- Top with apple mixture evenly.
- Make streusel – combined all ingredients in a bowl with a fork until moistened and combined. Sprinkle on top Of the apple layer.
- Bake on 325 convection or 350 regular bake for 30-35 Mins or until just set in the center and not jiggly. Cool and then drizzle with a little melted biscoff spread (microwave) and chill! Slice into bars and enjoy! (12 bars in size is great )