Ingredients

The following ingredients have 9 Servings
  • 1 package (8.8 oz) biscoff cookies
  • 1/8 tsp salt
  • 6 Tbsp unsalted butter, melted
  • 8 oz reduced fat 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
  • 1 cup sugar
  • 1/4 cup unsalted butter, at room temperature and cubed
  • 1/2 cup heavy cream, at room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • flaky salt, for topping

Instruction

  • Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper.
  • 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.
  • for about 15 minutes, until deeply golden and set. Transfer to a wire rack to cool completely and reduce oven temperature to 325°F.
  • Place cream cheese and yogurt in a food processor and process until combined. Add sugar, salt, bourbon, vanilla, and egg; process until smooth. Spoon cream cheese mixture over cooled crust and spread evenly. Gently tap pan to remove air bubbles.
  • for 40 to 44 minutes, until center is set. Remove from oven and cool for 45 minutes on a wire rack.
  • Cook sugar in a heavy saucepan over medium heat, stirring constantly with a heat-resistant spatula. Continue cooking until sugar forms clumps and melts into a light amber colored liquid, about 4-5 minutes. Once the sugar is melted, carefully add butter a few pieces at a time, whisking constantly until incorporated. Slowly drizzle in heavy cream while whisking constantly. Let mixture boil for 1 minute, then remove from heat and pour into a glass bowl. Stir in vanilla and salt; let cool to room temperature.
  • 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. Just 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 cheesecake bars in an airtight container in the refrigerator up to 2 days.