If you’re into crazy, insane and overly sweet desserts like I am you will LOVE this recipe. A graham cracker crust, cream cheese filling, brown butter oat streusel and cookie butter drizzle. What part of that sounds bad?! NONE. I pieced together this recipe from other recipes I found online. It was sort of a mishmash of different components that sounded good to me. I hope you enjoy these as much as I did. I may or may not have eat one already (It’s not even 9 am. Whoops).
And Jason if you’re reading this…
Happy birthday! Your dream dessert is here!!!
Cheesecake streusel bars with cookie butter drizzle
- 2 cups graham crackers
- ¼ cup sugar
- 6 T butter
- a pinch of salt
- ½ tsp vanilla
- 3 8-ounce packages cream cheese, at room temperature
- 1 cup sugar
- 4 eggs
- 1-2 tsp vanilla extract
- ¼ cup unsalted butter
- ¾ cup all-purpose flour
- ½ cup old-fashioned oats
- ¼ cup firmly packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
Heat oven to 325 degrees F. Line bottom and sides of an 9×13-inch rectangular baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
Crust: Combine crumbs, sugar, butter, salt and vanilla in a bowl with a fork until evenly mixed. Press firmly into bottom of prepared pan. Bake for 10 minutes.
Cheesecake: While crust is baking, beat cream cheese until fluffy with sugar, then beat in eggs, one at a time, until mixed. Add in vanilla. Pour over prebaked crust and bake for 30 minutes, until firm but still jiggly. Let cool.
Streusel: In a saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool In a bowl, whisk together all the other ingredients. Pour in browned butter, and crumble with hands until a sand like consistency forms.
Place streusel on top of cooked and cooled bars. Refrigerate 6-8 hours or overnight. Heat up 1 cup cookie butter in sauce pan. Drizzle cookie butter on top of bars. Enjoy!