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This almond croissant cheesecake bar recipe combines the buttery crunch of Biscoff cookies with rich almond frangipane and creamy cheesecake for a French bakery-inspired dessert you can easily make at home. The layered approach creates a beautiful textural contrast that will have everyone begging for the recipe.
I created this recipe after a trip to Paris where I couldn't stop thinking about the perfect almond croissants. Rather than attempting laminated dough at home, I captured those same flavors in an easier cheesecake format that's become my signature dinner party dessert.
Ingredients
- Biscoff Cookie Crust: Crushed biscoff cookies provide caramelized spice flavor that complements the almond perfectly. Look for cookies that are fresh and crisp.
- Melted salted butter: Binds the crust and adds richness. The salt balances the sweetness.
- Powdered sugar: Helps bind the crust and adds subtle sweetness.
- Softened salted butter: Creates a rich base. Make sure it's completely softened for proper incorporation.
- Almond flour: Brings nutty texture and authentic frangipane flavor. Use blanched almond flour for the smoothest results.
- Granulated sugar: Sweetens and helps create that traditional marzipan like texture.
- Almond extract: Enhances the natural almond flavor dramatically. Use pure extract for best results.
- Vanilla extract: Balances the intense almond notes with warmth.
- Room temperature cream cheese: Essential for a smooth mixture. Cold cream cheese will create lumps.
- Greek yogurt: Adds tanginess and lightness to balance the rich components.
- Vanilla bean paste: Provides those beautiful specks and intense flavor. Regular extract works too.
- Room temperature egg: Binds the filling and adds structure. Cold eggs can cause the batter to separate.
- Heavy whipping cream: With at least 36% fat content whips best.
- Cream cheese: Stabilizes the whipped cream so it holds its shape for days.
- Powdered sugar: Dissolves easily and helps stabilize the cream.
Step-by-Step Instructions
- Prepare the Biscoff Crust:
- Process the cookies until they form fine crumbs with no large pieces remaining. Mix with melted butter and powdered sugar until it resembles wet sand. Press firmly into the parchment lined loaf pan and bake until fragrant and slightly firmed but not browned, about 7 minutes.
- Mix the Almond Frangipane:
- Combine softened butter with the egg, whisking until completely smooth before adding the remaining ingredients. The almond flour should be fully incorporated with no visible lumps or dry spots, creating a thick, paste like consistency.
- Prepare the Cheesecake Mixture:
- Beat the cream cheese first on its own to eliminate any lumps completely before adding other ingredients. Add sugar, vanilla and salt, mixing until just combined. Fold in the room temperature egg with gentle strokes just until incorporated.
- Layer and Bake:
- Spread the almond frangipane evenly over the prebaked crust. Pour the cheesecake mixture on top and smooth gently. Use a water bath for even cooking and bake until the edges are set but the center still wobbles slightly.
- Chill and Top:
- Cool gradually and refrigerate for at least 4 hours. Add stabilized whipped cream just before serving.
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The almond frangipane layer is what makes this dessert truly special. I discovered that letting the bars sit overnight allows the almond flavor to fully permeate through all the layers, creating an incredibly cohesive flavor experience. My mother now requests these instead of birthday cake every year since I first made them for her.
Preventing Cheesecake Cracks
The water bath method is crucial for this recipe's success. The steam created by the hot water provides gentle, even heat that prevents the cheesecake from rising too quickly and then collapsing as it cools. Make sure your larger pan is at least 2 inches deep to hold enough water. The water should come halfway up the sides of your loaf pan but never so high that it might splash into your cheesecake. Always use hot water to maintain oven temperature, and be careful when removing from the oven to avoid burns.
Storage Information
These bars keep remarkably well for up to 5 days when refrigerated in an airtight container. The stabilized whipped cream holds its texture without weeping or deflating, unlike regular whipped cream. If you prefer to make ahead, you can prepare the bars through the chilling stage and add the whipped cream topping just before serving. The bars also freeze beautifully without the topping. Wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before topping and serving.
Flavor Variations
The basic formula of this recipe lends itself to delicious variations. Replace the almond flour with hazelnut flour and the almond extract with hazelnut extract for a Nutella inspired version. For a winter holiday version, add orange zest to the frangipane and a pinch of cardamom to the crust. You can also transform this into a chocolate cherry version by adding mini chocolate chips to the frangipane layer and topping the finished bars with cherry compote instead of whipped cream.
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These almond cheesecake bars are a stunning yet approachable dessert that will elevate any occasion.
Frequently Asked Questions
- → Can I substitute the Biscoff cookies in the crust?
Yes, you can substitute graham crackers as mentioned in the ingredients list. Other good alternatives include digestive biscuits, shortbread cookies, or speculoos cookies. Just ensure they're crushed finely and mixed with the butter to create a cohesive crust.
- → Why is a water bath needed for baking these bars?
The water bath (bain-marie) provides gentle, even heat distribution which prevents the cheesecake from cracking, ensures a silky-smooth texture, and helps the bars bake evenly throughout without drying out or browning too quickly on the edges.
- → What is almond frangipane?
Almond frangipane is a sweet filling made from almond flour, butter, sugar, and eggs. It has origins in French pastry and provides a rich, nutty flavor similar to what you'd find in almond croissants. The frangipane layer gives these bars their distinctive almond croissant taste.
- → How far in advance can I make these cheesecake bars?
The bars can be made up to 3 days in advance and stored in the refrigerator. For best results, add the whipped cream topping and garnishes just before serving. You can also freeze the undecorated bars for up to 1 month, well-wrapped in plastic wrap and foil.
- → Why is the whipped cream stabilized with cream cheese?
Adding cream cheese to the whipped cream creates a stabilized topping that holds its shape longer and doesn't weep or deflate quickly. This gives the bars a professional finish and ensures the topping stays fluffy and attractive even when made in advance.
- → Can I use regular vanilla extract instead of vanilla bean paste?
Yes, you can substitute vanilla extract for vanilla bean paste in equal amounts. Vanilla bean paste provides visible specks of vanilla and a slightly more intense flavor, but high-quality vanilla extract works perfectly well in this recipe.