Tasty Almond Frangipane Cheesecake Squares

This fusion dessert blends crunchy Biscoff base with nutty almond cream and smooth cheesecake layers for a taste that'll remind you of French pastry shops without the fuss. Everyone will be asking how you made something so fancy-looking yet packed with amazing textures and flavors.

I came up with this after visiting Paris and falling in love with their almond croissants. Instead of messing with tricky pastry dough at home, I packed those same tasty flavors into a simpler cheesecake form that's now my go-to when I want to wow dinner guests.

What You'll Need

• Biscoff Cookie Crust: These spiced caramel-flavored cookies match wonderfully with almond. Make sure they're nice and crisp.
• Melted salted butter: Holds the crust together and adds depth. The salty touch cuts through sweetness nicely.
• Powdered sugar: Helps the crust stick together and gives gentle sweetness.
• Softened salted butter: Forms a luxurious foundation. Let it get truly soft for smooth mixing.
• Almond flour: Gives that nutty bite and true frangipane taste. Go for blanched type for the best texture.
• Granulated sugar: Adds sweetness and helps create that marzipan-like feel.
• Almond extract: Boosts the almond punch substantially. Try to get the real stuff.
• Vanilla extract: Softens the strong almond flavor with some warmth.
• Room temperature cream cheese: Must be soft for clump-free mixing. Don't rush this step.
• Greek yogurt: Brings a nice tang and lightness against the richer parts.
• Vanilla bean paste: Gives those pretty black flecks and deep flavor. Regular vanilla works in a pinch.
• Room temperature egg: Gives structure and binds everything. Cold eggs might make your mix break apart.
• Heavy whipping cream: Pick one with 36% fat or more for the best whipping results.
• Cream cheese: Keeps your whipped topping firm and shaped for several days.
• Powdered sugar: Melts right in and helps your cream stay fluffy.

How To Make It

Fix Up the Biscoff Base:

Crush cookies into tiny crumbs without chunks left. Mix with melted butter and powdered sugar until it looks like damp sand. Pack it down firmly in your paper-lined loaf pan and bake for about 7 minutes until it smells good but isn't brown yet.

Whip Up the Almond Layer:

Blend soft butter with egg until it's totally smooth, then add the rest of your stuff. Make sure the almond flour gets completely mixed in with no dry spots, making a thick, paste-like mix.

Get the Cheesecake Ready:

First beat just the cream cheese alone until it's silky smooth without any bumps. Then mix in sugar, vanilla and salt just enough to combine. Gently fold the room-temp egg in with light motions just until it's mixed.

Stack and Bake:

Spread almond mix evenly on your baked crust. Pour cheesecake mix over that and smooth it nicely. Sit the pan in a water bath and bake until edges firm up but middle still jiggles a bit.

Cool and Finish:

Let it cool slowly then chill at least 4 hours. Top with your stable whipped cream right before you serve it.

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That almond layer really makes this dessert stand out from others. I found that letting it sit in the fridge overnight lets the almond flavor spread through everything else, making it taste amazingly unified. Since I first made these, my mom asks for them instead of cake every birthday.

Stopping Those Annoying Cracks

Don't skip using that water bath. The steam from the hot water gives gentle, even heat so your cheesecake won't rise too fast then sink when cooling. Your outer pan should be at least 2 inches deep for enough water. Fill it halfway up your loaf pan but not so high it might splash in. Always use hot water so your oven stays hot, and be careful taking it out so you don't burn yourself.

Keeping It Fresh

These bars stay great for up to 5 days when kept cold in a sealed container. The cream topping won't get watery or flat like regular whipped cream would. If you want to plan ahead, you can make the bars and chill them, then add the cream topping just before you serve. You can also freeze the bars without topping. Just wrap them tight in plastic then foil, and they'll keep frozen for 3 months. Let them thaw in the fridge overnight before adding topping and serving.

Try Different Flavors

You can switch things up easily with this recipe. Swap the almond flour for hazelnut flour and use hazelnut extract instead of almond for a Nutella-like taste. For a holiday twist, add some orange zest to the almond layer and a tiny bit of cardamom to the crust. You can also make a chocolate cherry version by throwing mini chocolate chips in the almond layer and finishing with cherry sauce instead of whipped cream.

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These almond cheesecake bars will make any gathering special without stressing you out in the kitchen.

Frequently Asked Questions

→ Can I use something else instead of Biscoff cookies for the base?

Sure thing! Graham crackers work great as noted in the ingredients. Other good options are digestive biscuits, shortbread, or speculoos cookies. Just make sure you crush them into fine crumbs and mix well with butter so they stick together properly.

→ Why do I need to bake these in a water bath?

The water bath gives you gentle heat all around the pan. This stops the cheesecake from cracking and helps it stay super smooth. It also makes sure everything bakes evenly without getting dried out or too brown on the edges.

→ What exactly is almond frangipane?

Almond frangipane is a yummy filling made with almond flour, butter, sugar, and eggs. It comes from French baking and gives that rich, nutty taste you love in almond pastries. This layer is what makes these bars taste so much like an almond croissant.

→ How early can I make these bars before serving?

You can make them up to 3 days ahead and keep them in your fridge. For the best look and taste, wait to add the whipped cream and toppings until you're ready to serve. If you want to plan way ahead, you can freeze the bars without toppings for up to a month if you wrap them really well.

→ Why mix cream cheese into the whipped cream?

Adding cream cheese makes the whipped cream stay fluffy much longer and not go watery or flat. This gives your bars a fancy look and means your topping will stay pretty even if you make it a bit ahead of time.

→ Can I just use regular vanilla instead of vanilla bean paste?

Absolutely! You can swap in the same amount of vanilla extract for the paste. The paste just gives you those tiny black specks and a bit stronger flavor, but good vanilla extract works great too.