Description
These pumpkin cheesecake bars have a sweet, spicy, soft filling and are married with the most amazing Biscoff cookie crust! Perfect for those cheesecake cravings when you’re on the go!
Ingredients
- FOR THE CRUST:
- 2 cups Biscoff Biscuit Crumbs, Measured After Crushing
- ¾ sticks Unsalted Butter, Melted And Slightly Cooled
- FOR THE CHEESECAKE:
- 8 ounces, weight Full Fat Cream Cheese
- ½ cups Light Brown Sugar
- ¾ teaspoons Ground Cinnamon
- ½ teaspoons Ground Ginger
- ¼ teaspoons Ground Nutmeg
- ¼ teaspoons Ground Cloves
- 1 pinch Salt
- ½ teaspoons Vanilla Extract
- 2 Large Eggs
- 1 cup Canned Pumpkin Puree (Not Pie Filling)
Preparation
Preheat the oven to 350 F and grease and line an 8×8 inch square pan.
Place the Biscoff crumbs (either crush them in a Ziploc bag with a rolling pin or place them in your food processor to blitz them in seconds) into a large bowl and pour the melted butter over them. Stir until all the crumbs are coated in butter.
Tip the biscuit crumbs into your lined tin and press into the pan until smooth and level. Place in the oven for 10 minutes, until the top is slightly crisp to the touch.
Whilst the crust is baking, make the cheesecake: Place cream cheese, sugar, spices and salt into a large bowl and beat until light and fluffy, about 1 minute on medium-high speed. Add the vanilla extract, eggs and pumpkin and mix on a medium speed until well incorporated and smooth, about 45 seconds.
Once the crust is baked, remove it from the oven. Pour the cheesecake mixture all over the crust and smooth it with the back of a spoon. Place it back in the oven for 25-30 minutes until the edges are slightly firm and the centre is just set, but has a slight wobble if you shake the pan. An inserted skewer should come out clean as well. Remove from oven.
Leave it to completely cool in the pan before slicing into 9-12 bars. Cheesecake bars will keep in an airtight container, in the fridge, for 3 days.
