Pumpkin Cheesecake Bars

November 22, 2013

157

Light and flavourful pumpkin cheesecake with a gorgeously chocolate biscuit base.

For the crust:
2 cups crushed chocolate biscuits, measured AFTER crushing (such as Bourbons, double chocolate digestives or Oreo's)
1 stick (113g) unsalted butter, melted
For the cheesecake layer:
6oz full fat cream cheese (I used Philly)
1 egg
3/4 cup Pumpkin Purée (not pie filling)
1/2 cup evaporated milk
1/2 cup light brown sugar
1tsp vanilla extract
1/2tsp ground cinnamon
1/2tsp ground ginger
1/8tsp ground cloves
Pinch ground nutmeg
1tbsp plain flour
1 cup dark (semi-sweet) chocolate chips, optional (but they do add an extra layer of chocolate-y goodness!)

Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan. Pour the melted butter over the crushed biscuits and mix until all the biscuit crumbs are coated with butter. Tip the biscuit mix...
See the full directions on my site

Nutritions

Calories
95

Sodium
97mg
4% DV

Fat
1g
2% DV

Protein
1g
3% DV

Carbs
19g
6% DV

Fiber
0.4g
1% DV

Snack Baked