Pumpkin Cheesecake Bars with Biscoff Cookie Crust

November 13, 2014

These Pumpkin Cheesecake Bars have a sweet, spicy, soft filling and are married with the most amazing Biscoff Cookie Crust!

For the crust:
2 cups Biscoff biscuit crumbs (measured AFTER crushing)
3/4 stick unsalted butter, melted and slightly cooled
For the cheesecake:
8oz full fat cream cheese
1/2 cup light brown sugar
3/4tsp ground cinnamon
1/2tsp ground ginger
1/4tsp each ground nutmeg and cloves
Pinch salt
1/2tsp vanilla extract
2 large eggs
1 cup pumpkin purée (not pie filling)

Preheat the oven to 350F and grease and line an 8x8 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...
See the full directions on my site

Nutritions

Calories
377

Sodium
157mg
6% DV

Fat
22g
35% DV

Protein
3g
7% DV

Carbs
40g
13% DV

Fiber
0.8g
3% DV

Baked