Desserts

Pumpkin Cheesecake Bars with Biscoff Cookie Crust

Annie Ngai
November 13, 2014
2

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

9
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

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Marinated Taro Root

1774
thecurrymommy.com

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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