Scrumptious Pumpkin Cheesecake Bars

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Now that Fall is just around the corner, temps are beginning to cool, what better way to celebrate that with these super easy and delicious pumpkin cheesecake bars with a crunchy biscoff crust. I dare you to try to just eat one!

For the crust:
2 1/2 cups (375 grams) Biscoff biscuits (finely ground)
5 tablespoons (70 grams) melted butter
For the pumpkin cheesecake filling:
16 ounces (500 grams) cream cheese (room temperature)
1/3 cup (80 grams) plain Greek yogurt
1/2 cup (100 grams) granulated sugar
1 1/2 cups (340 grams) pumpkin puree
2 large eggs
1 teaspoon (5 mL) vanilla
1 1/2 teaspoons (7 1/2 grams) ground cinnamon
1/2 teaspoon (2 1/2 grams) ground ginger
1/2 teaspoon (2 1/2 grams) ground nutmeg
1 teaspoon (5 grams) salt
For the streusel topping:
1/4 cup (50 grams) brown sugar
1/2 cup (60 grams) flour
4 tablespoons (50 grams) cold butter cut into pieces

Preheat the oven to 175 Celsius Line a 13 x 9 ( glass pan (32.5 cm x 22.5 cm) with parchment paper. I like to butter the pan before putting the parchment paper down as it helps the paper stick better. In a...
See the full directions on my site

Nutritions

Calories
2339

Sodium
2540mg
105% DV

Fat
185g
284% DV

Protein
36g
73% DV

Carbs
79g
27% DV

Fiber
8g
33% DV

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