For the crust:
1 (8.8 oz) package of Biscoff cookies
2 tbsp. granulated sugar
5-6 tbsp. unsalted butter, melted
For the filling:
8 oz. of cream cheese, softened
2 large eggs
1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
1 cup dark brown sugar
1 (12 oz) can of evaporated milk
2 tbsp. pure maple syrup
1 tsp. vanilla extract
1 heaping tsp. of pumpkin pie spice
1/4 tsp. salt
Powdered sugar or fresh whipped cream for garnish (optional)
- Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with foil with an overhang about 3-inches on either side. Lightly spray the foil with baking spray. Set aside.
- In the bowl of a food processor, pulse cookies and sugar together until you have fine crumbs. Through the feed tube, while the food processor is on low, drizzle 5 tbsp. of melted butter in and mix until the mixture comes together like sand when you pinch it together. If it’s too dry, add in a tsp. of butter at a time until the mixture becomes wetter and comes together.
- Pour the crumbs into the prepared baking pan and press it into the bottom of the pan and bake for 10 minutes.
- Wash and dry the bowl of the food processor.
- While crust is baking, make the filling. Combine all filling ingredients (EXCEPT powdered sugar/whipped cream) in the food processor. Process until smooth.
- Pour mixture onto the pre-baked crust and tap pan against the counter to get rid of any air bubbles.
- Bake for 30-35 minutes, or until filling is set in the center.
- Remove from oven and set pan on top of a wire rack to cool.
- Once completely cool, carefully lift the bars out of the pan and place on a cutting surface. Peel the foil from the edges and using a sharp knife, cut the cheesecake into square bars. If your knife gets too gummy, wipe it down.
- Serve chilled or at room temperature with powdered sugar sprinkled on top or whipped cream.
- Store leftover bars in an airtight container in the fridge for up to 5 days.
Source : http://www.tablefortwoblog.com
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