Maple Pumpkin Cheesecake Bars

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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