CHEESECAKE PUMPKIN BARS
Ingredients
For the Cookie Crust
- 1 1/2 cups Biscoff® Europeon cookies, crushed
- 1/8 cup sugar
- 1/3 cup butter, melted
- For the Cheesecake
- 8 oz pkg cream cheese
- 1 egg
- 1/4 cup sugar
- 1/2 tsp vanilla
For the Pumpkin Pie
- 1 1/3 cups canned pumpkin
- 1 cup evaporate milk
- 2 eggs
- 1/4 cup brown sugar, packed
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the Candied Pecans
- 1 cup pecans, coarsely chopped
- 1/2 cup sugar
- 2 Tbsp butter
Instructions
- Preheat over to 350° and lightly spray an 8 x 8 baking dish with a non stick spray.
For the Cookie Crust
- Place cookies in a large baggie, seal, and using a rolling pin, crush cookies until they resemble graham cracker crumbs.
- In a medium mixing bowl, add cookie crumbs, sugar and melted butter. Stir with a fork until well incorporated then press into an 8 x 8 baking dish.
For the Cheesecake
- In a small mixing bowl, beat cream cheese, egg, sugar and vanilla together until smooth and creamy.
- Refrigerate for 30 - 40 minutes then spoon onto the cookie crust.
- For the Pumpkin Pie
- In a medium mixing bowl, whisk eggs until light and fluffy. Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg and salt. Stir until well incorporated and gently pour onto cream cheese mixture.
- Place in the oven and bake for 45-55 minutes or until tooth pick inserted in the center comes out clean.
- Cool and then top with candied pecans.
For the Candied Pecans
- Chop pecans and add to a medium saucepan along with the sugar and butter.
- Stirring constantly, heat over medium heat until sugar has melted and turned a delicious brown color, approximately 7-8 minutes.
- Pour onto a buttered cookie sheet, spread out in a single layer and allow to cool. Once cooled, break into small pieces to use to top the cheesecake pumpkin bars.
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