Photo: Toa Heftiba
Pumpkin Cheesecake Bars with Biscoff Cookie Crust
12 ingredients
10 min + 35 min
9
openrecipes
These pumpkin cheesecake bars have a sweet, spicy, soft filling and are married with the most amazing Biscoff cookie crust! Perfect for those cheesecake cravings when you’re on the go!
Estimated Nutrition (whole recipe, rough)
455
Calories
5g
Protein
30g
Fat
42g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups FOR THE CRUST:
- ¾ sticks Biscoff Biscuit Crumbs, Measured After Crushing
- 8 ounces, weight Unsalted Butter, Melted And Slightly Cooled
- ½ cups FOR THE CHEESECAKE:
- ¾ teaspoons Full Fat Cream Cheese
- ½ teaspoons Light Brown Sugar
- ¼ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Ginger
- 1 pinch Ground Nutmeg
- ½ teaspoons Ground Cloves
- 2 Salt
- 1 cup Vanilla Extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes