(This post was written and scheduled in advance for my maternity leave. I will be unable to respond to email or comments during this time. Thank you for your understanding and patience as I spend this time with my family.)
Obviously, the world has been obsessed with all things pumpkin since August ended, but I’ve been saving this recipe for closer to Thanksgiving because I think it’s the perfect dessert for pumpkin-pie lovers and haters alike. I mean what are the chances that someone could dislike both? Very slim.
In fact, Marc’s never been that big of a fan of pumpkin treats, but he raved about how great these were. But to be completely honest, I think he’s making it up because he loves my pumpkin cookies just as much.
I’ve been dying to make something that incorporates my love for speculoos cookies and pumpkin for years now, and I’m so glad I finally got around to it. Spicy speculoos and creamy, sweet pumpkin. They make the perfect pair. And what better way to use a speculoos cookie than in the crust of a cheesecake?
Once these lovely bars had cooled enough to slice, I topped them with powdered sugar. It quickly soaked in to create an invisible layer of sweetness, so don’t forget to top with extra powdered sugar just before serving to make them look pretty.
There’s something so perfectly simple about topping desserts with a sprinkle of powdered sugar, don’t you think? It seems old-fashioned and cozy to me – sort of like the world was better before we started going crazy with extra sugar frostings and fancy cake-decorating. Okay, maybe I’m weird, but that’s what I see when I look at these beautiful cheesecake bars.
More recipes that aren’t even remotely dairy free:
- Wisconsin brat & cheese curd burger
- Apple & camembert crostini
- Sopapilla cheesecake
- Chocolate cake martinis
- 44 Speculoos or Biscoff cookies
- 2 1/2 tablespoons unsalted butter, melted
- 2 8-ounce packages cream cheese, softened
- 1 cup sugar
- 3 eggs, room temperautre
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- Powdered sugar (for dusting, optional)
- 1 9-ince square baking dish
- 1 large baking dish
- Preheat oven to 350˚F (180˚C). Coat a 9-inch square pan with cooking spray. Set aside
- In a food processor, crush cookies until smooth crumbs are formed. Add melted butter and process until combined.
- Firmly press cookie crumb mixture evenly into the bottom of the pan. Baked for 10 minutes, or until crust is set. While cookie crust is baking, prepare the cheesecake filling.
- In a large bowl with an electric mixer, beat cream cheese and sugar until smooth and fluffy, about 2 minutes.
- Add pumpkin puree and eggs – one at a time. Beat until combined. Add remaining ingredients and beat until fully smooth, scraping sides when necessary.
- Remove pan with cookie crust from oven and allow to cool for about 5 minutes. When cool, pour cheesecake filling on top of the cookie crust.
- Place square pan in large baking dish. Pour hot water in the larger pan to surround the smaller. Bake for 40 – 45 minutes, or until cheesecake is set around the edges. Remove smaller pan from large pan and cool on a wire rack.
- When cheesecake is cool, cover with plastic wrap and refrigerate for 3 – 4 hours.
- Dust with powdered sugar before serving (optional).
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Last Updated on