Pumpkin Cheesecake Bars
Ingredients
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nonstick cooking spray
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33 Biscoff speculoos cookies
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4 tablespoons melted butter
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1 tablespoon sugar
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¼ teaspoon kosher salt
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20 ounces cream cheese
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1½ cups sugar
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Prepare the June Pan
Lightly coat the pan with nonstick cooking spray or butter. Press a piece of parchment that is larger than the pan into the pan so it’s flush against the bottom and sides with overhang to form a sling. The spray helps the paper stick to the pan. Try to press the parchment tightly into the corners for the cleanest crust.
nonstick cooking spray
parchment paper
June Pan
Crush the cookies and start the crust
Add the cookies to the bowl of a food processor. Process the cookies until they are finely crushed, about 1 minute. Transfer the cookie crumbs to a medium bowl. You should have about 2 cups of crumbs.To the bowl with the crumbs, add the melted butter, sugar and salt. Stir until the crumbs are evenly moistened.
33 Biscoff speculoos cookies
food processor
medium bowl
measuring cups
4 tablespoons melted butter
1 tablespoon sugar
¼ teaspoon kosher salt
measuring spoons
spatula
Form the crust
Press the crumbs into the bottom of the prepared pan. You can use a flat-bottomed measuring cup or ramekin to help you achieve an even crust.
Bake the crust
Transfer the pan to the middle shelf of the oven. Bake the crust 10 minutes, until it has darkened slightly in color. June will notify you when the crust is ready.
Cool the crust
When June notifies you the crust is ready, carefully remove it from the oven and place on a cooling rack or heat-proof surface. Keep the oven hot using the button below.
cooling rack
Start the filling
Place cream cheese, sugar and corn starch in the large bowl. Beat on medium speed until the mixture is even and smooth, scraping down the bowl as necessary, about 2 minutes.
large bowl
20 ounces cream cheese
1½ cups sugar
1 tablespoon corn starch
hand mixer
Add the eggs and vanilla
Add the eggs, egg yolks and vanilla to the bowl. Beat on low speed until fully incorporated.
2 large eggs
4 large egg yolks
2 teaspoons vanilla extract
Finish the filling
Add the pumpkin puree, cream, cinnamon, cardamom and nutmeg to the bowl. Mix on low speed until fully incorporated. Scrape down the bowl.
¾ cup pumpkin puree
2 tablespoons heavy whipping cream
1½ teaspoons ground cinnamon
¾ teaspoon ground cardamom
¼ teaspoon ground nutmeg
Fill the crust
Pour the batter over the crust, spreading with a spatula if necessary so the batter is in an even layer.
Bake the bars
Place the pan on the middle shelf of the oven. Bake the bars 35 minutes, until the center is just set. The cheesecake will continue to set as it cools. June will notify you when the cheesecake is ready. If desired, follow on-screen instructions on your oven to continue cooking.
Chill and serve
Remove the cheesecake from the oven. Let cool to room temperature on a cooling rack. Refrigerate the cheesecake at least 1 hour before slicing and serving, using the parchment to help lift the cheesecake out of the pan to slice, if desired.