Roasted Green Tomato Soup With Pesto

Pumpkin Cheesecake Bars 

These layered pumpkin cheesecake bars are taken to the next level with browned butter and a walnut crumble topping. A satisfying fall dessert.


Biscoff Lotus Biscuits  Butter Cream cheese Brown sugar Cornstarch Pumpkin puree Pumpkin spice Walnuts Brown sugar All-Purpose Flour Pumpkin spice Salt Water or milk

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Step by Step Instructions


Step 1

Prepare an 8x8" (20x20cm) baking dish lined with parchment paper. Preheat the oven to 350°F (180°C).

Step 2

Use a food processor to grind the lotus biscuits into fine crumbs. (A mortar and pestle works if you don't have a processor.)

Step 3

Transfer the crumbly dough to the prepared baking dish and press it down firmly against the bottom and sides to establish a solid biscuit base.

Step 4

For the first layer — the white cheesecake layer, combine the sugar, cornstarch, and cream cheese in the food processor.

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