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
Water or milk
Step by Step Instructions
Prepare an 8x8" (20x20cm) baking dish lined with parchment paper. Preheat the oven to 350°F (180°C).
Use a food processor to grind the lotus biscuits into fine crumbs. (A mortar and pestle works if you don't have a processor.)
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.
For the first layer — the white cheesecake layer, combine the sugar, cornstarch, and cream cheese in the food processor.
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