Cheesecake Pumpkin Bars


Cookie Crust:
    • 1 1/2 cups Biscoff cookies, crushed
    • 1/8 cup sugar
    • 1/3 cup butter, melted
      • 8 oz pkg cream cheese
      • 1 egg
      • 1/4 cup sugar
      • 1/2 tsp vanilla
                      Pumpkin Pie:
                        • 1 1/3 cups canned pumpkin
                        • 1 cup evaporate milk
                        • 2 eggs
                        • 1/4 cup brown sugar, packed
                        • 1/4 cup sugar
                        • 1 tsp cinnamon
                        • 1/4 tsp ground nutmeg
                        • 1/4 tsp salt
                        Candied Pecans:
                          • 1 cup pecans, coarsely chopped
                          • 1/2 cup sugar
                          • 2 Tbsp butter

                          Preheat over to 350° and lightly spray an 8 x 8 baking dish with a non stick spray. 

                          For the Cookie Crust
                          Place cookies in a large baggie, seal, and using a rolling pin, crush cookies until they resemble graham cracker crumbs. 

                          In a medium mixing bowl, add cookie crumbs, sugar and melted butter. Stir with a fork until well incorporated then press into an 8 x 8 baking dish. 

                          For the Cheesecake
                          In a small mixing bowl, beat cream cheese, egg, sugar and vanilla together until smooth and creamy. 

                          Refrigerate for 30 - 40 minutes then spoon onto the cookie crust.

                          For the Pumpkin Pie
                          In a medium mixing bowl, whisk eggs until light and fluffy. Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg and salt. Stir until well incorporated and gently pour onto cream cheese mixture.

                          Place in the oven and bake for 45-55 minutes or until tooth pick inserted in the center comes out clean. 

                          Cool and then top with candied pecans.

                          For the Candied Pecans
                          Chop pecans and add to a medium saucepan along with the sugar and butter. 

                          Stirring constantly, heat over medium heat until sugar has melted and turned a delicious brown color, approximately 7-8 minutes. 

                          Pour onto a buttered cookie sheet, spread out in a single layer and allow to cool. Once cooled, break into small pieces to use to top the cheesecake pumpkin bars.