Light and flavourful pumpkin cheesecake with a gorgeously chocolate biscuit base.
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
For the crust:
2cupscrushed chocolate biscuits,measured AFTER crushing (such as Bourbons, double chocolate digestives or Oreo's)
1stick (113g) unsalted butter,melted
For the cheesecake layer:
6ozfull fat cream cheese
3/4cupPumpkin Purée,not pie filling
1/2cuplight brown sugar
Pinch ground nutmeg
1cupdark chocolate chips,optional (but they do add an extra layer of chocolate-y goodness!), semi-sweet
Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.
Pour the melted butter over the crushed biscuits and mix until all the biscuit crumbs are coated with butter.
Tip the biscuit mix into the lined pan and press lightly until smooth and level.
Place in the oven for 10-12 minutes until it looks slightly puffy.
Whilst the crust is baking, make the cheesecake layer: Place the cream cheese, egg, pumpkin purée, light brown sugar, vanilla extract, spices and flour into a large bowl and beat on a med-high speed until everything is smooth and well combined.
If you are using chocolate chips, sprinkle them all over the baked crust, then pour the cheesecake batter on top and smooth until level, if you are not using chocolate chips, just pour the cheesecake layer on top of the crust.
Place in the oven for 25-30 minutes until the middle only has a very slight wobble, it's slightly brown around the edges and it's starting to pull away from the sides of the pan.
Leave to cool completely in the pan.
Once cool, remove from the pan and slice into 9-12 bars.
Bars will keep in an airtight container, in the fridge, for 2-3 days.
Cheesecake recipe adapted from Table For Two Blog - http://www.tablefortwoblog.com/2013/11/06/maple-pumpkin-cheesecake-bars/