Pumpkin White Chocolate Vanilla Bean Marbled Cheesecake Bars
- 9 oz (250 g) speculoos cookies, otherwise known as Biscoff cookies or gingersnap cookies
- 2 tablespoons (28 g) brown sugar
- 1/4 teaspoon sea salt
- 6 tablespoons (85 g) unsalted butter, melted
- 15 oz pumpkin puree (not pumpkin pie filling)
- 1 bay leaf (fresh preferred but dried works)
- 1 tablespoon maple syrup (Grade B if possible)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 24 oz (three 8 oz bricks) cream cheese, at room temperature
- 3 large eggs
- 3/4 cup (150 g) white granulated sugar
- 1/4 cup (35 g) all purpose flour
- 4 oz white chocolate, chopped into 1/4 inch chunks
- 1 vanilla bean or 1 tablespoon vanilla extract
- Produce
- Bay leaf (1)
- Ginger, ground (1/2 teaspoon)
- Pumpkin puree (15 oz)
- Cooking & Baking
- All purpose flour (1/4 cup)
- Allspice (1/2 teaspoon)
- Brown sugar (2 tablespoons)
- Cinnamon, ground (1 teaspoon)
- Granulated sugar, white (3/4 cup)
- Maple syrup (1 tablespoon)
- Nutmeg, ground (1/2 teaspoon)
- Sea salt (1/4 teaspoon)
- Vanilla bean or 1 tablespoon vanilla extract (1)
- White chocolate (4 oz)
- Snacks
- Speculoos cookies (9 oz)
- Dairy
- Butter, unsalted (6 tablespoons)
- Refrigerated
- Eggs, large (3)
- Other
- 24 oz (three 8 oz bricks) cream cheese, at room temperature
Preparation
Read recipe preparation on eatthelove.com
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Recipe Stats
Published November 19, 2012 (3 months ago).
72 people saved this recipe.
