Spiced Cheesecake Bars

If you love spiced desserts, then don’t miss these Spiced Cheesecake Bars with plenty of spices in both the crust and the filling!

I can never resist desserts loaded with lots of spiced flavor. Those warm, comforting flavors are just irresistible, especially in the fall and winter. Combine those great flavors with cheesecake, and there’s no way I’m not helping myself to a generous serving.

These Spiced Cheesecake Bars have plenty of spices in both the crust and the filling. For the crust, I like to use speculaas cookies for their incredible flavor. You most likely know those as Biscoff cookies, but there are some other brands available, too. You can also try other spiced cookies like gingersnaps or cinnamon graham crackers. (Be sure to see my tips for making a cookie crumb crust.)

The cheesecake filling has its own great blend of spices. This is a combination I use frequently, but feel free to adjust if you prefer something a little different. If you have a spice blend you like to use, that will work, too. I often have a batch of Fall Spice Blend on hand for just this kind of recipe.

When it’s time to serve these bars, top them with a simple sweetened whipped cream. I also like to add half of a speculaas cookie on top for aesthetic purposes and for an excuse to have more of those cookies.

If you’re really into the whole spiced thing, try adding a little cinnamon to your whipped cream when you add the sugar. Then you’ll for sure have a spice lover’s dream dessert!

More Spiced Cheesecake Recipes

• Mini Cinnamon Crumb Cheesecakes
• Apple Butter Cheesecake
• Spiced Cheesecake with Oatmeal Cookie Crust

Yield: 24 2-inch bars

Spiced Cheesecake Bars

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 4 hours

Total Time 5 hours

There's no shortage of spices in these fantastic Spiced Cheesecake Bars!

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Ingredients

For the crust:

• 3 & 1/2 cups (350g) speculaas cookie crumbs (such as Biscoff)*
• 10 tablespoons (141g) unsalted butter, melted

For the cheesecake filling:

• 16 ounces (454g) cream cheese, at room temperature
• 3/4 cup (150g) granulated sugar
• 3 large eggs
• 1 & 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cardamom

Instructions

To make the crust:

1. Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
2. Combine the cookie crumbs and melted butter until thoroughly combined. Transfer to the prepared pan, and spread evenly and firmly in the bottom of the pan.
3. Bake for 10 minutes. Set aside.

To make the cheesecake filling:

1. Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined and smooth.
2. Add the eggs, one at a time, mixing just until combined after each addition. Mix in the spices.
3. Transfer the batter to the partially baked crust, and spread evenly.
4. Bake 30 to 35 minutes, or until the edges are browned and the center appears set.
5. Cool completely in the pan on a wire rack. Refrigerate at least 4 hours before serving.
6. Garnish with sweetened whipped cream and more cookies.

Notes

*The weight of the cookie crumbs may vary, depending on how finely you crush the cookies and the brand you're using. I like to use a food processor to make fine crumbs.

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