Get the Recipe:
Spiced Cheesecake Bars
There's no shortage of spices in these fantastic Spiced Cheesecake Bars!
Ingredients
For the crust:
- 3 1/2 cups (350 g) speculaas cookie crumbs, such as Biscoff*
- 10 tablespoons (141 g) 141g unsalted butter, melted
For the cheesecake filling:
- 16 ounces (454 g) cream cheese, at room temperature
- 3/4 cup (150 g) 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
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C). Grease a 9"x 13"x 2" baking pan.
- 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.
- Bake for 10 minutes. Set aside.
To make the cheesecake filling:
- Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined and smooth.
- Add the eggs, one at a time, mixing just until combined after each addition. Mix in the spices.
- Transfer the batter to the partially baked crust, and spread evenly.
- Bake 30 to 35 minutes, or until the edges are browned and the center appears set.
- Cool completely in the pan on a wire rack. Refrigerate at least 4 hours before serving.
- 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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