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Chai spiced cheesecake with pumpkin spice ganache. Or use the dark chocolate ganache version if that’s more your speed.
For the crust:
In a food processor, pulse Biscoff cookies until pulverized and no large chunks remain.
In a bowl mix together the cookie crumbles with the butter and brown sugar. Press into a 13×9 inch pan and set aside.
For the cheesecake:
Preheat your oven to 325 F. In the bowl of a stand mixer, beat cream cheese until smooth. Scrape down sides of bowl with a rubber spatula to ensure all of the cream cheese is smooth. Beat in sugar and chai tea mix until thoroughly mixed. Add in flour and beat again. Add eggs one at a time, mixing for about 30 seconds between the addition of more eggs. Then beat in the sour cream and vanilla extract. Scrape the mixture gently on top of the crust and smooth the top. Bake for 45 minutes. When done remove it from the oven and allow to cool completely.
For the pumpkin spice ganache or optional dark chocolate ganache:
In a microwave safe bowl, add pumpkin spice Hershey Kisses (or dark chocolate chips), pouring heavy cream and cubed butter over the top. Place in the microwave and heat in 30 second increments on 50% intensity. Stir in between intervals and continue heating until chocolate/Kisses have just melted. Do not over cook and burn the chocolate.
Pour your ganache over the top of the completely cooled cheesecake bars and smooth the top. Wait for ganache to cool completely before cutting it or chill it for at least 30 minutes. Slice, serve and devour.
Recipe adapted and inspired by Bakerella’s Cheesecake Bars and Table for Two’s Cheesecake Bars.
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!