Pumpkin Cheesecake Bars

Preheat the oven to 180 C/350 F and grease and line (with parchment paper) an 8×8-inch square pan. Set aside.

Put the crushed biscuits in a medium sized bowl. 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 to cover the bottom of the pan, until smooth and level. Place in the oven for 10-12 minutes or until it looks slightly puffy.

Whilst the crust is baking, make the cheesecake layer: Place the cream cheese, egg, pumpkin purée, milk, light brown sugar, vanilla extract, spices and flour into a large bowl and beat on a medium-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 and smooth the top.

Place in the oven for 25-30 minutes or 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. Remove pan from oven and set it on a rack. Leave it 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 layer slightly adapted from Table for Two Blog.