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Categories:
cookies brown sugar butter filling cream cheese sugar Dry Chai Tea Mix flour eggs sour cream vanilla spice Kisses heavy cream butter Chocolate Ganache chocolate chips heavy cream butter
Viewed: 40 - Published at: 2 years agoIngredients
- FOR THE CRUST:
- 27 whole Biscoff Cookies
- 3 Tablespoons Brown Sugar
- 6 Tablespoons Butter, Melted
- FOR THE CHEESECAKE FILLING:
- 3 packages Cream Cheese (8 Oz Packages)
- 1/2 cups Sugar
- 1/2 cups Dry Chai Tea Mix, Not The Liquid Version
- 2 Tablespoons Flour
- 3 whole Eggs
- 1 cup Sour Cream
- 1 Tablespoon Vanilla
- FOR THE PUMPKIN SPICE GANACHE:
- 20 whole Pumpkin Spice Hershey Kisses, Unwrapped
- 1/3 cups Heavy Cream
- 4 Tablespoons Butter, Cubed
- FOR THE DARK CHOCOLATE GANACHE (optional):
- 1 cup Dark Chocolate Chips
- 1/3 cups Heavy Cream
- 4 Tablespoons Butter, Cubed
Method
- 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 13x9 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.
