(This post was written and scheduled in advance for my maternity leave. I will be unable to respond to email or comments during this time. Thank you for your understanding and patience as I spend this time with my family.)
Obviously, the world has been obsessed with all things pumpkin since August ended, but I’ve been saving this recipe for closer to Thanksgiving because I think it’s the perfect dessert for pumpkin-pie lovers and haters alike. I mean what are the chances that someone could dislike both? Very slim.
In fact, Marc’s never been that big of a fan of pumpkin treats, but he raved about how great these were. But to be completely honest, I think he’s making it up because he loves my pumpkin cookies just as much.
I’ve been dying to make something that incorporates my love for speculoos cookies and pumpkin for years now, and I’m so glad I finally got around to it. Spicy speculoos and creamy, sweet pumpkin. They make the perfect pair. And what better way to use a speculoos cookie than in the crust of a cheesecake?
Once these lovely bars had cooled enough to slice, I topped them with powdered sugar. It quickly soaked in to create an invisible layer of sweetness, so don’t forget to top with extra powdered sugar just before serving to make them look pretty.
There’s something so perfectly simple about topping desserts with a sprinkle of powdered sugar, don’t you think? It seems old-fashioned and cozy to me – sort of like the world was better before we started going crazy with extra sugar frostings and fancy cake-decorating. Okay, maybe I’m weird, but that’s what I see when I look at these beautiful cheesecake bars.