• Ingredients
  • Unsalted butter, melted 6 Tbsp
  • Pirouline Twist crumbs 1 1/4 cups
  • Granulated sugar, divided 1 & 1/4 cup
  • Pinch salt
  • Cream cheese, room temperature 16 oz
  • Sour cream 2 Tbsp
  • Can pumpkin 8 oz
  • Large eggs, lightly beaten, room temperature 3
  • Vanilla extract 1 1/2 tsp
  • Cinnamon 1 1/4 tsp
  • Ginger powder 1/2 tsp
  • Cloves, ground 1/8 tsp
  • Cornstarch 1 Tbsp
  • Chocolate chips 1 cup
  • Shortening 1 Tbsp
  • Toffee bits
mm Jane Winspear Published 3 recipes

  • Information
  • Duration 1 hour and 30 mins
  • Intended for 4-8
  • Difficulty level Easy
  • Prepares in 8 steps
  • Ingredients 16

Steps to Complete

Step 1

Preheat oven to 325-degrees with rack in the center position.

Step 2

Line an 8-inch square baking pan with overhung, crisscrossed pieces of unbleached parchment paper and set it aside.

Step 3

Prepare the crust: Place Pirouline Twists in a heavy-duty ziploc bag and crush with a rolling pin until a fine crumb consistency is reached. In a medium sized bowl, combine the cookie crumbs, melted butter and 1/4 cup sugar, mixing until all the crumbs are moistened. Place the crumb mixture in the prepared pan and press firmly into an even layer on the bottom of the pan and very slightly up the sides. Bake 15-20 minutes, until golden brown. Set the pan aside on a cooling rack while working on filling.

Step 4

Prepare the filling: In the bowl of your stand mixer with the paddle attachment, place the cream cheese and beat until light and fluffy. Add remaining ingredients, beating to combine well after each addition. The mixture should be smooth and pourable.

Step 5

Pour the filling on top of the prepared crust. Place the pan in the center of the oven and bake about 1 hour 45 minutes, until the cake no longer jiggles when shook. Turning off the heat, open the door briefly to let out some heat. After leaving the cheesecake in the oven for 1 hour more, set on a cooling rack for another hour. Run a knife around the edges to loosen it somewhat, cover the pan and place in refrigerator for a couple hours. Transfer to freezer for two hours before slicing.

Step 6

Cut cake into bites: Remove the chilled cake from the pan by pulling up the crisscrossed pieces of parchment paper. On your cutting surface, slice the cake into bite size squares (roughly seven rows by seven rows). Take care to cut fully through the crust layer. To get clean cuts, dip the knife in room temperature water after each slice. Place cheesecake squares back in the freezer for an hour.

Step 7

Dip bites: Place 1 cup chocolate chips in microwave safe bowl and heat 20 seconds at a time, stirring after each interval until a smooth texture is reached. Add 1 Tbsp. shortening to the warmed chocolate and stir to melt in. Remove cheesecake bites from freezer and dip each "bite" into the melted chocolate by holding the crust side and dunking. Sprinkle toffee bits over the tops of the melted chocolate and set aside to set.

Step 8

Serve immediately or store in a sealed container in the fridge for up to a week.

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