Looking for the perfect fall dessert? These Pumpkin Cheesecake Bars feature a delicious Biscoff cookie crust and a creamy, swirled pumpkin cheesecake filling. They’re rich, tasty, and topped with whipped cream, melted Biscoff spread, and Biscoff cookie crumbs. Dive into these delightful autumn treats, blending all the best seasonal flavors and textures. Fall never tasted so good!
Making these bars is a breeze, and they’re sure to be a crowd-pleaser at any gathering. This is your go-to dessert for the fall season.
Tips for Perfect Cheesecake Bars
- Don’t Over-Mix: Be gentle when mixing, especially after adding the eggs. Over-mixing can cause the cheesecake to puff up and then crack as it cools.
- Room Temperature Ingredients: Use room-temperature ingredients to help them blend smoothly with less mixing.
- Water Bath: A water bath helps bake the cheesecake evenly and prevents cracking.
- Cool Slowly: After baking, let the cheesecake sit in the oven for an hour to cool slowly and avoid sudden temperature changes that can cause cracks.
Pumpkin Cheesecake Bars
Servings 9 bars
Ingredients
Biscoff Crust
- 2 1/2 cups Biscoff cookie crumbs about 11 oz
- 1/4 cup brown sugar
- 8 tablespoons unsalted butter melted (1 stick or 4 oz)
Pumpkin Cheesecake
- 4 packages 32 oz total cream cheese, softened
- 1 cup granulated sugar 7 oz
- 2/3 cup brown sugar 5.2 oz
- 2/3 cup sour cream room temperature (5.6 oz)
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups pumpkin puree 15 oz
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon powder
- 1/4 teaspoon nutmeg
Whipped Cream
- 1 cup heavy whipping cream 8 oz
Topping
- 1/2 cup Biscoff cookie butter
- 1/2 cup Biscoff cookie crumbs
Instructions
Preheat Oven
- Preheat Oven: Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper and spray with oil.
Biscoff Crust
- Prepare Crust: Crush the Biscoff cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.
- Mix Ingredients: Combine the cookie crumbs and brown sugar in a large bowl. Add the melted butter and mix until combined.
- Form Crust: Press the crust mixture evenly into the bottom of the prepared baking pan. Use the bottom of a cup to pack it tightly.
- Bake: Bake the crust for 10 minutes. Remove and set aside while you prepare the cheesecake batter.
Pumpkin Cheesecake
- Cream Cheese Mixture: In a stand mixer or with a hand mixer, beat the cream cheese for 2 minutes until creamy.
- Add Sugars: Add the granulated and brown sugars, and beat for 1 minute. Scrape down the sides, then beat for another 2 minutes until smooth.
- Add Sour Cream: Mix in the sour cream until combined.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
- Add Vanilla: Mix in the vanilla extract.
- Prepare Pumpkin Batter: Remove 2 cups of the cheesecake batter and place in a separate bowl. Add the pumpkin puree, pumpkin spice, cinnamon, and nutmeg. Mix on low until just combined.
Assemble and Bake
- Layer Batter: Pour 2/3 of the vanilla cheesecake batter into the prepared pan. Drop dollops of the pumpkin batter over the top. Scatter the remaining vanilla batter in dollops over the pumpkin batter.
- Swirl: Use a spatula or knife to gently swirl the batters together for a marbled effect. Tap the pan on the counter to remove air bubbles.
- Water Bath: Place the cheesecake pan in a larger pan (like a disposable roasting pan) and pour hot water into the larger pan to create a water bath.
- Bake: Bake in the preheated oven for 55 to 65 minutes until the cheesecake is set around the edges and slightly jiggly in the center.
- Cool: Turn off the oven and let the cheesecake sit in the oven for 1 hour. Remove and chill in the refrigerator for at least 6 hours or overnight.
Whipped Cream
- Whip Cream: Beat the heavy whipping cream on medium-high speed until stiff peaks form. Pipe onto the cheesecake bars using your preferred piping tip.
Topping
- Melt Biscoff Spread: Warm the Biscoff cookie butter in the microwave until it’s pourable. Drizzle over the cheesecake bars.
- Add Cookie Crumbs: Sprinkle with Biscoff cookie crumbs.
Notes
Storage
- Refrigerate: Store the bars in an airtight container in the fridge for up to 4 days.
- Freeze: To freeze, wrap each bar individually in plastic wrap or freeze the whole bar before slicing. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Substitute: If you don’t have Biscoff cookies, you can use graham crackers or digestive biscuits for the crust.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
- Pumpkin Spice: Make your own by mixing cinnamon, cloves, nutmeg, and ginger.