Pumpkin Cheesecake Bars

Posted on June 19, 2025

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Pumpkin Cheesecake Bars

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  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 9 bars 1x
  • Category: Dessert

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper and spray with oil.

Biscoff Crust

  1. 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.
  2. Mix Ingredients: Combine the cookie crumbs and brown sugar in a large bowl. Add the melted butter and mix until combined.
  3. 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.
  4. Bake: Bake the crust for 10 minutes. Remove and set aside while you prepare the cheesecake batter.

Pumpkin Cheesecake

  1. Cream Cheese Mixture: In a stand mixer or with a hand mixer, beat the cream cheese for 2 minutes until creamy.
  2. 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.
  3. Add Sour Cream: Mix in the sour cream until combined.
  4. Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
  5. Add Vanilla: Mix in the vanilla extract.
  6. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. 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

  1. Melt Biscoff Spread: Warm the Biscoff cookie butter in the microwave until it’s pourable. Drizzle over the cheesecake bars.
  2. 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.

Notes

  • 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.

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