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Pumpkin Cheesecake Bars

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour
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 9x13-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.
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.