If you’re looking for the perfect dessert to celebrate the fall season, look no further than these Pumpkin Cheesecake Bars. Rich, creamy, and with a delightful touch of spice, these bars are sure to become a favorite in your household. With a crunchy Biscoff crust that complements the smooth pumpkin cheesecake filling, every bite is an experience worth savoring. Whether you’re hosting a special gathering or simply want to indulge yourself, this recipe is easy to follow and incredibly satisfying.
Why We Love This Pumpkin Cheesecake Bars Recipe
There’s something magical about pumpkin-flavored desserts that captures the essence of fall. These Pumpkin Cheesecake Bars combine the rich flavors of cream cheese and pumpkin, with warm spices that make every bite feel like a cozy evening by the fireplace. Unlike traditional pumpkin pies, these bars offer a unique texture that is both creamy and firm. Plus, they are easy to slice and serve, making them perfect for sharing.
Beyond their delicious taste, these bars are versatile and can be topped with whipped cream, drizzled with Biscoff cookie butter, or sprinkled with extra cookie crumbs for that ultimate touch of indulgence. Each bar is a testament to the joy of baking, and you’ll find yourself coming back for more.
Ingredients for Pumpkin Cheesecake Bars
To create these delectable Pumpkin Cheesecake Bars, you’ll need the following ingredients:
Biscoff Crust:
- 300 grams Biscoff cookie crumbs
- 1/4 cup brown sugar
- 8 tbsp unsalted butter, melted
Pumpkin Cheesecake Filling:
- 907 grams cream cheese, softened (32 oz, or 4 packages)
- 1 cup granulated sugar
- 200 grams brown sugar
- 2/3 cup sour cream, room temperature (160 grams)
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups pumpkin puree (15 oz)
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg
Toppings:
- 1 cup whipping cream (240 ml)
- 1/2 cup Biscoff cookie butter
- 1/2 cup Biscoff cookie crumbs
How to Make Pumpkin Cheesecake Bars
Making these Pumpkin Cheesecake Bars is simpler than you might think. Just follow these steps to create a layer of deliciousness that your family and friends will rave about.
Prepare the Oven and Pan: Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, and spray it lightly with cooking oil to prevent sticking.
Make the Biscoff Crust: Process the Biscoff cookies in a food processor until they become fine crumbs. In a mixing bowl, combine the cookie crumbs with brown sugar and melted butter. Mix until well blended, then press this mixture firmly into the bottom of your prepared baking pan. Bake this crust for about 10 minutes until it is set, then set it aside to cool.
Prepare the Pumpkin Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until it becomes creamy and smooth. Gradually add the granulated sugar and brown sugar, mixing until everything is perfectly blended. Next, add the sour cream, followed by the eggs one at a time, ensuring you mix well and scrape down the sides of the bowl as needed to get everything incorporated.
Divide the Batter: Once thoroughly mixed, divide the batter in half. To one half, add the pumpkin puree along with pumpkin pie spice, cinnamon, and nutmeg, mixing until combined. For the original cheesecake batter, simply add vanilla extract and mix until combined.
Layer the Batters: Pour about 2/3 of the vanilla cheesecake batter over the cooled crust in the baking pan. Gently pour the pumpkin batter on top, and finally, dollop the remaining vanilla batter in small amounts over the pumpkin layer. Using a spatula or knife, swirl the batters together to create a marbled effect.
Create a Water Bath: For a creamy texture, place the baking pan into a larger pan filled with hot water. This water bath will help the cheesecake bake evenly. Bake the cheesecake bars for 55 to 65 minutes, or until the edges are set and the center is just slightly jiggly.
Cool the Cheesecake: Once baked, turn off the oven but leave the cheesecake inside for an additional hour. This slow cooling process helps prevent cracks. After that, chill the cheesecake in the fridge for at least 6 hours or overnight for best results.
Prepare Toppings: Once chilled, whip the cream until stiff peaks form. Pipe this whipped cream onto the chilled cheesecake bars to add a fluffy finish. For a decadent touch, microwave the Biscoff cookie butter until it’s warm and drizzle it generously over the bars. Finally, sprinkle some extra Biscoff cookie crumbs on top for added crunch.
Serve and Enjoy: Slice your creation into bars and serve them chilled. Each piece will be bursting with flavor, providing a perfect blend of creamy cheesecake and pumpkin goodness.
How to Serve Pumpkin Cheesecake Bars
When it comes to serving your Pumpkin Cheesecake Bars, there are many delightful options. These bars are perfect for fall gatherings, holiday dinners, or simple family dessert nights. You can also pair them with coffee or tea, which complements their rich flavors beautifully.
Consider serving them with a dollop of extra whipped cream or a scoop of vanilla ice cream for an indulgent treat. If you’re feeling creative, you can plate them with a drizzle of caramel sauce or chocolate sauce for an added layer of flavor. The bars are also an excellent addition to any dessert table, offering guests a delicious option that stands out among cakes and pies.
Expert Tips for the Best Pumpkin Cheesecake Bars
To ensure your Pumpkin Cheesecake Bars are as perfect as possible, keep these expert tips in mind:
Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother batter and eliminates lumps.
Don’t Overmix: While mixing, avoid over-beating the batter once the eggs are added. This will help prevent cracks in your bars.
Water Bath Matters: Using a water bath is crucial for even baking. It helps keep the temperature consistent, which is key for a creamy texture.
Chill Properly: Don’t skip the cooling and chilling steps. Cooling in the oven helps set the texture, and chilling in the fridge allows the flavors to meld beautifully.
Customize Your Toppings: Feel free to get creative with your toppings. You can use chocolate drizzle, nuts, or different flavored whipped cream for a personalized touch.
How to Store Pumpkin Cheesecake Bars
To keep your Pumpkin Cheesecake Bars fresh, store them in an airtight container in the refrigerator. They will remain delicious for up to five days. If you want to keep them for a longer period, you can freeze them. To freeze, wrap each bar tightly in plastic wrap and place them in a freezer-safe container. They will stay fresh for up to two months. When you’re ready to enjoy, simply thaw them overnight in the refrigerator.
Variations of Pumpkin Cheesecake Bars
While the classic recipe is delicious as-is, you can also explore different variations to suit your taste. Here are a few ideas to consider:
Chocolate Swirl: Add cocoa powder to part of the cheesecake batter for a chocolate-flavored twist. Create a marbled effect by swirling the chocolate batter with the pumpkin batter.
Nutty Crunch: Incorporate chopped nuts like pecans or walnuts into the crust or sprinkle them on top as a topping for added texture.
Maple Flavor: Swap out some of the sugar in the filling for pure maple syrup for a unique and rich flavor.
Spiced Variations: Experiment with different spices, such as ginger or allspice, to give your pumpkin bars a different flavor profile.
No Bake Version: If you prefer a no-bake option, use gelatin to set a cream cheese and pumpkin mousse and serve in individual cups.
Frequently Asked Questions
Can I make Pumpkin Cheesecake Bars ahead of time?
Yes! These bars can be made ahead of time, making them a convenient dessert option for gatherings. They store well in the refrigerator for several days, or you can freeze them for longer storage.
How do I know when the cheesecake bars are done?
The bars are done when the edges are set, and the center has a slight jiggle. They will continue to set as they cool.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure to cook and puree it thoroughly before using it in the recipe.
What should I do if my cheesecake cracks?
If your cheesecake cracks, it can be covered with toppings like whipped cream or chocolate drizzle. To prevent cracking, be sure to set the bars in a water bath and avoid overmixing.
Are Pumpkin Cheesecake Bars suitable for gluten-free diets?
To make these bars gluten-free, substitute regular Biscoff cookies with gluten-free versions or use gluten-free graham crackers for the crust.
Pumpkin Cheesecake Bars
Equipment
- 9×13-inch baking pan
- Mixing Bowl
- Electric Mixer
- Food Processor
Ingredients
- 300 g Biscoff cookie crumbs
- 1/4 cup brown sugar
- 8 Tbsp unsalted butter melted (113g)
- 907 g cream cheese softened (32 oz, or 4 packages)
- 1 cup granulated sugar (207g)
- 200 g brown sugar
- 2/3 cup sour cream room temperature (160g)
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups pumpkin puree (15 oz)
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg
- 1 cup whipping cream (240 ml)
- 1/2 cup Biscoff cookie butter
- 1/2 cup Biscoff cookie crumbs
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- In a mixing bowl, combine Biscoff cookie crumbs, brown sugar, and melted butter. Press into the bottom of the prepared pan and bake for 10 minutes.
- Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese until smooth, then gradually add granulated sugar and brown sugar.
- Add sour cream, then mix in eggs one at a time, followed by vanilla extract, pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg.
- Pour about 2/3 of the vanilla cheesecake batter over the cooled crust, then pour the pumpkin batter on top. Dollop the remaining vanilla batter and swirl together.
- Place the baking pan in a larger pan filled with hot water (water bath) and bake for 55-65 minutes until edges are set and center is slightly jiggly.
- Cool in the oven with the door closed for 1 hour, then chill in the fridge for at least 6 hours or overnight.
- Whip heavy cream with powdered sugar until stiff peaks form, then fold into softened cream cheese. Spread over the chilled cheesecake bars.
- Drizzle with Biscoff cookie butter and sprinkle additional cookie crumbs before serving.
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