Pumpkin Cheesecake Bars
A delightful dessert featuring a creamy pumpkin cheesecake filling on a crunchy Biscoff crust, perfect for fall celebrations.
Equipment
- 9x13-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 9x13-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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Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.