Pumpkin Cheesecake Bars Recipe

Our Pumpkin Cheesecake Bars combine the creamy richness of cheesecake with the warm spices of pumpkin pie, all on a buttery biscoff cookie crust. 

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It’s pumpkin season! It’s finally here! So why not kick it off with a super tasty cheesecake recipe? You’re in for a real treat with these Pumpkin Cheesecake Bars!

The combination of pumpkin puree and pumpkin pie spice gives these bars a delightful pumpkin flavor that’s sure to be a huge hit with family and friends.

The first time I made these yummy things, I couldn’t get enough. And you should have seen Lily’s face! Covered in cheesecake, haha!

The creamy cheesecake layer blends perfectly with the spiced pumpkin layer. The crunchy crumble topping adds the perfect finishing touch.

Plus, they’re easier to make than a traditional cheesecake, and you don’t need a water bath or a springform pan. Just a simple square pan lined with parchment paper, and you’re good to go!

With simple ingredients like canned pumpkin, cream cheese, and brown sugar, you can whip up a batch in no time.

This recipe is super straightforward and gets the best results every time. Pumpkin Cheesecake Bars are just plain tasty!!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE PUMPKIN CHEESECAKE BARS:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• CAN I USE A DIFFERENT COOKIE FOR THE CRUST?
• CAN I USE PUMPKIN PIE FILLING INSTEAD OF PUMPKIN PUREE?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Pumpkin Cheesecake Bars Recipe

1. Delicious Layers: The combination of a buttery graham cracker crust, creamy cheesecake filling, and spiced pumpkin layer creates a delightful mix of textures and flavors.
2. Simple Ingredients: Using common pantry items like pumpkin puree, melted butter, and cream cheese makes this recipe easy to prepare.
3. Perfect Fall Dessert: The warm spices and pumpkin flavor make these bars an ideal treat for the holiday season and any fall occasion.

Cookie Crust:

• Biscoff Lotus Biscuits (or graham cracker crumbs)
• Butter, melted

Cheesecake Filling:

• Cream cheese
• Sugar
• Cornstarch
• Pumpkin puree
• Pumpkin pie spice

Crumble:

• Walnuts
• Brown sugar
• Flour
• Pumpkin pie spice
• Salt
• Butter, melted
• Water

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Cookie Crust:

1. Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper and set aside.
2. Add the cookies to a food processor and process them into fine crumbs.
3. Add the melted butter and process the mixture until the crumbs are slightly damp and form a cohesive, somewhat dry dough.
4. Transfer the crumbly dough to the prepared dish and press it firmly against the bottom and sides to establish a solid biscuit base.
5. Bake for approximately 5-8 minutes, or until the crust takes on a golden-brown hue.

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Cheesecake Filling:

1. For the cheesecake layer, combine the sugar, cornstarch, and cream cheese in a food processor. Pulse until a creamy consistency is achieved.
2. Spread 3/4 of the cheesecake mixture carefully over the crust. Leave the remaining filling in the food processor.
3. To the processor, add the pumpkin puree and pumpkin spice. Blend until smooth once again.
4. Add the pumpkin mixture on top, carefully smoothing it out.
5. Bake, uncovered for 30 minutes.

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Crumble:

1. While the cheesecake is baking, make the crumble. Pulse the walnuts and brown sugar in a food processor until coarsely chopped.
2. Add the flour, pumpkin spice, salt, melted butter, and a teaspoon of water. Pulse once more until the mixture forms crumbly bits.
3. Scatter the crumble on top of the cheesecake bars (after they have baked for 30 minutes) and bake for an additional 20 minutes or until the crumble achieves a golden-brown hue.

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1. Allow the cheesecake to rest at room temperature until completely cooled. Once it’s cooled, refrigerate for 4 hours before slicing.
2. Remove the cheesecake from the baking dish, cut into bars, and serve.

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CAN I USE A DIFFERENT COOKIE FOR THE CRUST?

Absolutely! If you don’t have Biscoff Lotus Biscuits, you can use graham cracker crumbs or crushed gingersnap cookies for the crust.

Just put them in a food processor or crush them with a rolling pin until they become fine crumbs.

This will give you a buttery graham cracker crust that’s a classic choice for cheesecake recipes.

CAN I USE PUMPKIN PIE FILLING INSTEAD OF PUMPKIN PUREE?

It’s best to use pure pumpkin puree for this recipe.

Pumpkin pie filling has added sugars and spices, which can alter the taste and texture of the cheesecake filling.

Using pumpkin puree lets you control the amount of pumpkin pie spice and sweetness in your bars.

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ANY ADDITIONS?

Just like a regular cheesecake, you can add all kinds of things!

Think pumpkin and you’ll be heading in the right direction.

• Chocolate Chips: Sprinkle semi-sweet chocolate chips into the cheesecake batter for a chocolaty twist.
• Caramel Sauce: Drizzle caramel sauce over the top before serving for extra sweetness.
• Whipped Cream: Add a dollop of whipped cream on each bar for a creamy topping.
• Chopped Pecans: Substitute or add chopped pecans to the crumble for a nutty flavor.
• Cranberries: Mix dried cranberries into the pumpkin mixture for a tart contrast.
• Gingersnap Crust: Use crushed gingersnap cookies instead of graham crackers for a spicier crust.
• Cinnamon Sugar: Sprinkle a mixture of ground cinnamon and white sugar over the top before baking.
• Vanilla Extract: Add a splash of pure vanilla extract to the cream cheese mixture for enhanced flavor.

ANY SUBSTITUTIONS?

Let me know in the comments how these turn out for you. I love seeing your ideas, too!

• Gluten-Free Flour: Use gluten-free flour in the crumble to make the recipe gluten-free.
• Almond Flour: Substitute regular flour with almond flour for a nutty flavor in the crumble.
• Vegan Cream Cheese: Use vegan cream cheese for a dairy-free option.
• Coconut Sugar: Replace white sugar with coconut sugar or brown sugar for a richer sweetness.
• Butter Alternatives: Use coconut oil or vegan butter instead of melted butter.

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Refrigerator

• Place the pumpkin bars in an airtight container or wrap them tightly with plastic wrap.
• Store in the refrigerator for up to 4 days to keep the creamy cheesecake fresh.

Freezer

• Wrap individual bars in plastic wrap and then in aluminum foil.
• Place them in a freezer-safe bag or container.
• Freeze for up to 2-3 months.
• Thaw in the refrigerator overnight before serving.

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These Pumpkin Cheesecake Bars are the perfect fall dessert that combines the best of pumpkin pie and creamy cheesecake.

With a buttery cookie crust and a crunchy crumble topping, they’re sure to be a favorite part of your fall flavors. YUMMY!