Pumpkin Cheesecake Bars

These layered Pumpkin Cheesecake Bars stack creamy cheesecake and spiced pumpkin over a Biscoff cookie crust, all topped with a brown sugar walnut crumble.

Course Dessert

Cuisine American

Keyword Pumpkin Cheesecake Bars

Prep Time 20

Cook Time 50

Chill Time 4

Servings servings

Calories 653kcal

Author Jason Decker

Equipment

food processor

Ingredients

Cookie Crust:

250 gram package Biscoff cookies
6 tablespoons salted butter melted

Cheesecake Filling:

16 ounces cream cheese softened
1 cup granulated sugar
3 tablespoons cornstarch
1 cup pure pumpkin puree
1 teaspoon pumpkin pie spice

Crumble:

1 cup walnuts
1/3 cup light Brown Sugar packed
1/2 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
4 tablespoons unsalted butter melted
1 teaspoon water

Instructions

Base Cookie Crust:

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

Cheesecake Filling:

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

Crumble:

While the cheesecake is baking, make the crumble. Pulse the walnuts and brown sugar in a food processor until coarsely chopped.
1 cup walnuts, 1/3 cup light Brown Sugar
Add the flour, pumpkin spice, salt, melted butter, and a teaspoon of water. Pulse once more until the mixture forms crumbly bits.
1/2 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1/4 teaspoon salt, 4 tablespoons unsalted butter, 1 teaspoon water
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.
Allow the cheesecake to rest at room temperature until completely cooled. Once it’s cooled, refrigerate for 4 hours before slicing.
Remove the cheesecake from the baking dish, cut into bars, and serve.

Notes

Room Temperature Ingredients: Ensure the cream cheese is softened and at room temperature for a smooth cheesecake filling.
Use Parchment Paper: Line your baking pan with parchment paper, allowing extra to hang over the sides for easy removal.
Don’t Overmix: Mix the cheesecake filling on low speed with a hand mixer or stand mixer to avoid incorporating too much air.
Check for Doneness: Bake until the edges are set, and the center still has a slight jiggle. This ensures a creamy cheesecake.
Cool Gradually: Allow the bars to cool in the pan on a wire rack before refrigerating to prevent cracks.
Sharp Knife: Use a sharp knife to cut the bars, wiping it clean between cuts for neat slices.

Nutrition