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.

Course Dessert

Cuisine American

Keyword Pumpkin Cheesecake Bars

Prep Time 20

Cook Time 50

Chill Time 4

Servings servings

Calories 653kcal

Author Dana DeVolk

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.

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.

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.

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.