Pumpkin Cream Cheese Bars with Biscoff Cookies Recipe

If you’re a sucker for the cozy flavors of fall and love a dessert that’s rich, creamy, and a little bit crunchy, you’re going to adore this Pumpkin Cream Cheese Bars with Biscoff Cookies Recipe. It’s like pumpkin pie and cheesecake had a delicious love child, all nestled on a buttery, spiced Biscoff cookie crust. Trust me, I absolutely love how this turns out – every bite is a beautiful blend of silky pumpkin cheesecake with that hint of warm spice, plus the delightful crunch and caramel notes from the Biscoff cookies. Keep reading, because I’ll share all my tips and tricks to help you nail this fan-freaking-tastic treat!

this …

Ingredients You’ll Need

Gathering the right ingredients is key here — the full-fat cream cheese and sour cream make the cheesecake luxuriously creamy, and the Biscoff cookies add that irresistibly spiced crunch we all crave. Make sure to grab pumpkin puree, not pie filling, to keep your texture and flavor spot on.

• Biscoff Cookies: These cookies are the star of the crust and topping – I like to crush them fresh for the best texture.
• Brown Sugar: Adds warmth and deep sweetness to both the crust and cheesecake layers.
• Butter: Melted butter helps bind the crust and adds richness.
• Cream Cheese: Use full-fat and room temperature for a smooth, creamy cheesecake base.
• Sour Cream: Adds tang and prevents the cheesecake from being too dense.
• Eggs: These are your binders – adding structure to the cheesecake layers.
• Vanilla Extract: It rounds out the flavor beautifully, giving a sweet aroma.
• Granulated Sugar: For sweetness that balances pumpkin and spices.
• Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling.
• Pumpkin Pie Spice and Cinnamon: The cozy spices that make pumpkin desserts irresistible.
• Cool Whip (optional): I like to add a dollop on top before serving for extra creaminess.
• Caramel (optional): A drizzle of caramel takes these bars from delicious to next-level indulgent.

Variations

I like to switch up this Pumpkin Cream Cheese Bars with Biscoff Cookies Recipe depending on the occasion or what I have on hand. It’s a flexible dessert that’s easy to personalize, so don’t hesitate to make it your own!

• Swirled Version: When I’m short on time, I skip the freezing step and swirl the pumpkin and cream cheese layers together before baking – it’s simpler but just as delicious.
• Dairy-Free: You can experiment with vegan cream cheese and butter alternatives, but the texture might be less creamy.
• Spice Level: Feel free to add a pinch of nutmeg or cloves for extra warmth, or dial back the cinnamon if that’s not your thing.
• Crust Swap: If you can’t find Biscoff, graham cracker crumbs with a sprinkle of cinnamon work well too, but you’ll miss that signature caramel flavor.

How to Make Pumpkin Cream Cheese Bars with Biscoff Cookies Recipe

Step 1: Prepare the Crust

Start by crushing about a package of Biscoff cookies – I throw mine in a zip-top bag and lightly bash with a rolling pin to get a mix of fine crumbs and small chunks for extra texture. Mix those crumbs with the brown sugar and melted butter until everything looks moist and evenly coated. Then press it firmly and evenly into the bottom of a parchment-lined 9×13-inch pan. I find using the bottom of a glass helps press the crust down nicely.

Step 2: Make the Cream Cheese Base

Turn your oven to 400°F to get it nice and hot. In a large bowl, beat your room-temperature cream cheese and sour cream together until it’s fluffy and smooth – using room temp cream cheese is a game changer for avoiding lumps! Add the granulated and brown sugar, beating again until completely combined. Next, beat in the eggs one at a time, followed by the vanilla extract. You want this mixture light and creamy but don’t overdo it or you risk air bubbles that cause cracking.

Step 3: Layer and Freeze

Pour half of that luscious cream cheese mixture over the cookie crust and spread evenly. Then pop it in the freezer for 30 minutes — I discovered this trick helps the layers stay distinct rather than blending together. While that chills, stir the pumpkin puree with pumpkin pie spice and cinnamon into the remaining cream cheese mixture until it’s a pretty orange color and well combined.

Step 4: Add the Pumpkin Layer and Topping

Take the crust and cream cheese layer out of the freezer, then gently spoon the pumpkin mixture over it and spread it out evenly. For the topping, mix melted butter with some more crushed Biscoff cookies and sprinkle it all over the pumpkin layer – I usually save a tablespoon of crumbs to sprinkle on top of whipped cream at the end.

Step 5: Bake with Care

This part’s key: place an oven-safe pan filled with water on the lowest rack in the oven to add moisture – it helps prevent cracking and gives you a silky cheesecake texture. Bake the bars in the center rack for 15 minutes at 400°F, then lower the heat to 325°F and bake another 45 minutes. You want to gently shake the pan after this time; if the center jiggles like gelatin, it needs a few more minutes. Once done, turn off the oven and let the bars sit inside with the door cracked open for about 20 minutes – this stops the sudden temperature change that causes cracks and helps set your cheesecake.

Step 6: Cool and Chill Before Serving

After cooling for an hour at room temperature, pop the bars into the fridge for at least 4 hours to firm up fully. This step is crucial for clean slicing and that melt-in-your-mouth feel. When ready, slice into squares and add your favorite toppings like dollops of Cool Whip sprinkled with those reserved Biscoff crumbs or a drizzle of caramel if you’re feeling indulgent.

How to Serve Pumpkin Cream Cheese Bars with Biscoff Cookies Recipe

Garnishes

When I serve these bars, I can’t resist adding a generous dollop of Cool Whip sprinkled with a few reserved Biscoff cookie crumbs — it adds a fresh, light creaminess and an extra crunch. A drizzle of warm caramel sauce is another favorite touch, making these bars feel downright luxurious and festive.

Side Dishes

Since these bars are decadently sweet and rich, I like to keep side dishes simple – think a fresh cup of coffee or a lightly spiced chai latte to balance the sweetness. If you’re serving at a party, a cheese board with nuts and mild cheeses pairs surprisingly well, cutting through the richness.

Creative Ways to Present

For holiday gatherings, I’ve arranged these bars on a rustic wooden board with sprigs of fresh rosemary and small pumpkins for a festive vibe. I’ve also served them layered in clear glass mini trifle cups with whipped cream and a drizzle of caramel on top — it’s a showstopper that guests love, plus super easy to grab and enjoy!

Make Ahead and Storage

Storing Leftovers

Store leftover bars in an airtight container in the refrigerator where they’ll stay fresh and creamy for up to 5 days. The flavors actually deepen overnight, so you’ll find the texture even better the next day.

Freezing

I’ve had great success freezing individual slices wrapped tightly in plastic wrap and then foil — this recipe freezes beautifully for up to 3 months. When you’re ready, just thaw slices in the fridge overnight.

Reheating

I prefer these bars cold or at room temperature, but if you want to warm them slightly, just pop them in a microwave for 10-15 seconds. Too long, and the cheesecake can lose that perfect creamy texture.

FAQs

Final Thoughts

This Pumpkin Cream Cheese Bars with Biscoff Cookies Recipe holds a special place in my heart because it always brings that warm, cozy feeling of fall into my kitchen—and onto my plate. I love sharing it with friends and family because it’s as comforting as it is beautiful, and always gets rave reviews. If you want a dessert that’s a little festive, a little indulgent, and totally delicious, I can’t recommend these bars enough. So go ahead, give this recipe a try, and watch everyone go crazy for your baking skills—plus, you get to sneak a few bites yourself!

Print