Description
These Pumpkin Cream Cheese Bars with Biscoff Cookies are a luscious blend of creamy cheesecake and the warm spices of pumpkin, all resting on a crunchy Biscoff cookie crust. Topped with a buttery Biscoff crumb layer and optionally finished with cool whip and caramel, these bars are perfect for autumn desserts or any festive occasion.
Ingredients
Scale
Crust
- 8.8 ounce package of Biscoff cookies, crushed
- 1/4 cup brown sugar
- 8 tablespoons butter, melted
Pumpkin Cheesecake Layer
- 32 ounces cream cheese, room temperature
- 2/3 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 15 ounce can pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
Topping
- 1/2 cup butter, melted
- 1/2 cup Biscoff cookie crumbs (about half an 8.8-ounce package; save 1 tablespoon to sprinkle on top of Cool Whip)
- Cool Whip (optional)
- Caramel (optional)
Instructions
- Prepare the Crust: Combine the crushed Biscoff cookies, brown sugar, and melted butter in a bowl. Press this mixture evenly into the bottom of a 9×13-inch pan lined with parchment paper to form the crust.
- Heat the Oven: Preheat your oven to 400° F to prepare for baking the cheesecake layers.
- Make the Cream Cheese Base: In a large bowl, beat the room temperature cream cheese and sour cream together until light and creamy. Incorporate the granulated sugar and brown sugar, beating until smooth. Then add the eggs and vanilla extract, continuing to beat until well combined.
- First Layer: Pour half of the cream cheese filling over the prepared crust, smoothing it out evenly. Place the pan in the freezer and chill for 30 minutes to set this layer.
- Prepare Pumpkin Layer: To the remaining cream cheese mixture, add the pumpkin puree, pumpkin pie spice, and ground cinnamon. Beat gently until the ingredients are fully combined to make the pumpkin cheesecake layer.
- Add Pumpkin Layer: Spoon the pumpkin cream cheese mixture gently over the chilled bottom layer and spread it out carefully over the surface.
- Prepare Topping: Combine the melted butter with half a cup of Biscoff cookie crumbs (reserving a couple of tablespoons). Sprinkle this mixture evenly over the pumpkin layer to form the topping.
- Prepare Oven for Baking: Place an oven-safe pan filled with water on a lower rack in the oven to add moisture, which helps the cheesecake bake evenly and prevents cracking.
- Bake the Cheesecake Bars: Position the cheesecake pan in the middle rack of the oven. Bake at 400° F for 15 minutes. Then reduce the oven temperature to 325° F and continue baking for an additional 45 minutes. Check the cheesecake by gently shaking the pan; if the center is still too jiggly, bake in 5-minute increments until just set.
- Cool Gradually: Turn off the oven and leave the bars inside with the door cracked open for 20 minutes to cool gradually.
- Final Cooling and Refrigerating: Remove the bars from the oven and allow them to cool completely at room temperature. Refrigerate for at least 4 hours or longer before slicing to ensure firmness.
- Optional Serving: Serve slices topped with a dollop of cool whip, sprinkled with reserved Biscoff cookie crumbs, and drizzled with caramel sauce for extra indulgence.
Notes
- For a quicker option, omit the refrigeration after layering the cream cheese and pumpkin mixtures; instead, spoon pumpkin mixture over the cream cheese and swirl before baking.
- Use full-fat cream cheese and sour cream to ensure the best texture; low-fat versions may alter the final consistency.
- Make sure to use pure pumpkin puree rather than pumpkin pie filling for correct flavor and texture.
- Avoid over-beating the cheesecake batter to prevent cracking, although cracks do not affect the taste.
- Store leftovers in the refrigerator for up to 5 days to maintain freshness.
- Cut cheesecake bars can be individually wrapped and frozen for up to three months for extended storage.
- Nutrition information is an approximation and can vary based on ingredient brands and portions.
Nutrition
- Serving Size: 1 bar (approx. 1/15th of recipe)
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
