Print

Creamy Biscoff Pumpkin Cheesecake Bars

creamy Biscoff pumpkin cheesecake bars - featured image
Print Recipe

These creamy Biscoff pumpkin cheesecake bars feature a buttery graham cracker crust, a rich and silky pumpkin cheesecake filling, and a caramelized Biscoff swirl. They are easy to make, require no water bath, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 1/2 cups (150g) Graham Cracker Crumbs
  • 1/2 cup (115g) Unsalted Butter, melted
  • 2 tablespoons Biscoff Spread
  • 2 tablespoons Granulated Sugar
  • 16 oz (450g) Cream Cheese, full-fat and softened
  • 3/4 cup (150g) Granulated Sugar
  • 1/4 cup (50g) Light Brown Sugar
  • 2 large Eggs, room temperature
  • 1/2 cup (120g) Pumpkin Puree
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons All-Purpose Flour
  • 1/4 cup Biscoff Cookie Butter

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, Biscoff spread, and sugar. Mix until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Remove and let cool.
  4. In a large mixing bowl, beat softened cream cheese, granulated sugar, and brown sugar on medium speed until smooth (2-3 minutes). Scrape down sides.
  5. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
  6. Add pumpkin puree, pumpkin pie spice, vanilla extract, and flour. Mix on low speed until just combined.
  7. Pour the filling over the cooled crust.
  8. In a small bowl, mix Biscoff cookie butter with a teaspoon of water to make it pourable. Dollop over the batter.
  9. Drag a knife or toothpick through the dollops in a zigzag pattern to create a swirl.
  10. Bake for 35-40 minutes until edges are set but the center has a slight jiggle.
  11. Cool completely on a wire rack, then cover and refrigerate for at least 4 hours or overnight.
  12. Lift bars out using parchment overhang and slice into squares with a sharp knife.

Notes

Ensure cream cheese is fully softened to avoid lumps. Do not overmix the batter after adding eggs to prevent cracking. The bars must be chilled for at least 4 hours to set properly. For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.

Nutrition

Keywords: pumpkin cheesecake, Biscoff bars, fall dessert, easy cheesecake, pumpkin spice, cookie butter dessert

Find it online: https://lirafood.com/creamy-biscoff-pumpkin-cheesecake-bars-5-best-easy-dessert/