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Creamy Biscoff Pumpkin Cheesecake Bars

Biscoff pumpkin cheesecake bars - featured image
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These easy fall dessert bars feature a crunchy Biscoff cookie crust, a creamy pumpkin cheesecake filling, and a caramelized Biscoff swirl. They are rich, comforting, and perfect for holiday gatherings.

Ingredients

Scale
  • For the Crust:
  • 1.5 cups crushed Biscoff cookies
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • For the Cheesecake Filling:
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup Biscoff spread, stirred well
  • 1 cup 100% pure pumpkin puree
  • 3 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¾ cup granulated sugar
  • 1 tablespoon cornstarch
  • For the Swirl & Topping:
  • ¼ cup extra Biscoff spread
  • Whipped cream, optional for serving

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, combine crushed Biscoff cookies, melted butter, and sugar. Mix until texture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool.
  4. In a large mixing bowl, beat softened cream cheese and ½ cup Biscoff spread on medium-high speed for 3 minutes until smooth. Scrape down sides.
  5. Add pumpkin puree, eggs, pumpkin pie spice, vanilla extract, sugar, and cornstarch. Beat on low speed until just combined. Do not overmix.
  6. Pour batter over the cooled crust and spread evenly.
  7. Dollop the remaining ¼ cup Biscoff spread randomly over the batter. Use a knife or toothpick to gently swirl it in.
  8. Bake at 350°F for 35-40 minutes until edges are set but the center still has a slight jiggle.
  9. Cool in the pan on a wire rack for at least 1 hour.
  10. Cover and refrigerate for at least 4 hours or overnight until firm.
  11. Lift bars out using the parchment sling, slice into squares, and serve chilled.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. For clean cuts, chill the bars thoroughly (preferably overnight). Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: Biscoff, pumpkin cheesecake, fall dessert, easy bars, cookie butter, autumn recipes, holiday baking

Find it online: https://lindabake.com/creamy-biscoff-pumpkin-cheesecake-bars-easy-fall-dessert/