Description
These Pumpkin Cream Cheese Bars with Biscoff Cookies blend a buttery, crunchy cookie crust with a rich and creamy pumpkin cheesecake layer. Topped with a crumbly mix of melted butter and cookie crumbs, these bars are perfect for fall gatherings or anytime you crave a decadent seasonal treat. The recipe includes optional toppings like Cool Whip and caramel for added indulgence.
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)
- Cool Whip (optional)
- Caramel (optional)
Instructions
- Prepare the Crust: Combine the crushed Biscoff cookies, brown sugar, and melted butter in a bowl until evenly mixed. Press this mixture firmly and evenly into the bottom of a 9×13-inch pan lined with parchment paper to form the crust layer.
- Make the Cream Cheese Layer: Preheat the oven to 400° F. Beat the cream cheese and sour cream together in a large bowl until light and creamy. Add both granulated and brown sugars and beat until the mixture is smooth. Incorporate the eggs and vanilla extract, mixing just until combined.
- Freeze Half of the Filling: Pour half of the cream cheese mixture over the crust in the pan and spread evenly. Place the pan in the freezer for 30 minutes to set this base layer.
- Prepare Pumpkin Layer: To the remaining cream cheese mixture, add pumpkin puree, pumpkin pie spice, and ground cinnamon. Beat gently to combine.
- Assemble the Pumpkin Cheesecake Layer: Spoon the pumpkin cream cheese mixture gently over the chilled bottom layer and spread it evenly.
- Add the Topping: Mix melted butter with the remaining Biscoff cookie crumbs. Reserve a tablespoon for garnish and sprinkle the rest evenly over the pumpkin layer.
- Prepare for Baking: Place an oven-safe pan filled with water on a lower shelf in the oven to provide moisture, which helps the cheesecake bake evenly. Set your cheesecake pan in the middle rack of the oven.
- Bake the Cheesecake: Bake at 400° F for 15 minutes. Then reduce the oven temperature to 325° F and continue baking for approximately 45 minutes. Test for doneness by gently shaking the pan; it should be mostly set but may have slight jiggle in the center. If too jiggly, bake in 5-minute increments until done.
- Cooling Process: Turn off the oven and crack the door open. Let the cheesecake bars sit for 20 minutes inside the oven to cool gradually, preventing cracks.
- Final Cooling and Refrigeration: Remove the bars from the oven and allow them to cool completely at room temperature. Then refrigerate for at least four hours or preferably longer to fully set before slicing.
- Optional Serving Suggestions: Just before serving, top slices with Cool Whip and sprinkle reserved cookie crumbs on top. For extra indulgence, drizzle with caramel sauce.
Notes
- To save time, skip freezing: spoon the pumpkin mixture directly over the cream cheese layer, swirl gently, and bake immediately as directed.
- Use full-fat cream cheese and sour cream for best texture; low-fat versions may alter consistency.
- Ensure you use pumpkin puree, not pre-spiced pumpkin pie filling.
- Avoid over-beating the cheesecake batter to prevent cracking, but minor cracks do not affect flavor.
- Store leftovers refrigerated for up to 5 days.
- Individually wrap slices and freeze for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 bar (approximately 1/15th of the recipe)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
