Pumpkin Cheesecake Bars
The warm autumn spices in these layered Pumpkin Cheesecake Bars will evoke delicious memories of your Thanksgiving pumpkin pie.
This Pumpkin Bars Recipe has three distinct, delicious layers. They start with a Biscoff crust, made with those caramelly Delta Airlines cookies.
Why You’ll Love these Cheesecake Bars
I had a hankering for cheesecake. But no ordinary cheesecake. I yearned for a towering Pumpkin Cheesecake, sweet and dense and swirled with caramel. Unfortunately, the timing wasn’t right. Bill wasn’t as gung-ho about my idea and Katie and I didn’t need to split a whole cheesecake between us, tempting as that might be! So that recipe is on hold till later this autumn, and instead, I found a tasty way to get my pumpkin fix, via these yummy Pumpkin Cheesecake Bars.
- They’re easier to make than a full-sized cheesecake.
- Pumpkin desserts are perfect for autumn!
- With a whipped cream and M&M garnish, even your young children will want to give these a try!
- If you love those Delta Biscoff cookies, you’ll adore this cookie crust.
Tips for Making Pumpkin Cheesecake Bars
I found my inspiration on a sweet friend’s blog, Roxana’s Home Baking. Roxana created tri-layer cheesecake bars that called my name. A perfect fall dessert, make sure to buy plain canned pumpkin and not pumpkin pie filling.
- I doubled the crust amounts and used (affiliate link) Biscoff crumbs (made from those caramelized European cookies shared on Delta flights) instead of graham cracker crumbs, added a little vanilla, and these gems were the delicious result.
- PRO-Tip: I pressed the crumbs evenly over the bottom of the pan with my fingers, then used the bottom of a measuring cup to flatten the surface.
- PRO-Tip: Use the paddle attachment to mix the cheesecake layers. This makes the smoothest, perfect cheesecake batter. The whisk attachment will add air to the batter, resulting in a less dense cheesecake.
- Use an offset spatula to make sure each layer is level for the prettiest presentation.
- PRO-Tip: If you line your baking pan with non-stick foil, you can easily pull the bars out of the pan for slicing.
- I like to use a hot, dry knife to make the cleanest, most perfect slices! See more tips on my post detailing How to Cut Perfect Bar Cookies.
More Pumpkin Recipes
Pumpkin recipes are yummy all year long, not just in the fall! Here are some more favorites for you to try!
- Pumpkin Challah – This classic braided loaf bread has the addition of pumpkin to impart sweetness and a gorgeous color. No spices are added, so it’s just a delicious, beautiful loaf of bread that’s perfect for Thanksgiving.
- Favorite Pumpkin Recipes
- Pumpkin Pie Cupcakes – Everyone gets their own mini pumpkin pie!
- Classic Pumpkin Pie – My amped twist on the classic Libby’s recipe.
- Mini Pumpkin Breads – A fun holiday hostess gift.
- Pumpkin Bars with Cream Cheese Frosting
- Plus More Bar Cookies
Pumpkin Cheesecake Bars
Biscoff crust topped with a layer of plain then pumpkin cheesecake!
Ingredients
Crust
- 1 ½ cups of Biscoff cookie crumbs (or use graham cracker crumbs)
- ¼ cup melted butter
Filling
- 2 packages (8 ounces each) cream cheese, at room temperature
- ¾ cup sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- ½ cup canned pumpkin (not pumpkin pie mix)
- ¾ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
Garnish
- Sweetened whipped cream, M&M's, optional
Instructions
- Preheat oven to 300º.
- Line an 8 x 8-inch baking pan with non-stick foil (or use regular foil sprayed with non-stick cooking spray).
- Mix together Biscoff crumbs and melted butter and pat into the bottom of the prepared pan. Set aside.
- In your stand mixer fit with the paddle attachment (or use hand held mixer, just don't overbeat), add the cream cheese and sugar. Mix on low till light and fluffy. Beat in eggs, one at a time, just until blended. Mix in vanilla.
- Spoon half the cheesecake mixture over crust and smooth into an even layer with an offset spatula.
- Add the pumpkin and spices to the remaining cheesecake mixture and whisk till combined. Carefully spread the pumpkin cheesecake over the plain cheesecake layer.
- Bake for 45 minutes or till set. Let cool in oven with the door open for about and hour, then finish cooling at room temperature. Chill for a couple ours before serving.
- Keep refrigerated and serve with sweetened whipped cream and autumn colored M&M's, if desired.
Notes
M&M's will bleed into the whipped cream, so top just before serving.
You may substitute 1 teaspoon pumpkin pie spice for cinnamon, ginger and cloves.
Total time does not include cooling and chilling times.
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Nutrition Information:
Yield:
9Serving Size:
1 barAmount Per Serving: Calories: 368Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 74mgSodium: 223mgCarbohydrates: 47gFiber: 1gSugar: 30gProtein: 5g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
26 Comments on “Pumpkin Cheesecake Bars”
Once again, perfectly cut and very tempting!
Lizzy,
These bars look amazing. Pinned for later. I can’t wait to try them.
Annamaria
Nice pumpkin bars, Liz. As beautiful as always!
Such pretty-looking bars and I bet they taste amazing too!
You have cut them perfectly and they look very pretty and delicious Liz!
My girls would love to know that we’re moving into pumpkin mode! Liz, bet these bars are as good as they look. Biscoff biscuits? I need to find these. Or are they European biscuits in the US?