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Pumpkin Cheesecake Bars with Biscoff Crust

Creamy Pumpkin Cheesecake Bars with a buttery Biscoff cookie crust and warm pumpkin spices for an easy make-ahead fall dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 5 hours 5 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Biscoff Crust:
  • 2 cups finely crushed Biscoff-style speculoos cookies
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons packed brown sugar
  • For the Pumpkin Cheesecake:
  • 24 oz full-fat block cream cheese softened
  • 1 cup pumpkin puree
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Method
 

  1. Preheat the oven to 325°F (165°C).
  2. Line a 9 × 9-inch baking pan with parchment paper, leaving overhang on two sides.
  3. Combine the crushed Biscoff-style cookies, melted butter, and brown sugar.
  4. Press the mixture firmly and evenly into the bottom of the prepared pan.
  5. Bake the crust for 8 minutes, then remove it from the oven and cool slightly.
  6. Beat the softened cream cheese on medium-low speed until smooth.
  7. Add the brown sugar and granulated sugar and mix just until combined.
  8. Add the pumpkin puree, sour cream, vanilla, pumpkin pie spice, cinnamon, and salt.
  9. Mix on low speed until smooth.
  10. Add the eggs one at a time, mixing only until incorporated.
  11. Pour the pumpkin cheesecake filling over the prepared crust.
  12. Smooth the surface gently with a spatula.
  13. Bake for 38–45 minutes until the edges are set and the center still has a slight wobble.
  14. Turn off the oven, crack the door slightly, and leave the cheesecake inside for 15 minutes.
  15. Remove from the oven and cool completely at room temperature.
  16. Cover and refrigerate for at least 4 hours, preferably overnight.
  17. Lift the chilled cheesecake from the pan using the parchment paper.
  18. Cut into 16 bars with a sharp knife, wiping the knife clean between cuts.

Notes

Use full-fat block cream cheese for the best texture.
Use pure pumpkin puree rather than pumpkin pie filling.
Room-temperature ingredients combine more smoothly.
Avoid overmixing after adding the eggs.
Do not overbake; the center should retain a slight wobble.
Chill for at least 4 hours before slicing.
Store covered in the refrigerator for up to 5 days.