Pumpkin Cheesecake Bars With Biscoff Cookie Crust

Name: Pumpkin Cheesecake Bars With Biscoff Cookie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 2 cups Biscoff Biscuit Crumbs, Measured After Crushing; 3/4 sticks Unsalted Butter, Melted And Slightly Cooled; FOR THE CHEESECAKE:; 8 ounces, weight Full Fat Cream Cheese; 1/2 cups Light Brown Sugar; 3/4 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Cloves; 1 pinch Salt; 1/2 teaspoons Vanilla Extract; 2 Large Eggs; 1 cup Canned Pumpkin Puree (Not Pie Filling)

Servings: persons

FOR THE CRUST:
2 cups Biscoff Biscuit Crumbs, Measured After Crushing
3/4 sticks Unsalted Butter, Melted And Slightly Cooled
FOR THE CHEESECAKE:
8 ounces, weight Full Fat Cream Cheese
1/2 cups Light Brown Sugar
3/4 teaspoons Ground Cinnamon
1/2 teaspoons Ground Ginger
1/4 teaspoons Ground Nutmeg
1/4 teaspoons Ground Cloves
1 pinch Salt
1/2 teaspoons Vanilla Extract
2 Large Eggs
1 cup Canned Pumpkin Puree (Not Pie Filling)

1
Preheat the oven to 350 F and grease and line an 8x8 inch square pan.
2
Place the Biscoff crumbs (either crush them in a Ziploc bag with a rolling pin or place them in your food processor to blitz them in seconds) into a large bowl and pour the melted butter over them. Stir until all the crumbs are coated in butter.
3
Tip the biscuit crumbs into your lined tin and press into the pan until smooth and level. Place in the oven for 10 minutes, until the top is slightly crisp to the touch.
4
Whilst the crust is baking, make the cheesecake: Place cream cheese, sugar, spices and salt into a large bowl and beat until light and fluffy, about 1 minute on medium-high speed. Add the vanilla extract, eggs and pumpkin and mix on a medium speed until well incorporated and smooth, about 45 seconds.
5
Once the crust is baked, remove it from the oven. Pour the cheesecake mixture all over the crust and smooth it with the back of a spoon. Place it back in the oven for 25-30 minutes until the edges are slightly firm and the centre is just set, but has a slight wobble if you shake the pan. An inserted skewer should come out clean as well. Remove from oven.
6
Leave it to completely cool in the pan before slicing into 9-12 bars. Cheesecake bars will keep in an airtight container, in the fridge, for 3 days.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CRUST:, 2 cups Biscoff Biscuit Crumbs, Measured After Crushing, 3/4 sticks Unsalted Butter, Melted And Slightly Cooled, FOR THE CHEESECAKE:, and more.

Yes, Pumpkin Cheesecake Bars With Biscoff Cookie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!