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Cream cheese pumpkin bar on a plate.
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Pumpkin Cream Cheese Bars with Biscoff Cookies

If you love pumpkin spice flavors and creamy desserts, these Pumpkin Cream Cheese Bars with Biscoff Cookies will be your new obsession.
Prep Time30 minutes
Cook Time1 hour
Cooling and Refrigeration Time4 hours 30 minutes
Total Time6 hours
Course: Desserts
Cuisine: American
Servings: 15
Calories: 608kcal

Ingredients

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 of cookies. Save a tablespoon to sprinkle on top of Cool Whip).
  • Cool Whip optional
  • Caramel optional

Instructions

Crust

  • Combine the cookie crumbs, brown sugar, and melted butter.
  • Press evenly in the bottom of a 9x13-inch pan lined with parchment paper.

Pumpkin Cheesecake Layer

  • Heat the oven to 400° F.
  • Beat the cream cheese and sour cream together in a large bowl until light and creamy.
  • Add the sugar and brown sugar and beat until smooth.
  • Beat in the eggs and vanilla.
  • Pour half the cream cheese filling over the crust. Freeze for 30 minutes.
  • Add the pumpkin puree, pumpkin pie spice, and cinnamon to the remaining cream cheese and beat to combine.
  • Gently spoon the pumpkin cream cheese over the bottom layer and spread out.

Topping

  • Combine the butter and cookie crumbs (reserve a couple tablespoons) and sprinkle over the top.
  • Place an oven-safe pan of water on a bottom shelf in the oven. The moisture will help the cheesecake bake evenly.
  • Place the cheesecake in the middle of the oven. Bake for 15 minutes, then reduce the temperature of the oven to 325°. Continue baking for another 45 minutes.
  • Check the cheesecake for doneness by gently shaking. If the cheesecake is too jiggly in the middle continue baking but check every five minutes for doneness.
  • Turn off the oven and let the bars sit with the door cracked open for 20 minutes.
  • Remove from the oven and allow to cool completely.
  • Refrigerate for four hours or longer before slicing.
  • Optional: Add some cool whip on each slice and sprinkle with some cookie crumbs. You can also drizzle some caramel on top.

Video

Notes

  • If you want to save time, instead of refrigerating after adding the cream cheese layer, spoon the pumpkin mixture over and swirl into the cream cheese, then bake according to the directions.
  • Use full fat cream cheese and full fat sour cream for this recipe. Using low fat may result in a different texture.
  • Make sure to use pumpkin puree, not pumpkin pie filling.
  • Don’t over beat the cheesecake or it can result in cracking. BUT, don’t worry if the cheesecake cracks, it is still just as delicious.
  • Store any leftovers in the refrigerator for up to 5 days.
  • After cutting the cheesecake, you can wrap each slice individually and freeze for up to three months.
Nutrition is approximate.

Nutrition

Serving: 1 | Calories: 608kcal | Carbohydrates: 44g | Protein: 8g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 143mg | Sodium: 311mg | Potassium: 188mg | Fiber: 1g | Sugar: 36g | Vitamin A: 5728IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg