I’m gonna keep it 100. I ain’t a big pumpkin fan but I absolutely love these pumpkin cheesecake bars. They are rich and the texture is straight up smooth like butter. I love the warm spice throughout, and the two different flavors swirled together. Plus that Biscoff cookie crust is next level. If you love cheesecake, you will adore these!
This post may contain affiliate links. Read our disclosure policy.
How to Make Pumpkin Cheesecake Bars
For the Cookie Crust:
- Heat your oven up to 350 degrees, and mix Biscoff crumbs, melted butter, and brown sugar together. Press this mixture into a 9×9 pan and let it bake for 8 minutes. Then, let it chill and set to the side.
For the Cheesecake Layer:
- Turn down the oven heat to 325°F. Beat that cream cheese until smooth. Add in sour cream, sugar, vanilla, and salt, keeping it smooth. Last, add the egg.
- Set aside ½ cup of cheesecake batter, and pour the rest over your crust.
For the Pumpkin Pie Layer:
- Mix up the pumpkin, sugar, heavy cream, vanilla, spices, and salt. Add the egg and get it smooth. Pour this mixture over the cheesecake layer.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
For the Swirl Topping:
- Remember that ½ cup of cheesecake filling? Drop spoonfuls onto the pumpkin layer, then use a toothpick or knife to create the bomb swirls.
- Bake for 45-50 minutes until it’s set but still has a little jiggle.
- Cool it down, then let it chill in the fridge for at least 4 hours, or overnight.
Pumpkin Cheesecake Bars Recipe
Perfectly fall spiced pumpkin pie is swirled into rich decadent cheesecake baked on a crisp Biscoff cookie crust! These Pumpkin Cheesecake Bars are the best Autumn dessert ever!
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 16 servings
Ingredients
For the Cookie Crust
- 7 oz Biscoff cookies crumbled (25 cookies)
- 5 tbsp unsalted butter melted
- 1/4 cup brown sugar packed
For the Cheesecake Layer
- 16 oz cream cheese room temperature
- 1/3 cup sour cream room temperature
- 2/3 cup granulated sugar
- 1 1/2 tsp vanilla extract
- pinch of salt
- 1 large egg room temperature
For the Pumpkin Pie Layer
- 1 cup pumpkin puree not pumpkin pie filling!
- 2/3 cup brown sugar
- 2/3 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp salt
- 1 large egg
Instructions
For the Cookie Crust
- Preheat oven to 350 degrees. Combine Biscoff crumbs, melted butter, and brown sugar in a bowl and stir so that crumbs and sugar are well saturated with butter.
- Press into bottom of a 9×9 square baking pan, pressing down with fingers or the bottom of a dry measuring cup.
- Bake crust in preheated oven for 8 minutes. Let cool slightly.
For the Cheesecake Layer
- Reduce oven heat to 325°F.
- Beat cream cheese on medium speed in the bowl of a stand mixer (you can also use a hand-held mixer) until smooth and creamy (do not overbeat). Add sour cream and beat until smooth, scraping sides of bowl to fully incorporate everything.
- Add sugar, vanilla and salt and beat until smooth.
- Beat in egg until smooth. Remove ½ cup of cheesecake filling and set aside.
- Pour the rest of cheesecake filling into prepared crust and smooth to cover the crust evenly.
For the Pumpkin Pie Layer
- In a bowl, combine pumpkin, sugar, heavy cream, vanilla, spices and salt and mix well.
- Beat in egg until smooth. Pour over the cheesecake layer and spread evenly.
For the Swirl Topping
- Drop spoonfuls of the reserved cheesecake filling all over the pumpkin pie layer.
- Use a toothpick, knife, or dowel to swirl the pumpkin and cheesecake layers together to create a marble pattern.
- Bake bars in preheated oven for 45-50 minutes, or until center is set and only slightly wobbly.
- Remove from oven and allow to cool fully at room temperature.
- Cover with plastic wrap and chill in refrigerator for 4 hours or overnight before slicing into bars.
Notes
Storing and freezing: Because of their cheesecake layer, these bars should be kept refrigerated until they are served. I like to place the sliced bars in a rectangular airtight food container and store. They will keep, refrigerated, for up to 3 days.
You can also freeze sliced bars for up to 3 months. Just place the sliced bars on a baking sheet and freeze for about an hour uncovered, then transfer to a freezer-safe airtight container.
Nutrition
Calories: 333kcal | Carbohydrates: 32g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 168mg | Potassium: 123mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3089IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Recipe Tips
- Go room temp: It’s important for all of your eggs and dairy to be at room temperature before you start mixing so you get a smooth batter. If you need to get cream cheese to room temp fast, cut it into small cubes and spread out on a plate until room temp or remove the foil and microwave for 15-20 seconds. For sour cream, put the container in a bowl of hot water for 15 minutes. And for eggs, keep them in the shells and add to a bowl of warm water for about 10 minutes.
- Spice Swap: If you don’t have the individual spices on hand, use a store-bought pumpkin pie spice on hand, feel free to use 1 teaspoon of that instead.
- Marbling Tips: Don’t overdo the swirl or it will blend too much. Less is more.
- Taste and Adjust Before Adding the Egg: In general, the cheesecake layer should taste like a cheesecake, and the pumpkin pie layer should taste like pumpkin pie. If necessary, you can add a little more salt, sugar, spices, or vanilla to perfect the flavors to your liking prior to mixing in the egg and baking.
More Cheesecake Recipes
- Lemon cheesecake
- Oreo cheesecake
- New York cheesecake
- Strawberry cheesecake
- Pumpkin cheesecake
- Sweet potato cheesecake
- Chocolate cheesecake
Thank you so much to Chenée of Chenée Today for guest posting this recipe!
pinterest 
facebook 
twitter 
email
Hi Jocelyn
Just wondering if I can use this recipe as a cheesecake pie instead of the bars? Thank you, Bonita
Really Really good. I doubled the recipe so baking did take longer but turned out perfect. I also used pumpkin and sweet potato which added another layer of yummy flavor. Thank you for, yet another, great dessert.
I would like to rep;ace the pumpkin with sweet potato, would I need to puree the sweet potatoes?
I love all your recipes.
Yes you would need to puree the sweet potatoes or mash them well. Or if in a pinch, you can use canned sweet potato as a replacement. Just make sure there aren’t any additives in it.
Could I substitute Greek yogurt for the sour cream or would that mess up the cheesecake layer? I have subbed Greek yogurt in baked goods before but never for a cheesecake…
It should work ok.
The most delicious bars! My husband doesn’t really like normal cake, but loves cheesecake and pumpkin pie, so this was the PERFECT combo! And the Biscoff crust? Never imagined using them instead of graham crackers, but it was honestly SO good. Can’t recommend enough!
I love the recipe so much and the flavors are awesome, but my bars don’t cook all the way in the center and so it makes it so difficult to cut I’ve made it twice and made sure all my ingredients are room temp,. I’m not sure what’s wrong
Hi there,
I have your recipe going in my oven as I type. I am wondering about the oven temp? I have now had in the oven for 67 minutes and it is still not done!!! I don’t think my oven is that far off. Maybe I missed a step, but you bake the crust first and then the rest of the layers, correct?
It bakes at 325 once the temperature is lowered.
I had the same thing happen to me…..it had been in the over for at least an hour. I finally took it out and still has a slight wobble but the top has cracked a bit. Guess I messed up somewhere! Hopefully they will taste yummy!