Pumpkin Swirl Cheesecake Bars
Perfectly fall spiced pumpkin pie is swirled into rich decadent cheesecake baked on a crisp Biscoff cookie crust! These Pumpkin Swirl Cheesecake Bars are the best Autumn dessert ever!
Servings: 16 servings
Calories: 333kcal
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 9x9 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
Pumpkin pie spice: The cinnamon, nutmeg, ginger, and cloves work as a homemade pumpkin pie spice. If you have a store-bought pumpkin pie spice on hand, feel free to use 1 teaspoon of that instead.
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 them that way. 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.
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