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Pumpkin Cheesecake Bars with Biscoff Cookie Crust - These Pumpkin Cheesecake Bars have a sweet, spicy, soft filling and are married with the most amazing Biscoff Cookie Crust!

Pumpkin Cheesecake Bars with Biscoff Cookie Crust

These Pumpkin Cheesecake Bars have a sweet, spicy, soft filling and are married with the most amazing Biscoff Cookie Crust! Perfect for those cheesecake cravings when you're on the go!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • For the crust:
  • 2 cups (240g) Biscoff biscuit crumbs, measured AFTER crushing
  • 3/4 stick (85g) unsalted butter, melted and slightly cooled
  • For the cheesecake:
  • 8 oz (225g) full fat cream cheese
  • 1/2 cup (100g) light brown sugar
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp each ground nutmeg and cloves
  • Pinch salt
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240g) pumpkin purée, not pie filling

Instructions

  1. Preheat the oven to 180C/350F 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 med-high speed.
  5. Add in the vanilla extract, eggs and pumpkin and mix on a medium speed until well incorporated and smooth, about 45 seconds.
  6. Once the crust is baked, pour the cheesecake mixture all over the crust and smooth over with the back of a spoon.
  7. Place 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.
  8. Leave to cool in the pan completely, before slicing into 9-12 bars.
  9. Cheesecake bars will keep in an airtight container, in the fridge, for 3 days.

Recipe Notes

Recipe by Annie of Annie's Noms