This Pumpkin Cheesecake Bars recipe includes a crushed biscoff base and pumpkin spice and puree swirled through the standard cheesecake filling for a pumpkin cheesecake full of Fall flavors. Have you tried pumpkin cheesecake before? Thoughts?
Cheesecake bars are also a way to not only swirl to your heart's content, but also a fantastic way to serve pumpkin spiced goods without having to make pie dough, if that is something you can’t be bothered doing.
Why you’ll love these
That biscoff base
The spiced biscoff base compliments those pumpkin spice flavors beautifully.
The swirly cheesecake filling
The spiced pumpkin filling is light and creamy and perfect to share for a Fall event or even maybe your Thanksgiving table.
Ingredients for prepare Pumpkin Cheesecake Bars
- Biscoff biscuits: These lightly spiced biscuits make the perfect base for these bars. If you are unable to obtain them, a great substitute in equal measure would be digestive biscuits and add in ½ teaspoon pumpkin spice when making the base.
- Cream cheese: The core of our creamy cheesecake is room temperature cream cheese, this helps give us a light cheesecake that is easy to mix until smooth.
- Sugar: The best sugar here is superfine or caster which helps dissolve into the cream cheese during whipping. You could half and half the sugar with light brown sugar and caster sugar as I do not recommend using a different type of sugar in this pumpkin cheesecake.
- Eggs: As well as adding structure to the cake, the eggs will bind everything together so are essential.
- Canned pumpkin: The reason we use canned versus homemade pureed pumpkin here is because canned has less moisture in it and ensures consistent results whereas using a homemade pureed pumpkin might be more closesly related to apple sauce in texture which would affect the cheesecake setting.
- Flour: The flour in the cheesecake helps it set due to the quantity of moisture in the pumpkin puree, this is a sure fire way to have your cake set. You can substitute with cornflour or cornstarch
- Pumpkin Spice: Homemade or purchased pumpkin spice adds complimentary flavors here for a depth of flavor in the pumpkin cheesecake.
See recipe card for quantities.
Variations
You can definitely change up the dish by changing the following:
Pumpkin butter - you could add a tablespoon or 2 of pumpkin butter which is more concentrated in flavor, though you would likely want to add less to your cheesecake.
Cookie butter - Lightly spiced cookie butter would work well here alongside the tart cheesecake flavors.
FAQ's for the best Pumpkin Cheesecake Bars
Why is my pumpkin cheesecake batter more runny than standard recipes?
The cheesecake batter, particularly the cheesecake portion will be very runny, more so than traditional cheesecakes, but as it bakes it will firm up thanks to the flour in it.
How do I make my own pumpkin spice?
The pumpkin spice flavor is best subtle here so 1 teaspoon is made up of ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger and equal parts ⅛ teaspoon ground cloves and star anise or all spice.
More cheesecake recipes you’ll love
How to make Pumpkin Cheesecake Bars:
Preheat the oven to 160C/320F and line a baking tin with greaseproof paper.
Place the crushed biscuits in a bowl and add in the melted butter. Stir to combine.
Spoon into your baking tin and press firmly into the base and even out.
Bake for 10 minutes until the base looks matte.
Remove and set aside to cool.
Meanwhile, beat the cream cheese until smooth and no lumps remain, on medium speed for approximately 2 minutes.
Add in the sugar and beat until smooth and well combined, a further 1 minute.
Add in 1 egg and beat until well combined and smooth, approximately 1 minute.
Repeat with the remaining egg until smooth.
Sift in the flour and toss in the salt and beat on low until just combined.
Place the pumpkin and pumpkin spice in a separate bowl and stir to combine.
Pour in ⅔’s of the cheesecake batter into the pumpkin puree and fold together.
Pour ¾’s of the pumpkin batter into the baking tin.
Spoon the cheesecake batter in patches onto the pumpkin batter and add the last portions of the pumpkin batter over the top.
With a skewer or toothpick add swirls until you reach your desired swirl level.
Place in the oven and bake for 40 minutes.
Remove and allow to cool to room temperature before placing in the refrigerator for several hours or preferably overnight.
Slice evenly and serve with your favorite hot beverage!
Enjoy.
Pumpkin Cheesecake Bars
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Makes 16 bars 1x
- Category: Bars & Slices
- Cuisine: American
Description
Pumpkin Cheesecake Bars recipe gives us a light and spiced cheesecake full of Fall flavors and a slight showstopper in it's marbled effect. This is perfect for serving to a bunch of people thanks to being in a bar format!
Ingredients
Base
210 grams / 7.4 ounces biscoff biscuits, crushed
70 grams / 2.5 ounces butter, melted
Filling
450 grams / 15.9 ounces cream cheese, room temperature
125 grams / ⅔ cup superfine/caster sugar
2 large eggs, room temperature
16 grams / 2 tablespoons plain flour
¼ teaspoon sea or kosher salt
280 grams / 1 ¼ cups pumpkin puree
1 teaspoon pumpkin spice (see note)
Instructions
Base
- Preheat the oven to 160C/320F and line a baking tin with greaseproof paper.
- Place the crushed biscuits in a bowl and add in the melted butter. Stir to combine.
- Spoon into your baking tin and press firmly into the base and even out.
- Bake for 10 minutes until the base looks matte.
- Remove and set aside to cool.
Filling
- Meanwhile, beat the cream cheese until smooth and no lumps remain, on medium speed for approximately 2 minutes.
- Toss in the sugar and beat until smooth and well combined, approximately 1 minute.
- Add 1 egg and beat until well combined and smooth, approximately 30 seconds.
- Repeat with the remaining egg until the mixture smooth.
- Sift in the flour and beat until just combined and no lumps remain in your batter.
- Place your pumpkin and pumpkin spice in a separate bowl and stir to combine.
- Pour ⅔’s of your cheesecake batter into the pumpkin puree and fold together.
- Setting the plain cheesecake batter aside.
- Pour ½ the pumpkin cheesecake batter into the baking tin.
- Spoon the cheesecake batter in patches onto the pumpkin batter and add the last portions of the pumpkin batter over the top.
- With a skewer or toothpick add swirls until you reach your desired swirl level.
- Place in the oven and bake for 40 minutes.
- Remove and allow to cool to room temperature before placing in the refrigerator for several hours or preferably overnight.
- Slice evenly and serve with your favorite hot beverage!
- Enjoy
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 241 calories per serve
Keywords: cheesecake, fall, produce
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