Pumpkin Cheesecake Bars

pumpkin cheesecake barsPumpkin Cheesecake Bars takes the classic cheesecake and comes together much quicker thanks to the pumpkin puree taking a lot of mixing out of the usual prep. Have you tried pumpkin cheesecake before? Thoughts?

Cheesecake bars are also a way to not only swirl to your 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.

baked Pumpkin Cheesecakeeasy pumpkin cheesecake

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.

How to prepare Pumpkin Cheesecake Bars

  • Stir it: Stir the crushed biscuits and melty butter together and pour into the baking tin.
  • Press: Spoon into your baking tin and press evenly.
  • Bake: Bake until firm.
  • Whip: Whip the cream cheese until smooth.
  • Sugar time: Add in the sugar and whip until well combined.
  • Egg at a time: Add in one egg and beat until well combined, repeat with the second egg.
  • Sift: Sift the flour and whisk until combined.
  • Pumpkin spice: Place the pumpkin and spice into a bowl and stir to combine.
  • Creamy pumpkin: Add in 2/3’s of the cream cheese mixture to the pumpkin and stir to combine.
  • Pour: Pour most of the pumpkin batter into the tin, followed by portions of the cream cheese in different patches, finishing with the remaining pumpkin batter.
  • Swirly: Swirl the batters together.
  • Bake: Bake until no longer jiggly in the center.
  • Cool and chill: Allow to cool and then chill for several hours.
  • Slice and serve: Slice it up and serve em up.

Tips for the best Pumpkin Cheesecake Bars

Cheesecake batter: 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.

Pumpkin spice: The pumpkin spice flavor is best subtle here so 1 teaspoon is made up of 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and equal parts 1/8 teaspoon ground cloves and star anise or all spice.

More cheesecake recipes you’ll love

New York Cheesecake

Passionfruit Cheesecake Bars

Käsekuchen – German Cheesecake

Pumpkin Cheesecake Bars
Recipe by Roamingtaste
Makes 16 bars

Ingredients:
Base
210 grams / ounces biscoff biscuits, crushed
70 grams / 2.5 ounces butter, melted
Filling
450 grams / cream cheese, room temperature
125 grams / 2/3 cup superfine/caster sugar
2 large eggs
16 grams / 2 tablespoons plain flour
280 grams / 1 1/4 cups pumpkin puree
1 teaspoon pumpkin spice (see note)

Directions:
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.

IMG 8561(pp w768 h512)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.

IMG 8562(pp w768 h512)Add in 1 egg and beat until well combined and smooth, approximately 1 minute.

Repeat with the remaining egg until smooth.

IMG 8565(pp w768 h512)Sift in the flour and beat until just combined.

Place the pumpkin and pumpkin spice in a separate bowl and stir to combine.

IMG 8566(pp w768 h512)Pour in 2/3’s of the cheesecake batter into the pumpkin puree and fold together.

Pour 3/4’s of the pumpkin batter into the baking tin.

IMG 8567(pp w768 h512)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!

pumpkin swirl cheesecake bars

pumpkin pie cheesecake

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pumpkin cheesecake bars

Pumpkin Cheesecake Bars

  • Author: Sylvie Taylor
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Makes 16 bars 1x

Description

Light and spiced pumpkin cheesecake bars makes a perfect serving for a bunch of people!


Ingredients

Scale

Base
210 grams / ounces biscoff biscuits, crushed
70 grams / 2.5 ounces butter, melted
Filling
450 grams / cream cheese, room temperature
125 grams / 2/3 cup superfine/caster sugar
2 large eggs
16 grams / 2 tablespoons plain flour
280 grams / 1 1/4 cups pumpkin puree
1 teaspoon pumpkin spice (see note)


Instructions

  • 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 beat until just combined.
  • Place the pumpkin and pumpkin spice in a separate bowl and stir to combine.
  • Pour in 2/3’s of the cheesecake batter into the pumpkin puree and fold together.
  • Pour 3/4’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!

Notes

Cheesecake batter: 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.

Pumpkin spice: The pumpkin spice flavor is best subtle here so 1 teaspoon is made up of 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and equal parts 1/8 teaspoon ground cloves and star anise or all spice.

Recipe by Roamingtaste


Nutrition

  • Calories: 241 calories per serve
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