Pumpkin Cheesecake Bars

This creamy swirled Pumpkin Cheesecake Bars recipe includes a crushed biscoff base and pumpkin spice through a creamy cheesecake filling for a perfect Fall dessert.

This easy recipe is the perfect combination of a pumpkin pie with a baked cheesecake for an easy to share autumn treat. The bonus is that thanks to the moisture in the canned pumpkin, no water bath is needed for a nice easy recipe.

Ingredients and substitutions for 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 graham crackers or digestive biscuits and add in ½ teaspoon pumpkin spice when making the base.
• Cream cheese: The core of our creamy cheesecake is room temperature full-fat cream cheese, helping give us a light cheesecake that bakes up and sets perfectly.
• Sugar: Superfine or caster dissolves best into the cream cheese during whipping and doesn't add additional flavor. You could half and half the sugar with light brown sugar and caster sugar; it is not recommended to use a different type of sugar.
• 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 the characteristic seasonal flavors.

See recipe card for quantities.

How to make Pumpkin Cheesecake Bars:

Step 1: Stir it: Stir the crushed biscuits and melty butter together and pour into the baking tin.

Step 2: Press: Spoon into your baking tin and press evenly and bake.

Step 3: Whip: Whip the cream cheese until smooth before adding in the sugar and whipping until smooth and combined.

Step 4: Egg at a time: Add in one egg and beat until well combined, repeat with the second egg.

Step 5: Sift: The flour and whisk until smooth.

Step 6: Pumpkin spice: Place the pumpkin and spice into a separate bowl and stir to combine.

Step 7: Creamy pumpkin: Add in ⅔’s of the cream cheese mixture to the pumpkin and stir to combine.

Step 8: 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 and swirl.

Step 9: Bake: Bake until no longer jiggly in the center.

Step 10: Cool and chill: Allow to cool and then chill for several hours.

Step 11: Slice and serve: Slice it up and serve em up.

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 Swirled Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars

Sylvie Taylor

This creamy Pumpkin Cheesecake Bars recipe gives us a light spiced cheesecake full of Fall flavors and a slight showstopper in it's marbled effect.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Chill time 4 hours hrs

Total Time 5 hours hrs

Course Dessert

Servings 16 bars

Calories 241 kcal

Ingredients

  

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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
• 110 grams / 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

Video

Notes

• 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 graham crackers or digestive biscuits and add in ½ teaspoon pumpkin spice when making the base.
• Cream cheese: The core of our creamy cheesecake is room temperature full-fat cream cheese, helping give us a light cheesecake that bakes up and sets perfectly.
• 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 closely related to apple sauce in texture which would affect the cheesecake setting.
• Homemade 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.
• Runny 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.
• Baking tin: A 18x18 cm or 7x7 inch square baking tin works well here, though a rectangle tin would also work well. Note, the larger the tin from the one used here, the thinner your base and cheesecake will be.

Recipe by Roamingtaste

Nutrition

Calories: 241kcal

Keyword bars, cheesecake, fall dish

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