Pumpkin Cheesecake Bars

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.

Course Dessert

Keyword bars, cheesecake, fall dish

Prep Time 10

Cook Time 50

Chill time 4

Total Time 5

Servings bars

Calories 241kcal

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.
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

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

Calories: 241kcal