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Quick Biscoff Pumpkin Cheesecake Bars: Easy Fall Dessert

Biscoff Pumpkin Cheesecake Bars - featured image
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These Quick Biscoff Pumpkin Cheesecake Bars are a happy accident turned into a beloved fall dessert. With a buttery Biscoff cookie crust, creamy pumpkin filling, and crumbly topping, they come together in about 45 minutes and are perfect for busy weeknights or any gathering.

Ingredients

Scale
  • 200g (about 2 cups) Biscoff cookies, crushed (150g for crust, 50g for topping)
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides.
  2. Make the crust: Crush 150g (about 1 1/2 cups) of Biscoff cookies into fine crumbs. Mix with 6 tablespoons melted butter until coated. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
  3. Start the filling: In a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth (about 2 minutes with an electric mixer). Scrape down the sides.
  4. Add the pumpkin and eggs: Mix in the pumpkin puree, then add the eggs one at a time, mixing on low speed after each until just combined.
  5. Add the flavorings: Stir in the vanilla extract, pumpkin pie spice, cinnamon, and salt until uniform.
  6. Assemble the bars: Pour the filling over the pre-baked crust and spread evenly. Sprinkle the remaining 50g (about 1/2 cup) of crushed Biscoff cookies over the top.
  7. Bake for 28-32 minutes. The edges should be set, but the center should still jiggle slightly.
  8. Cool completely on a wire rack for 30 minutes at room temperature, then refrigerate for at least 2 hours.
  9. Slice and serve: Use the parchment handles to lift the bars out. Slice into 9 or 16 squares. Wipe the knife clean between cuts for neat edges.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t over-mix the filling to avoid cracks. Press the crust firmly for clean slices. The jiggle test is key: the center should wobble like Jell-O when done. Chill for at least 2 hours before slicing for best results. For gluten-free, use gluten-free Biscoff cookies. For dairy-free, use vegan butter and dairy-free cream cheese.

Nutrition

Keywords: pumpkin cheesecake bars, Biscoff, fall dessert, easy dessert, quick dessert, pumpkin dessert, cheesecake bars

Find it online: https://noshbelle.com/quick-biscoff-pumpkin-cheesecake-bars-easy-fall-dessert/