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Best Biscoff Pumpkin Cheesecake Bars Recipe (Easy & Delicious)

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These Biscoff Pumpkin Cheesecake Bars feature a buttery Biscoff cookie crust, creamy cheesecake swirled with spiced pumpkin puree, and a crunchy Biscoff topping. They’re easy to make, crowd-pleasing, and perfect for fall gatherings.

Ingredients

Scale
  • 2 cups Biscoff cookie crumbs (about 25–30 cookies, crushed finely)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup brown sugar, packed
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup Biscoff cookies, crushed (for topping)
  • Optional: 2 tablespoons Biscoff spread, melted (for drizzling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving some overhang on the sides.
  2. Make the crust: Crush Biscoff cookies into fine crumbs. Mix crumbs with sugar and salt, then pour in melted butter. Stir until mixture looks like wet sand.
  3. Press the crust mixture firmly into the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese until smooth and creamy (about 2 minutes). Add sugar and beat until combined. Add eggs one at a time, beating on low after each addition. Mix in vanilla and sour cream until just combined. Do not overmix.
  5. Make the pumpkin swirl: In a separate bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and nutmeg until smooth.
  6. Layer it up: Pour cheesecake filling over crust and spread evenly. Drop spoonfuls of pumpkin mixture over the top. Use a knife or skewer to swirl the pumpkin into the cheesecake in figure-eight motions for a marbled effect.
  7. Add the topping: Sprinkle crushed Biscoff cookies evenly over the top.
  8. Bake for 35-40 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when shaken.
  9. Cool completely on a wire rack for about 1 hour at room temperature. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  10. Slice and serve: Use parchment paper overhang to lift bars out of the pan. Cut into squares with a sharp knife, wiping the blade clean between cuts. Drizzle with melted Biscoff spread if desired.

Notes

Use room temperature ingredients for best results. Do not overmix the cheesecake batter to avoid cracks. For clean slices, chill bars for at least 4 hours or overnight. For a gluten-free version, use gluten-free speculoos cookies. For dairy-free, use dairy-free cream cheese and coconut cream instead of sour cream.

Nutrition

Keywords: Biscoff, pumpkin, cheesecake bars, fall dessert, easy recipe, crowd-pleaser

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