This pumpkin cheesecake bar recipe is so good from Grandbaby Cakes. I love pumpkin-anything this time of year and wanted to try a new twist that I could potentially add to my Thanksgiving menu of desserts. Had to try it out early since I don’t take any risks on the holiday. lol This one is perfect for the holiday and will be adding it to my rotation of indulgent treats.
INGREDIENTS
For cookie crust
- 7 oz Biscoff cookies crumbled (25 cookies)
- 5 tbsp unsalted butter melted
- 1/4 cup brown sugar packed
For cheesecake layer
- 16 oz cream cheese room temperature
- 1/3 cup sour cream room temperature
- 2/3 cup granulated sugar
- 1 1/2 tsp vanilla extract
- pinch of salt
- 1 large egg room temperature
For pumpkin swirl layer
- 1 cup pumpkin puree not pumpkin pie filling!
- 2/3 cup brown sugar
- 2/3 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp salt
- 1 large egg
INSTRUCTIONS
For cookie crust
- Preheat oven to 350 degrees. Combine Biscoff crumbs, melted butter, and brown sugar in a bowl and stir so that crumbs and sugar are well saturated with butter.
- Press into bottom of a 9×9 square baking pan, pressing down with fingers or the bottom of a dry measuring cup.
- Bake crust in preheated oven for 8 minutes. Let cool slightly.
For cheesecake layer
- Reduce oven heat to 325°F.
- Beat cream cheese on medium speed in the bowl of a stand mixer (you can also use a hand-held mixer) until smooth and creamy (do not overbeat). Add sour cream and beat until smooth, scraping sides of bowl to fully incorporate everything.
- Add sugar, vanilla and salt and beat until smooth.
- Beat in egg until smooth. Remove ½ cup of cheesecake filling and set aside.
- Pour the rest of cheesecake filling into prepared crust and smooth to cover the crust evenly.
For pumpkin swirl layer
- In a bowl, combine pumpkin, sugar, heavy cream, vanilla, spices and salt and mix well.
- Beat in egg until smooth. Pour over the cheesecake layer and spread evenly.
For pumpkin swirl layer
- Drop spoonfuls of the reserved cheesecake filling all over the pumpkin pie layer.
- Use a toothpick, knife, or dowel to swirl the pumpkin and cheesecake layers together to create a marble pattern.
- Bake bars in preheated oven for 45-50 minutes, or until center is set and only slightly wobbly.
- Remove from oven and allow to cool fully at room temperature.
- Cover with plastic wrap and chill in refrigerator for 4 hours or overnight before slicing into bars.
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