Irresistible Biscoff Pumpkin Cheesecake Bars You Need to Try

There’s something truly magical about the cozy, comforting flavors of fall, and Biscoff Pumpkin Cheesecake Bars capture that essence perfectly. These bars remind me of the afternoons spent in Mama Lou’s kitchen, where the warm scent of pumpkin mingled with the sweet spice of Biscoff cookie crumbs. It was in those moments, alongside my sister Ouma, that I learned how food is not just nourishment but a bridge to family and tradition. This recipe is my way of sharing that warmth with you—a dessert that feels like a hug wrapped in layers of creamy cheesecake, spiced pumpkin, and that unmistakable Biscoff crunch.

Why You’ll Love This Biscoff Pumpkin Cheesecake Bars

What makes these Biscoff Pumpkin Cheesecake Bars stand out is their perfect balance of creamy richness and warm autumn spices, all elevated by the unique caramelized flavor of Biscoff cookies. The first time I made this recipe was at Mama Lou’s house during a chilly October evening. She watched patiently as I carefully layered the crust, the pumpkin cheesecake filling, and the Biscoff topping. The bars came out golden and fragrant, and it wasn’t long before Ouma and I were sneaking bites before dinner.

If you love pumpkin spice but crave something a little different, these bars will quickly become your go-to fall treat. They’re easy to make, perfect for sharing, and bring together the nostalgic flavors of pumpkin and cheesecake with a twist that’s all about that buttery, spiced Biscoff cookie. Whether you’re baking for family, friends, or yourself, this dessert brings a heartfelt touch to any gathering.

Ingredients You’ll Need for This Biscoff Pumpkin Cheesecake Bars

• 1 1/2 cups Biscoff cookie crumbs (about 20 cookies)
• 6 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 1 cup canned pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup Biscoff spread (cookie butter), slightly warmed

Substitution suggestions: If you can’t find Biscoff cookies, graham crackers or speculoos cookies work well for the crust. For the spread, peanut butter or almond butter can add a different but delicious twist. Use pumpkin purée from a can or fresh roasted pumpkin if available.

Nutrition Facts

• Calories: Approximately 320 per serving (based on 12 servings)
• Protein: 6g
• Fat: 20g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 18g
• Sodium: 220mg

Steps to Create Your Biscoff Pumpkin Cheesecake Bars

1. Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, mix the Biscoff cookie crumbs with the melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form the crust. I find using the bottom of a glass helps to get an even, compact layer.
3. Bake the crust for 8-10 minutes, until it’s set and fragrant. Let it cool slightly while you prepare the filling.
4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This step always reminds me of Mama Lou’s gentle hands, patiently smoothing every lump with care.
5. Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until everything is well combined and glossy. Don’t overmix—just enough to blend the flavors.
6. Fold in the sour cream gently. The sour cream adds a tang that brightens the cheesecake and keeps it from being too heavy.
7. Pour the pumpkin cheesecake filling over the cooled crust and spread it evenly with a spatula.
8. Warm the Biscoff spread slightly in the microwave (about 20 seconds) so it’s pourable but not too runny. Drizzle it over the cheesecake layer in a swirling motion. Then, using a knife or a skewer, gently swirl the spread into the filling to create beautiful marbled patterns.
9. Bake the bars for 40-45 minutes, or until the edges are set and the center is just slightly jiggly. This delicate balance is key to that creamy texture Mama Lou always insisted on.
10. Turn off the oven and leave the bars inside with the door slightly open for 30 minutes to cool slowly—this helps prevent cracks.
11. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Cooling overnight deepens the flavors and makes slicing easier.

Tips for Making the Best Biscoff Pumpkin Cheesecake Bars

One of my favorite memories is standing next to Ouma as she taught me how to “feel” when the batter is just right. It’s a little like life—too much or too little of anything changes the whole experience. Here are some tips to help you get it just right:

• Use room temperature cream cheese and eggs. This ensures your filling is smooth and lump-free.
• Don’t skip the sour cream. It balances the richness and gives a lovely tang.
• Press the crust firmly and evenly. I like to use the bottom of a glass to compact it tightly—this prevents crumbling when you cut the bars.
• Swirl the Biscoff spread gently. Overmixing the swirl can make the marbling lose its charm.
• Let the bars cool slowly. The gradual cooling is a Mama Lou trick to keep the cheesecake smooth and crack-free.
• Chill thoroughly before slicing. This step is crucial for clean, neat bars.

Serving Suggestions and Pairings

These Biscoff Pumpkin Cheesecake Bars are rich and indulgent, so I love pairing them with something light and fresh. When I served them last fall, Mama Lou suggested a dollop of lightly whipped cream with a sprinkle of toasted cinnamon. Ouma, ever the tea lover, brewed us a pot of spiced chai that complemented the bars beautifully.

• A scoop of vanilla bean ice cream or cinnamon ice cream
• Fresh whipped cream with a dash of cinnamon or nutmeg
• A drizzle of caramel sauce for extra indulgence
• Spiced chai or a bold cup of coffee to cut through the richness
• Fresh fruit like sliced pears or apples for a crisp contrast

Storage and Reheating Tips

Like many desserts that remind me of family gatherings, these bars are best enjoyed fresh but also keep well, which is perfect for busy days or last-minute guests. I remember packing some in a tin to take over to Ouma’s house for a Sunday afternoon—she loved reheating them slightly to bring back that just-baked feel.

• Store bars in an airtight container in the refrigerator for up to 5 days.
• For longer storage, freeze the bars tightly wrapped in plastic wrap and then foil for up to 3 months. Thaw overnight in the fridge before serving.
• To reheat, place a bar on a microwave-safe plate and warm for 15-20 seconds. This brings back the creamy texture without melting the entire bar.
• If you want a crispier top after reheating, pop the bars in a preheated 350°F oven for about 5 minutes.

Frequently Asked Questions

What are the main ingredients for Biscoff Pumpkin Cheesecake Bars?

The main ingredients for Biscoff Pumpkin Cheesecake Bars include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Biscoff Pumpkin Cheesecake Bars?

The total time to make Biscoff Pumpkin Cheesecake Bars includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Biscoff Pumpkin Cheesecake Bars ahead of time?

Yes, Biscoff Pumpkin Cheesecake Bars can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Biscoff Pumpkin Cheesecake Bars?

Biscoff Pumpkin Cheesecake Bars pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Biscoff Pumpkin Cheesecake Bars suitable for special diets?

Depending on the ingredients used, Biscoff Pumpkin Cheesecake Bars may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Creating these Biscoff Pumpkin Cheesecake Bars has been a joyful journey of reconnecting with the flavors and memories of my childhood. Every time I bake them, I’m transported back to Mama Lou’s kitchen—her gentle guidance, the laughter shared with Ouma, and the simple pleasure of savoring something made with love. I hope this recipe brings you not only a delicious treat but also a sense of warmth and togetherness, just like it did for me.

Whether you’re baking for a holiday, a special occasion, or just because, these bars are a beautiful way to share tradition and comfort. So go ahead, pour that Biscoff spread, swirl it in, and enjoy a slice of fall’s sweetest moments.