These cheesecake pumpkin bars are perfect for fall. Both a cheesecake and a pumpkin pie are all in one dessert, then topped with candied pecans. What is better than that?
Fall and winter are all about pumpkin, and I lean heavily into that idea every year. Sweet treats like this pumpkin pretzel dessert, pumpkin pecan bread pudding, and cinnamon swirl pumpkin loaf are always on my menu.
These cheesecake pumpkin bars combine the classic fall flavor of pumpkin with rich, creamy cheesecake and a Biscoff cookie crust to create the ultimate sweet treat for fall!
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Why You’ll Love This Recipe
- Simple Ingredients: Every ingredient for the crust, filling, and topping can be found in your kitchen or local grocery store.
- Easy to Make: Although these are baked bars, no water baths or fancy cooling methods are involved!
- Classic Fall Flavors: The Biscoff cookie crust, cheesecake and pumpkin pie fillings, and candied pecan topping create a dessert that explodes with classic fall flavors.
- Perfect for Any Occasion: These bars are great for a weeknight dessert or any holiday gathering.
- A Great Make-Ahead Option: These bars are freezer-friendly, so you can make a few batches for the season to save for later.
Key Ingredients
I’ve listed the ingredients that really make this dessert pop right here, but you can find a full list and exact amounts in the recipe card at the end of the post.
- Biscoff Cookies: Biscoff cookies give the crust a sweet, spiced, caramelized flavor.
- Cream Cheese: Cream cheese and just three more ingredients create a rich, creamy, sweet, and tangy filling.
- Pumpkin Puree: Pumpkin puree adds tons of fall flavor to the pie filling layer.
- Spices: A mix of warm cinnamon and ground nutmeg creates that classic pumpkin pie flavor.
- Pecans: Coarsely chopped pecans create a crunchy topping that’s made nice and sweet with sugar and butter.
Variations
- Crust: You can use graham crackers or Nilla wafers in place of Biscoff cookies for a different but delicious flavor.
- Cheesecake Sweet Potato Bars: Use sweet potato puree for another favorite fall flavor.
- Marshmallow Topping: Try using marshmallows in place of candied pecans for an even sweeter version of these bars.
- Cheesecake Pecan Bars: Go all-out with the pecan flavor and use my mini pecan pies filling in place of the pumpkin pie filling.
How to Make Cheesecake Pumpkin Bars
A brief overview of the recipe is right here, but you can find the exact instructions in the recipe card at the end of the post.
- Mix the crust ingredients and press the mixture into a prepared 8×8 baking dish.
- Mix the cheesecake ingredients, chill, and spoon onto the cookie crust.
- Whisk the eggs until light and fluffy. Then, combine them with the rest of the pumpkin filling ingredients.
- Top the cheesecake with the pumpkin and bake until a toothpick inserted into the center comes out clean.
- Mix the candied pecan ingredients and cook in a saucepan until golden. Then, pour onto a prepared baking sheed to cool.
- Top the baked cheesecake with the pecans, cool, and slice.
Expert Tips
- It’s best to use a resealable bag and a rolling pin to crush your cookies for the crust. This gives you the most control. If you opt to use a food processor, keep the pulses short so the cookies don’t grind too finely.
- Your cream cheese should be fully softened for easy mixing and the creamiest cheesecake texture.
- Be careful to buy pumpkin puree, not pumpkin pie filling. They’re often sold near one another.
- Your candied pecans are done when they have a nutty, sweet aroma and a deep brown color.
Cheesecake Pumpkin Bars FAQs
Pumpkin cheesecake bars are sweet, tangy dessert bars combining a Biscoff cookie crust with a layer of cheesecake, a pumpkin pie layer, and a candied pecan topping.
Biscoff cookies have a sweet, buttery, spiced flavor with hints of caramel.
Yes, you can. These bars can be frozen for up to a month. Wrap the bars in plastic wrap and store them in an airtight, freezer-safe container.
More Delicious Bars to Enjoy
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Cream Cheese and Pumpkin
Cheesecake Pumpkin Bars
Ingredients
For the Cheesecake
- 8 oz pkg cream cheese
- 1 egg
- ¼ cup sugar
- ½ tsp vanilla
For the Pumpkin Pie
- 1 ⅓ cups canned pumpkin
- 1 cup evaporate milk
- 2 eggs
- ¼ cup brown sugar, packed
- ¼ cup sugar
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Instructions
- Preheat over to 350° and lightly spray an 8 x 8 baking dish with a non stick spray.
For the Cookie Crust
- Place cookies in a large baggie, seal, and using a rolling pin, crush cookies until they resemble graham cracker crumbs.
- In a medium mixing bowl, add cookie crumbs, sugar and melted butter. Stir with a fork until well incorporated then press into an 8 x 8 baking dish.
For the Cheesecake
- In a small mixing bowl, beat cream cheese, egg, sugar and vanilla together until smooth and creamy.
- Refrigerate for 30 – 40 minutes then spoon onto the cookie crust.
For the Pumpkin Pie
- In a medium mixing bowl, whisk eggs until light and fluffy. Add pumpkin, milk, brown sugar, sugar, cinnamon, nutmeg and salt. Stir until well incorporated and gently pour onto cream cheese mixture.
- Place in the oven and bake for 45-55 minutes or until tooth pick inserted in the center comes out clean.
- Cool and then top with candied pecans.
For the Candied Pecans
- Chop pecans and add to a medium saucepan along with the sugar and butter.
- Stirring constantly, heat over medium heat until sugar has melted and turned a delicious brown color, approximately 7-8 minutes.
- Pour onto a buttered cookie sheet, spread out in a single layer and allow to cool. Once cooled, break into small pieces to use to top the cheesecake pumpkin bars.
Notes
- It’s best to use a resealable bag and a rolling pin to crush your cookies for the crust. This gives you the most control. If you opt to use a food processor, keep the pulses short so the cookies don’t grind too finely.
- Your cream cheese should be fully softened for easy mixing and the creamiest cheesecake texture.
- Be careful to buy pumpkin puree, not pumpkin pie filling. They’re often sold near one another.
- Your candied pecans are done when they have a nutty, sweet aroma and a deep brown color.
Nutrition
Have Pinterest?
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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After you add the pecans on top can you refrigerate overnight to serve the next day?
Hi Michelle, YES!!! These tastes sooooo good right out of the fridge the next day too. :)
Oh My Love! My new favorite fall dessert! Thank you for sharing! Is it bad that I’m making it for the second time in two weeks?? I think not!
How many eggs do you put into pumpkin mixture? It does not say.
Thank you so much Allison, it’s 2 eggs. I just fixed the ingredients. :)
Oh my gosh! As soon as your newest recipe went live I immediately had to try it! Now that the fall season has begun I’m all about everything pumpkin. These super scrumptious cheesecake pumpkin bars were such a delight to make – and better yet, they were fabulous! I’m snacking on a delicious piece right now.
Thank you Denay!!! I’m with you on everything pumpkin and am so glad you enjoyed them. Perfect for fall! :)
where do you get the Biscoff Europeon cookies?
Hi Denise, I bought mine from Costco but you can find them in some grocery stores and at Walmart too. :)
What’s a good replacement if you can’t find the cookies?
Thanks
Hi Sheila, you can use graham cracker crumbs in place of the cookies. Both are delicious. :)