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Lighter Biscoff Pumpkin Cheesecake Bars: Easy Fall Dessert

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These lighter Biscoff pumpkin cheesecake bars have that same spiced, cozy flavor I was chasing — the kind that makes you close your eyes after the first bite. They have the crunch of the cookie crust, the silky pumpkin layer, and those gorgeous swirls of cheesecake that make every slice look like a work of art.

Ingredients

Scale
  • For the Biscoff Crust:
  • 2 cups Biscoff cookies, crushed into fine crumbs (about 200g)
  • 4 tablespoons unsalted butter, melted (60g)
  • 1 tablespoon granulated sugar (12g)
  • For the Pumpkin Layer:
  • 1 cup pumpkin puree (245g)
  • ½ cup light brown sugar, packed (100g)
  • 2 large eggs, at room temperature
  • ¼ cup plain non-fat Greek yogurt (60g)
  • 2 teaspoons pumpkin pie spice (4g)
  • 1 teaspoon vanilla extract (5ml)
  • 1 tablespoon cornstarch (8g)
  • For the Cheesecake Swirl:
  • 8 ounces reduced-fat cream cheese (Neufchâtel), softened (226g)
  • ¼ cup granulated sugar (50g)
  • 2 tablespoons plain non-fat Greek yogurt (30g)
  • 1 large egg yolk, at room temperature
  • ½ teaspoon vanilla extract (2.5ml)
  • For the Topping:
  • 3 tablespoons Biscoff cookie butter, warmed slightly (45g)
  • Optional: a few crushed Biscoff cookies for garnish

Instructions

  1. Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving a couple inches of overhang on two sides.
  2. Make the crust: Place the Biscoff cookies in a food processor and pulse until they become fine crumbs (about 2 cups). Transfer to a medium bowl, add melted butter and granulated sugar, and stir until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 8 minutes, then set aside to cool slightly.
  3. Prepare the pumpkin layer: In a large bowl, whisk together pumpkin puree, light brown sugar, eggs, Greek yogurt, pumpkin pie spice, vanilla extract, and cornstarch until completely smooth and no streaks remain. Set aside.
  4. Make the cheesecake swirl: In a separate medium bowl, beat the softened cream cheese with an electric hand mixer until smooth and creamy, about 1 minute. Add granulated sugar, Greek yogurt, egg yolk, and vanilla extract, and beat until combined and silky. Do not overmix.
  5. Assemble the layers: Pour the pumpkin mixture over the pre-baked crust and spread into an even layer. Drop spoonfuls of the cheesecake mixture randomly over the top. Do not spread.
  6. Create the swirl: Using a butter knife or skewer, gently drag through the cheesecake and pumpkin layers in a figure-eight pattern about 6 to 8 times, being careful not to scrape into the crust. Warm the Biscoff cookie butter slightly (about 10 seconds in microwave), then drizzle over the top in thin lines. Gently swirl the cookie butter into the top layer with the knife.
  7. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes. The edges should look set and slightly puffed, but the center will still have a slight jiggle when gently shaken.
  8. Cool completely: Let the bars cool in the pan on a wire rack for about 1 hour at room temperature. Then transfer to the refrigerator and chill for at least 3 hours, or overnight.
  9. Slice and serve: Once fully chilled, use the parchment overhang to lift the bars out of the pan. Place on a cutting board and slice into 9 or 16 squares. Wipe the knife clean between cuts for neat slices.

Notes

Do not rush the chilling process. Give the bars at least 3 hours in the refrigerator for clean slices. For best results, chill overnight. Use room temperature ingredients for a smooth cheesecake swirl. Do not overmix the cheesecake to avoid cracks. The center should jiggle slightly when done baking; it will set as it cools. Use a hot knife for clean slices.

Nutrition

Keywords: Biscoff, pumpkin, cheesecake bars, fall dessert, lighter, easy, cookie butter, Thanksgiving, Friendsgiving

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