Double Layer Pumpkin Cheesecake Bars
These double layer pumpkin cheesecake bars have layers of Biscoff cookie crust, vanilla cheesecake, and pumpkin cheesecake. They are topped with a vanilla whipped cream and a dusting of cinnamon!
Servings 12 servings
Calories 778kcal
Equipment
- 1 9x13" baking pan
Ingredients
Crust
- 2¼ cups Biscoff cookie crumbs about 20 cookies crumbled up
- ½ cup butter melted
Cheesecake Fillings
- 40 ounces cream cheese room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1½ cups pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1-2 drops orange food colouring optional
Whipped Topping
- ½ cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon for dusting
Instructions
Crust
- Preheat oven to 325°F (165°C). Line a 9"x13" baking pan with parchment paper. Set aside.
- Pulse Biscoff cookies in a food processer, or place them in a bag and beat with a rolling pin. Add cookie crumbs and melted butter to a medium bowl. Mix together.
- Press into the bottom of the baking pan and bake for 10 minutes. Remove from the oven and let it cool while you make the filling.
Cheesecake Fillings
- Reduce oven to 300°F (150°C). Place cream cheese and sugar in a large bowl and mix until well combined.
- Add eggs one at a time, mixing well between each addition, scraping down the sides of the bowl as needed.
- Add vanilla and mix. Remove half of the filling into a separate large bowl.
- Add pumpkin puree, pumpkin pie spice, and food colouring (if using) to one of the bowls of cheesecake filling. Mix well until combined.
- Add the white cheesecake filling on top of the crust, and spread it out evenly.
- Add the pumpkin cheesecake filling on top of the white cheesecake layer. Spread it out evenly, being careful to not mix the layers together.
- Bake for 1 hour 20 minutes, or until the cheesecake layers have a slight jiggle in the middle. Turn the oven off and leave in the oven for 20 minutes. Crack open the oven door and leave it in for another 20 minutes. This helps to slowly cool down the cheesecake filling so that it doesn't crack.
- Remove from oven and refrigerate for at least 3 hours or overnight.
Whipped Topping
- Add heavy whipping cream, powdered sugar, and vanilla to a large bowl. Whip until you get stiff peaks.
- Remove cheesecake bars from the refrigerator and cup into 12 or more squares. Pipe a dollop of whipped topping onto the center of each square. Sprinkle with a bit of cinnamon.
- Leftovers can be store in the refrigerator for up to 3 days.
Video
Notes
- Don't open the oven door while these are baking. Cheesecake can crack with sudden changes in temperature.
- Let the cheesecake bars cool down slowly in the oven.
- Don't overbake the cheesecake bars. There should be a slight jiggle in the center when you turn the oven off.
- If you have some cracks, you can cover them up with the whipped topping!
- You can substitute the Biscoff cookie crust for graham cracker or Oreo cookie crust!
- If you don't want 2 layers, you can swirl the layers together with a knife. Or add the pumpkin puree and spice to all the cheesecake filling!
Nutrition
Calories: 778kcal | Carbohydrates: 74g | Protein: 11g | Fat: 50g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 162mg | Sodium: 492mg | Potassium: 276mg | Fiber: 2g | Sugar: 51g | Vitamin A: 6388IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 2mg