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    Home » Recipes » Bars and Brownies

    Pumpkin biscoff cheesecake brownie bars

    Published: Oct 14, 2020 by Anna · This post may contain affiliate links · This blog generates income via ads · 24 Comments

    Jump to Recipe Print Recipe

    These delicious cheesecake bars have it all! Decadent brownie base, topped with biscoff cheesecake, biscuits and aromatic pumpkin cheesecake layer with more crushed biscuits on top! Perfect treat for any pumpkin r biscoff lovers!

    side angle shot of three slices of pumpkin biscoff cheesecake brownie bars stacked on top of each other

    Easy and delicious layered bars

    These incredibly tasty pumpkin biscoff cheesecake bars will very quickly become your favourite treat this autumn! Rich, creamy and smooth, packed with aromatic spices and flavours, just ideal for this time of the year!

    With four different layers, they may sound like a lot of work, but I promise you, they're super easy to make! The hardest part, just like with my biscoff blondies, is allowing them time to set.

    top view at 9 square slices of pumpkin cheesecake bars

    Firstly, there is a base made of simple brownie batter. Second layer is a creamy, biscoff- flavoured cheesecake. After that there is a layer of delicious biscoff biscuits, topped with fourth layer of pumpkin cheesecake. Topping is made with some crushed (…you've guessed it!) biscoff biscuits.

    All together, they are creating this incredibly delicious treat, which will quickly become your favourite!

    side shot of two pieces of pumpkin biscoff cheesecake stacked together

    How to make these bars

    Start with preparing the brownie layer. Using microwave to melt your butter and chocolate makes things much easier. However, if you don't have microwave, simply melt your butter and chocolate in a small saucepan over a low heat. Pour the brownie batter into the bottom of your baking tin and smooth the top with spatula, creating an even layer.

    • overhead shot of brownie batter in a baking tin
    • overhead shot of the ingredients for pumpkin biscoff cheesecake
    • top view of baking tin with brownie and cheesecake batter

    After that, prepare the cheesecake layers. You will make one batch of cheesecake batter, which will be divided into two. One part will become biscoff cheesecake, the other part will be your pumpkin cheesecake.

    Biscoff cheesecake gets to be poured over the brownie batter. It is then topped with biscoff biscuits, before being topped with that delicious pumpkin cheesecake.

    • top view of a baking tin with cake batter topped with Lotus biscuits
    • top view of cheesecake batter in a baking tin with crushed biscuits on top

    How do I know when it's baked?

    Once in the oven, it should take about an hour and fifteen minutes for the brownie cheesecake to be ready. To test it, open the oven door and gently shake the baking tin. If underbaked, it will ripple and jiggle noticeably. You know it's ready, when centre of the bake still have a small, firm wobble.

    It's worth mentioning, that just like with any cheesecake-bake, it will set and firm up more while it cools down.

    side close up of a pumpkin biscoff cheesecake brownie with bite taken out

    Tips for success

    • Prepare your baking tin. When lining it with baking paper, make sure there is plenty of baking paper overhanging from the sides of your tin. This will help lifting the bake from the tin when it's made. If you have a loose-bottom brownie tin, it will make the removal of these pumpkin biscoff cheesecake bars even easier.
    • When making the brownie layer, make sure to cool the melted butter and chocolate before adding sugar and egg to it
    • Make sure to take out the cheesecake ingredients out of the fridge at least an hour before starting your bake. This is crucial to achieve the smooth and creamy batter. Mixing cold ingredients will result in lumpy batter.
    • Allow the bake to cool completely in the tin first, then place it in the fridge for minimum of 2 hours. It needs time to fully set!
    side super close up at a stack of three pumpkin cheesecake bars

    As always, let me know if you try this, or any other of my recipes! Leave me a comment or a rating below, I love hearing your feedback! Feel free to also follow me on my Instagram and Pinterest.

    side close up at two slices of pumpkin cheesecake bars stacked on top of each other
    Print Recipe Pin Recipe
    5 from 14 votes

    Pumpkin biscoff cheesecake brownie bars

    Delicious layers of creamy cheesecake with pumpkin and biscoff flavours on a brownie base
    Prep Time25 mins
    Cook Time1 hr 15 mins
    Chilling time2 hrs
    Total Time3 hrs 40 mins
    Course: Dessert
    Cuisine: American
    Keyword: biscoff cheesecake, cheesecake bars, pumpkin cheesecake,
    Servings: 9 bars
    Calories: 462kcal
    Author: Anna Wierzbinska

    Equipment

    • 7' x 7' baking tin
    • baking paper
    • electric mixer

    Ingredients

    For brownie base:

    • 70 g unsalted butter
    • 60 g dark chocolate chopped
    • 100 g caster sugar
    • 1 large egg
    • ⅓ teaspoon vanilla extract
    • ¼ teaspoon salt
    • 15 g cocoa powder
    • 35 g plain flour

    For cheesecake layers:

    • 450 g Philadelphia cream cheese room temperature
    • 150 g caster sugar
    • ⅓ teaspoon salt
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 120 g natural yogurt
    • 2 tablespoon Lotus biscoff spread
    • 190 g pumpkin puree from the can or homemade
    • ½ teaspoon allspice
    • 1 teaspoon cinnamon
    • 15 Lotus biscoff biscuits
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    For the brownie base:

    • Lightly grease and line 7'x7' baking tin with baking paper, with plenty of overhang, and set aside.
    • Place the butter and chopped dark chocolate in a heat-proof bowl and place it in a microwave, in 20 seconds intervals, stirring after each, until it is all melted. Set this mixture aside for about 5-10 minutes to cool.
    • Add sugar, egg and vanilla to cooled chocolate and butter mix, and stir until smooth and glossy. Add the salt, cocoa powder and flour and stir again to combine. Transfer this mixture into prepared baking tin, smoothing the top with spatula or back of the spoon.

    For the cheesecake layers:

    • Preheat the oven to 170 C (160 C fan).
    • In a large bowl, place the cream cheese and sugar. Using an electric mixer, beat them together until smooth and creamy, about 2-3 minutes. Scrape the sides and the bottom of the bowl. Add eggs, one at a time, mixing well after each addition. Add vanilla and natural yogurt, and mix again, scraping the sides and the bottom of the bowl again, to ensure your batter is smooth and has no lumps.
    • Divide the cheesecake batter between two bowls.
    • Place the Lotus biscoff spread in microwave for 10-20 seconds, until it has runny texture. Cool it for about a minute or two, before adding it to one of the bowls with cheesecake batter. Stir it well to combine. Pour this biscoff cheesecake layer on top of the brownie layer. Top it with 10-12 biscoff biscuits.
    • Add the pumpkin puree, allspice and cinnamon to the other half of cheesecake batter and stir well to combine. Pour this mixture on top of the biscoff layer and smooth the top with spatula. Sprinkle the top with 2-3 crushed biscoff biscuits.
    • Bake in the middle shelf in the oven for 1 hour and 15 minutes. Your bake should have a small jiggle and wobble a bit in the middle. Remove from the oven and allow it to cool in the tin completely, before transferring it to the fridge for minimum 2 hours.
    • Lift the cheesecake from the tin and slice into 9 equal squares and enjoy!

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Notes

    • Using loose-bottom baking tin will help with easier removal of the bake from the tin.
    • Line the baking tin with plenty of baking paper, allow it to overhang on the sides, as it will help to lift the bake up from the tin later.
    • Make sure your cheesecake ingredients are at room temperature! Take them out of the fridge about 1 hour before you start.
    • These bars taste best when eaten on the same or next day. However, they will keep in the fridge for up to 2 days. The biscuits will become softer with time.

    Nutrition

    Calories: 462kcal | Carbohydrates: 42g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 136mg | Sodium: 354mg | Potassium: 233mg | Fiber: 2g | Sugar: 34g | Vitamin A: 4255IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

    If you would like to receive any future recipes straight to your inbox, make sure to sign up to my mailing list!

    More Easy Recipes for Bars and Brownies

    • Guinness Brownies
    • White Chocolate Raspberry Blondies
    • Biscoff White Chocolate Blondies
    • Tahini Brownies

    Reader Interactions

    Comments

    1. Jo

      October 26, 2020 at 6:44 am

      5 stars
      The layers are so neat and perfect! Cheesecake and brownies together is double treat! So perfect for tjos weather!

      Reply
      • Anna

        October 26, 2020 at 11:01 am

        Hello Jo! Thanks so much, they're definitely combining best of both worlds!

        Reply
    2. Moop Brown

      October 26, 2020 at 1:33 am

      5 stars
      These bars look super tasty and like the perfect texture as well. Can't wait to try making these!

      Reply
      • Anna

        October 26, 2020 at 10:59 am

        Thank you Moop, I hope you will enjoy them!

        Reply
    3. kerri

      October 26, 2020 at 1:29 am

      those layers are divine! this is the perfect fall treat!

      Reply
      • Anna

        October 26, 2020 at 10:59 am

        Thanks Kerri.

        Reply
    4. Debra

      October 26, 2020 at 12:55 am

      5 stars
      Oh, just layers of goodness. I loved each and every layer/flavor. Definitely putting this on the Thanksgiving menu this year.

      Reply
      • Anna

        October 26, 2020 at 10:58 am

        Hello Debra! Thanks so much for your lovely comment and positive feedback, so happy to hear you enjoyed these!

        Reply
    5. Erin

      October 25, 2020 at 11:44 am

      So many delicious layers! Such a unique recipe. It's been ages since I've had Biscoff. I need to get my hands on some!

      Reply
      • Anna

        October 26, 2020 at 10:57 am

        Thank you Erin, I hope you will enjoy this recipe as much as I do!

        Reply
    6. Denise

      October 24, 2020 at 2:12 pm

      5 stars
      Oh boy, these Pumpkin Biscoff Brownie bars look like trouble! They not only look amazing, they sound delicious, and my mouth is watering. I can't wait to try them!

      Reply
      • Anna

        October 26, 2020 at 10:56 am

        Hey Denise, thanks so much for stopping by! So glad you like these, once you try them, it's hard to stop! 😉

        Reply
    7. Paula Montenegro

      October 22, 2020 at 11:04 am

      5 stars
      Such a unique combination of flavors, they look incredibly tempting! I have 2 (or maybe 3!) jars of biscoff and this is just the perfect recipe to start using them. I can't wait to try them. Thanks for sharing!

      Reply
      • Anna

        October 22, 2020 at 12:06 pm

        Hey Paula, thanks for stopping by! Wow, you must have a strong willpower, having two or three jars of biscoff spread! That would never happen in my kitchen 😉 It's normally gone within few days! Glad you like the recipe, let me know if you make these!

        Reply
    8. Chef Dennis

      October 21, 2020 at 11:58 pm

      5 stars
      HOly MOly, there's a whole lot of deliciousness in the brownies. I wish I had a few to try for dessert tonight!

      Reply
      • Anna

        October 22, 2020 at 12:04 pm

        Thank you Dennis! They're a truly special treat, the flavours are just ideal for this time of the year! I hope you will try them some time soon!

        Reply
    9. Jenny

      October 21, 2020 at 3:31 pm

      5 stars
      OMG how cute and delicious these bars look! They are incredible! Really want to make them, they will be a real hit in our house.

      Reply
      • Anna

        October 21, 2020 at 6:26 pm

        Hey Jenny, thanks so much, I hope you will try them, it's a staple in our house!

        Reply
    10. Sharon

      October 20, 2020 at 3:33 pm

      5 stars
      Talk about layers and layers of delicious! There is nothing missing in these dessert bars.

      Reply
      • Anna

        October 21, 2020 at 6:25 pm

        Thanks Sharon, I love how they all work together, but also how each one of them is delicious in it's own rights!

        Reply
    11. Winnie

      October 16, 2020 at 4:52 am

      My goodness!! These bars looks fantastic! The perfect fall bake.

      Reply
      • Anna

        October 16, 2020 at 3:12 pm

        Hey Winnie, thanks so much for stopping by! So happy to read that you like these bars!

        Reply
    12. Adam

      October 14, 2020 at 4:13 pm

      5 stars
      Amazing!
      Such a creative autumnal treat.

      Reply
      • annabanana

        October 14, 2020 at 9:08 pm

        Thanks Adam! Hope you've enjoyed them!

        Reply

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    Welcome to Anna Banana! I'm Anna, the face and the voice behind this blog. I'm here mainly to satisfy your sweet cravings. This is where you will find recipes for delicious bakes, irresistible treats and desserts. Occasionally, something savoury too.

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