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!
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.
If you enjoy biscoff flavour, but would prefer something simpler and quicker to make, be sure to check out this recipe for Biscoff Truffles. Or why not try these delicious Biscoff Brownies recipe from Cake N Knife blog.
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!
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.
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.
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.
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!
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.
📖 Recipe
Pumpkin biscoff cheesecake brownie bars
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
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
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Jo says
The layers are so neat and perfect! Cheesecake and brownies together is double treat! So perfect for tjos weather!
Anna says
Hello Jo! Thanks so much, they're definitely combining best of both worlds!
Moop Brown says
These bars look super tasty and like the perfect texture as well. Can't wait to try making these!
Anna says
Thank you Moop, I hope you will enjoy them!
kerri says
those layers are divine! this is the perfect fall treat!
Anna says
Thanks Kerri.
Debra says
Oh, just layers of goodness. I loved each and every layer/flavor. Definitely putting this on the Thanksgiving menu this year.
Anna says
Hello Debra! Thanks so much for your lovely comment and positive feedback, so happy to hear you enjoyed these!
Erin says
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!
Anna says
Thank you Erin, I hope you will enjoy this recipe as much as I do!
Denise says
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!
Anna says
Hey Denise, thanks so much for stopping by! So glad you like these, once you try them, it's hard to stop! 😉
Paula Montenegro says
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!
Anna says
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!
Chef Dennis says
HOly MOly, there's a whole lot of deliciousness in the brownies. I wish I had a few to try for dessert tonight!
Anna says
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!
Jenny says
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.
Anna says
Hey Jenny, thanks so much, I hope you will try them, it's a staple in our house!
Sharon says
Talk about layers and layers of delicious! There is nothing missing in these dessert bars.
Anna says
Thanks Sharon, I love how they all work together, but also how each one of them is delicious in it's own rights!
Winnie says
My goodness!! These bars looks fantastic! The perfect fall bake.
Anna says
Hey Winnie, thanks so much for stopping by! So happy to read that you like these bars!
Adam says
Amazing!
Such a creative autumnal treat.
annabanana says
Thanks Adam! Hope you've enjoyed them!