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.
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!
Pumpkin biscoff cheesecake brownie bars
- 7' x 7' baking tin
- baking paper
- electric mixer
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
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.
- 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.
If you would like to receive any future recipes straight to your inbox, make sure to sign up to my mailing list!