Pumpkin Cheesecake Cake Bars (Printer-Friendly)
Layers of pumpkin, cream cheese, and graham crust make these bars a perfect treat for cozy gatherings.
# What You’ll Need to Cook:
→ Graham Cracker Crust
01 -
180 g graham cracker crumbs (Lotus Biscoff or graham crackers)
02 -
25 g brown sugar or granulated sugar
03 -
85 g unsalted butter, melted
04 -
1 teaspoon vanilla extract
→ Pumpkin Cheesecake Filling
05 -
450 g cream cheese, softened
06 -
240 ml heavy cream
07 -
100 g granulated sugar
08 -
40 g brown sugar
09 -
0.5 teaspoon salt
10 -
2 teaspoons vanilla extract
11 -
1 teaspoon lemon juice
12 -
240 g pumpkin purée
13 -
0.5 teaspoon ground cinnamon
14 -
Optional: extra crushed Biscoff for decoration
# Steps to Prepare:
01 -
In a small bowl, thoroughly combine graham cracker crumbs, sugar, melted butter, and vanilla extract until mixture is evenly moistened.
02 -
Firmly press the crumb mixture into the bottom of an 20 x 20 cm baking pan to create an even layer. Refrigerate for a minimum of 20 minutes while making the filling.
03 -
In a large bowl, whip softened cream cheese with granulated and brown sugar using an electric mixer. Scrape the sides of the bowl as needed and continue until completely smooth and creamy.
04 -
Mix in vanilla extract and lemon juice until just combined.
05 -
Gradually add heavy cream in 3-4 increments, whipping after each addition until fully incorporated and the filling is fluffy.
06 -
Fold in pumpkin purée and ground cinnamon with a spatula until fully blended.
07 -
Evenly spread the cheesecake filling over the prepared crust, smoothing the top. Cover pan with plastic wrap.
08 -
Refrigerate for at least 8 to 10 hours, or until fully set and chilled.
09 -
Loosen the cheesecake edges with a knife. Slice into portions, wiping knife clean after each cut. Optionally, sprinkle crushed Biscoff on top for added texture before serving.
# Extra Cooking Tips:
01 -
Sprinkle extra crushed Biscoff crumbs on top before chilling for an attractive decorative finish.