Pumpkin Cheesecake Bars with Biscoff Cookie Crust

These pumpkin cheesecake bars feature a biscoff cookie crust, marbled pumpkin and vanilla cheesecake filling, topped with whipped cream, melted biscoff drizzle and biscoff crumbles.

By @piesandtacos

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 biscoff cookies
• 0 melted butter
• 0 cream cheese
• 0 sugar
• 0 vanilla extract
• 0 eggs
• 0 pumpkin puree
• 0 pumpkin pie spice
• 0 whipped cream
• 0 melted biscoff drizzle
• 0 biscoff crumbles

Instructions

1. Preheat your oven to 350°F (175°C).
2. To make the crust, crush the biscoff cookies into fine crumbs.
3. Mix the biscoff cookie crumbs with melted butter until well combined.
4. Press the mixture into the bottom of a lined baking pan to form an even crust.
5. In a large bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
6. Add the eggs one at a time, mixing well after each addition.
7. Divide the batter in half. To one half, add the pumpkin puree and pumpkin pie spice, and mix until combined.
8. Pour the vanilla batter over the crust, then dollop the pumpkin batter on top. Use a knife to swirl the two batters together to create a marbled effect.
9. Bake in the preheated oven for about 30 minutes, or until the center is set.
10. Allow the bars to cool completely, then refrigerate for at least 2 hours before serving. Top with whipped cream, melted biscoff drizzle, and biscoff crumbles before serving.