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Maple Pumpkin Cheesecake Bars Recipe

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4.1 from 9 reviews

These Maple Pumpkin Cheesecake Bars offer a deliciously creamy and spiced pumpkin filling atop a buttery Biscoff cookie crust. Perfect for fall gatherings or dessert anytime, these bars combine the warm flavors of pumpkin pie spice and pure maple syrup in a smooth cheesecake texture. Easy to prepare using a food processor and baked to perfection, they make a festive treat with minimal effort.

  • Total Time: 55 minutes
  • Yield: 24 bars

Ingredients

For the crust:

  • 8.8 ounce (250 g) Biscoff cookies
  • 2 tablespoons granulated sugar
  • 6 tablespoons (84 g) unsalted butter, melted and divided

For the filling:

  • 8 ounce (227 g) cream cheese, softened
  • 2 large eggs
  • 15 ounce (425 g) can pumpkin puree (not pumpkin pie filling)
  • 1 cup (220 g) dark brown sugar
  • 12 ounce (340 ml) can evaporated milk
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350 °F (177 °C). Line a 9×13-inch baking pan with foil, leaving about a 3-inch overhang on both sides to help lift the bars out later. Lightly spray the foil with baking spray and set aside.
  2. Make the Crust: In a food processor bowl, pulse Biscoff cookies and granulated sugar together until finely ground. While pulsing on low, slowly drizzle in 5 tablespoons of the melted butter until the crumbs come together when pinched like wet sand. If too dry, add butter one teaspoon at a time until proper texture is achieved.
  3. Bake the Crust: Transfer the crust mixture into the prepared pan. Press evenly into the bottom and bake for 10 minutes to set the base.
  4. Prepare the Filling: Clean and dry the food processor bowl. Add cream cheese, eggs, pumpkin puree, dark brown sugar, evaporated milk, maple syrup, vanilla extract, pumpkin pie spice, and salt. Process until the mixture is completely smooth and creamy.
  5. Assemble and Bake: Pour the filling over the pre-baked crust in the pan. Tap the pan gently on the counter to release any trapped air bubbles. Bake for 30 to 35 minutes, or until the filling is set in the center but still slightly jiggly.
  6. Cool and Slice: Remove the pan from the oven and place on a wire rack to cool completely. Once cooled, use the foil overhang to lift the cheesecake out. Peel away the foil and slice into 24 square bars using a sharp knife, wiping the knife clean between cuts if it becomes gummy.
  7. Serve and Store: Enjoy the bars chilled or at room temperature, optionally topped with powdered sugar or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
  • Make sure the cream cheese is softened for smooth blending.
  • If the crust mixture feels too dry, add melted butter incrementally to achieve the right consistency.
  • Allow the cheesecake bars to cool completely before slicing to prevent cracking.
  • Wiping the knife clean between cuts helps in getting neat slices.
  • Bars can be served chilled or at room temperature according to preference.
  • Leftovers keep well refrigerated for up to 5 days in an airtight container.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/maple-pumpkin-cheesecake-bars-recipe/