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parko.H4rki
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Tuesday 10 November 2026 15:48:49 GMT
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Biscoff Cookie Butter Pumpkin Cheesecake Bars 🎃🍂 (recipe makes an 8x8 pan) Crust: 22 biscoff cookies, finely crushed 5 tbsp (70g) melted unsalted butter Filling: 16 oz (454g) cream cheese, softened (block-style, not spreadable) ⅔ cup (134g) granulated sugar ¾ cup (185g) canned pumpkin purée ¼ cup (60g) sour cream, room temp 1 tsp vanilla extract 2 tsp pumpkin pie spice ½ tsp cinnamon 1 tbsp all-purpose flour Pinch Salt 2 eggs, room temp Topping: Layer of cookie butter (I did ~½ cup) Crushed biscoff cookies *you can melt the cookie butter briefly in the microwave to make it easier to spread on top Instructions: Preheat the oven to 325°F. Crush 22 biscoff cookies with a food processor or by hand and mix with melted butter. Press into a parchment lined 8x8 pan and bake 8-10 minutes. Let it cool. Beat cream cheese and sugar until smooth. Mix in pumpkin puree, sour cream, vanilla, pumpkin spice, cinnamon, and flour. Add the eggs and mix on low speed or by hand until just combined. Spread this filling over the cooled crust. Bake at 325°F for 35-40 minutes until the edges are set and the center has a slight jiggle. Cool for at least 30 minutes at room temp, then chill for 3 hours. Spread a layer of cookie butter over the top of the chilled bars and sprinkle crushed biscoff cookies on top. *chill again briefly if you want the top to firm up more. Enjoy! #bakingrecipe #pumpkincheesecake #pumpkin #cookiebutter #fallrecipes
Biscoff Cookie Butter Pumpkin Cheesecake Bars 🎃🍂 (recipe makes an 8x8 pan) Crust: 22 biscoff cookies, finely crushed 5 tbsp (70g) melted unsalted butter Filling: 16 oz (454g) cream cheese, softened (block-style, not spreadable) ⅔ cup (134g) granulated sugar ¾ cup (185g) canned pumpkin purée ¼ cup (60g) sour cream, room temp 1 tsp vanilla extract 2 tsp pumpkin pie spice ½ tsp cinnamon 1 tbsp all-purpose flour Pinch Salt 2 eggs, room temp Topping: Layer of cookie butter (I did ~½ cup) Crushed biscoff cookies *you can melt the cookie butter briefly in the microwave to make it easier to spread on top Instructions: Preheat the oven to 325°F. Crush 22 biscoff cookies with a food processor or by hand and mix with melted butter. Press into a parchment lined 8x8 pan and bake 8-10 minutes. Let it cool. Beat cream cheese and sugar until smooth. Mix in pumpkin puree, sour cream, vanilla, pumpkin spice, cinnamon, and flour. Add the eggs and mix on low speed or by hand until just combined. Spread this filling over the cooled crust. Bake at 325°F for 35-40 minutes until the edges are set and the center has a slight jiggle. Cool for at least 30 minutes at room temp, then chill for 3 hours. Spread a layer of cookie butter over the top of the chilled bars and sprinkle crushed biscoff cookies on top. *chill again briefly if you want the top to firm up more. Enjoy! #bakingrecipe #pumpkincheesecake #pumpkin #cookiebutter #fallrecipes

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