Ultimate Pumpkin Biscoff Cheesecake Brownies

Prepare to be enchanted by these extraordinary Pumpkin Biscoff Cheesecake Brownie Bars – a dessert that truly has it all! Imagine a rich, fudgy brownie serving as the foundation, generously topped with a creamy, spiced Biscoff cheesecake layer, a delightful crunch of Biscoff biscuits, and then crowned with an aromatic, silky pumpkin cheesecake. The grand finale? More crushed Biscoff biscuits sprinkled on top for an irresistible texture and flavor burst. This multi-layered marvel is the ultimate indulgence for anyone who adores the warm, comforting flavors of pumpkin spice and the unique caramelized notes of Biscoff. Perfect for autumn gatherings, holiday celebrations, or simply treating yourself to a slice of seasonal bliss, these bars promise a truly unforgettable dessert experience.

Easy and Delightfully Layered Autumn Bars

These incredibly tasty Pumpkin Biscoff Cheesecake Brownie Bars are destined to become your go-to autumn dessert. Rich, wonderfully creamy, and remarkably smooth, each bite is infused with a harmonious blend of aromatic spices and the distinctive caramelized flavor of Biscoff. This makes them absolutely ideal for the cozy vibes of fall. Despite their seemingly intricate appearance, featuring four distinct and luscious layers, I assure you, they are surprisingly simple to create. The most challenging aspect, much like many baked cheesecake recipes, is patiently allowing them the necessary time to cool and fully set. But trust me, the wait is more than worth it for the decadent reward.

The beauty of this recipe lies in how effortlessly these diverse textures and flavors come together. We start with a classic, deeply chocolatey brownie base, which provides a satisfying chewiness and a rich backdrop. On top of that, we introduce the first of our two cheesecake layers: a smooth, sweet, and subtly spiced Biscoff-infused cream cheese mixture. This is then layered with whole Biscoff biscuits, adding a delightful crunch and intensifying that signature caramel flavor. Finally, a vibrant, warmly spiced pumpkin cheesecake layer completes the ensemble, bringing the essence of autumn to the forefront. A final scattering of crushed Biscoff biscuits provides a delightful textural contrast and visual appeal. Each component contributes to a symphony of flavors and textures, making every square a truly indulgent delight.

If you’re a devoted fan of Biscoff flavor but perhaps seeking a dessert with fewer steps or a quicker preparation, there are many fantastic alternatives. Consider exploring a recipe for Biscoff Blondies for a chewy, sweet treat, or even simpler, these delightful Biscoff Truffles. For those who can’t get enough of Biscoff and brownies, this Biscoff Brownies recipe from Cake N Knife blog is also a fantastic option to satisfy your cravings.

Let’s delve into the exquisite structure of these bars. First, we lay down a foundation of rich, fudgy brownie batter, which bakes up into a decadent base. The second layer is a luscious, creamy cheesecake, generously flavored with the irresistible caramel notes of Biscoff. Following this, a delightful scattering of whole Biscoff biscuits adds a wonderful textural element and intensifies the spice cookie flavor. This crunchy middle is then enveloped by the fourth and final layer: a smooth, fragrant pumpkin cheesecake, bursting with the quintessential spices of autumn. To complete this masterpiece, the top is adorned with a sprinkle of crushed Biscoff biscuits, adding a final touch of charm and crunch. Together, these thoughtfully crafted layers create a dessert that is not only visually stunning but also incredibly delicious, promising to become a cherished favorite in your recipe collection.

Crafting Your Layered Masterpiece: A Step-by-Step Guide

Embarking on the creation of these delightful layered bars begins with the brownie base. This initial layer is crucial for providing a stable yet soft foundation for the creamy cheesecakes above. The process starts by melting your butter and dark chocolate. For convenience, a microwave is an excellent tool; simply heat in short, 20-second bursts, stirring thoroughly after each interval, until the mixture is smooth and fully melted. If you don’t have a microwave, a small saucepan over very low heat will achieve the same result, requiring a bit more watchful stirring to prevent scorching. Once melted, it’s vital to allow this mixture to cool slightly before proceeding. This prevents the eggs from scrambling when they are added later, ensuring a smooth, cohesive batter. After the chocolate-butter mixture has cooled, you’ll incorporate the sugar, egg, and vanilla extract, beating until it’s beautifully glossy. Finally, fold in the dry ingredients – cocoa powder and plain flour – until just combined. Overmixing can lead to tough brownies, so be gentle. Pour the prepared brownie batter evenly into the bottom of your lined baking tin, using a spatula or the back of a spoon to create a perfectly smooth, consistent layer. This base sets the stage for the exquisite layers to come.

Next comes the luscious cheesecake layers, which are remarkably straightforward to prepare. You’ll start by making a single, foundational batch of creamy cheesecake batter. This streamlines the process and ensures a consistent texture across both cheesecake elements. Once your primary batter is perfectly smooth and lump-free, it will be divided into two equal portions. One half is destined to become the rich Biscoff cheesecake, infused with the warm, spicy notes of Lotus Biscoff spread. The other half will transform into the vibrant, aromatic pumpkin cheesecake, seasoned with classic autumn spices. This strategic division allows for two distinct flavor profiles while minimizing overall preparation time.

The biscoff cheesecake mixture is then carefully poured over the already prepared brownie base, creating a seamless transition of flavors. This layer forms a smooth, creamy canvas before being generously topped with a pattern of whole Biscoff biscuits. These biscuits are not just for visual appeal; they introduce a delightful crunch and an intensified caramelized flavor that truly elevates the Biscoff experience. Finally, the aromatic pumpkin cheesecake mixture is gently spread over the Biscoff biscuits, encapsulating them and completing the layered structure. This careful arrangement ensures that each bite of your finished bar offers a balanced harmony of all the decadent components.

Knowing When Your Cheesecake Brownie Bars Are Perfectly Baked

Once your beautifully layered bars are placed in the preheated oven, patience becomes a virtue. Typically, these pumpkin biscoff cheesecake brownie bars will require approximately an hour and fifteen minutes of baking time. However, oven temperatures can vary, so it’s always best to rely on visual cues and the classic “jiggle test” to determine doneness. To test, carefully open the oven door (try not to let too much heat escape!) and gently shake the baking tin. If the center of the cheesecake layer visibly ripples and jiggles like liquid, it means it’s still underbaked and needs more time. A perfectly baked cheesecake, however, will have a small, firm wobble in the center. The edges will appear set and slightly puffed, while the very middle will still have a slight, controlled jiggle, almost like a firm jelly. This small wobble is exactly what you’re looking for, as it indicates the cheesecake is cooked through but not overbaked, which can lead to a dry texture or cracks.

It’s important to remember that, much like any baked cheesecake, these bars will continue to set and firm up considerably as they cool. The residual heat will gently finish the cooking process, and the chilling period in the refrigerator is absolutely essential for achieving that dense, creamy, and sliceable consistency that makes cheesecake so irresistible. Resist the urge to cut into them prematurely, as tempting as it may be!

Expert Tips for Achieving Perfect Results Every Time

Creating these Pumpkin Biscoff Cheesecake Brownie Bars is a rewarding experience, and with a few simple tips, you can ensure your dessert turns out perfectly. The key to success lies in careful preparation and understanding the role of each ingredient and step. From properly preparing your baking vessel to ensuring the right temperature for your dairy products, these insights will help you achieve a beautifully layered, perfectly set, and utterly delicious treat.

• **Prepare Your Baking Tin Thoroughly**: Begin by lightly greasing your baking tin, then line it with baking paper. It’s crucial to ensure that there’s plenty of baking paper overhanging from all sides of your tin. This excess paper acts as a convenient sling, making it incredibly easy to lift the entire baked and cooled dessert out of the tin without any sticking or damage. If you’re fortunate enough to have a loose-bottom brownie tin, this step becomes even simpler, as the base can be easily pushed up for effortless removal.
• **Cool the Brownie Base Mixture**: When preparing the rich brownie layer, after melting the butter and chocolate, always allow this mixture to cool down slightly before you add the sugar and, most importantly, the egg. Adding eggs to a hot mixture can cause them to scramble, leading to an undesirable texture in your brownie. A cooled mixture ensures a smooth, glossy, and perfectly textured brownie base.
• **Embrace Room Temperature Ingredients for Cheesecake**: This is a critical tip for achieving that signature silky-smooth cheesecake batter. Make sure to take all your cheesecake ingredients, especially the cream cheese and eggs, out of the fridge at least an hour before you plan to start mixing. Cold cream cheese will result in a lumpy batter that is difficult to smooth out, no matter how much you beat it. Room temperature ingredients emulsify much better, creating a homogeneous, creamy mixture that bakes beautifully.
• **Allow Ample Cooling and Chilling Time**: Once baked, resist the temptation to immediately slice into your bars. First, allow the entire bake to cool completely in the tin at room temperature. This gradual cooling process is essential for the cheesecake to continue setting. After it has reached room temperature, transfer the tin to the refrigerator for a minimum of 2 hours, though overnight chilling is always recommended for the best results. This extended chilling period allows all the layers to firm up fully, ensuring clean, perfect slices and a truly decadent texture.

These Pumpkin Biscoff Cheesecake Brownie Bars are truly a celebration of autumn flavors, combining the best of rich brownies, creamy cheesecakes, and the irresistible crunch of Biscoff biscuits. Their layered construction not only makes them visually stunning but also offers a delightful variety of textures and tastes in every bite. Whether you’re making them for a special occasion or simply to enjoy a cozy treat, following these tips will help you create a dessert that is sure to impress.

As always, I would absolutely love to hear from you if you decide to try this recipe, or any other from my collection! Your feedback is invaluable, so please feel free to leave a comment or a rating below to share your experience. I especially enjoy seeing your creations, so don’t hesitate to take a picture and share it on social media. You can find and follow me on my Instagram and Pinterest accounts. Tag me so I can see your wonderful take on these delicious treats!

📖 Recipe

Pumpkin Biscoff Cheesecake Brownie Bars

Delicious layers of creamy cheesecake with pumpkin and biscoff flavors on a brownie base.

Average Rating: 5 out of 5 stars from 16 votes

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Prep Time: 25 mins

Cook Time: 1 hr 15 mins

Chilling Time: 2 hrs

Total Time: 3 hrs 40 mins

Course: Dessert

Cuisine: American

Keyword: biscoff cheesecake, cheesecake bars, pumpkin cheesecake

Servings: 9 bars

Author: Anna Wierzbinska

Equipment

• 7″ x 7″ baking tin
• Baking paper
• Electric mixer

Ingredients

For brownie base:

• 70 g unsalted butter
• 60 g dark chocolate chopped
• 100 g caster sugar
• 1 large egg
• ⅓ tsp vanilla extract
• ¼ tsp salt
• 15 g cocoa powder
• 35 g plain flour

For cheesecake layers:

• 450 g Philadelphia cream cheese room temperature
• 150 g caster sugar
• ⅓ tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 120 g natural yogurt
• 2 tbsp Lotus biscoff spread
• 190 g pumpkin puree from the can or homemade
• ½ tsp allspice
• 1 tsp cinnamon
• 15 Lotus biscoff biscuits

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.

Instructions

For the brownie base:

1. Lightly grease and line 7″x7″ baking tin with baking paper, with plenty of overhang, and set aside.
2. Place the butter and chopped dark chocolate in a heat-proof bowl and place it in a microwave, in 20-second intervals, stirring after each, until it is all melted. Set this mixture aside for about 5-10 minutes to cool.
3. 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 a spatula or the back of a spoon.

For the cheesecake layers:

1. Preheat the oven to 170 C (160 C fan).
2. 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.
3. Divide the cheesecake batter between two bowls.
4. Place the Lotus biscoff spread in the microwave for 10-20 seconds, until it has a 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.
5. Add the pumpkin puree, allspice, and cinnamon to the other half of the cheesecake batter and stir well to combine. Pour this mixture on top of the biscoff layer and smooth the top with a spatula. Sprinkle the top with 2-3 crushed biscoff biscuits.
6. 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 a minimum of 2 hours.
7. Lift the cheesecake from the tin and slice into 9 equal squares and enjoy!

Notes

• Using a loose-bottom baking tin will help with easier removal of the bake from the tin.
• Line the baking tin with plenty of baking paper, allowing 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.

Nutrition

Calories: 462kcal | Carbohydrates: 42g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 136mg | Sodium: 354mg | Potassium: 233mg | Fiber: 2g | Sugar: 34g | Vitamin A: 4255IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg

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