Maple Pumpkin Cheesecake Bars
Maple pumpkin cheesecake bars make for a great dessert for your Thanksgiving Day dessert or any get-together and special occasion Easy to make, easy to transport, and very easy to eat!
I finally got Jason hooked on Scandal. We now obsessively watch it together every evening. It’s SO good! I love it. Definitely took us a while to get into it but I’m so glad we stuck it through because now we can’t stop watching, haha
What’s funny is, since we both work in DC, we’re starting to associate everything with Scandal. I’ll walk by the White House and expect to see Olivia Pope or something. The other day, when we were driving into DC, we turned and looked at each other and both said, “I feel like we’re in Scandal. The city feels so corrupt.” Haha – oh tv and reality. It really does blur the lines sometimes, huh? ;)
If you’re looking for a different dessert this Thanksgiving, this is your dessert! It’s a hybrid between a pumpkin pie and a cheesecake. It’s got a slight hint of maple and the most amazing crust. It’s a BISCOFF crust. Oh my gah. It’s so creamy and it’s the dessert to have on your table this year. Even if you don’t make this for Thanksgiving, it’s ok. You should just make it as soon as you can because well, it’s a winner.
The cheesecake portion won’t be as firm as typical cheesecakes are. It’s a lot softer. It won’t fall/collapse on you, but you’ll definitely be able to tell a difference when you take a bite into it. Softer and creamier with a soft crunchy crust. So perfect!
Did I mention how EASY this is to put together? You do it all in the food processor!! All of it. No extra bowls to wash :)
- For the crust:
- 1 (8.8 oz) package of Biscoff cookies
- 2 tbsp. granulated sugar
- 5-6 tbsp. unsalted butter, melted
- For the filling:
- 8 oz. of cream cheese, softened
- 2 large eggs
- 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
- 1 cup dark brown sugar
- 1 (12 oz) can of evaporated milk
- 2 tbsp. pure maple syrup
- 1 tsp. vanilla extract
- 1 heaping tsp. of pumpkin pie spice
- ¼ tsp. salt
- Powdered sugar or fresh whipped cream for garnish (optional)
- Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with foil with an overhang about 3-inches on either side. Lightly spray the foil with baking spray. Set aside.
- In the bowl of a food processor, pulse cookies and sugar together until you have fine crumbs. Through the feed tube, while the food processor is on low, drizzle 5 tbsp. of melted butter in and mix until the mixture comes together like sand when you pinch it together. If it’s too dry, add in a tsp. of butter at a time until the mixture becomes wetter and comes together.
- Pour the crumbs into the prepared baking pan and press it into the bottom of the pan and bake for 10 minutes.
- Wash and dry the bowl of the food processor.
- While crust is baking, make the filling. Combine all filling ingredients (EXCEPT powdered sugar/whipped cream) in the food processor. Process until smooth.
- Pour mixture onto the pre-baked crust and tap pan against the counter to get rid of any air bubbles.
- Bake for 30-35 minutes, or until filling is set in the center.
- Remove from oven and set pan on top of a wire rack to cool.
- Once completely cool, carefully lift the bars out of the pan and place on a cutting surface. Peel the foil from the edges and using a sharp knife, cut the cheesecake into square bars. If your knife gets too gummy, wipe it down.
- Serve chilled or at room temperature with powdered sugar sprinkled on top or whipped cream.
- Store leftover bars in an airtight container in the fridge for up to 5 days.