Maple Pumpkin Cheesecake Bars

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    Maple Pumpkin Cheesecake Bars are the perfect dessert for any special occasion! It's all made in the food processor! Recipe on

    Maple Pumpkin Cheesecake Bars are the perfect dessert for any special occasion! It's all made in the food processor! Recipe on

    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? ;)

    Maple Pumpkin Cheesecake Bars are the perfect dessert for any special occasion! It's all made in the food processor! Recipe on

    Maple Pumpkin Cheesecake Bars are the perfect dessert for any special occasion! It's all made in the food processor! Recipe on

    Maple Pumpkin Cheesecake Bars are the perfect dessert for any special occasion! It's all made in the food processor! Recipe on

    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 :)

    Maple Pumpkin Cheesecake Bars

    Maple pumpkin cheesecake bars make for a great dessert for Thanksgiving Day!
    Prep Time: 20 mins
    Cook Time: 35 mins
    Total Time: 55 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 24
    Calories: 165kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    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
    • 1/4 tsp salt
    • Powdered sugar or fresh whipped cream for garnish, optional


    • Preheat oven to 350 degrees Fahrenheit. Line a 9x13-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.


    Slightly adapted from Sticky, Gooey, Creamy, Chewy
    Nutrition Facts
    Maple Pumpkin Cheesecake Bars
    Amount Per Serving (1 bar)
    Calories 165 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Carbohydrates 20g7%
    Sugar 15g17%
    Protein 2g4%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate. 
    Julie Wampler of Table for Two
    Meet The Author: Julie Chiou
    Dinner for Two Cookbook
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    Recipe Rating


  • Rachel @ Baked by Rachel says:

    I’m SO stinkin happy you’re finally obsessed with Scandal! Also… these bars… want!

  • Kathryn says:

    This is such a great alternative to a classic pumpkin pie – love the maple flavour in these so much!

  • Tieghan says:

    These bars!! So perfect! I mean, for one they are easy! Yes! And two, the are a cross between two favorite holiday desserts. Winner!

  • Maria says:

    I think I need to add these to our Thanksgiving menu!

  • Laura (Blogging Over Thyme) says:

    You had me at biscoff crust! And one bowl?! Maybe this should replace pumpkin pie at Thanksgiving this year!

    PS. I really need to start watching scandal, but don’t have netflix :( Did you buy the first seasons?

    • Julie says:

      You can test-drive Netflix for free for 30 days and then just cancel after that. You should do that if you really want to watch it. I didn’t buy the first seasons since I have a Netflix subscription.

  • Erin| The Law Student's Wife says:

    My fam does pumpkin cheesecake every year in lieu of pumpkin pie (who knew–I come from a line of rebels), but we do a gingersnap crust. LOVE the idea of swapping in a biscoff crust instead. Genius!

  • Stacy | Wicked Good Kitchen says:

    Ooh, Scandal sounds fabulous. Must check into it. Your Maple Pumpkin Cheesecake Bars look dreamy, Julie! I do a version with a butterscotch graham cracker crust. And, yes…so easy for those who have pie or cheesecake phobia. Thanks for sharing! Will pin tonight!

  • Heather Christo says:

    Could these look any more perfect!!! they are totally gorgeous, and I bet would be very easy and convenient to bring for Thanksgiving- great recipe!

  • Lauren says:

    This marries three of my favorite things: pumpkin, cheese(cake), and cookies. Best pumpkin recipe I have seen this fall :) Can’t wait to try making it!

    • Julie says:

      Aw thanks! I definitely hope you try making it :)

  • Mallory @ Total Noms says:

    I love Biscoff cookies! My favorite thing about flying Delta (that’s pretty much it, actually). I can’t believe how easy these are to make, and they look like they have such a great texture and flavor. Pinning!

  • Natalie @ Tastes Lovely says:

    Yum! Definitely going to have to make these for Thanksgiving : )

  • Meredith in sock monkey slippers says:

    These look amazing!

  • sally @ sallys baking addiction says:

    Julie, these bars look SO good! What a fabulous alternative to pumpkin pie this Thanksgiving. And the biscoff cookie crust puts them on a whole other level! I made pumpkin-y cheesecake bars for my cookbook, but they’re not as cheesecakey as yours. And umm… they’re lacking a killer biscoff crust!

    • Julie says:

      You’ll just have to write a second cookbook, Sally ;)

  • Leah | So, How's It Taste? says:

    I will take an entire plate of these please!

  • Kathy @ Olives and Garlic says:

    What an interesting recipe. I love the biscoff cookie crust idea. Yum. I think i am the only person I know that doesn’t like pumpkin pie, this would be a great alternative to serve on Thanksgiving.

  • naomi says:

    This looks so luscious and wonderful!

  • Dianna Belle says:

    The up close zoom in picture makes me want to lick the screen. Okay, only for a split second, but it crossed my mind! I am absolutely going to try this.. Pumpkin pie just tastes different at the holiday tables. I would not buy or make a pumpkin pie any other time of the year, but cheesecake is always a nice go-to dessert.
    Thanks for sharing!!

    • Julie says:

      Haha, too funny! Thanks for the comment and if you make it, I’d love to know what you think!

  • Meagan @ A Zesty Bite says:

    Besides that I haven’t really planned anything for Thanksgiving or Christmas these bars will come in handy.

  • Carla | Carla's Confections says:

    Drool. Major Drool. I love that they are made with Biscoff. Seriously nothing better than that :)

  • Katrina @ Warm Vanilla Sugar says:

    Mmm these bars look awesome!

  • Lauren @ Climbing Grier Mountain says:

    I am totally on board with these fellows!! Love!

  • Mimi @ Culinary Couture says:

    I loooove these. Everything from their biscoff crust to their soft creamy maple pumpkin filling is making my mouth water! I think I’ll make me a batch of these to devour while I watch Scandal tomorrow P.S. Do they actually film Scandal there?

  • Laura (Tutti Dolci) says:

    These bars look incredible, I love the maple + pumpkin combo!

  • Marian (Sweetopia) says:

    What perfect flavours! Love these!

  • Tracey says:

    Woah baby, maple, pumpkin, cheesecake *and* Biscoff in one dessert? Yes please! This needs to be on my Thanksgiving table!

  • Carrie @ Bakeaholic Mama says:

    SCANDAL. Another show I love. I’ve been watching it since it came out and hands down one of the best shows on tv right now. Olivia Pope is so bad ass.

    As for your bars. Holy yum!! Maple, pumpkin and cheesecake. You really can not go wrong!

  • Aimee @ Simple Bites says:

    Dude. Yum! Can’t wait to try them.

  • Sommer @ ASpicyPerspective says:

    I love these, Julie! The flavors sound so perfect, and the fact that it’s all made in the food processor…definitely works for me! :)

  • ashley - Baker by Nature says:

    Y’ooooooh mah gawd, Julie!!! These bars look amazing! I want a boxful right now.

  • Angelyn @ Everyday Desserts says:

    Maple AND pumpkin in cheesecake!? I need this!

  • marla says:

    Oh YUM!! These pumpkin bars look great Julie :)

  • Pamela @ Brooklyn Farm Girl says:

    Your bars look so moist and perfect. The hard part would be only eating one!

  • Tina @ Tina's Chic Corner says:

    You seriously had me at “maple.” I’ve been craving it ever since coming back from a trip to Quebec City. Your pictures are amazing. These bars look so so good. I have the biscoff cookies already…pinning to make. :)

  • Tracy | Pale Yellow says:

    I think the idea of biscoff cookies + pumpkin is lovely! The flavors of the cookies are perfectly fall. These bars sound delightful for Thanksgiving!

  • jen says:

    Was curious if you thought you could freeze this after they.are made and cut up.. or what stage you would freeze at. Hubby is away so its just me and the kiddo. Would like to try but not make a whole pan.

    • Julie says:

      Hi Jen, I’ve never frozen them myself but I know people have frozen cheesecake with no problem. I’d just pop them in the freezer, covered well, after they’ve cooled to room temperature.

  • Chelsea @ Chelsea's Healthy Kitchen says:

    I made these for Thanksgiving dessert and they were a big hit with my boyfriend’s family! I used graham cracker crumbs instead of Biscoff cookie crumbs, but otherwise followed the recipe exactly. I baked them for an extra 5 minutes because they looked like they needed a bit more time to firm up in the oven.

  • Rachael says:

    Question for anyone who can help! How high do the sides on the pan need to be? I’m trying to figure out if I should be using like a cookie sheet or if a glass 9×13 would work…

    • Julie says:

      It needs to be high. Cookie sheet would not work. Glass 9×13 would work.

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