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Maple Pumpkin Cheesecake Bars

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

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

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

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 tablefortwoblog.com

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

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

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: 24

Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.

Calories: 165kcal
Author: Julie Chiou

Ingredients

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

Instructions

  • 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.

Notes

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. 
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Recipe Rating




Rachael

Monday 21st of November 2016

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 9x13 would work...

Julie

Monday 21st of November 2016

It needs to be high. Cookie sheet would not work. Glass 9x13 would work.

Chelsea @ Chelsea's Healthy Kitchen

Friday 14th of October 2016

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.

jen

Thursday 21st of August 2014

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

Friday 22nd of August 2014

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.

Thanksgiving Desserts Round Up | Crunchy Creamy SweetCrunchy Creamy Sweet

Monday 18th of November 2013

[…] Maple Pumpkin Cheesecake Bars from Table for Two […]

Tracy | Pale Yellow

Thursday 7th of November 2013

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