Maple Pumpkin Cheesecake Bars

Friday, October 21, 2011

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Remember the joys of early air travel?  You know, those days where they showed you a movie that you could hear without having to pay for ear buds,  stowed your luggage without a fee and actually fed you a free meal on any flight that was longer than two hours?   I’ll admit, the food wasn’t exactly fine dining, but depending on the airline, it wasn’t bad.  I remember flying to Rome on Alitalia many years ago and being served a pretty darn tasty veal cannelloni and a nice Pinot Grigio to wash it down with too.  Oh, yeah. Those were the days…

Now, all you get for free is a plastic cup filled with watered down soda or juice, and a choice of peanuts or cookies.  Seriously!  Have you seen those tiny packets of peanuts?  They’re miniscule!  The cookies are a much better bet.  At least you get two full-sized cookies.  And, they’re really, really good cookies too.  In fact, those cookies have become so popular, that the company that makes them now imports them all over the world – including my very own local supermarket. 

Biscoff Cookies are made by  Belgium-based Lotus Bakeries.  They are crispy, crunchy little spiced cookies, very similar to gingersnaps.   And, I’m telling you people, they are addictive.  They also make a very nice piecrust, which is where I was going with this story.

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Now that we’re firmly entrenched in Autumn, I was looking to make something with pumpkin – maybe a pie or a cheesecake.  Since I had several boxes of cookies lying around, I figured that I could use some of them to make the crust.   I ended up deciding on Maple Pumpkin Cheesecake Bars with a Biscoff cookie crust.

The recipe for these bars is super easy and virtually foolproof.   I essentially took a basic pumpkin pie recipe and tweaked it by adding cream cheese and maple syrup to the filling, and of course, by using my Biscoff cookies for the crust.  I also saved a little time and minimized the clean up by mixing up both the crust and filling in my food processor.  Who wants to wash a bunch of extra dirty bowls?

I loved, loved, loved these!  The bar format worked out great.  I could cut them into any sized squares I wanted and decorate each square individually.  They were also neater and easier to eat than a pie or cheesecake because you didn’t really need a fork.  And, the taste?  My, oh my, did these taste amazing!  They were like a silky, smooth pumpkin cheesecake laced with spice and a hint of maple.  Topped with a splotch of whipped cream and candy corn, these bars are a perfect little Halloween treat!

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15 responses to Maple Pumpkin Cheesecake Bars

  1. On October 21, 2011 at 12:20pm, Rosa said...

    I love lotus cookies, maple, pumpkin and cheesecake so those divine looking bars are definitely for me!

    Cheers,

    Rosa

  2. On October 21, 2011 at 1:17pm, patsy said...

    Oh, those are perfect squares of fall flavor! I will bookmark this one… I think it would be a lovely addition to our Thanksgiving desserts!

  3. On October 21, 2011 at 1:24pm, Joanne said...

    I’ll be honest, Biscoff is kind of the only reason I try to fly Delta as often as possible. These cheesecake bars look amazing! I love that you made a biscoff crust!

  4. On October 21, 2011 at 3:05pm, Erin said...

    Biscoff and pumpkin is such a wonderful mix. Great idea using it for the crust.

  5. On October 21, 2011 at 3:52pm, Priyanka said...

    Wonderful idea…very tempting

  6. On October 21, 2011 at 4:18pm, emiglia said...

    I love those cookies! In France and Belgium, they’re known as Speculoos, and since we don’t have graham crackers here, I use them to make all of my cheesecake crusts. So good! They’re also great crushed up and sprinkled on top of tiramisu… kind of like some people do with amaretti.

  7. On October 22, 2011 at 7:40am, Katrina said...

    Mmm these sound lovely!

  8. On October 23, 2011 at 3:19am, Women tops said...

    That looks really good.

  9. On October 25, 2011 at 1:02pm, The Food Hunter said...

    Yummy!

  10. On November 04, 2011 at 12:13pm, Cindy said...

    These look absolutely delicious! I am a new follower and a new blogger! Love your blog!

  11. On November 15, 2011 at 3:12pm, Aly ~ Cooking In Stilettos said...

    These look beyond delish Susan!!!

  12. On November 15, 2011 at 5:37pm, Rani said...

    These look so good! One question though- if I was to use gingersnaps instead of Biscoff cookies, how much should I use? One package of Biscoff equals…?

  13. On November 22, 2011 at 11:39am, Caren with a "C" said...

    Those look delicious! A great alternative to pie!

  14. On November 26, 2011 at 4:26am, Naomi Eve said...

    I just made these today, and they’re absolutely delicious. It tastes very similar to pumpkin pie, but is a mellower, richer taste that is really yummy. I live in Australia and my best friend who is totally Aussie tried a piece, and really liked it. Usually Aussies are horrified by the concept of a sweet pumpkin dessert. So, clearly this recipe is doing something right! Om nom nom :)

  15. On October 23, 2012 at 1:38pm, martha said...

    can i substitute half and half cream for evaporated milk?

3 pings to Maple Pumpkin Cheesecake Bars

  1. On November 06, 2013 at 7:52am, Maple Pumpkin Cheesecake Bars - Table for Two pinged...

    [...] Yield: approx. 24 bars | Prep Time: 20 minutes | Cook Time: 35 minutes | Source: slightly adapted from Sticky, Gooey, Creamy, Chewy [...]

  2. On February 03, 2014 at 3:01pm, Maple Pumpkin Cheesecake Bars | Table for Two pinged...

    [...] Yield: approx. 24 bars | Prep Time: 20 minutes | Cook Time: 35 minutes | Source: slightly adapted from Sticky, Gooey, Creamy, Chewy [...]

  3. On September 09, 2014 at 7:38pm, Dessert Round Up pinged...

    […] looking for a dessert to take to Thanksgiving dinner, I found just the one for you.  How about Maple Pumpkin Cheesecake Bars from sticky gooey creamy chewy? I don’t think I’ve run into anything from that blog […]

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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