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Preheat oven to 350 degrees. Combine Biscoff crumbs, melted butter, and brown sugar in a bowl and stir so that crumbs and sugar are well saturated with butter.
Press into bottom of a 9x9 square baking pan, pressing down with fingers or the bottom of a dry measuring cup.
Bake crust in preheated oven for 8 minutes. Let cool slightly.
Reduce oven heat to 325°F.
Beat cream cheese on medium speed in the bowl of a stand mixer (you can also use a hand-held mixer) until smooth and creamy (do not overbeat). Add sour cream and beat until smooth, scraping sides of bowl to fully incorporate everything.
Add sugar, vanilla and salt and beat until smooth.
Beat in egg until smooth. Remove ½ cup of cheesecake filling and set aside.
Pour the rest of cheesecake filling into prepared crust and smooth to cover the crust evenly.
In a bowl, combine pumpkin, sugar, heavy cream, vanilla, spices and salt and mix well.
Beat in egg until smooth. Pour over the cheesecake layer and spread evenly.
Drop spoonfuls of the reserved cheesecake filling all over the pumpkin pie layer.
Use a toothpick, knife, or dowel to swirl the pumpkin and cheesecake layers together to create a marble pattern.
Bake bars in preheated oven for 45-50 minutes, or until center is set and only slightly wobbly.
Remove from oven and allow to cool fully at room temperature.
Cover with plastic wrap and chill in refrigerator for 4 hours or overnight before slicing into bars.