These Pumpkin Cheesecake Bars are a tasty treat with creamy pumpkin filling on a buttery crust. They’re perfect for fall with warm spices that’ll make your taste buds dance!
Every bite feels like a hug in dessert form! I love to sprinkle them with extra cinnamon and share them at gatherings. They always disappear in no time! 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a wonderful base for your bars. If you’re out of graham crackers, try using crushed vanilla wafers or digestive biscuits instead. Both offer a slightly different flavor but work well!
Cream Cheese: This gives the bars their creamy texture. If you’re looking for a lighter option, you can use Neufchâtel cheese, which has less fat but similar taste.
Pumpkin Puree: Canned pumpkin is perfect for this recipe, but if you have fresh pumpkin, you can roast it, scoop out the flesh, and blend it into a puree. Just make sure it’s well-drained to avoid excess moisture!
Spices: Ground spices like cinnamon, ginger, nutmeg, and cloves create that warm, cozy flavor. Feel free to adjust the spices based on your preference—some extra cinnamon never hurts!
How Do I Get a Smooth Cheesecake Layer?
The key to a silky cheesecake layer is to ensure your cream cheese is fully softened. Cold cream cheese can lead to lumps. Here’s how to do it right:
- Let the cream cheese sit at room temperature for about 30-60 minutes before mixing.
- Beat on medium speed until smooth before adding any other ingredients to keep things lump-free.
- Add the eggs one at a time, mixing just until blended. Overmixing can add air and create cracks!
Enjoy making these delightful Pumpkin Cheesecake Bars; they’re sure to impress!
How to Make Pumpkin Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
For Garnish:
- Whipped cream
- Ground cinnamon or pumpkin pie spice (for dusting)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and about 1 hour for baking. Additionally, chill time in the fridge is at least 4 hours for the best texture. So, overall, plan for about 5 hours from start to finish, including chilling!
Step-by-Step Instructions:
1. Prep the Oven and Pan:
First, preheat your oven to 325°F (163°C). Take an 8×8 inch baking pan and line it with parchment paper or lightly grease it. Make sure to leave some parchment hanging over the edges for easy removal later.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter together until it looks like wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan, creating a solid crust.
3. Bake the Crust:
Pop the crust into the oven and bake for 8 minutes. Once it’s done, take it out and let it cool a little while you prepare the next layers.
4. Prepare the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese on medium speed until it’s nice and smooth. Gradually add the sugar while mixing, give it a good beat. Then add the eggs one at a time, making sure to mix well after each addition. Finally, stir in the vanilla extract.
5. Assemble the Cheesecake Layer:
Pour the creamy cheesecake mixture over your cooled crust, spreading it out evenly.
6. Bake the Cheesecake Layer:
Return the pan to the oven and bake for about 20 minutes. When the time’s up, take it out and let it cool slightly.
7. Make the Pumpkin Layer:
While the cheesecake is cooling, it’s time to prepare the pumpkin layer. In a separate bowl, mix together the canned pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and eggs until everything is well combined and smooth.
8. Add the Pumpkin Layer:
Gently pour the pumpkin mixture over the baked cheesecake layer, spreading it evenly so it covers the cheesecake fully.
9. Bake Again:
Put the pan back in the oven and bake for another 25-30 minutes. You’re looking for the pumpkin layer to be set and the edges of the cheesecake lightly golden.
10. Cool and Chill:
Once baked, take it out and let the bars cool completely at room temperature. Then, refrigerate them for at least 4 hours or ideally overnight. This allows the layers to set nicely.
11. Serve:
After chilling, lift the bars out of the pan using the parchment overhang. Cut them into squares and serve topped with whipped cream and a sprinkle of cinnamon or pumpkin pie spice. Enjoy your delicious Pumpkin Cheesecake Bars!
These bars are a perfect combination of flavors and textures that everyone will love. Happy baking! 🎃🍰
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast it until tender, then scoop out the flesh and blend it into a smooth puree. Just make sure to drain any excess moisture to avoid a soggy filling!
How Can I Make These Bars Gluten-Free?
To make gluten-free Pumpkin Cheesecake Bars, swap out the graham cracker crumbs for gluten-free graham crackers or use ground almonds or gluten-free cookie crumbs for the crust. Just check the labels to ensure they’re certified gluten-free!
How Should I Store Leftover Bars?
Store any leftover bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. Just be sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container!
Can I Prepare These Bars in Advance?
Yes, you can prepare these bars a day or two ahead of time. Just make sure to let them chill completely in the fridge before serving. They’re perfect for making ahead for parties or holidays!