These Pumpkin Pie Cheesecake Bars bring together the best of both worlds: smooth cheesecake and spiced pumpkin pie! They’re creamy, sweet, and just a little bit tangy—perfect for fall.
Honestly, who doesn’t love a good dessert mashup? I can never resist sneaking an extra piece when they’re cooling! Serve them with whipped cream for a tasty treat everyone will love.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a delicious buttery crust. If you don’t have graham crackers, you can use crushed digestive biscuits or even Oreo cookies for a chocolatey twist.
Cream Cheese: Cream cheese gives that rich cheesecake texture. For a lighter choice, you could use Neufchâtel cheese, which has less fat. Just remember it might be slightly less creamy.
Canned Pumpkin Puree: This is the star of the show! If fresh pumpkin is available, roast and puree it instead for a fresh flavor. Just make sure it’s smooth and without added spices.
Spices: The spices create warmth and depth. You can use pumpkin pie spice as a shortcut, about 2 teaspoons will do the job!
Heavy Cream: This is used for the whipped topping. You can substitute with coconut cream for a dairy-free version, or use whipped topping for convenience.
How Do You Get Perfectly Creamy Cheesecake Bars?
Ensuring a creamy texture is crucial for these cheesecake bars. When you beat the cream cheese, make sure it’s at room temperature. This helps it blend smoothly without lumps.
- Use an electric mixer for best results, beating until fully creamy before adding other ingredients.
- Don’t overmix once you’ve added the eggs. Mix just until combined to prevent excess air, which leads to cracks.
Letting the bars cool gradually and chilling them properly is key too! A long chill helps them set firmly and develop those lovely flavors.
How to Make Pumpkin Pie Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
For the Pumpkin Cheesecake Layer:
- 16 ounces (450g) cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Cream Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Drizzle (Optional):
- Caramel sauce or butterscotch sauce
How Much Time Will You Need?
Preparing these Pumpkin Pie Cheesecake Bars takes about 20 minutes. After baking, you’ll need to cool them for about 4 hours in the fridge (or overnight for best results). This gives you the perfect, creamy texture that we love!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and cinnamon. Stir until everything is mixed well. Now, take a 9×9 inch (23×23 cm) square baking pan and either line it with parchment paper or lightly grease it. Press the graham cracker mixture firmly into the bottom of the pan. Bake it in the oven for about 8-10 minutes, then take it out and let it cool.
2. Make the Pumpkin Cheesecake Layer:
Next, grab a large mixing bowl and add the softened cream cheese. Use an electric mixer to beat it until it’s nice and smooth. Then add in the pumpkin puree, granulated sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix everything together until it’s all combined and smooth. It should smell amazing!
3. Assemble and Bake:
Pour the smooth pumpkin cheesecake batter over the cooled crust in your baking pan. Spread it out evenly with a spatula. Now, pop it back into the oven and bake for about 40-45 minutes. The edges should be set, but the center can still jiggle a little bit when you gently shake the pan.
4. Cool Down:
Once done, take the pan out of the oven. Allow it to cool to room temperature first. Then, place it in the fridge for at least 4 hours, or overnight if you can wait! This step is crucial for the bars to set perfectly.
5. Prepare the Whipped Cream Topping:
When you’re ready to serve, it’s time to make the delicious whipped cream topping. In a chilled bowl (chilling helps it whip better), beat the heavy cream, powdered sugar, and vanilla extract together until medium to stiff peaks form.
6. Top and Garnish:
Spread the whipped cream evenly over the chilled pumpkin cheesecake layer. For a little extra sweetness, drizzle caramel or butterscotch sauce on top in a pretty pattern if you’d like!
7. Slice and Serve:
Cut the cooled cheesecake into bars and serve chilled. Enjoy the delightful blend of creamy pumpkin flavors with that lovely crust and a touch of sweet cream on top. Perfect for any fall gathering!
These Pumpkin Pie Cheesecake Bars are a delicious dessert that everyone will love. Happy baking!
Can I Use a Different Type of Crust?
Absolutely! If you don’t have graham crackers, you can use crushed Oreos or digestive biscuits for a different flavor. Just make sure to mix with butter and sugar as you would with the graham cracker base.
How Do I Know When the Cheesecake Layer Is Done?
The edges should be set, while the center may still slightly jiggle when shaken gently. It will firm up more as it cools and chills in the fridge.
Can I Make These Bars in Advance?
Yes, these cheesecake bars are perfect for making ahead of time! They can be made and refrigerated for up to 2 days ahead of serving. Just add the whipped cream topping right before serving for the best texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to enjoy, you can slice them and serve chilled!