These Pumpkin Blondie Cheesecake Bars are a perfect fall treat! With a sweet pumpkin layer and creamy cheesecake, they are soft, rich, and deliciously spiced with cinnamon.
Honestly, the blend of flavors is like a warm hug on a chilly day! I love serving them with whipped cream on top—it’s a little extra that makes a big difference!
Key Ingredients & Substitutions
Unsalted Butter: This recipe calls for melted unsalted butter for the blondie base. You can use salted butter, but reduce the added salt to avoid an overly salty taste.
Brown Sugar: Light brown sugar adds moisture and a rich flavor to the blondie. If you’re out of brown sugar, you can use white sugar with a bit of molasses (1 tablespoon of molasses per cup of sugar) as a substitute.
Pumpkin Puree: Use canned pumpkin puree for convenience. If you prefer fresh, you can roast and puree a sugar pumpkin, but it’s a bit more work! Remember not to use pumpkin pie filling, as it has added sugars and spices.
Heavy Whipping Cream: For a lighter topping, you can substitute with coconut cream or a non-dairy whipping cream if you’re looking for dairy-free options.
What’s the Best Technique for Mixing Cream Cheese Smoothly?
One of the keys to a smooth cheesecake layer is mixing the cream cheese properly. Here’s how to get that creamy consistency:
- Ensure that your cream cheese is at room temperature. This helps it blend smoothly without lumps.
- Use a hand mixer or stand mixer for best results, starting on low speed, then increasing to medium.
- Mix until fully smooth before adding other ingredients. Scrape the bowl sides with a spatula to ensure everything gets mixed well.
Following these tips will help you achieve a silky cheesecake layer that makes these bars irresistible!
How to Make Pumpkin Blondie Cheesecake Bars
Ingredients You’ll Need:
For The Blondie Base:
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
For The Pumpkin Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
For The Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Garnish:
- Ground cinnamon or pumpkin pie spice, for dusting
How Much Time Will You Need?
This delightful recipe takes approximately 20 minutes to prep and then about 1 hour to bake, plus at least 4 hours to chill in the fridge. So, in total, you’re looking at just about 5 hours before you can enjoy these treats!
Step-by-Step Instructions:
1. Preheat oven and prepare pan:
Start by preheating your oven to 350°F (175°C). Next, take a 9×9-inch square baking pan, line it with parchment paper (which makes it easier to remove the bars later), and give it a light greasing to prevent sticking.
2. Make the blondie base:
In a large bowl, melt the butter and whisk it together with the light brown sugar until the mixture is smooth. Add in the eggs and vanilla extract, mixing well. In another bowl, mix together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually incorporate the dry ingredients into the wet mixture until just combined. Spread this blondie batter evenly in the prepared baking pan.
3. Bake the blondie layer:
Place the pan in the oven and bake for 15-18 minutes. You want the blondie layer to be lightly set but not fully cooked because it will finish baking when you add the cheesecake layer. Once done, remove it from the oven and set it aside.
4. Prepare the pumpkin cheesecake layer:
In a large mixing bowl, beat the softened cream cheese until it’s creamy and smooth. Add the canned pumpkin puree, granulated sugar, eggs, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Mix everything on medium speed until fully combined and smooth.
5. Assemble and bake:
Carefully pour the pumpkin cheesecake mixture over the blondie base, spreading it evenly. Return it to the oven and bake for an additional 40-50 minutes, or until the cheesecake layer is set around the edges but still has a slight jiggle in the center.
6. Cool completely:
Remove the pan from the oven and let it cool down completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or ideally overnight, to allow the bars to fully set.
7. Make the whipped cream topping:
When you’re ready to serve, beat the heavy whipping cream in a chilled bowl with powdered sugar and vanilla extract until you reach stiff peaks.
8. Serve:
Cut the bars into squares and top each one with a generous dollop of whipped cream. To finish, dust with ground cinnamon or pumpkin pie spice for that cozy fall touch.
Enjoy these luscious, layered Pumpkin Blondie Cheesecake Bars chilled for a perfect fall-inspired dessert!
Can I Use Different Sweeteners in the Blondie Layer?
Absolutely! You can substitute the light brown sugar with coconut sugar or a granulated sugar alternative, like Swerve or erythritol, for a lower-calorie option. Just keep in mind that the flavor and texture may vary slightly.
Can I Freeze Pumpkin Blondie Cheesecake Bars?
Yes, these bars freeze very well! Once they’ve cooled and set, cut them into squares, then wrap them tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 3 months. Thaw in the fridge before serving.
How Can I Make These Bars Gluten-Free?
To make the bars gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you use includes xanthan gum, as it helps provide structure to the blondies.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. For the best experience, reheat individual portions in the microwave for a few seconds if you prefer them warm!