These Pumpkin Cheesecake Bars are a tasty treat that brings fall to your plate! With creamy pumpkin and a buttery crust, they are simply irresistible.
Perfect for sharing, but honestly, you’ll want to keep them all to yourself. I can’t resist sneaking an extra slice or two! 🍂
Making these bars is easy and fun! Just mix, pour, and bake—then enjoy a delicious slice any time you need a sweet pumpkin fix!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make for a sweet and crunchy crust. If you’re gluten-free, try using almond flour or gluten-free cookie crumbs instead.
Cream Cheese: This provides the creamy texture of the cheesecake layer. If you’re looking for a lighter option, you can use Neufchâtel cheese, or for dairy-free, try a vegan cream cheese.
Pumpkin Puree: Choose canned pumpkin puree for convenience. You can also use homemade pumpkin puree, but make sure it’s well-drained to avoid sogginess. Avoid pumpkin pie filling, as it contains added spices and sugar.
Spices: Ground cinnamon, nutmeg, and ginger are essential for that classic pumpkin flavor. If you want to simplify, a premade pumpkin pie spice mix works too; just use about a tablespoon.
How Can I Prevent Cracking in My Cheesecake Bars?
Preventing cracks in cheesecake can be tricky, but there are some helpful tips! The right baking method makes all the difference.
- Always mix your batter until smooth, avoiding overmixing. Too much air can lead to cracks during baking.
- Cool the bars gradually. After baking, crack the oven door for about an hour to let them cool slowly.
- Make sure to refrigerate them for several hours or overnight. This not only helps them set but also reduces cracking.
Following these tips will help your Pumpkin Cheesecake Bars look as good as they taste!
Delicious Pumpkin Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Pumpkin Layer:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 2 large eggs
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice (for dusting)
How Much Time Will You Need?
This recipe requires about 20 minutes of preparation time, followed by 45-50 minutes of baking. After baking, allow your bars to cool for an hour in the oven, then chill them in the refrigerator for at least 4 hours or overnight. So, plan for some waiting time, but it’s worth every minute!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper for easy removal, or you can lightly grease it if you prefer.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, melted butter, cinnamon, and nutmeg. Stir until the crumbs are nicely coated and look like wet sand.
Press this mixture firmly into the bottom of your prepared pan to form a nice, even crust. Bake it for about 8-10 minutes, just until it’s lightly golden. Once done, take it out and let it cool a bit.
3. Create the Cheesecake Layer:
In a large bowl, beat the softened cream cheese with the sugar until everything is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Don’t forget the vanilla! Mix until combined.
Carefully pour the cheesecake mixture evenly over your baked crust and spread it out gently.
4. Prepare the Pumpkin Layer:
In another bowl, mix together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, and eggs. Stir until everything is well blended and smooth.
Gently spoon this pumpkin mixture over the cheesecake layer, spreading it evenly.
5. Bake the Bars:
Place the pan in the oven and bake for about 45-50 minutes, or until the center is mostly set but still slightly wobbly.
Once baked, turn off the oven and crack the door open. Let the bars cool inside for about an hour to help prevent cracking.
6. Chill and Serve:
Remove the bars from the oven and let them cool completely at room temperature. Then, transfer them to the fridge for at least 4 hours or preferably overnight.
When you’re ready to enjoy, cut them into squares. Top each bar with a dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice for that perfect finish!
Now, dig in and savor your delightful Pumpkin Cheesecake Bars during your fall festivities or anytime you’re in the mood for a cozy dessert! Enjoy!
Can I Use A Different Type of Crust?
Absolutely! While graham cracker crumbs are traditional, you can use other cookie crumbs like Oreos for a richer flavor, or even a nut-based crust for a gluten-free option. Just make sure to adjust any added sugar based on the sweetness of the cookies you choose.
How Do I Know When the Cheesecake Bars are Done?
The bars are done when the edges are set and only the center is slightly jiggly. It will continue to firm up as it cools. A slight puffing of the edges is normal; just keep an eye on it to avoid overbaking!
Can I Freeze Leftover Bars?
Yes, you can freeze these bars! Wrap them tightly in plastic wrap and then in foil, or store them in an airtight container. They’ll keep well for up to 3 months. Thaw in the refrigerator before serving.
What’s the Best Way to Store Leftover Bars?
Store leftover Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. If you’re serving them later, you can also freeze them for longer storage, as mentioned above!