Pumpkin Cheesecake Bars
Fall is here, and that means one thing: it’s time to indulge in all things pumpkin! If you’re looking for a dessert that combines the best flavors of the season—spicy pumpkin, creamy cheesecake, and a buttery graham cracker crust—then Pumpkin Cheesecake Bars are exactly what you need. This dessert is easy to make and perfect for any gathering, whether it’s a holiday dinner or just a cozy night in. With the creamy richness of cheesecake and the warm spices of pumpkin pie, these bars are the best of both worlds.
Pumpkin Cheesecake Bars are perfect for when you want the flavors of pumpkin pie but the smooth, decadent texture of cheesecake. The layered look makes them visually stunning, while their portability makes them ideal for sharing. Ready to whip up a batch? Let’s dive in!
Rich and creamy pumpkin-flavored cheesecake layered on a graham cracker crust, these bars are a delicious and easy way to enjoy the flavors of fall.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups canned pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of salt
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C) and line a 9×13-inch baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared baking pan to create an even layer. Use the back of a measuring cup to pack it down tightly.
- Bake the crust for 10 minutes. Remove from the oven and allow it to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- Beat the cream cheese in a large bowl using a hand mixer or stand mixer until smooth and creamy. Add the sugar and beat until fully incorporated.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Divide the filling in half, leaving one half of the mixture plain and setting it aside. To the other half, add the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Beat until smooth and well-mixed.
Step 3: Layer the Cheesecake Bars
- Pour the plain cheesecake layer over the pre-baked crust, spreading it out evenly.
- Gently spoon the pumpkin cheesecake layer on top of the plain layer, smoothing it with a spatula to ensure an even surface.
- Bake the cheesecake bars for 35–40 minutes, or until the center is just set and no longer jiggles when you gently shake the pan.
Step 4: Cool and Chill
- Allow the bars to cool to room temperature in the pan. Once cooled, transfer them to the refrigerator to chill for at least 3 hours (preferably overnight) before slicing.
Step 5: Slice and Serve
- Use the overhanging parchment paper to lift the bars out of the pan. Place them on a cutting board and use a sharp knife to slice them into 12 bars.
- Serve chilled and enjoy!
Notes
- Make sure your cream cheese is at room temperature before starting to prevent lumps in the filling.
- For clean slices, wipe the knife with a warm, damp cloth between each cut.
Nutrition Information
- Calories: 320
- Fat: 22g
- Carbohydrates: 28g
- Sugar: 22g
- Protein: 4g
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of the ingredients for this recipe already in your pantry, making it a convenient dessert to whip up on short notice.
- Easy to Make: With just a few steps, these bars are much easier to make than a traditional cheesecake and can be made in less than an hour (excluding chill time).
- Perfect for Sharing: These bars are ideal for holiday parties, potlucks, or any gathering where you need a crowd-pleasing dessert.
- Make-Ahead Friendly: You can prepare these Pumpkin Cheesecake Bars in advance and store them in the fridge until you’re ready to serve.
- Deliciously Decadent: The combination of creamy cheesecake and warm pumpkin spices makes these bars a fall dessert favorite that’s hard to resist.
Key Ingredients and Substitutions
- Cream Cheese: This is the base of your cheesecake layer, providing the creamy texture. Use full-fat cream cheese for the best results, but you can substitute with reduced-fat cream cheese if desired.
- Substitution: For a dairy-free version, use a vegan cream cheese substitute.
- Pumpkin Puree: Canned pumpkin puree gives the bars their classic fall flavor. Make sure to use pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
- Substitution: Homemade pumpkin puree can be used if you have some on hand, but canned is more convenient.
- Graham Cracker Crust: The classic graham cracker crust adds the perfect crunch and sweetness to balance out the creamy filling.
- Substitution: If you don’t have graham crackers, digestive biscuits or gingersnaps make excellent alternatives.
- Warm Spices: Cinnamon, ginger, nutmeg, and cloves add that signature pumpkin pie flavor.
- Substitution: If you don’t have all these spices, a pumpkin pie spice blend works perfectly as a substitute.
How to Make Pumpkin Cheesecake Bars (Step-by-Step)
Step 1: Prepare the Crust
Start by preheating your oven to 325°F. Mix the graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand. Press the mixture into your prepared 9×13-inch pan, making sure it’s evenly distributed. Bake the crust for 10 minutes, and while it cools, you can prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat softened cream cheese until smooth. Gradually add in the sugar, followed by the eggs, one at a time. Make sure to mix thoroughly after each addition. Divide the mixture in half—leave one half as it is and add the pumpkin puree, spices, and salt to the other half. Beat the pumpkin layer until smooth.
Step 3: Layer the Cheesecake Bars
First, pour the plain cheesecake mixture over your cooled graham cracker crust. Smooth it out so it’s even. Then, gently spoon the pumpkin cheesecake mixture on top of the plain layer. Spread it evenly with a spatula to create a nice, smooth surface.
Step 4: Bake and Cool
Bake the bars for 35–40 minutes, or until the center is set. The key is to look for the cheesecake to be slightly firm, but still have a bit of jiggle in the center. Once it’s baked, allow the bars to cool completely on the counter before transferring them to the fridge. This prevents cracks from forming.
Step 5: Chill and Serve
Chilling the bars for at least 3 hours is crucial to help them set. Once they’re fully chilled, lift them out of the pan using the parchment paper and slice them into bars. For best results, clean your knife between cuts to get smooth, professional-looking slices.
Expert Tips for Success
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to achieve a smooth, lump-free cheesecake filling.
- Use Parchment Paper: Lining your pan with parchment or foil not only helps with easy removal but also ensures that the bars don’t stick.
- Avoid Overbaking: Keep an eye on the cheesecake bars as they bake. The center should still jiggle slightly when done—it will continue to firm up as it cools.
- Chill Completely: Don’t rush the chilling process. Chilling overnight allows the flavors to meld and gives the bars the perfect consistency.
Variations and Customizations
- Swirled Pumpkin Cheesecake Bars: To create a swirled effect, reserve ½ cup of the plain cheesecake mixture and swirl it into the top of the pumpkin layer with a knife or toothpick before baking.
- Gluten-Free Pumpkin Cheesecake Bars: Use gluten-free graham crackers or a nut-based crust to make this recipe suitable for those with gluten intolerance.
- Dairy-Free Pumpkin Cheesecake Bars: Substitute dairy-free cream cheese and vegan butter for a lactose-friendly version of this dessert.
Storage and Reheating Instructions
- Storing: Store Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.
- Freezing: These bars can also be frozen! Wrap each bar individually in plastic wrap and store them in a freezer-safe bag. Thaw in the fridge overnight before serving.
- Reheating: These bars are best served chilled, but if you prefer them slightly warmer, let them sit at room temperature for about 10 minutes before enjoying.
Serving Suggestions
Pumpkin Cheesecake Bars are delicious on their own, but you can take them to the next level with some creative toppings! Try serving them with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkling of crushed nuts for added texture. Pair them with a hot cup of spiced tea, coffee, or even a warm apple cider for the ultimate fall dessert experience.
Frequently Asked Questions (FAQs)
Q: Can I make these bars ahead of time?
A: Yes! In fact, these bars taste even better after chilling overnight, so they’re perfect for making ahead of time.
Q: Can I use fresh pumpkin instead of canned?
A: Absolutely! Just make sure to use a smooth, pureed consistency, and drain any excess moisture if the homemade puree is too watery.
Q: Why did my cheesecake bars crack?
A: Cheesecake cracks can happen if the bars are overbaked or cooled too quickly. Be sure to bake until just set, and allow the bars to cool gradually before chilling.
Related Recipes
- Pumpkin Pie Bars: Another delicious pumpkin dessert that’s perfect for fall gatherings.
- Apple Crisp Cheesecake Bars: A delightful twist on classic cheesecake with the addition of a crisp apple topping.
- Caramel Pecan Cheesecake Bars: Rich cheesecake topped with caramel and crunchy pecans for a decadent dessert experience.
Conclusion
Pumpkin Cheesecake Bars are the perfect dessert for celebrating the flavors of fall. With their smooth, creamy filling and delicious pumpkin spice flavor, they’re a crowd-pleasing treat that’s sure to impress at any gathering. Plus, they’re easy to make and can be customized to suit your preferences. Try them out for your next fall celebration—you won’t be disappointed!
