These Pumpkin Cheesecake Bars bring the cozy flavors of fall into a delicious dessert. With a creamy pumpkin filling and a crunchy crust, they are a perfect treat to share!
As you take a bite, you will get that warm, spiced goodness that everyone loves. I like serving these chilled, topped with whipped cream—perfect for any gathering or just a sweet night in!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a delicious crumbly crust. If you don’t have graham crackers, you can substitute them with digestive biscuits or crushed vanilla wafers for a sweet base.
Cream Cheese: Use full-fat cream cheese for the creamiest texture. If you’re looking for a lighter option, consider light cream cheese or Neufchâtel cheese, but the texture might be slightly different.
Pumpkin Puree: Make sure to use pure canned pumpkin puree, not the spiced pie filling. If fresh pumpkin is available, you can roast and puree it for a fresher taste, but it requires more prep time.
Spices: Customize the spice blend! If you’re out of nutmeg or ginger, a bit of extra cinnamon can work in a pinch. You might also try pumpkin pie spice for a quick mix.
How Do I Make the Layers Smooth Without Cracks?
The key to achieving beautifully layered cheesecake bars lies in careful mixing and gentle baking. Here are some tips:
- Soften cream cheese thoroughly before mixing to prevent lumps. It should be at room temperature.
- When adding eggs, mix on low speed just until combined. Overmixing can introduce too much air, causing cracks.
- After baking, allow the cheesecake to cool gradually in the oven for an hour. This helps prevent sudden temperature changes that can crack the surface.
- Always chill the bars completely before cutting; this allows for cleaner cuts and helps the layers set properly.
Enjoy crafting these delicious Pumpkin Cheesecake Bars, and remember, it’s all about taking your time for those perfect layers!
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 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 large eggs
- 2 tbsp all-purpose flour
Optional Topping:
- Whipped cream
- Ground cinnamon for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and then 50 minutes to bake, plus at least 4 hours of chilling time. Altogether, you’ll need around 5 hours and 10 minutes, but most of that time is waiting for the bars to set in the fridge.
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
Start by preheating your oven to 325°F (163°C). Take a 9×9-inch square baking pan and line it with parchment paper, allowing some extra paper to hang over the edges. This will help you lift the bars out later.
2. Make the Crust:
In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until it looks like wet sand. Press the mixture evenly into the bottom of your prepared baking pan. Bake in the oven for 8-10 minutes until it feels set. Once done, take it out and let it cool for a bit.
3. Prepare the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until it’s nice and smooth. Add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract!
4. Assemble the Layers:
Pour the cream cheese mixture over the cooled crust and spread it out evenly. In another bowl, mix the pumpkin puree, sugar, cinnamon, nutmeg, ginger, eggs, and flour until everything is smooth. Carefully pour this pumpkin mixture on top of the cheesecake layer, spreading it out gently.
5. Bake and Cool:
Place the pan in the oven and bake for about 45-50 minutes. You’ll know they are done when the edges look set and the center has a slight jiggle. After baking, turn off the oven and crack the door open, leaving the bars inside for about 1 hour to cool gradually.
6. Chill and Serve:
Once cooled, move the bars to the fridge and let them chill for at least 4 hours, or overnight if you can wait! When they are ready, use the parchment paper to lift them out, and cut into squares. Serve with a dollop of whipped cream and a sprinkle of cinnamon on top if you like.
Enjoy your Pumpkin Cheesecake Bars with friends and family during the cozy season! These creamy treats are sure to be a hit!
Can I Substitute the Cream Cheese?
Absolutely! You can use light cream cheese or Neufchâtel cheese for a lower-fat option. Just keep in mind that the texture may be slightly different, but it will still taste great!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If you’re using fresh pumpkin, roast it until soft, then puree it for a fresher taste. Be sure to measure out 1 cup after pureeing.
How Long Do These Bars Last in the Fridge?
These Pumpkin Cheesecake Bars will keep well in the fridge for up to 5 days when stored in an airtight container. Enjoy them as a sweet treat throughout the week!
Can I Freeze Pumpkin Cheesecake Bars?
Yes, you can freeze them! Just wrap the bars tightly in plastic wrap and then in aluminum foil. They’ll last for up to 3 months in the freezer. Thaw in the fridge overnight before serving!
