Pumpkin Cheesecake Bars Recipe

If you’re looking for a dessert that combines the creamy richness of cheesecake with the warm, spicy flavors of pumpkin, then these Pumpkin Cheesecake Bars are exactly what you need. Perfect for fall gatherings, holiday parties, or simply as a treat to enjoy with a cup of coffee, these bars are easy to make and absolutely irresistible. The layers of buttery graham cracker crust, silky pumpkin cheesecake filling, and a hint of spice come together in a dessert that’s sure to become a seasonal favorite. Keep reading to learn how to make these delectable Pumpkin Cheesecake Bars that will have everyone asking for seconds!

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What Are Pumpkin Cheesecake Bars?

Pumpkin Cheesecake Bars are a delightful dessert that features a creamy, spiced pumpkin cheesecake filling layered over a buttery graham cracker crust. The bars are baked until set, then chilled and cut into squares for easy serving. They offer all the flavors of a traditional pumpkin pie and cheesecake combined into one delicious treat. These bars are perfect for those who love the taste of pumpkin pie but prefer the smooth, tangy texture of cheesecake. The warm spices like cinnamon, nutmeg, and ginger complement the rich, creamy filling, making each bite a little piece of heaven.

Ingredients List for Pumpkin Cheesecake Bars

Before you begin, gather the following ingredients to ensure you have everything you need to make these mouthwatering Pumpkin Cheesecake Bars:

For the Crust:

• 2 cups graham cracker crumbs (about 14 full graham crackers)
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon

For the Pumpkin Cheesecake Filling:

• 16 ounces (2 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

Optional Toppings:

• Whipped cream
• Caramel sauce
• Chopped pecans or walnuts
• A sprinkle of cinnamon

Substitutions and Variations

Pumpkin Cheesecake Bars are versatile and can be customized to suit your taste or dietary needs. Here are some substitutions and variations to consider:

Substitutions:

• Gluten-Free Crust: Use gluten-free graham crackers or crushed gluten-free cookies for the crust to make this recipe gluten-free.
• Dairy-Free Version: Replace the cream cheese with a dairy-free cream cheese alternative and use a plant-based butter for the crust.
• Sugar Substitutes: For a lower sugar option, replace the granulated sugar with a sugar substitute like erythritol or a blend of stevia and monk fruit.

Variations:

• Chocolate Pumpkin Cheesecake Bars: Add ½ cup of mini chocolate chips to the cheesecake filling for a delicious chocolate twist.
• Pumpkin Swirl Cheesecake Bars: Reserve ½ cup of the plain cheesecake mixture, then layer it on top of the pumpkin mixture and use a knife to swirl the two together before baking.
• Spiced Nut Crust: Mix chopped pecans or walnuts into the graham cracker crust for added texture and flavor.

Step-by-Step Cooking Instructions

Making Pumpkin Cheesecake Bars is easier than you might think. Follow these step-by-step instructions to create this delicious dessert:

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to help lift the bars out later.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the crumbs are evenly moistened.
3. Press the crumb mixture firmly into the bottom of the prepared baking pan, creating an even layer.
4. Bake the crust for 8-10 minutes, or until it is lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.

Step 2: Make the Pumpkin Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Add the granulated sugar and beat until well combined.
3. Mix in the pumpkin puree, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt. Continue beating until the mixture is smooth and all the ingredients are fully incorporated.
4. Pour the cheesecake mixture over the cooled graham cracker crust, spreading it out evenly with a spatula.

Step 3: Bake the Cheesecake Bars

1. Bake the bars in the preheated oven for 35-40 minutes, or until the center is set and no longer jiggly.
2. Remove the pan from the oven and allow the bars to cool completely at room temperature.
3. Once cooled, refrigerate the bars for at least 4 hours, or overnight, to allow the cheesecake to fully set.

Step 4: Slice and Serve

1. Once the cheesecake bars are fully chilled, use the parchment paper overhang to lift them out of the pan.
2. Transfer the bars to a cutting board and use a sharp knife to cut them into squares or rectangles.
3. If desired, top the bars with whipped cream, a drizzle of caramel sauce, chopped nuts, or a sprinkle of cinnamon before serving.

How to Cook Pumpkin Cheesecake Bars: A Step-by-Step Guide

Here’s a quick guide to ensure your Pumpkin Cheesecake Bars come out perfectly every time:

1. Prepare the Crust: Mix graham cracker crumbs with melted butter, sugar, and cinnamon. Press into a pan and bake until golden.
2. Make the Filling: Beat cream cheese until smooth, then add sugar, pumpkin puree, eggs, spices, and vanilla. Mix until creamy.
3. Bake: Pour the filling over the cooled crust and bake until set.
4. Chill: Let the bars cool, then refrigerate until fully set before slicing and serving.

Common Mistakes to Avoid

To ensure your Pumpkin Cheesecake Bars turn out perfectly, here are some common mistakes to avoid:

1. Overmixing the Filling: Overmixing the cheesecake filling can incorporate too much air, leading to cracks during baking. Mix just until the ingredients are combined and smooth.
2. Not Cooling Before Chilling: It’s important to let the bars cool to room temperature before refrigerating. Placing them in the fridge while still warm can cause condensation, which may lead to a soggy crust.
3. Skipping the Parchment Paper: Lining the pan with parchment paper makes it much easier to lift the bars out and cut them cleanly. Don’t skip this step!
4. Cutting Before Fully Chilled: Make sure the bars are fully chilled before cutting. This ensures clean slices and prevents the cheesecake from sticking to the knife.

Serving and Presentation Tips

These Pumpkin Cheesecake Bars are as beautiful as they are delicious. Here’s how to serve and present them to impress your guests:

How to Serve Pumpkin Cheesecake Bars

Serve the Pumpkin Cheesecake Bars chilled, straight from the fridge. They make a perfect dessert for any occasion, from a casual family dinner to a festive holiday gathering. Pair them with a hot cup of coffee or a glass of cold milk for a truly satisfying treat.

Presentation Ideas for Pumpkin Cheesecake Bars

• Drizzle with Caramel: A drizzle of caramel sauce over the top of each bar adds a decadent touch.
• Add a Dollop of Whipped Cream: A small dollop of whipped cream on each bar gives it a classic, finished look.
• Sprinkle with Nuts: Garnish with chopped pecans or walnuts for added texture and a bit of crunch.
• Use a Decorative Plate: Serve the bars on a decorative plate or platter for a more festive presentation.

Pumpkin Cheesecake Bars Recipe Tips

For the best results, keep these tips in mind when making your Pumpkin Cheesecake Bars:

• Use Room Temperature Ingredients: Make sure the cream cheese, eggs, and pumpkin puree are at room temperature before mixing. This ensures a smooth, creamy filling.
• Don’t Overbake: Bake just until the center is set. The bars will continue to firm up as they cool, so it’s better to slightly underbake than overbake.
• Clean Slices: To get clean slices, wipe the knife with a damp cloth between each cut. This prevents the cheesecake from sticking to the blade.

Frequently Asked Questions (FAQs)

Can I make these bars ahead of time?

Yes, Pumpkin Cheesecake Bars can be made a day or two in advance. Store them in the refrigerator, covered, until ready to serve.

Can I freeze Pumpkin Cheesecake Bars?

Yes, these bars freeze well. After cutting them into squares, place them in an airtight container or wrap them individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

What type of pumpkin should I use?

Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the cheesecake.

Can I use a different type of crust?

Yes, you can use a different crust, such as crushed gingersnaps, chocolate cookies, or even a shortbread crust. Just be sure to adjust the butter and sugar quantities as needed.

How do I prevent cracks in the cheesecake?

To prevent cracks, avoid overmixing the filling and make sure not to overbake the bars. Also, let the bars cool gradually by leaving them in the oven with the door slightly ajar after baking.

Conclusion

These Pumpkin Cheesecake Bars are a delicious and festive treat that combines the best of both pumpkin pie and cheesecake. With a buttery graham cracker crust and a rich, spiced pumpkin filling, they’re perfect for any fall occasion. Whether you’re making them for a holiday gathering, a potluck, or simply as a dessert to enjoy at home, these bars are sure to impress. So, gather your ingredients, follow the step-by-step guide, and enjoy a taste of fall with every bite of these scrumptious Pumpkin Cheesecake Bars!

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