These Pumpkin Cheesecake Bars are a tasty treat with creamy cheesecake and a delicious pumpkin flavor. They sit on a sweet crust that makes every bite feel like fall!
Let’s be real, these bars are a crowd favorite, especially when served with whipped cream on top. I can’t help but grab seconds—who can resist that pumpkin goodness? 🎃
Ingredients & Substitutions
Graham Cracker Crumbs: These are key for that classic crust. If you don’t have graham crackers, you can use digestive biscuits, or even crushed vanilla wafers for a different flavor.
Cream Cheese: Full-fat cream cheese gives the best texture. You can try low-fat or Neufchâtel cheese as a lighter option, but the texture might be more delicate.
Canned Pumpkin Puree: This is convenient and has great flavor. If you prefer, you can roast and puree your own pumpkin, which can be a fun project, especially in the fall!
Ground Spices: If you don’t have ground ginger or nutmeg, you can replace them with pumpkin pie spice. It often contains a blend of all those warming spices, making it a quick substitute.
Whipped Cream: I love homemade whipped cream, but store-bought is perfectly fine for topping. A dollop of whipped cream really brings everything together!
How Do I Get the Perfect Creamy Cheesecake Layer?
Getting that smooth and creamy cheesecake layer is essential for these bars. Here are some important tips:
- Make sure the cream cheese is softened completely before mixing. This helps avoid lumps.
- Beat it slowly at first, then increase speed to incorporate air. But don’t overmix, or the cheesecake might crack during baking.
- When you pour the cheesecake mixture onto the crust, spread it gently to maintain even layers. Don’t worry too much about perfection; it’s about flavor!
These small details can make a big difference in your pumpkin cheesecake bars. Enjoy making these comforting treats! 🍰
Delicious Pumpkin Cheesecake Bars Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 teaspoon vanilla extract
For Topping:
- Whipped cream (store-bought or homemade)
- Ground cinnamon for dusting (optional)
Time Estimate:
This recipe takes about 15 minutes for preparation, plus an additional 45-50 minutes for baking, and at least 4 hours to cool in the fridge. If you can wait overnight for them to set, that’s even better! In total, plan for a little more than 5 hours, including chilling time.
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven ready by preheating it to 325°F (163°C). While it’s heating, line a 9×9 inch baking pan with parchment paper or give it a light grease for easy removal later.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until everything is evenly combined and the mixture looks a bit like wet sand. This will be the bottom layer of our bars!
3. Bake the Crust:
Press the crumb mixture firmly into the bottom of the prepared baking pan. Make sure it’s an even layer. Bake this for about 10 minutes, then take it out and let it cool a little while you prepare the filling.
4. Prepare the Cheesecake Layer:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s nice and smooth. Then add in the sugar, eggs, and vanilla extract. Mix it all together until everything is creamy and combined, but don’t overmix!
5. Assemble the Cheesecake Layer:
Carefully pour the cheesecake mixture over your cooled crust. Use a spatula to spread it gently and evenly across the surface.
6. Make the Pumpkin Layer:
In another bowl, whisk together the canned pumpkin, sugar, cinnamon, ginger, nutmeg, eggs, and vanilla extract until everything is smooth and combined.
7. Layer the Pumpkin Mixture:
Now, gently pour the pumpkin mixture over the cheesecake layer. Be careful not to mix the layers; just spread it on top!
8. Bake the Bars:
Place the pan in the oven and bake for about 45-50 minutes. The pumpkin layer should be set, and the edges may puff up a bit. It’s okay if the middle still has a little jiggle—this will firm up as it cools.
9. Cool and Chill:
Once baked, remove the pan from the oven and let it cool completely on a wire rack. After it has cooled, refrigerate the bars for at least 4 hours or ideally overnight so they can set up nicely.
10. Serve and Enjoy:
Once chilled, cut the cheesecake into squares. Top each bar with a generous dollop of whipped cream and a sprinkle of ground cinnamon if you like. Enjoy your homemade Pumpkin Cheesecake Bars! They make a perfect dessert for fall gatherings or any occasion!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, you can use crushed digestive biscuits, vanilla wafers, or even a chocolate cookie crust for a richer flavor.
How Can I Make This Recipe Gluten-Free?
To make these bars gluten-free, simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs or crushed gluten-free cookies. Just make sure all other ingredients are also gluten-free.
Can I Double This Recipe?
Yes! If you’re hosting a bigger gathering, doubling the recipe is a great idea. Just use a larger baking pan (like a 9×13 inch) and increase your baking time slightly, checking for doneness with the same wobble test in the center.
How Should I Store Leftover Pumpkin Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 5 days. If you want to freeze them, wrap individual bars tightly in plastic wrap and then in foil before freezing, which can last up to 3 months. Just thaw in the fridge before serving!
