Delicious Pumpkin Cheesecake Bars Recipe
Introduction
Pumpkin cheesecake bars are a delightful blend of creamy, spiced pumpkin filling atop a buttery crust. These bars make a perfect dessert for fall gatherings or any time you crave a festive treat.
Ingredients
- 1 ½ cups cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup sugar
- 2 large eggs
- 1 ½ cups graham cracker crumbs (for the crust)
- ⅓ cup melted butter (for the crust)
- 2 tablespoons sugar (for the crust)
- Optional: 1 teaspoon pumpkin pie spice or cinnamon
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined. Press the mixture evenly into the bottom of a greased 9×9-inch baking pan to form the crust.
- Step 2: Bake the crust for 8–10 minutes, then remove it from the oven and set aside to cool slightly.
- Step 3: In a large bowl, beat the softened cream cheese until smooth. Add pumpkin puree, sugar, eggs, and pumpkin pie spice (if using), mixing until fully combined and creamy.
- Step 4: Pour the pumpkin cheesecake filling over the pre-baked crust, spreading it evenly.
- Step 5: Bake the bars for 40–45 minutes, or until the center is almost set but still slightly jiggly.
- Step 6: Remove from the oven and allow to cool at room temperature, then refrigerate for at least 3 hours to fully set before cutting into bars.
Tips & Variations
- For a spiced crust, add a pinch of cinnamon or nutmeg to the graham cracker crumbs before baking.
- Use canned pumpkin puree for convenience, but avoid pumpkin pie filling which contains added spices and sugar.
- Top with whipped cream or a drizzle of caramel sauce for extra indulgence.
- If you prefer a gluten-free option, substitute the graham cracker crumbs with almond flour or gluten-free cookie crumbs.
Storage
Store pumpkin cheesecake bars in an airtight container in the refrigerator for up to 4 days. To enjoy, serve chilled or allow them to come to room temperature briefly. These bars do not freeze well, as the texture may change upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, these bars actually taste better after chilling for several hours or overnight, allowing flavors to meld and the texture to firm up.
What if I don’t have pumpkin pie spice?
You can easily make your own by mixing equal parts cinnamon, nutmeg, ginger, and cloves or allspice. Use about 1 teaspoon in the recipe.
PrintDelicious Pumpkin Cheesecake Bars Recipe
Deliciously creamy pumpkin cheesecake bars featuring a buttery crust and a smooth pumpkin-flavored filling, baked to perfection and chilled to set. Perfect for autumn or any festive occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 5 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 16 oz (450g) cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9×9-inch baking pan to form a firm crust.
- Bake the crust: Bake the crust in the preheated oven for about 8-10 minutes until it’s lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until all ingredients are fully combined and the batter is smooth.
- Assemble and bake: Pour the pumpkin cheesecake filling over the baked crust and spread it evenly. Bake in the oven at 350°F (175°C) for 40-45 minutes, or until the center is mostly set but still slightly jiggly.
- Cool and chill: Remove the pan from the oven and allow the cheesecake bars to cool to room temperature. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to let the bars fully set.
- Serve: After chilling, cut the pumpkin cheesecake into bars and serve chilled. Optionally garnish with whipped cream or a sprinkle of cinnamon before serving.
Notes
- For a gluten-free version, substitute graham cracker crumbs with gluten-free graham crackers or almond flour.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Use canned pumpkin puree rather than pumpkin pie filling for a cleaner pumpkin flavor.
- Allow the bars to chill thoroughly for best texture and flavor.
- Store leftovers in an airtight container refrigerated for up to 5 days.
Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, cheesecake recipe, pumpkin bars
