These Pumpkin Cheesecake Bars are a tasty twist on a classic dessert! They have a creamy pumpkin filling on a buttery crust. Perfect for fall gatherings or cozy nights in!
Honestly, who can resist the pumpkin flavor combined with cheesecake? I love taking a big bite and feeling that yummy fall vibe. They’re so good I might eat the whole pan! 🎃
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the bars a delightful crunch! If you’re out of graham crackers, use crushed digestive biscuits or even vanilla wafer cookies for a different flavor. I personally love the taste of cinnamon in my crust, so I sometimes use cinnamon graham crackers!
Cream Cheese: The main ingredient for that creamy layer. Make sure it’s softened for easy mixing. If you need a lighter option, you can use Neufchâtel cheese instead, which works just as well and has less fat.
Pumpkin Puree: You can use canned pumpkin puree for convenience. If you prefer fresh, simply roast a sugar pumpkin, blend, and strain it. Also, I like to add a touch more pumpkin spice to mine for an extra flavor boost!
Eggs: Eggs help bind the cheesecake and pumpkin layers together. If you’re looking for vegan options, you can use flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg), but the texture may vary slightly.
Ground Spices: Mixing your own spices can give a fresher taste. If you have pumpkin pie spice, it’s a perfect substitute for the individual spices listed!
How Do I Prevent Cracks in My Cheesecake?
A common worry when making cheesecake is cracks on the surface. To avoid this, it’s important to bake it gently. Here are some tips:
- Don’t overbeat the mixture, as incorporating too much air can lead to cracking.
- Make sure to bake the cheesecake in a water bath or place a pan of water in the oven alongside it. This helps keep moisture in the oven.
- When the baking time is done, turn off the oven and leave the door slightly ajar to cool down slowly. This gradual change in temperature helps prevent cracks.
One of my favorite tricks is to slide a knife around the edge of the pan right after baking, which breaks the seal and can reduce cracking as it cools!
Delicious Pumpkin Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
- 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 pumpkin puree (canned or homemade)
- 1/2 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 large eggs
- 2 tbsp all-purpose flour
- 1/4 tsp salt
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice (for dusting)
How Much Time Will You Need?
This scrumptious recipe will take about 30 minutes of prep time, plus baking time of about 1 hour, and you’ll need to chill it for at least 4 hours (or overnight for the best results). Perfect for making ahead of time!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until all the crumbs are well-coated with butter. Now, press this mixture evenly into the bottom of a 9×9-inch baking pan lined with parchment paper or well-greased. Bake the crust for about 8-10 minutes until it’s lightly golden. Remove it from the oven and let it cool a bit while you prepare the other layers.
2. Making the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Gradually add in the granulated sugar and continue beating until it’s well combined. Beat in the eggs one at a time, making sure to mix well after each addition. Finally, add the vanilla extract and mix until incorporated. Pour this creamy cheesecake mixture over the cooled crust and spread it out evenly. Bake this in the oven for about 20 minutes. Once done, set aside to cool for a bit.
3. Making the Pumpkin Layer:
In a separate bowl, combine the pumpkin puree, brown sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, eggs, flour, and salt. Mix everything together until it’s smooth and creamy. The spices make it smell delicious!
4. Assembling and Baking:
Carefully pour the pumpkin mixture over the baked cheesecake layer, using a spatula to spread it evenly. Pop the pan back into the oven and let it bake for an additional 30-35 minutes. You want the edges to be set, while the center should be slightly jiggly. Once done, turn off the oven and leave the bars inside with the door slightly ajar for about an hour to cool gradually. This helps to prevent any cracks.
5. Cooling and Chilling:
After an hour, take the bars out of the oven and let them cool completely at room temperature. Once cool, cover the pan and refrigerate the bars for at least 4 hours, or preferably overnight, to help them set up nicely.
6. Serving the Bars:
When you’re ready to serve, simply cut the bars into squares. Top each square with a generous dollop of whipped cream and a light sprinkle of ground cinnamon or pumpkin pie spice. It’s time to enjoy these delightful Pumpkin Cheesecake Bars!
These bars are perfect for fall gatherings or just a cozy dessert at home. They truly combine the best of cheesecake and pumpkin pie into one tasty treat!
Can I Use Pre-Made Graham Cracker Crust for This Recipe?
Yes, you can definitely use a pre-made graham cracker crust for convenience! Just skip the crust preparation steps and pour the cheesecake mixture directly into the crust. Adjust the baking time slightly if needed.
How Can I Store Leftover Pumpkin Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, you can freeze the bars; just wrap them tightly in plastic wrap and aluminum foil. Thaw in the fridge when you’re ready to enjoy!
Can I Use a Different Type of Pumpkin Purée?
Yes, you can use either canned pumpkin purée or homemade purée. If using fresh pumpkin, ensure it’s well-cooked, blended smoothly, and strained for excess moisture to maintain the right consistency in your bars.
Can I Make These Cheesecake Bars Gluten-Free?
Absolutely! Substitute the graham cracker crumbs with gluten-free graham crumbs or gluten-free cookies. Just make sure to check that the other ingredients, like baking powder and seasonings, are also gluten-free.
