These Pumpkin Cheesecake Bars are a tasty treat that brings fall flavors to your table! With creamy pumpkin filling and a buttery crust, each bite is like a warm hug.
Perfect for gatherings, I always find myself sneaking back for seconds. Who can resist that pumpkin spice goodness? They’re super easy to make too—just mix, pour, and bake!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a sweet and crunchy crust. If you’re looking for a gluten-free option, use crushed gluten-free cookies or almond flour mixed with a bit of sugar and melted butter.
Cream Cheese: A must for that creamy texture! If you’re dairy-free, look for vegan cream cheese alternatives. I usually prefer regular cream cheese for its rich flavor.
Pumpkin Puree: Make sure to use pure canned pumpkin instead of pumpkin pie filling to control the sweetness and spices. If it’s out of season, roasted and pureed butternut squash works well too.
Spices: Using fresh spices like ground cinnamon and nutmeg can enhance the flavor wonderfully. If you don’t have ground ginger or cloves, just stick to cinnamon and nutmeg for a simpler, yet tasty, pumpkin flavor.
How Do I Get the Cheesecake Layer Smooth and Creamy?
Achieving a smooth cheesecake layer can be tricky. The key is in the beating! Here’s how to get it just right:
- Make sure your cream cheese is at room temperature, so it blends easily—no lumps!
- Beat the cream cheese first before adding sugar. This helps it fluff up!
- Add eggs one at a time, mixing well after each addition. This ensures a creamy texture.
Don’t overmix after adding eggs, as this can introduce too much air and may cause cracks when baking.
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 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/4 cup heavy cream
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for dusting
Time Needed:
This delicious dessert will take you about 30 minutes to prepare and then an additional 40-50 minutes to bake. Don’t forget to chill it for at least 4 hours or overnight to allow the layers to set perfectly. It’s definitely worth the wait!
Step-by-Step Instructions:
1. Prepare the Crust:
Begin by preheating your oven to 325°F (160°C). In a medium bowl, mix together graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted butter and stir until the crumbs are evenly coated and can hold together when pressed.
2. Bake the Crust:
Firmly press the crumb mixture into the bottom of a greased 9×9-inch baking pan, creating an even layer. Bake for 8-10 minutes until set, then take out of the oven and let it cool for a bit while you prepare the next steps.
3. Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add each egg one at a time, mixing well after each addition. Stir in the vanilla extract, cinnamon, and nutmeg until well combined.
4. Pour Cheesecake Layer:
Pour the cheesecake batter evenly over the cooled crust. Bake for about 15 minutes, just until set. Once done, remove from the oven and let it cool slightly.
5. Prepare the Pumpkin Layer:
In another bowl, whisk together the canned pumpkin puree, brown sugar, ground cinnamon, ginger, nutmeg, cloves, eggs, and heavy cream until the mixture is smooth and well combined.
6. Add Pumpkin Layer:
Gently pour the pumpkin mixture over the cheesecake layer, spreading it evenly to ensure a beautiful blend of flavors.
7. Bake the Pumpkin Layer:
Return to the oven and bake for an additional 25-30 minutes, or until the pumpkin layer is set and slightly firm around the edges. The center should still have a slight wobble—it will continue to set while cooling.
8. Cool and Chill:
Take the bars out of the oven and let them cool at room temperature for about 1 hour. After that, refrigerate for at least 4 hours or overnight for the best results.
9. Serve and Enjoy:
Before serving, cut the cheesecake into squares. Top each bar with a dollop of whipped cream and a light dusting of ground cinnamon or pumpkin pie spice for an added touch. Enjoy your delightful pumpkin cheesecake bars!
These bars are perfect for gatherings or a cozy night in. Happy baking!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use crushed vanilla wafers or Oreo cookies for a different flavor profile. Just make sure to mix with melted butter to form a similar consistency as the graham cracker crust.
How Do I Store Leftovers?
Leftover pumpkin cheesecake bars should be stored in an airtight container in the refrigerator. They’ll stay fresh for up to 5 days. For longer storage, you can freeze them for up to 3 months—just make sure to wrap them well!
Can I Make These Bars Gluten-Free?
Yes! Simply substitute the graham cracker crumbs with gluten-free graham crackers or crushed almond flour mixed with sugar and butter to achieve a similar crust texture.
What Can I Substitute for Heavy Cream?
If you need a substitute for heavy cream, you can use full-fat coconut milk or a mixture of milk and melted butter (2 tablespoons of butter plus enough milk to make 1/4 cup) for a lighter option. Just keep in mind the flavor will vary slightly.
