If you’re a fan of pumpkin, these Pumpkin Blondie Cheesecake Bars are a real treat! They have a soft, sweet blondie base topped with creamy cheesecake, making each bite feel like autumn.
I love how easy it is to whip these up. Just mix, bake, and maybe share (or not)! 🍂 They’re perfect for fall gatherings or just a cozy night in with a good movie!
Key Ingredients & Substitutions
Butter: Unsalted butter is the way to go for baking. It gives you full control over the salt content. If you’re in a pinch, use margarine, but butter adds that extra richness!
Brown Sugar: Dark brown sugar is perfect here with its deeper molasses flavor. You can swap it for light brown sugar or even white sugar if needed, but the flavor won’t be quite the same.
Cream Cheese: For that silky cheesecake layer, you’ll want real cream cheese. You can use low-fat cream cheese if you’re looking to cut calories, but it might affect the richness.
Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling for this recipe. If you can’t find puree, you could use cooked, mashed butternut squash or sweet potato.
How Do You Ensure the Perfect Cheesecake Layer?
A creamy cheesecake layer can make or break these bars. Here’s how to nail it:
- **Soften the Cream Cheese:** Make sure cream cheese is at room temperature. This ensures a smooth mixture with no lumps.
- **Add Eggs Gradually:** Beat in eggs one at a time to keep the mixture light and airy. Overmixing can lead to cracks.
- **Mix Until Smooth:** After adding ingredients like pumpkin puree and spice, mix until everything is just combined. Overmixing can incorporate too much air, leading to a puffed-up center.
Chilling them in the refrigerator for a few hours allows the flavors to meld beautifully. Your bars will slice like a dream and have that perfect creamy texture!
How to Make Pumpkin Blondie Cheesecake Bars
Ingredients You’ll Need:
For the Blondie Base:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Pumpkin Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup pure pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
For Topping:
- Whipped cream (optional)
- Ground cinnamon or pumpkin pie spice for dusting
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and 45-55 minutes to bake, plus at least 3 hours of chilling in the fridge. That’s about 15-20 minutes of mixing and assembling, with a little patience as they cool and set. You’re on your way to a deliciously cozy dessert!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan and line it with parchment paper or lightly grease it so the bars won’t stick.
2. Make the Blondie Base:
In a large mixing bowl, mix the melted butter and brown sugar together until smooth. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to add that delicious flavor!
3. Add Dry Ingredients to Blondie Mixture:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the buttery, sugary mixture and stir until just combined—don’t overmix!
4. Transfer Blondie Batter:
Spread the blondie batter evenly into the bottom of the prepared baking pan. You want to get a nice, even layer for the cheesecake to sit on!
5. Prepare the Pumpkin Cheesecake Layer:
In a medium bowl, beat the softened cream cheese and granulated sugar until it’s nice and smooth. Then add the eggs one at a time, mixing well after each one. Next, add the pumpkin puree, pumpkin pie spice, and vanilla extract, mixing until everything is well combined and creamy.
6. Layer Pumpkin Cheesecake over Blondie Base:
Carefully pour the pumpkin cheesecake mixture over the blondie base, spreading it evenly. This will be your luscious topping!
7. Bake:
Put the pan in your preheated oven and bake for 45 to 55 minutes. The edges should be set, but the center might still have a little jiggle—that’s okay, it will firm up as it cools!
8. Cool Completely:
Once baked, remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This is super important for the right texture!
9. Chill:
After the bars have cooled, cover them and pop them into the refrigerator for at least 3 hours, or even better, overnight. This helps the flavors meld and sets the cheesecake nicely!
10. Serve:
When you’re ready to serve, cut the chilled bars into squares. You can add a dollop of whipped cream on top and a sprinkle of cinnamon or pumpkin pie spice for a festive touch if you’d like!
And there you have it! Enjoy the creamy, spiced pumpkin cheesecake sitting atop a rich blondie base—perfect for any fall gathering or whenever you need a cozy dessert!
Can I Use Different Types of Sugar for the Blondie Base?
Absolutely! While brown sugar gives that rich, caramel flavor, you can substitute it with an equal amount of white sugar if that’s what you have on hand. Just know that the texture and flavor will be slightly different.
Can I Make These Bars Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend as a substitute for regular flour in the blondie base. Make sure to check that your baking powder is also gluten-free!
How Should Leftovers Be Stored?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For best results, let them come to room temperature before serving again, or enjoy them straight from the fridge!
Can I Freeze These Pumpkin Blondie Cheesecake Bars?
Yes! Once completely cooled, individually wrap the bars in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Just thaw them overnight in the fridge when you’re ready to enjoy!
