The Pumpkin Cheesecake Bars are the perfect treat as the leaves change color and the air turns crisp. Combining the creamy richness of cheesecake with the warm spices of pumpkin, they offer a delightful taste of fall that will have everyone reaching for seconds.
For a lighter option, you can substitute low-fat cream cheese, but the texture might be slightly different. Make sure to use pure pumpkin puree instead of pumpkin pie filling, as the latter contains added sugars and spices. If you have allergies to gluten, use gluten-free graham crackers or alternative crusts. Always check labels if you’re purchasing pre-packaged ingredients.
Cheesecake
Pumpkin Cheesecake Bars Recipe
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 24 ounces full fat cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 3 large eggs
Instructions
- First up, get that oven humming by preheating it to 350 degrees Fahrenheit. Take a 9×13 inch baking pan and give it a light greasing.
- Grab a mixing bowl and toss in 2 cups of graham cracker crumbs, 6 tablespoons of melted unsalted butter, and 1/4 cup of granulated sugar. Give it a good stir until everything looks like damp sand.
- Now, press that crumb mixture into the bottom of your prepared baking pan, making sure it’s nice and even. Pop it into the oven for 8 to 10 minutes until it gets a lovely golden brown color, then let it cool down to room temperature.
- Time to lower the oven heat to 325 degrees Fahrenheit. In a large bowl, whip out your electric mixer and beat 24 ounces of softened cream cheese until it’s smooth, which should take around 2 to 3 minutes.
- Next, mix in 1/2 cup of granulated sugar, 2 teaspoons of pumpkin pie spice, 1/2 teaspoon of cinnamon, and 1 teaspoon of vanilla extract. Stir it all together until everything is beautifully combined.
- Now, gently fold in 3/4 cup of pumpkin puree to the cream cheese mixture, blending until it’s all smooth and uniform.
- Add 3 large eggs one at a time, mixing well after each addition. Beat the mixture for an additional minute until fully combined.
- Pour that delicious pumpkin cheesecake mixture over the cooled crust, spreading it out evenly. Bake for 40 to 45 minutes, or until you notice the center has a little jiggle when you shake the pan.
- When the baking is done, switch off the oven and leave the door slightly ajar. Let the cheesecake bars cool in the oven for about 60 to 90 minutes.
- Once they’ve cooled down, move the bars to the refrigerator and let them chill for at least 6 hours, or even better, overnight. Then it’s time to slice them up and enjoy.
Tips
- The bars can be made ahead of time and stored in the fridge for up to three days.
- For a beautiful presentation, top with whipped cream and a sprinkle of cinnamon before serving.
- You can freeze the bars for up to two months; just make sure to wrap them tightly to prevent freezer burn.
If you’re looking for another delicious fall treat, I recommend trying Pumpkin Pie Bars. The blend of spices and the creamy pumpkin filling will definitely satisfy your autumn cravings.