Pumpkin Cheesecake Bars Recipe
These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake layer and a spiced pumpkin topping, baked into a luscious dessert perfect for fall gatherings or anytime you crave a seasonal treat.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Total Time: 5 hours 8 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the pumpkin layer:
- 1 cup pumpkin puree
- 1 large egg
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 tbsp all-purpose flour
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a parchment-lined 9×13-inch baking dish. Bake for 8 minutes, then remove from oven and let it cool slightly.
- Make the cheesecake layer: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract. Pour half of this cheesecake mixture evenly over the cooled crust layer.
- Make the pumpkin layer: In a separate bowl, whisk together pumpkin puree, one egg, brown sugar, cinnamon, nutmeg, ground ginger, ground cloves, and all-purpose flour until well combined. Gently fold the pumpkin mixture into the remaining cheesecake batter until just combined, being careful not to overmix.
- Layer and bake: Pour the combined pumpkin-cheesecake mixture over the plain cheesecake layer already in the baking dish. Smooth the top gently with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and slightly wobbly.
- Cool and chill: Remove the bars from the oven and allow them to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight. This chilling step ensures the bars set properly for clean slicing and a creamy texture.
- Serve and enjoy: Cut the pumpkin cheesecake into squares. Optionally, top with whipped cream or a sprinkle of cinnamon before serving for an extra touch of flavor and presentation.
Notes
- Use homemade pumpkin puree for a richer, fresher flavor but be sure to drain excess liquid to avoid a soggy texture.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookies or crumbs.
- Ensure cream cheese is fully softened before mixing to avoid lumps in cheesecake layers.
- Do not overbake; the center should remain slightly wobbly to keep the bars creamy.
Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, easy cheesecake recipe, pumpkin bars
Find it online: https://kitchenwithkai.com/pumpkin-cheesecake-bars-recipe/
