Magical Pumpkin Cheesecake Bars Recipe: Fall’s Sweetest Treat

Creamy, decadent pumpkin cheesecake bars bring autumn’s warmest flavors dancing across your taste buds.

Fall baking reaches new heights of deliciousness with this crowd-pleasing dessert.

Smooth cream cheese and rich pumpkin spice create a luxurious harmony in every single bite.

The golden graham cracker crust adds a delightful crunch that perfectly complements the silky filling.

Warm spices like cinnamon and nutmeg infuse these bars with cozy comfort that feels like a sweet embrace.

These bars are simple to prepare and guaranteed to impress everyone at your gathering.

Whip up this irresistible treat and watch as smiles spread across the faces of your loved ones.

Everything You’ll Need for Pumpkin Cheesecake Bars

• Graham Cracker Crumbs: A sweet and crumbly base that provides a classic foundation for the cheesecake bars.
• Sugar: Adds sweetness to the crust and helps it bind together.
• Cinnamon: Introduces a warm, aromatic flavor that complements the pumpkin.
• Butter: Helps hold the crust ingredients together and adds richness.

• Cream Cheese: Creates a smooth, creamy texture that is the hallmark of a classic cheesecake.
• Sugar: Sweetens the filling and balances the tanginess of the cream cheese.
• Vanilla Extract: Provides a subtle, warm flavor that enhances the overall taste.
• Eggs: Help bind the filling and provide structure to the cheesecake.
• Pumpkin Puree: Adds a rich, autumnal flavor and gives the bars a beautiful orange color.
• Flour: Helps stabilize the filling and prevent cracking.
• Pumpkin Pie Spice, Cinnamon: Bring warm, traditional fall flavors to the dessert.

• Sour Cream, Sugar, Vanilla Extract: Create a tangy, sweet topping that adds an extra layer of flavor and richness to the cheesecake bars.

How to Make Pumpkin Cheesecake Bars Step by Step

Step 1: Create Crumbly Crust Base

Preheat the oven to 350°F.

• Graham cracker crumbs
• Sugar
• Cinnamon
• Melted butter

Blend all ingredients thoroughly until they form a consistent mixture.

Press the crumb blend firmly into a greased 9×9-inch baking dish, ensuring an even layer covers the bottom completely.

Step 2: Toast The Crust

Slide the baking dish into the oven and bake for 8-10 minutes.

Remove and let the crust cool completely at room temperature.

Step 3: Craft Creamy Cheesecake Filling

In a large mixing bowl, whip cream cheese and sugar until silky smooth.

• Vanilla extract
• Eggs
• Pumpkin puree
• Pumpkin pie spice
• All-purpose flour

Blend everything until the mixture becomes completely uniform without any lumps.

Step 4: Layer The Filling

Pour the prepared cheesecake mixture over the cooled crust, spreading evenly with a spatula.

Step 5: Bake To Perfection

Return the baking dish to the oven and bake for 40-45 minutes.

The filling should look set with a slight jiggle in the center.

Step 6: Optional Luxurious Topping

• Sour cream
• Sugar
• Vanilla extract

Spread this mixture over the cooled cheesecake and bake for an additional 5 minutes.

Step 7: Chill And Slice

Refrigerate the cheesecake for at least 3 hours.

Cut into delectable bars and serve chilled.

Tips for Dense, Creamy Pumpkin Cheesecake Bars

• Gently tap the baking dish on the counter before baking to release air bubbles and create a silky, crack-free surface.
• Adjust pumpkin pie spice to taste, starting with less and adding incrementally for a personalized flavor profile.
• Ensure cream cheese and eggs are at room temperature to blend seamlessly and create a velvety smooth filling.
• Use a clean, warm knife and wipe between cuts for crisp, neat cheesecake bar edges that look professionally prepared.
• Cover the bars loosely with foil during baking to prevent over-browning and maintain a tender, moist texture.

Flavor Variations for Pumpkin Cheesecake Bar Fans

• Gluten-Free Pumpkin Bars: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs. Use gluten-free flour instead of regular flour in the filling.
• Vegan Pumpkin Cheesecake Bars: Substitute cream cheese with cashew-based cream cheese. Use coconut oil instead of butter. Replace eggs with flax eggs or silken tofu.
• Low-Carb Pumpkin Bars: Swap graham cracker crust with crushed pecans and almond flour. Use a sugar substitute like erythritol. Replace regular sugar with stevia or monk fruit sweetener.

Presentation Ideas for Pumpkin Cheesecake Bars

• Autumn Harvest Plating: Arrange bars on a rustic wooden board with scattered cinnamon sticks and whole pecans for a cozy seasonal presentation.
• Decadent Dessert Bar: Create an elegant dessert station with these bars, offering whipped cream, caramel drizzle, and chopped nuts as optional toppings for guests to customize.
• Coffee Companion Pairing: Serve alongside a warm mug of spiced latte or chai tea to complement the pumpkin and warming spices in the cheesecake bars.
• Gifting Delight: Package individual bars in cute parchment paper with a twine bow for a homemade treat perfect for holiday gatherings or autumn potlucks.

How to Store Pumpkin Cheesecake Bars

• Store bars in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking and maintain their delicate texture.
• Wrap individual bars tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in the refrigerator before serving.
• Keep bars at room temperature for only 2 hours maximum to prevent bacterial growth. Always return to refrigeration quickly.
• Warm bars gently in the microwave for 10-15 seconds on low power. Avoid overheating to maintain their creamy consistency and prevent cracking.

FAQs

• Can I use a different type of crust for these bars?

Yes, you can substitute graham crackers with cookie crumbs like gingersnaps or vanilla wafers for a different flavor profile.

• How do I know when the cheesecake bars are fully baked?

The center should be slightly jiggly but set, and the edges will start to pull away from the sides of the pan. A toothpick inserted near the center should come out mostly clean.

• Is it necessary to use pumpkin pie spice, or can I make my own?

You can easily make your own by mixing ground cinnamon, nutmeg, ginger, and cloves in equal proportions. This allows you to customize the spice blend to your taste.

• Can I freeze these pumpkin cheesecake bars?

Absolutely! Wrap the bars tightly in plastic wrap and aluminum foil.

Pumpkin Cheesecake Bars, Your Fall Favorite

• Whip Up Seasonal Comfort: Dive into a delightful dessert that captures the essence of autumn with its warm, spicy pumpkin flavor and creamy cheesecake texture.
• Simplify Baking Bliss: Create a show-stopping treat with minimal effort, perfect for bakers of all skill levels and requiring just a few basic ingredients from your pantry.
• Crowd-Pleasing Dessert: Impress family and friends with these elegant bars that work beautifully for gatherings, potlucks, or a cozy weekend sweet treat that everyone will love.
• Make-Ahead Magic: Prepare these bars in advance and store in the refrigerator, making them an ideal dessert for busy hosts who want to plan ahead without sacrificing flavor.

Pumpkin Cheesecake Bars Recipe

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4.7 from 12 reviews

• Total Time: 1 hour 20 minutes
• Yield: 16 1x

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Description

Silky smooth pumpkin cheesecake bars bring autumn’s warmth to your dessert table with creamy layers of seasonal spice. Rich graham cracker crust and velvety pumpkin filling create a delightful treat that connects memories and comfort in each delectable bite.

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Ingredients

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Pumpkin Cheesecake Bars

Main Ingredients:

• 16 ounces (453 grams) cream cheese, softened
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• 1 cup (245 grams) pumpkin puree
• 1 ½ cups (180 grams) graham cracker crumbs

Spices and Flavorings:

• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 tablespoon all-purpose flour

Binding and Base Ingredients:

• 6 tablespoons (85 grams) unsalted butter, melted
• ¼ cup (50 grams) granulated sugar
• ½ teaspoon ground cinnamon (optional)

Optional Topping:

• 1 cup (240 grams) sour cream
• 2 tablespoons (25 grams) granulated sugar
• 1 teaspoon vanilla extract

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Instructions

1. Craft a buttery foundation by combining graham cracker crumbs, sugar, cinnamon, and melted butter in a mixing bowl. Press the mixture firmly into a greased 9×9-inch baking dish, creating an even layer.
2. Preheat the oven to 350°F and bake the crust for 8-10 minutes until lightly golden. Remove and allow to cool completely at room temperature.
3. In a large mixing bowl, whip cream cheese and sugar until achieving a silky, smooth consistency. Incorporate vanilla extract, ensuring thorough blending.
4. Gently fold in eggs one at a time, maintaining a creamy texture. Add pumpkin puree, ground spices, and flour, stirring until ingredients are uniformly combined.
5. Carefully pour the pumpkin cheesecake mixture over the cooled crust, spreading evenly to cover the entire surface.
6. Transfer to the preheated oven and bake for 40-45 minutes. The filling should appear set with a slight jiggle in the center when gently shaken.
7. Whisk together sour cream, sugar, and vanilla for an optional luxurious topping. Spread over the cooled cheesecake and return to the oven for an additional 5 minutes.
8. Remove from oven and let cool completely at room temperature. Refrigerate for a minimum of 3 hours to allow the bars to set and develop optimal flavor.
9. Slice into squares and serve chilled for a decadent autumn-inspired dessert.

Notes

• Prevent cracking by baking the cheesecake in a water bath to ensure even, gentle heating and maintain moisture.
• Soften cream cheese at room temperature for at least 30 minutes to achieve a smooth, lump-free filling without overmixing.
• Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
• Cool the bars completely before cutting to get clean, precise edges and prevent the filling from falling apart.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 230 kcal
• Sugar: 13 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 55 mg