These Pumpkin Cheesecake Bars are a tasty treat that combines creamy cheesecake with the warm spices of pumpkin. They have a delicious crust and are perfect for autumn celebrations!
What I love about these bars is how easy they are to make. Just mix, pour, and bake—no fancy skills required. Trust me, you’ll want to share these with friends (or keep them all for yourself)! 🎃
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make a great crust! If you don’t have them on hand, try using crushed cookies like Oreos or ginger snaps for a fun twist. They add a nice flavor!
Cream Cheese: This is key for a smooth cheesecake layer. If you want a lighter version, you can swap some or all with Greek yogurt, which adds creaminess with less fat.
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling! If fresh pumpkin is available, you can roast and puree it for a homemade touch, but canned is so much easier.
Spices: The spices really give that warm fall flavor. Feel free to adjust the amounts based on your taste. Don’t have cloves? Just skip them or increase the cinnamon for extra warmth!
How Do You Prevent Your Cheesecake From Cracking?
Preventing cracks is a common concern! The trick lies in the cooling process. After baking, you should let the bars cool gradually. Here’s how:
- When the baking time is close to finishing, turn off the oven while keeping the door slightly ajar. This gradual cooling reduces shock to the cheesecake.
- Leave the bars inside for at least an hour, allowing them to settle without sudden changes in temperature.
- Once cooled, transfer them to a wire rack to cool completely before chilling in the fridge. The longer you let them chill, the better they set and firm up!
These simple steps will help you achieve a smooth, crack-free Pumpkin Cheesecake Bars that are as delicious as they are beautiful!
How to Make Pumpkin Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons all-purpose flour
For Topping: (optional)
- Whipped cream
- Ground cinnamon, for sprinkling
How Much Time Will You Need?
This recipe will take you about 20 minutes to prepare and around 55 minutes to bake. After baking, allow for at least 4 hours of chilling time in the fridge (overnight is best!) to let the flavors meld and the bars to set perfectly. So, plan on making this a day before you want to serve them for the best results!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, making sure to leave some overhang on the sides for easy lifting later.
2. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and cinnamon until everything is evenly moistened. Press this mixture firmly and evenly into the bottom of your prepared pan to form a nice crust. Bake it in the oven for about 8-10 minutes. Once it’s done, take it out and let it cool slightly while you work on the filling.
3. Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, cinnamon, nutmeg, and ginger, mixing until everything is combined and smooth. Pour the cheesecake batter over the cooled crust and spread it evenly.
4. Prepare the Pumpkin Layer:
In a separate bowl, whisk together the pumpkin puree, sugar, egg, cinnamon, ginger, nutmeg, cloves, and flour until the mixture is smooth. Carefully spoon or pour this pumpkin mixture over the cheesecake layer, spreading it gently to cover the cheesecake completely.
5. Bake the Bars:
Put the pan back into the oven and bake for about 45-55 minutes. You’ll know they’re done when the edges are set but the center has a slight jiggle when you shake the pan gently.
6. Cool Gradually:
To prevent cracking, turn off the oven and leave the bars inside with the door slightly open for about 1 hour. This helps them cool slowly. Then, remove the pan from the oven and place it on a wire rack to cool completely.
7. Chill and Cut:
Once cooled, cover the pan and refrigerate for at least 4 hours, or overnight for best results. When you’re ready to serve, lift the bars out using the parchment paper, slice them into squares, and top them with whipped cream if you like, plus a sprinkle of cinnamon for that festive touch!
Enjoy your delightful Pumpkin Cheesecake Bars! They’re perfect for gatherings or cozy nights in.
Can I Use A Different Type of Crust?
Absolutely! While graham cracker crumbs are traditional, you can use crushed cookies like Oreos or digestive biscuits for a unique flavor. Just make sure they are finely crushed and mixed with melted butter and sugar.
How Do I Store Leftovers?
Store any leftover Pumpkin Cheesecake Bars in an airtight container in the refrigerator. They will keep well for up to 5 days. If you’d like to freeze them, wrap individual squares in plastic wrap and place them in a freezer bag—these can last for up to 3 months!
Can I Substitute Pumpkin Puree with Fresh Pumpkin?
Yes, you can use fresh pumpkin! Just make sure to roast and puree it until it’s smooth. However, using canned pumpkin puree is much more convenient and gives consistent results, so keep that in mind!
What If I Don’t Have All the Spices?
No worries! You can adjust or skip spices based on what you have. If you’re missing cloves or ginger, increase the cinnamon slightly for a similar warmth. Alternatively, pumpkin pie spice can be a wonderful substitute for the spice blend.
