These Pumpkin Blondie Cheesecake Bars mix the best of both worlds: rich pumpkin and creamy cheesecake! The sweet, soft base is topped with a smooth layer of cheesecake that’s just dreamy.
Making these bars is as easy as pie! I love how they taste like fall on a plate, perfect for sharing (or keeping all to myself). They’re best served with a warm drink! ☕️
Key Ingredients & Substitutions
Unsalted Butter: This is essential for richness. If you need a dairy-free option, you can substitute with melted coconut oil or a vegan butter alternative.
Brown Sugar: It gives moisture and a deep flavor. You can use white sugar, but brown sugar adds a lovely caramel note. For a healthier choice, try coconut sugar!
Canned Pumpkin Puree: This is the star of the show! Fresh pumpkin can be used if you have it, just make sure to cook and puree it first. You can also try using sweet potato puree as a substitute for a different flavor.
Cream Cheese: Original cream cheese is the best for that creamy texture. If you want a lighter option, use Neufchâtel cheese, which has less fat without losing creaminess.
Heavy Whipping Cream: This is crucial for the fluffy topping texture. If you’re looking for a non-dairy alternative, coconut cream can work well. It also adds a nice flavor!
How Can You Get the Perfectly Creamy Cheesecake Layer?
Creating a smooth cheesecake layer is key! Here are some tips to get that perfect consistency:
- Always soften your cream cheese before mixing. This prevents lumps and gives a creamy texture.
- Beat the cream cheese first before adding other ingredients. This makes it easier to incorporate everything smoothly.
- Mix gently once you add the eggs. Over-mixing can create air bubbles which might lead to cracks in the cheesecake.
- Check for doneness by inserting a toothpick—it should come out with moist crumbs, indicating it’s perfectly baked.
- Cool completely before refrigerating. This helps it set better and enhances the flavors.
Delicious Pumpkin Blondie Cheesecake Bars
Ingredients You’ll Need:
For the Blondie Base:
- 1 cup unsalted butter, melted
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Pumpkin Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 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 the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon, for dusting
How Much Time Will You Need?
This delightful recipe will take about 20 minutes of prep time and requires around 60 minutes to bake. Remember to chill for at least 4 hours after baking, making the total time approximately 5 hours and 20 minutes from start to finish (including chilling). Worth the wait, I promise!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, take a 9×9-inch square baking pan and line it with parchment paper, leaving some overhang on the sides. This will help you pull the bars out later.
2. Make the Blondie Base:
In a large mixing bowl, combine the melted butter and light brown sugar. Stir until the mixture is smooth and blended well. Now, add in the eggs and vanilla extract, mixing until everything is combined. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add this dry mix into the wet mixture, stirring just until combined. Once ready, evenly spread the blondie batter into your prepared pan.
3. Prepare the Pumpkin Cheesecake Layer:
In a clean mixing bowl, beat the softened cream cheese until it’s nice and smooth. Then, add the pumpkin puree, granulated sugar, eggs, and vanilla extract. Mix until all ingredients are well blended. Lastly, fold in the cinnamon, ginger, nutmeg, cloves, and flour until everything is nicely incorporated.
4. Assemble and Bake:
Pour the pumpkin cheesecake mixture over the blondie base in the baking pan. Spread it evenly using a spatula. Bake in your preheated oven for about 50-60 minutes. The cheesecake layer is done when it’s set and the edges are lightly golden. Check by inserting a toothpick in the center — it should come out with moist crumbs, not wet batter. Once baked, let it cool completely at room temperature, then refrigerate for at least 4 hours to set properly.
5. Prepare the Whipped Cream Topping:
When you’re ready to serve, whip the heavy cream with powdered sugar and vanilla extract in a mixing bowl until soft peaks form—light and fluffy is the goal!
6. Serve:
Carefully spread the whipped cream over the chilled pumpkin cheesecake bars. For that extra touch of fall coziness, dust with ground cinnamon! Now, cut into squares using the parchment overhang to lift them out of the pan easily. Serve those yummy bars chilled and enjoy every delicious bite!
These Pumpkin Blondie Cheesecake Bars are a fantastic treat, perfect for fall celebrations or whenever you need a little comfort dessert! 🍂🥧
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Absolutely! You can use fresh pumpkin puree instead of canned. Just be sure to cook and thoroughly blend it until smooth. However, canned pumpkin is often more convenient and has a consistent texture.
How Do I Store Leftovers?
Store any leftover bars in an airtight container in the refrigerator for up to 4 days. You can also freeze them! Just wrap individual squares in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge before enjoying.
Can I Make These Bars Ahead of Time?
Yes! These bars are perfect for making ahead of time. Prepare and bake them, then let them cool completely before refrigerating. They taste even better after sitting for a day as the flavors meld together!
What’s the Best Way to Cut Cheesecake Bars?
For clean cuts, refrigerate the bars until they’re well chilled. Use a sharp knife dipped in hot water (then dried) to slice through the bars. Wipe the knife clean between cuts for perfect squares!
