Pumpkin Pie Cheesecake Bars Recipe

Hey fellow foodies, let me tell you about these epic Pumpkin Cheesecake Bars I whipped up that totally nailed the fall vibe! Perfectly spiced with cinnamon, nutmeg, and a touch of ginger, they’re like autumn on a plate, and I can’t stop eating them — seriously, they are dangerously addictive!

I love combining my favorite fall flavors, and these Pumpkin Pie Cheesecake Bars do just that. With a buttery graham cracker crust, creamy layers of cream cheese and pumpkin puree, and warm spices like cinnamon and nutmeg, each bite is a cozy treat I think you’ll adore.

Perfect for seasonal gatherings, these bars are a delightful mix of tangy and sweet goodness.

Pumpkin Pie Cheesecake Bars Recipe Ingredients

• Graham Cracker Crumbs: Provide a sweet, crunchy base with carbohydrates.
• Cream Cheese: Adds creamy texture and rich flavor with protein.
• Pumpkin Puree: High in fiber and Vitamin A, enhances moisture.
• Granulated Sugar: Sweetens and helps balance spices and flavors.
• Ground Cinnamon: Warm spice, adds depth and aromatic quality.
• Ground Nutmeg: Provides a sweet, nutty flavor, ideal for fall.
• Ground Ginger: Adds warmth and a subtle spicy kick.
• Eggs: Bind ingredients and add protein to the filling.

Pumpkin Pie Cheesecake Bars Recipe Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

How to Make this Pumpkin Pie Cheesecake Bars Recipe

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.

2. In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Stir in the melted butter until the mixture resembles wet sand.

3. Press the crumb mixture firmly into the bottom of the prepared baking dish to form an even layer. Bake for 10 minutes, then remove from oven and let cool.

4. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the pumpkin puree and mix until combined.

5. Gradually add 1 cup granulated sugar to the cream cheese mixture, beating until smooth. Then, beat in the eggs one at a time, ensuring each is well incorporated before adding the next.

6. Stir in the vanilla extract, then add the flour, cinnamon, nutmeg, ginger, cloves, and salt. Mix until fully combined and smooth.

7. Pour the pumpkin cheesecake batter over the cooled crust in the baking dish, spreading it evenly with a spatula.

8. Bake in the preheated oven for 40-45 minutes, or until the center is set and a toothpick inserted comes out clean.

9. Remove the cheesecake bars from the oven and let them cool to room temperature. Then, refrigerate for at least 2 hours to fully set.

10. Once chilled, lift the cheesecake bars from the baking dish using the parchment paper. Cut into squares and serve. Enjoy!

Pumpkin Pie Cheesecake Bars Recipe Equipment Needed

1. Oven
2. 9×13-inch baking dish
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula
9. Electric mixer or hand beater
10. Measuring scale (optional for precise measurements)
11. Toothpick or cake tester
12. Knife (for cutting bars)

FAQ

• Q: Can I use store-bought pumpkin puree?
  
  A: Yes, store-bought pumpkin puree works perfectly fine for this recipe.
• Q: Can I substitute the graham cracker crumbs with something else?
  
  A: Yes, you can use crushed digestive biscuits or vanilla wafers as an alternative.
• Q: Do I need to use full-fat cream cheese?
  
  A: Full-fat cream cheese is recommended for a rich and creamy texture, but you can use low-fat if preferred.
• Q: Can I make these bars ahead of time?
  
  A: Absolutely, these bars can be made a day in advance and stored in the refrigerator until serving.
• Q: How should I store leftover bars?
  
  A: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Q: Can I freeze Pumpkin Pie Cheesecake Bars?
  
  A: Yes, you can freeze them for up to 2 months. Wrap them tightly in plastic wrap and store in a freezer-safe container.

Pumpkin Pie Cheesecake Bars Recipe Substitutions and Variations

• Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafer cookies.
• Granulated sugar can be replaced with light brown sugar or coconut sugar.
• Pumpkin puree can be substituted with sweet potato puree.
• Vanilla extract can be replaced with maple syrup or almond extract (use half the amount).
• Ground cinnamon can be replaced with an equal amount of pumpkin pie spice.

Pro Tips

1. Room Temperature Ingredients Ensure that the cream cheese and eggs are at room temperature before mixing. This helps them blend more smoothly, resulting in a creamier cheesecake batter without any lumps.

2. Proper Mixing Technique When beating the cream cheese, do so on medium speed to avoid over-incorporating air. Overbeating can lead to cracks during baking.

3. Cooling Gradually After removing the cheesecake from the oven, let it cool gradually to prevent cracking. First, leave it at room temperature, then chill it in the refrigerator for at least 2 hours or overnight for best results.

4. Custom Spice Blend Feel free to adjust the spices to customize the flavor profile. A pinch more cinnamon or nutmeg can enhance the autumnal flavors, or you could add a dash of allspice if you prefer.

5. Crust Enhancement For added flavor and texture, consider mixing finely chopped nuts (like pecans or walnuts) into the crust mixture before baking. This adds a delightful crunch that complements the creamy filling.