Step into the delightful realm of autumn with our delicious easy pumpkin cheesecake bars. If you're a dessert enthusiast and crave the cozy embrace of pumpkin flavor, you're in for a tantalizing treat.
These bars seamlessly blend the luxurious creaminess of cheesecake. With the warm, aromatic allure of pumpkin pie spice. All perched atop a buttery graham cracker crust.
Visualize a dessert that effortlessly combines contrasting textures and flavors. You get that crumbly butter base from the graham crackers. Then the velvety decadence of the creamy cheesecake filling.
Every bite is a captivating journey through layers of sweetness and spiciness. This dessert is definitely the essence of autumn. So if you are planning a festive gathering and are seeking the ultimate dessert to impress.
Or if you are simply yearning for a taste of pumpkin season. These pumpkin pie cheesecake bars are the perfect fall dessert to make.
Why You'll Adore These Bars
Get ready to experience the epitome of autumn bliss with the best pumpkin cheesecake bar recipe. Crafted to perfection, these pumpkin bars are a symphony of flavors and textures that capture the season.
Here is why you will fall head over heels for this delightful treat. Our recipe offers the perfect balance between simplicity and gourmet satisfaction.
With easy-to-follow steps and readily available ingredients, you can easily make a dessert that's both impressive and friendly.
The star of this recipe is, of course, pumpkin spice. This aromatic blend of cinnamon, nutmeg, and cloves infuses every layer. From the crumbly graham cracker crust to the creamy cheesecake filling. It's the comforting taste of the fall season in every bite.
These pumpkin cheesecake bars make for the perfect pumpkin dessert to share at cozy family gatherings. Or when you simply want a special treat for yourself. They are sure to be a huge hit.
There is something incredibly satisfying about creating a dessert from scratch. This recipe allows you to take pride in your baking skills while savoring the delightful results.
As the leaves change, the air gets crisp, and you start thinking of delicious pumpkin desserts. Remember the delightful combination of flavors in these easy pumpkin cheesecake bars.
How To Create
I'm sure you are eager to whip up a delightful batch of these pumpkin bars. So let's get into the easy steps of making them.
For the crust you will need graham cracker crumbs, I like to take whole graham crackers and pulse them into fine crumbs in my food processor. You will also need melted butter and granulated sugar.
Combine these ingredients then press into the bottom of a prepared baking dish. I like to use a 9x13 baking pan that has been lined with foil and lightly sprayed with nonstick cooking spray.
After the graham crackers are pressed into the baking pan bake the crust for 10-15 minutes in a preheated 350-degree oven. You want the crust to be a golden brown color and fragrant.
For the pumpkin filling you will need canned pumpkin puree, pumpkin pie spice, ground cinnamon, all-purpose flour, room temperature cream cheese, sugar, vanilla extract, sour cream, salt, and eggs.
In a medium bowl combine the pumpkin puree, spices, and flour, set aside. In a large bowl or the bowl of a stand mixer that is fitted with the paddle attachment or whisk attachment.
Beat the cream cheese and sugar together until smooth.
Add the sour cream, vanilla extract, and salt to the cream cheese mixture. Then add one egg at a time until all three eggs are incorporated.
To make these swirled pumpkin cheesecake bars simply measure out 1 ½ cups of the cream cheese mixture. Add it into the bowl with the reserved pumpkin mixture and stir until combined.
Into the prebaked crust alternate scoops of the cream cheese filling and the pumpkin filling. Then use a knife to swirl the two mixtures together.
To help prevent the pumpkin cheesecake from cracking while baking I like to place my 9x13 baking dish into a water bath. Bake the cheesecake in a preheated 350℉ oven for 35-45 minutes.
Allow to cool completely on a wire cooling rack then cut and serve.
Your Guide To Enjoying These Delicious Treats
Now that you have mastered the art of creating this pumpkin cheesecake recipe. Let's explore how to serve and savor these pumpkin bars for the ultimate culinary experience.
To showcase your cheesecake bars, carefully lift them out of the pan once completely cooled. This is why we lined the pan with the foil. Place them on a clean flat surface.
To add an elegant touch you can dust the bars with a sprinkle of powdered sugar or cocoa powder. This will add a bit more sweetness to the bars but also enhance their visual appeal.
You can also consider garnishing them with a few fresh berries or a dollop of homemade whipped cream. This will add a burst of color along with added flavor.
You will want to serve the pumpkin cheesecake bars chilled. They will firm up nicely once they have been refrigerated. This allows the flavors to mend together and the bars to achieve their perfect consistency.
Use a sharp knife, dipped in hot water, and wipe dry between each slice. This will ensure a clean slice of the bars.
These bars are incredibly versatile and adaptable to various occasions. For a casual gathering cut them into smaller squares for a bite-size indulgence. Serve with a cup of coffee or chai tea.
These would make a great addition to the Thanksgiving dessert table. Or on a platter with other cheesecake bars.
Customize the cheesecake bars by drizzling a bit of caramel sauce or chocolate sauce on top just before serving.
If you have any leftovers they will need to be stored in an airtight container in the refrigerator. That way they will stay fresh for a few days. For longer-term storage, they can be frozen. I would wrap the individual bars in plastic wrap and then place in a freezer-safe container.
Common Questions
Here are some common questions with answers about these pumpkin cheesecake bars.
Absolutely, brown sugar can add a lovely caramel-like flavor to the crust. You can also add a bit of cinnamon to the crust for added flavor.
Baking the bars in a water bath, not overmixing the filling, and allowing the pumpkin cheesecake bars to gradually cool will help them from cracking.
Yes, you can! These bars actually benefit from chilling in the refrigerator for a few hours or overnight. This allows flavors to mend together and the texture to set perfectly
Certainly, fresh pumpkin can be used. But ensure it's well pureed and has a similar consistency to the canned puree.
If properly stored in an air-tight container in the fridge, they will last for 3-5 days.
The graham crackers can be replaced with vanilla wafers or for a bit of a spicier crust use gingersnap cookies.
In Closing
These pumpkin cheesecake bars are a true embodiment of the fall season. Their creamy texture, rich spices, and versatility make them a delightful addition to any autumn occasion.
Now that you have the recipe and serving tips at your fingertips. It's time to head to the kitchen and start baking. Don't miss the opportunity to treat yourself and your loved ones to the irresistible taste of the season with these bars.
Whip up a batch, share the joy, and create memorable moments over these delectable bars. Love this recipe? Be sure to pin it, bookmark it, or print it out so you can make it anytime. Don't forget to leave a comment and let me know how it turned out for you!!
My Creative Manner has more delicious pumpkin recipes you may enjoy.
Easy Pumpkin Cheesecake Bars
These easy bars have swirls of pumpkin and cheesecake filling on top of a buttery graham cracker crust.
Ingredients
Crust
- 15 Whole Graham Crackers
- ¼ Cup Granulated Sugar
- ½ Cup Unsalted Butter melted
Cheesecake Filling
- 15 Ounces Canned Pumpkin Puree
- 1½ Teaspoons Pumpkin Pie Spice
- 1½ Teaspoons Ground Cinnamon
- 1 Tablespoon All Purpose Flour
- 24 Ounces Cream Cheese (3-8 ounce packages) room temperature
- 1⅔ Cups Granulated Sugar
- 1½ Teaspoons Vanilla Extract
- ½ Cup Sour Cream
- ⅛ Teaspoon Salt
- 3 Large Eggs room temperature
Instructions
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Preheat oven to 350℉. Line the 9x13 baking pan with foil and spray with cooking spray. Set aside.
Crust
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Place the graham crackers into the food processor bowl. Process until the graham crackers are a fine crumble.
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Into the food processor bowl add in the sugar and melted butter. Process until combined.
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Press the crust into the bottom of the prepared baking pan. Pressing the crumb crust into an even layer.
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Bake the crust for 10- 15 minutes in the preheated 350 degree oven. The crust should be golden brown and fragrant. Once baked place the baking pan on a wire cooling rack to cool slightly.
Cheesecake Filling
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In a large bowl whisk together the pumpkin puree, spices, and flour. Set the bowl aside.
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In another large bowl or the bowl of a stand mixer that is fitting with paddle attachment. Beat the cream cheese and sugar together until smooth.
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Add into the sugar cream cheese mixture the vanilla extract, sour cream, and salt. Mix these ingredients together until combined, scraping the sides of the bowl as needed.
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Once those ingredients are combined add in 1 egg at a time until all 3 eggs are incorporated. Scrapping the sides of the bowl as needed.
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Measure out 1½ cups of the cream cheese mixture and add it into the bowl with the reserved pumpkin mixture. Stir until combined.
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Into the prebaked crust alternate scoops of cream cheese filling and the pumpkin filling. Use a knife to swirl the two mixtures together, be careful not to dig the knife into the crust.
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Place the baking pan with the cheesecake filling into a larger baking pan. Add enough water into the large pan to create a water bath to bake the cheesecake in.
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Bake on the middle rack of the preheated 350-degree oven for 35-45 minutes. Or until the center of the cheesecake has a slight jiggle to it but the edges of the bars are set. Place on a wire rack to cool completely.
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Slice and serve. Store remaining pumpkin cheesecake bars in the refrigerator for up to 3 days.
Recipe Notes
Baking time may vary depending on the oven and what type of baking pan is used.
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