Okay, friends, gather ’round! How much I love cheesecake, and how much pumpkin spice isn’t complete without it? Imagine two worlds colliding in the most delightful way possible. What are the best Pumpkin Cheesecake Bars? They’re easier than making a full cheesecake, totally customizable, and bursting with that cozy cozy smell. What are some of the best autumn flavors? Isn’t it like pumpkin pie meets cheesecake in bar form? I’ve been making these for years, and they’re always a hit. The creamy cheesecake filling swirled with pumpkin spice is pure heaven. What are some great fall desserts to make?
What is Pumpkin Cheesecake Bars?
What is happiness in bar form? What are some good graham crackers that start with a buttery crust? No judgment here, time, no judgement here! ), topped with a luscious cheesecake layer that’s infused with pumpkin puree and warm spices. What are the uses of cinnamon, nutmeg What is a cheesecake? It’s like pumpkin pie, but with that tangy, creamy twist that just takes it to the next level. What is a less fussy, more approachable version of the classic pumpkin cheesecake? What’s the perfect combination of graham cracker crust, creamy cheesecake filling, and a toasted almond crust? What are the flavors of pumpkin spice? The swirling of the pumpkin puree into the cheesecake filling creates a marbled effect. How do I make them as pretty as they are delicious to eat?
Why you’ll love this recipe?
Where do I start? What I love most about these Pumpkin Cheesecake Bars is how they manage to be both incredibly delicious. What are some of the easiest desserts to make? What are some foolproof recipes for cheesecake?
- Flavor Explosion:What is the combination of creamy cheesecake, warm pumpkin spices, and that buttery graham cracker crust? What is a symphony of flavors in every bite? The tanginess of cheesecake perfectly complements the sweetness of the pumpkin, creating a creamy texture. Is this an irresistible treat?
- Ridiculously EasyWhat are some of the easiest cheesecake bars to make? No water baths, no worrying about cracks – just mix, bake, and chill. I promise, even if you’re a beginner baker, you can nail this recipe.
- Budget FriendlyYou probably already have most of the ingredients in your pantry. What is the best pumpkin puree? During the fall season.
- Seriously Versatile:These bars are perfect for potlucks, holiday gatherings or just a cozy night in. They travel well, can be made ahead of time, and are always a crowd-pleaser. Plus, you can easily customize them with different toppings or crusts.
I’ve tried countless pumpkin desserts over the years, and these bars consistently come out on top. Is pumpkin spice latte a good dessert? What are your favorite pumpkin pie recipes?
How do you make pumpkin cheesecake bars?
Quick Overview
How do I make pumpkin cheesecake bars? What’s a pumpkin cheesecake with graham cracker crust? What is the best way to finish a swirl of spices? Is it a dump-and-mix recipe? No complicated baking techniques required. How can I make a delicious dessert every time?
Ingredients
For the Crust:
- 1 12 cups graham cracker crumbs (about 12 full sheets) – I always use a food processor for the most part. Even crumbs, but a ziplock bag and rolling pin work just fine too!
- 5 tablespoons unsalted butter, melted – Make sure it’s completely cooled so it will not stick to your skin. Does it melt the crust when you mix it in?
- 14 cup granulated sugar – Adds just a touch of sweetness to balance out the buttery flavor.
What is the cheesecake filling?
- 2 (8 ounce) packages of cream cheese, softened – This is crucial! Make sure your cream cheese is at room temperature, otherwise, you’ll end up with lumpy cheesecake.
- 34 cup granulated sugar – Adjust to your sweetness preference, but I find this amount to be perfect.
- Is pumpkin puree good for pie filling?
- 2 large eggs – Add richness and help bind the filling together.
- 1 teaspoon vanilla extract – Enhances all the other flavors.
- What is the best pumpkin spice recipe?
- 12 teaspoon ground nutmeg – Adds warmth and depth.
- 14 teaspoon ground ginger – Just a touch of ginger to add zing.
- 18 teaspoon ground cloves – A little goes a long way! Cloves add smoky warmth.
- Pinch of salt – Balances out the sweetness.
For the Glaze:
- 4 ounces cream cheese, softened – Again, room temperature is key!
- 1 cup powdered sugar – Sift it for an extra smooth glaze.
- 2 tablespoons milk – Add more if you want a thinner glaze.
- 1/2 teaspoon vanilla extract – Pure vanilla is the best!
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. How do I lift a bar out? I always lightly grease the parchment paper too, just to be extra safe. Make sure to preheat the oven for at least 15 minutes to make sure it is fully ready.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Set aside. Mix well until evenly moistened. How do you press a mixture together and it should hold its shape? How does the crust hold together?
Step 3: Press Crust Into Pan
How do you press the graham cracker mixture into the bottom of the prepared pan? I like to use the bottom of a measuring cup to really compact it down. If you cut a bar of chocolate, it will not crumble. A tightly packed crust will prevent it from crumbling.
Step 4: Bake Crust
Bake the crust for 8-10 minutes, or until lightly golden brown. This helps set the crust and prevents it from getting soggy when you add the filling. Let it cool slightly while you prepare the filling.
Step 5: Prepare Cheesecake Filling
In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy. Set aside. Make sure there are no lumps! This is the foundation of your cheesecake filling. Take your time.
Step 6: Add Pumpkin Puree and Spices
Add pumpkin puree, eggs, vanilla extract, cinnamon, cloves, ginger, and salt to the pumpkin mixture. Stir to combine. What is cream cheese? What should I do if I overmix my cheesecake?
Step 7: Pour Filling Over Crust
What is the best cheesecake filling for a pre-baked crust? Where does the magic happen?
Step 8: Bake and Cool
Bake for 30-35 minutes, or until the edges are set and the center is just slightly jiggly. The cheesecake will continue to set as it cools. Let the bars cool completely in the pan on a wire rack. Then, cover and refrigerate for at least 2 hours, or preferably overnight. This allows the cheesecake to fully set and the flavors to meld together. If you’re in a rush, you can pop them in the freezer for about an hour to speed things up, but I really recommend the overnight chill for the best results.
Step 9: Make Glaze
In a medium bowl, beat softened cream cheese with a mixer until fluffy. Gradually add in the powdered sugar, mixing well after each addition. Stir in the milk and vanilla extract until smooth. Adjust milk for consistency.
Step 10: Spread and Slice
Remove the chilled bars from the pan using the parchment paper overhang. Spread the glaze evenly over the top of the cheesecake. Slice into bars and serve. I like to use a sharp knife and wipe it clean after each cut for the cleanest slices.
What to Serve It With
These Pumpkin Cheesecake Bars are delicious on their own, but here are a few ideas to take them to the next level:
For Breakfast: Pair a bar with a hot cup of coffee or a chai latte for a cozy and satisfying start to your day. I love to crumble a bar over Greek yogurt with a drizzle of honey.
For Brunch: Arrange the bars on a pretty platter with fresh berries and a dollop of whipped cream. Serve alongside mimosas or sparkling cider for an elegant brunch spread. Add a sprinkle of crushed pecans for an extra touch.
As Dessert: Serve the bars as a standalone dessert after a hearty fall meal. A scoop of vanilla ice cream or a drizzle of caramel sauce would be the perfect complement. Or, try pairing them with a glass of sweet dessert wine.
For Cozy Snacks: Enjoy a bar with a mug of hot chocolate or apple cider on a chilly evening. I sometimes like to warm them up slightly in the microwave for an extra gooey treat.
My family loves these bars anytime, and we often bring them to potlucks or parties. They’re always the first thing to disappear!
Top Tips for Perfecting Your Pumpkin Cheesecake Bars
Here are a few tips and tricks I’ve learned over the years to ensure your Pumpkin Cheesecake Bars come out perfectly every time:
Crust Perfection: For a perfectly even crust, use the bottom of a measuring cup to press the graham cracker mixture firmly and evenly into the pan. If your crust is too crumbly, add a tablespoon or two more of melted butter.
Cream Cheese is Key: Make sure your cream cheese is completely softened to room temperature before you start mixing the filling. This will prevent lumps and ensure a smooth, creamy texture. I usually take mine out of the fridge at least an hour beforehand.
Don’t Overmix: Overmixing the cheesecake filling can incorporate too much air and cause the bars to crack during baking. Mix until just combined.
Spice it Up: Feel free to adjust the spices to your liking. If you prefer a stronger pumpkin spice flavor, add a little extra cinnamon, nutmeg, or ginger. You can also add a pinch of allspice or cardamom for a unique twist.
Baking Time: Keep a close eye on the bars while they’re baking. They’re done when the edges are set and the center is just slightly jiggly. Remember, they will continue to set as they cool.
Chill Time is Crucial: Don’t skip the chill time! This is essential for allowing the cheesecake to fully set and the flavors to meld together. I prefer to chill them overnight for the best results.
Glaze Variations: Get creative with the glaze! You can add a splash of maple syrup or pumpkin spice extract for an extra layer of flavor. Or, try using a different type of cream cheese, such as Neufchatel, for a lighter glaze.
Cut Cleanly: For clean, even slices, use a sharp knife and wipe it clean after each cut. You can also run the knife under hot water for even cleaner slices.
I’ve learned these tips the hard way over years of making these bars, so trust me, they’ll make a difference! I tested this recipe with different crusts and my family loved the graham cracker crust the best.
Storing and Reheating Tips
These Pumpkin Cheesecake Bars are best stored in the refrigerator. Here’s a breakdown of how to store them properly:
Room Temperature: I don’t recommend storing these bars at room temperature for more than a couple of hours, as the cream cheese filling can spoil.
Refrigerator Storage: Store the bars in an airtight container in the refrigerator for up to 5 days. Make sure to keep them covered to prevent them from drying out.
Freezer Instructions: For longer storage, you can freeze the bars for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container. Thaw them in the refrigerator overnight before serving.
Glaze Timing Advice: If you’re planning to freeze the bars, I recommend glazing them after they’ve been thawed. This will prevent the glaze from becoming soggy or cracking during freezing.
When properly stored, these bars will maintain their flavor and texture for several days. I’ve even had them last a week in the fridge (although they usually don’t last that long because they’re so good!).
Frequently Asked Questions
Final Thoughts
These Pumpkin Cheesecake Bars are more than just a dessert; they’re a taste of fall, a hug in bar form, and a guaranteed crowd-pleaser. They’re easy to make, incredibly delicious, and perfect for any occasion. I truly believe that everyone should have this recipe in their repertoire! If you’re looking for a simple yet impressive dessert to share with friends and family, look no further. And if you loved these bars, be sure to check out my other cheesecake recipes for more inspiration! Happy baking, friends! I can’t wait to hear how yours turn out. Please leave a comment below and let me know what you think. Also, don’t forget to rate the recipe if you enjoyed it! I’d love to see your creations, so feel free to share a photo on social media and tag me!
Pumpkin Cheesecake Bars
Ingredients
Crust Ingredients
- 1.5 cups Gingersnap cookies Crushed
- 0.5 cups Butter Melted
Filling Ingredients
- 15 ounces Cream cheese Softened
- 1 cup Pumpkin puree
- 1 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Pumpkin pie spice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Combine crushed gingersnaps and melted butter; press into the bottom of a baking pan.
- Beat cream cheese, pumpkin puree, sugar, eggs, vanilla, and pumpkin pie spice until smooth.
- Pour filling over crust.
- Bake for 30-35 minutes, or until set.
- Cool completely before cutting into bars.