Pumpkin Cheesecake Bars Recipe

Pumpkin cheesecake bars are the perfect fusion of creamy cheesecake and pumpkin pie, creating a deliciously smooth and spiced dessert with a buttery graham cracker crust.

These bars have all the fall flavors you crave with the rich texture of cheesecake, making them an irresistible treat for holiday gatherings, or a cozy night in. Whether you’re a fan of pumpkin pie or cheesecake, these bars are sure to impress!

Necessary Kitchen Equipment

• 9×13-inch Baking Dish: For baking the bars.
• Food Processor: To crush graham crackers and mix the crust (or use a rolling pin and plastic bag).
• Mixing Bowls: For both the crust and filling ingredients.
• Electric Mixer: For blending the cream cheese filling.
• Spatula: For spreading the batter evenly.
• Cooling Rack: For cooling the bars after baking.

Ingredient Overview

• Graham Crackers: The base for the crust, providing a buttery crunch.
• Butter: Binds the graham cracker crust and adds richness.
• Cream Cheese: The star of the cheesecake layer, providing a smooth, creamy texture.
• Sugar: Granulated sugar sweetens both the crust and the filling.
• Pumpkin Purée: Adds natural sweetness and a deep pumpkin flavor to the filling.
• Eggs: Helps set the cheesecake filling and adds structure.
• Vanilla Extract: Enhances the overall flavor.
• Spices (Cinnamon, Nutmeg, and Ginger): Brings warmth and depth to the pumpkin flavor.

Step-by-Step Instructions

1. Prepare the Oven and Pan
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. You can also line it with parchment paper for easy removal.
2. Make the Graham Cracker Crust
   In a food processor, pulse 2 cups of graham cracker crumbs with 1/2 cup of melted butter and 2 tablespoons of granulated sugar until combined. Press the mixture evenly into the bottom of the prepared baking dish, creating a firm crust layer.
3. Bake the Crust
   Bake the crust in the preheated oven for about 8-10 minutes, until lightly golden. Remove and let it cool while you prepare the filling.
4. Prepare the Cheesecake Filling
   In a large mixing bowl, beat 3 (8-ounce) packages of cream cheese with 1 cup of granulated sugar using an electric mixer until smooth and creamy. Add in 1 teaspoon of vanilla extract and 3 large eggs, one at a time, mixing after each addition.
5. Add the Pumpkin Layer
   Take out about 1/3 of the cheesecake mixture and set it aside in a separate bowl. Add 1 cup of pumpkin purée, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of ginger to the remaining cheesecake mixture and mix until smooth.
6. Layer the Cheesecake Mixtures
   Pour the plain cheesecake layer onto the cooled crust and spread it evenly. Then, pour the pumpkin cheesecake layer on top, carefully smoothing it out with a spatula.
7. Bake the Cheesecake Bars
   Bake the bars for 40-45 minutes, or until the edges are set and the center is just slightly jiggly. Remove from the oven and allow the bars to cool completely.
8. Chill and Slice
   Once cooled, refrigerate the bars for at least 4 hours or overnight for the best texture. Once chilled, slice into squares and serve.

Recipe Tips

• For a firmer crust, pack the graham cracker crumbs tightly into the pan.
• Let the cream cheese sit at room temperature before mixing for a smoother filling.
• Use a hot knife to cut the bars for clean, neat edges.

What to Serve With This Recipe

These bars are delicious served on their own, or with a dollop of whipped cream and a sprinkle of cinnamon on top. For a festive touch, drizzle caramel sauce over each piece.

Frequently Asked Questions

Q: Can I use a different crust instead of graham crackers?
A: Yes, you can try a crust made from ginger snaps or digestive biscuits for a unique flavor.

Q: How long will these bars last?
A: Store these pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days.

Serving Suggestions

Serve these pumpkin cheesecake bars as a fall dessert or alongside a coffee or spiced latte for a cozy treat.

Ingredients

• For the Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 2 tablespoons granulated sugar
• For the Cheesecake Layer
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
• For the Pumpkin Layer
  • 1 cup pumpkin purée
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Make the crust by mixing graham cracker crumbs, melted butter, and sugar. Press into the baking dish and bake for 8-10 minutes.
3. In a bowl, beat cream cheese and sugar until smooth. Add vanilla and eggs, one at a time.
4. Set aside 1/3 of the mixture. To the rest, add pumpkin purée, cinnamon, nutmeg, and ginger, mixing well.
5. Pour the plain cheesecake layer over the crust, then top with the pumpkin mixture.
6. Bake for 40-45 minutes, then cool completely and chill for at least 4 hours before slicing.

Summary

These pumpkin cheesecake bars are a deliciously creamy treat with layers of classic cheesecake and spiced pumpkin filling on a buttery graham cracker crust. Ideal for holiday gatherings, they’re a festive and easy dessert that everyone will love!

Notes

These bars freeze well; wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months. Enjoy this cozy fall treat anytime!