Description of this recipe: These Pumpkin Cheesecake Bars are a delightful twist on classic cheesecake, perfectly capturing the essence of fall. Creamy, rich cheesecake filling infused with pumpkin puree and warm spices sits atop a buttery graham cracker crust, creating a decadent dessert that’s both comforting and impressive. Each bite offers a harmonious blend of textures and flavors, making these bars an irresistible treat for any occasion.
Why you will love this recipe: You’ll fall in love with these Pumpkin Cheesecake Bars because they’re incredibly easy to make yet deliver a gourmet experience. The recipe requires minimal effort and yields a stunning dessert that’s sure to impress family and friends. The combination of creamy cheesecake, pumpkin spice, and a crunchy graham cracker crust is simply irresistible. Plus, these bars are a fantastic make-ahead dessert, perfect for holiday gatherings or any time you crave a taste of autumn.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Preparation:
Step 1: Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). This ensures that the cheesecake bars bake evenly and the crust becomes perfectly golden. Lightly grease a 9×13-inch baking pan with cooking spray or line it with parchment paper, leaving an overhang on the sides for easy removal. Parchment paper is particularly useful as it allows you to lift the entire batch of bars out of the pan once they’re set, making slicing and serving a breeze.
Step 2: Make the Graham Cracker Crust:
In a medium bowl, combine 1 1/2 cups of graham cracker crumbs and 1/4 cup of granulated sugar. The sugar adds a touch of sweetness to the crust, complementing the rich cheesecake filling. Add 1/2 cup of melted unsalted butter to the mixture and stir until the crumbs are evenly coated. The butter acts as a binder, holding the crumbs together and creating a firm, delicious crust. Ensure that the butter is evenly distributed so that no dry crumbs remain.
Step 3: Press the Crust into the Pan:
Press the graham cracker crumb mixture firmly into the bottom of the prepared baking pan. Use the bottom of a measuring cup or your fingers to create an even, compact layer. A well-pressed crust is essential as it provides a stable base for the cheesecake filling and prevents it from becoming soggy. Make sure the crust is uniformly thick throughout the pan.
Step 4: Prepare the Pumpkin Cheesecake Filling:
In a large mixing bowl, beat 16 oz of softened cream cheese with 1 cup of granulated sugar until smooth and creamy. It is crucial that the cream cheese is thoroughly softened to avoid lumps in the filling. Beat the mixture on medium speed until it is light and airy, which will help create a smooth and velvety texture.
Step 5: Add Pumpkin and Spices:
Add 1 cup of canned pumpkin puree, 3 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt to the cream cheese mixture. Beat on low speed until fully combined and smooth. Be careful not to overmix the batter, as this can incorporate too much air and cause the cheesecake to crack during baking. The pumpkin puree adds a signature flavor and moisture, while the spices enhance the warm, comforting taste of the bars.
Step 6: Pour and Bake:
Pour the pumpkin cheesecake batter over the crust in the baking pan, spreading it evenly with a spatula. This ensures that each bar has a uniform layer of filling. Bake in the preheated oven for 35-40 minutes, or until the center is set and a toothpick inserted into the center comes out clean. Keep a close eye on the cheesecake bars while they’re baking; if the top starts to brown too quickly, you can tent the pan with foil to prevent burning.
Step 7: Cool and Refrigerate:
Remove the cheesecake bars from the oven and allow them to cool to room temperature on a wire rack. Once cooled, refrigerate for at least 3 hours or, preferably, overnight to allow the cheesecake to fully set. Refrigeration is essential for achieving the perfect texture and flavor.
Step 8: Slice and Serve:
Once the cheesecake bars are set, slice them into even squares using a sharp knife. For clean slices, wipe the knife clean between each cut. Serve chilled and enjoy!
COOKING Rating: Intermediate
Serving Suggestions: These Pumpkin Cheesecake Bars are delicious on their own, but they can also be paired with a variety of toppings and accompaniments to elevate the dessert experience. Consider serving them with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of chopped pecans. They also pair well with a warm cup of coffee or tea, making them the perfect ending to a cozy fall meal.
Tips:
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overmix the batter to prevent cracking during baking.
- Allow the cheesecake bars to cool completely before refrigerating to prevent condensation.
- For clean slices, use a warm, sharp knife and wipe it clean between each cut.
- Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 3 hours 20 minutes (includes chilling time)
Nutritional Information: (per serving, approximate)
Calories: 350 kcal
Protein: 5 g
Sodium: 200 mg
Conclusion: These Pumpkin Cheesecake Bars are a delightful dessert that perfectly captures the flavors of fall. With their creamy cheesecake filling, warm spices, and buttery graham cracker crust, they are sure to be a hit at any gathering. Whether you’re looking for a festive holiday treat or simply a comforting dessert to enjoy on a cozy evening, this recipe is a guaranteed crowd-pleaser. So, gather your ingredients and get ready to indulge in the irresistible taste of pumpkin cheesecake!
5 Questions and Answers about this recipe:
Q1: Can I use a different type of crust?
A: Absolutely! While the graham cracker crust is classic and delicious, you can certainly experiment with other options. A shortbread crust or even a gingersnap crust would be a fantastic alternative, adding a unique flavor profile to the cheesecake bars. Just make sure to adjust the baking time accordingly.
Q2: Can I make these cheesecake bars ahead of time?
A: Yes, in fact, these Pumpkin Cheesecake Bars are an ideal make-ahead dessert. They require at least 3 hours of chilling time, but they can be made up to 2 days in advance. Just store them in an airtight container in the refrigerator until you’re ready to serve. This makes them perfect for holiday gatherings or any occasion where you want to get ahead of the game.
Q3: Can I freeze these cheesecake bars?
A: Yes, you can freeze these cheesecake bars for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe container or bag. They can be frozen for up to 2 months. When you’re ready to enjoy them, thaw them in the refrigerator overnight.
Q4: Can I add chocolate chips to the filling?
A: Absolutely! Chocolate chips would be a delicious addition to the pumpkin cheesecake filling. Semi-sweet or dark chocolate chips would complement the pumpkin and spices beautifully. Simply fold them into the batter before pouring it over the crust.
Q5: What can I do if my cheesecake cracks during baking?
A: Cracking can sometimes happen when baking cheesecakes, but there are a few things you can do to minimize the risk. Avoid overmixing the batter, as this can incorporate too much air. Also, make sure your oven temperature is accurate. If the cheesecake does crack, don’t worry – it will still taste delicious! You can also cover the cracks with whipped cream or a decorative topping. A water bath during baking can also help prevent cracking.
