Pumpkin Cheesecake Bars Recipe Easy Fall Dessert Idea

Fall is finally here, which means it’s time to bring out the pumpkin spice and everything nice! If you’re craving a creamy, spiced dessert that’s perfect for cozy evenings or holiday gatherings, these Pumpkin Cheesecake Bars are exactly what you need. With their buttery graham cracker crust, silky pumpkin cheesecake filling, and irresistible blend of warm spices, this dessert is guaranteed to be a crowd-pleaser. Plus, they’re easy to make – no fancy tricks required!

I’ve been making these pumpkin cheesecake bars for years, and honestly, they never disappoint. Whether you’re sipping on a cup of cider or serving them at Thanksgiving dinner, they’re the ultimate fall treat. So grab your apron, let’s dive into this recipe that will soon become a seasonal favorite!

The Story Behind Pumpkin Cheesecake Bars

There’s something magical about pumpkin desserts during the fall season. Growing up, my family would always have pumpkin pie on the table during Thanksgiving, but I wanted to create a recipe that felt just a bit different. That’s how these cheesecake bars came to life! They combine the richness of cheesecake with the comforting flavors of pumpkin pie – a true match made in dessert heaven.

Did you know pumpkin has been used in desserts for centuries? Native Americans were among the first to use pumpkins in their cooking, often roasting or stewing them. Fast forward to today, and pumpkin has become a key ingredient in countless fall-inspired recipes. These bars are my modern twist, perfect for those who want the classic taste of pumpkin without the fuss of rolling out pie dough.

Over time, I’ve tweaked this recipe to make it as foolproof as possible. It’s adaptable for any occasion – from casual weeknight indulgences to holiday parties. And let’s be honest, who doesn’t love the combination of creamy cheesecake and warm spices? It’s comfort food at its finest!

Ingredients for Pumpkin Cheesecake Bars

Let’s talk about the stars of this recipe! The ingredients for Pumpkin Cheesecake Bars are simple but pack a punch when it comes to flavor.

• Graham Cracker Crumbs: These form the base of our crust. Make sure to use fresh, finely ground crumbs for a perfect texture. If you’re out of graham crackers, digestive biscuits are a great substitute!
• Butter: Melted butter binds the crust together and adds richness. For a nutty twist, you can use browned butter.
• Cream Cheese: The foundation of any cheesecake! Opt for full-fat cream cheese for the creamiest texture. Let it soften at room temperature for easier mixing.
• Pumpkin Puree: Be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices. Fresh homemade puree works wonderfully too!
• Sugar: A combination of granulated and brown sugar adds sweetness and depth to the filling.
• Eggs: These help set the cheesecake filling, giving it structure without compromising creaminess.
• Spices: Pumpkin pie spice, cinnamon, and nutmeg are the key players here. You can adjust the amounts to suit your taste.
• Vanilla Extract: A splash of vanilla enhances the overall flavor profile.

Pro tip: If you’re shopping for spices, look for fresh ones that haven’t been sitting in your pantry for years. Fresh spices make a world of difference in flavor!

Equipment Needed

Good tools make this recipe even easier. Here’s what you’ll need:

• 9×13-Inch Baking Pan: The ideal size for these bars. Line it with parchment paper for easy removal.
• Mixing Bowls: Use separate bowls for the crust and filling to keep things organized.
• Electric Mixer: A hand or stand mixer works perfectly for whipping up the cheesecake filling.
• Spatula: Great for smoothing out the layers.
• Measuring Cups and Spoons: Precision matters in baking!

If you don’t have a mixer, you can mix the filling by hand with a sturdy whisk – just make sure you get it smooth and lump-free.

How to Make Pumpkin Cheesecake Bars

1. Prepare the crust: Preheat your oven to 325°F (163°C). Combine 2 cups of graham cracker crumbs with 1/2 cup of melted butter and 1/4 cup of sugar. Press the mixture into the bottom of a parchment-lined 9×13-inch pan. Bake for 10 minutes and let it cool.
2. Make the filling: In a large bowl, beat 16 ounces (450g) of softened cream cheese with 1 cup of granulated sugar and 1/2 cup of brown sugar until smooth. Add 1 cup of pumpkin puree, 3 large eggs, and 1 teaspoon of vanilla extract. Mix until combined, then stir in 2 teaspoons of pumpkin pie spice and 1 teaspoon of cinnamon.
3. Assemble: Pour the filling over the cooled crust, smoothing it out with a spatula.
4. Bake: Bake at 325°F (163°C) for 40-45 minutes, or until the center is set but slightly jiggles when shaken. Let the bars cool completely before refrigerating for at least 3 hours.
5. Slice and serve: Lift the bars out of the pan using the parchment paper, then slice into squares. Serve chilled!

Keep an eye on the cheesecake as it bakes – overbaking can lead to cracks. Don’t worry if it happens though, a sprinkle of cinnamon or whipped cream can cover them up beautifully!

Cooking Tips & Techniques

Baking cheesecake can be intimidating, but here are some tips to help:

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth filling.
• Don’t Overmix: Overmixing the filling can incorporate too much air, leading to cracks.
• Cool Gradually: After baking, let the bars cool at room temperature before refrigerating. Sudden temperature changes can cause cracking.
• Use Parchment Paper: This makes it easy to lift the bars out of the pan without breaking them.

If you’re short on time, you can make the crust and filling a day ahead and bake the bars the next day. Just refrigerate the components separately.

Variations & Adaptations

Want to tweak the recipe? Here are some ideas:

• Gluten-Free: Use gluten-free graham crackers for the crust.
• Dairy-Free: Substitute cream cheese with a plant-based alternative like cashew cream cheese.
• Spiced Crust: Add a pinch of cinnamon or nutmeg to the crust for an extra flavor boost.
• Swirl Variation: Before baking, swirl a few spoonfuls of caramel or chocolate into the filling for a fun twist.
• Nuts: Sprinkle chopped pecans or walnuts over the crust before adding the filling for added crunch.

My favorite variation? Adding a dollop of whipped cream topped with a sprinkle of cinnamon before serving. It’s simple but oh-so-good!

Serving & Storage Suggestions

These bars are best served chilled. Arrange them on a platter and garnish with whipped cream or a drizzle of caramel for a gorgeous presentation. Pair them with a cup of hot coffee or spiced cider for the ultimate fall dessert experience.

For storage, keep the bars covered in the refrigerator for up to 5 days. You can also freeze them! Wrap individual squares in plastic wrap and store in an airtight container in the freezer for up to 2 months. To serve, let them thaw in the fridge overnight.

Nutritional Information & Benefits

Here’s an estimate for one serving (based on 16 bars):

• Calories: 250
• Fat: 15g
• Carbohydrates: 25g
• Protein: 3g

These bars are rich, but they also offer a dose of vitamin A from the pumpkin. Pumpkin is great for your skin and immune system, thanks to its high beta-carotene content. Just don’t forget they’re a treat – indulge mindfully!

Conclusion

If you’re looking for a dessert that screams fall and is easy to share, these Pumpkin Cheesecake Bars are the answer. Creamy, spiced, and utterly delicious, they’re perfect for everything from family dinners to potlucks. I love how versatile they are, and honestly, they never last long in my house!

Give this recipe a try and make it your own. Don’t forget to share your creations with me – I’d love to hear how you customized these bars or if they became a hit at your next gathering. Happy baking!

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly! Just make sure it’s pure pumpkin and not pumpkin pie filling.

How do I prevent cracks in the cheesecake layer?

Avoid overmixing the filling and ensure gradual cooling after baking. Don’t worry – cracks can always be covered with whipped cream!

Can I make these bars ahead of time?

Absolutely! They’re actually better when chilled overnight, so feel free to make them a day in advance.

What’s the best way to slice the bars cleanly?

Use a sharp knife wiped clean with a damp cloth between cuts for the perfect slices.

Can I freeze the bars?

Yes, wrap individual squares in plastic wrap and store them in an airtight container in the freezer for up to 2 months.

Print