When you think about Thanksgiving, what comes to mind? For me, it is the smell of turkey roasting, the sound of family laughing, and the sight of a table filled with food. It is all wonderful. But let’s be honest, it can also be a little bit stressful. Especially when it comes to dessert.
You want something that feels special and festive. But you also do not have hours to spend on a complicated recipe. That is where these amazing pumpkin cheesecake bars come in. They are one of my favorite Thanksgiving Desserts Easy recipes because they deliver all the holiday flavor without the fuss. This is truly one of the best Thanksgiving Baking Recipes.
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Why You’ll Love This Recipe
First off, the flavor is just fantastic. You get the creamy tang of cheesecake blended with the warm spices of pumpkin pie. It is the best of both worlds. The graham cracker crust adds a lovely sweet and crunchy base that holds everything together beautifully.
The texture is also something to talk about. It is incredibly smooth and velvety. Each bite just melts in your mouth. It feels like such a luxurious treat, but you will know how simple it was to prepare. Your guests will be so impressed.
Another huge plus is that this is a make ahead dessert. You can bake these bars a day or two before the big feast. This frees up your oven and your time on Thanksgiving day. Finding great Simple Thanksgiving Desserts that you can prepare in advance is a real win.
And maybe the best part? It is practically foolproof. You do not need a special water bath placed around the pan. We use a clever trick with a pan of hot water on a lower rack to create steam. This helps the cheesecake bake evenly and prevents cracks. It is a much simpler approach for a busy home cook. This is what makes it one of my top Thanksgiving Dessert Ideas.
Ingredients
Let’s talk about what you will need. The ingredient list is straightforward, using pantry staples you might already have for your holiday baking. Using good quality, full fat ingredients is important here for the best texture.
For The Graham Cracker Crust
- 1 & 1/2 cup graham cracker crumbs
- 6 tbsp butter, melted
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 1/4 tsp cinnamon
For The Pumpkin Cheesecake Filling
- 16 oz cream cheese, softened (2 full fat bars)
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 cup pumpkin puree, room temperature
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 2 tbsp all purpose flour, sifted
Step By Step Instructions
Ready to get baking? We will go through this one step at a time. I will explain everything as we go, so you will feel confident making these delicious bars. These are truly Thanksgiving Desserts Easy to put together.
Step 1: Make The Graham Cracker Crust
First, preheat your oven to 350 degrees Fahrenheit. While it is heating up, line an 8×8 inch baking pan with parchment paper. Leave a little extra paper hanging over the sides. This will act as a sling to lift the bars out later.
Now for the crust. In a medium bowl, combine your graham cracker crumbs, granulated sugar, salt, and cinnamon. Give it a quick whisk to mix everything evenly. Then, pour in the melted butter. Stir it all together until the crumbs are completely moistened. It should feel like wet sand.
Pour this mixture into your prepared pan. Use the bottom of a glass or a measuring cup to press the crumbs down firmly and evenly across the bottom. Make sure to get into the corners. A solid base is key.
Bake the crust for 15 minutes. This step, called parbaking, helps set the crust and keeps it from getting soggy later. Once done, set it aside to cool on a wire rack. Now, lower your oven temperature to 325 degrees Fahrenheit for the cheesecake.
Step 2: Make The Pumpkin Cream Cheese Filling
This is where the magic happens. In a large bowl with a stand mixer or a hand mixer, beat the softened cream cheese. It is very important that your cream cheese is at room temperature. This will help you get a super smooth, lump free filling.
Add both the granulated and brown sugar to the cream cheese. Mix on medium speed until everything is smooth and creamy. Scrape down the sides of the bowl with a spatula to make sure it is all incorporated.
Next, add the pumpkin puree and vanilla extract. Again, make sure your pumpkin is at room temperature. A big temperature difference can cause the batter to curdle. Mix on low speed until just combined. We do not want to add too much air.
Now for the eggs. Add them one at a time, mixing on low speed after each one. Wait until the first egg is fully mixed in before adding the next. This gentle approach is one of the secrets to a great cheesecake texture.
Finally, add the dry ingredients. The cinnamon, nutmeg, ginger, salt, and sifted flour. Mix one last time on low speed just until you no longer see any dry streaks. Remember, do not overmix the batter.
Step 3: Bake The Cheesecake
Pour your lovely pumpkin cheesecake batter over the cooled graham cracker crust. Spread it into an even layer with your spatula. Now it is ready for the oven. This part of making Simple Thanksgiving Desserts is so satisfying.
Place the pan on the middle rack of your 325 degree oven. On the lower rack, place a separate glass baking pan. Carefully fill this lower pan with hot water. This creates a steamy environment inside the oven. It helps the cheesecake bake gently and evenly, which is key to preventing cracks.
Bake for 45 to 50 minutes. You will know it is done when the edges are set, but the center still has a slight jiggle to it. It should wobble a bit like gelatin. Do not worry, it will firm up as it cools.
Step 4: Cool And Chill
This step is just as important as the baking. Abrupt temperature changes are the enemy of cheesecake. Once the baking time is up, turn the oven off. Prop the oven door open just a little bit with a wooden spoon. Let the cheesecake cool down slowly in the oven for 30 minutes.
After 30 minutes, remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. This gradual cooling process is another way we prevent cracks from forming. It is one of those simple details that makes Thanksgiving Baking Recipes successful.
Once it is completely cool, cover the pan with plastic wrap and place it in the refrigerator. It needs to chill for at least 4 hours, but overnight is even better. This allows the flavors to meld and the cheesecake to set up properly for clean slices.
When you are ready to serve, lift the bars out using the parchment paper sling. Cut into squares and serve as is, or with a dollop of whipped cream and a sprinkle of cinnamon. Some homemade caramel sauce is also a fantastic addition. Enjoy your amazing homemade thanksgiving desserts!
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. You can keep the bars in an airtight container in the refrigerator for up to 5 days. Covering them well is important, as cheesecake can absorb other odors from the fridge.
These bars also freeze beautifully. To freeze them, I recommend cutting them into individual portions first. Wrap each bar tightly in plastic wrap, and then in a layer of aluminum foil. This protects them from freezer burn. Place the wrapped bars in a freezer safe bag or container.
They will keep well in the freezer for up to 2 months. When you want to enjoy one, just let it thaw in the refrigerator for a few hours. It is a great way to have a treat on hand long after the holiday is over. It is a fantastic feature for Thanksgiving Baking Recipes.
Tips
Want to make sure your Thanksgiving Desserts Easy experience is a total success? Here are a few extra tips. First, truly let your cream cheese and eggs come to room temperature. This is the number one rule for a creamy, lump free cheesecake. Set them on the counter for at least an hour before you start.
Be gentle when mixing. Once you add the eggs, keep the mixer on low speed. Incorporating too much air can cause the cheesecake to puff up in the oven and then sink and crack as it cools. Slow and steady wins the race here.
For super clean cuts, use a large, sharp knife. Run the knife under hot water and wipe it dry between each slice. This little trick helps the knife glide through the cheesecake, giving you those picture pretty squares you see in bakeries. It is a great tip for all thanksgiving desserts.
Do not be afraid to customize. You could add a tablespoon of bourbon to the filling for a warmer flavor. Or swap the graham cracker crust for a gingersnap or Biscoff cookie crust. These little changes can provide you with new Thanksgiving Dessert Ideas for years to come.
Lastly, trust the process. Especially the cooling part. It might seem tedious to let it cool so slowly, but it really does make a huge difference in the final texture and appearance of your cheesecake bars. Patience is a baker’s best friend.
Conclusion
And there you have it. A recipe for one of the most delicious and Simple Thanksgiving Desserts you will ever make. These pumpkin cheesecake bars are creamy, flavorful, and so satisfying to bake. They are a wonderful way to bring a special touch to your holiday table without adding any extra stress.
I hope you and your family love these bars as much as mine does. They have become a staple at our holiday gatherings. Making Thanksgiving Desserts Easy and enjoyable is what it is all about. Happy baking, and have a wonderful Thanksgiving!
FAQ
Can I Make This Ahead Of Time?
Absolutely! This is one of the best things about this recipe. You can bake the cheesecake bars up to two days in advance. Just keep them covered in the refrigerator until you are ready to serve. This is a huge help for planning your holiday cooking.
Can I Use A Different Crust?
Yes, you certainly can. A crust made from crushed gingersnaps would be delicious with the pumpkin spices. You could also use shortbread cookies or even chocolate wafer cookies for a different flavor profile. The method would be the same.
What Is The Difference Between Pumpkin Puree And Pumpkin Pie Filling?
This is a great question. Pumpkin puree is just cooked and mashed pumpkin. Pumpkin pie filling, on the other hand, is already sweetened and has spices mixed in. For this recipe, you need to use 100% pure pumpkin puree so you can control the sugar and spice levels yourself.
Why Did My Cheesecake Crack?
Cracks usually happen for a few reasons. It could be from overmixing the batter, which adds too much air. It can also be from the cheesecake cooling too quickly. Following the instructions for a slow cool down in the oven will help prevent this. But even if it cracks, it will still taste amazing!
Can I Make This In A Round Springform Pan?
Yes, you can adapt this recipe for a 9 inch round springform pan. The crust and filling amounts should work just fine. You may need to adjust the baking time slightly. Start checking for the slight wobble in the center around the 45 minute mark.
Pumpkin Cheesecake Bars
These simple pumpkin cheesecake bars feature a creamy, spiced pumpkin filling and a crunchy graham cracker crust. A make-ahead dessert that’s great for Thanksgiving, delivering festive flavor without the fuss.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F. Line an 8×8 inch pan with parchment paper, leaving an overhang on the sides to act as a sling.
- For the crust, combine graham cracker crumbs, 3 tbsp granulated sugar, 1/4 tsp salt, and 1/4 tsp cinnamon. Stir in melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes. Set aside to cool on a wire rack and reduce oven temperature to 325°F.
- For the filling, use a mixer to beat the softened cream cheese with the granulated and brown sugars until smooth and creamy.
- On low speed, mix in the pumpkin puree and vanilla extract until just combined.
- Add the eggs one at a time, mixing on low speed after each one until just incorporated.
- Add the cinnamon, nutmeg, ginger, salt, and sifted flour. Mix on low one last time until no dry streaks remain. Do not overmix.
- Pour the filling over the cooled crust. Place the pan on the middle oven rack. On a lower rack, place a separate pan filled with hot water to create steam.
- Bake for 45 to 50 minutes, or until the edges are set and the center has a slight jiggle.
- Turn the oven off and prop the door open slightly. Let the cheesecake cool slowly in the oven for 30 minutes.
- Remove from the oven and let it cool completely at room temperature. Then cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Use the parchment paper sling to lift the cheesecake from the pan. Cut into bars and serve.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth, lump-free filling.
Be gentle when mixing after adding eggs to avoid incorporating too much air, which can cause cracks.
For clean cuts, run a sharp knife under hot water and wipe it dry between each slice.
Nutrition
Calories
Sugar
Fat
Carbs
