There’s something about the air turning crisp that just makes me want to bake. You know that feeling? The moment you crave all things cozy and warm. For me, that means pumpkin everything. And today, we are making something truly special.
We are diving into the best of both worlds with these Pumpkin Cheesecake Bars. They have the rich, creamy texture of a cheesecake and the warm, spiced flavor of a pumpkin pie. It’s a fantastic combination that I think you’re going to love.
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Why You’ll Love This Recipe
First off, these bars are just plain fun to make. The beautiful swirl on top looks so impressive, but it’s actually very simple to do. It’s a great way to make a dessert that looks like it came from a fancy bakery, right in your own kitchen.
They are also much simpler than making a full cheesecake. There is no need for a water bath or any complicated steps. This makes it a wonderful Pumpkin Pie Bars Recipe for bakers who are just starting out or anyone who wants a straightforward dessert.
The flavor is absolutely amazing. The crust is made from gingersnaps, which adds a little bit of warm spice and a nice crunch. It pairs so well with the creamy, tangy cheesecake and the sweet pumpkin filling. It’s a true celebration of fall flavors.
These Pumpkin Cheesecake Bars are also great for sharing. They are easy to cut into squares, making them convenient for parties, potlucks, or holiday gatherings. Just watch them disappear from the dessert table!
Ingredients
Let’s talk about what you will need. The list might seem long, but many of these are common pantry spices that give us that signature fall flavor.
For The Crust
- 2 Cups crushed gingersnaps
- 1/4 Cup melted butter
For The Cheesecake Filling
- 2 (8 ounce) packages cream cheese, softened
- 1/2 Cup brown sugar
- 1/2 Cup sugar
- 3 Tablespoons flour
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 3 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- 2 Tablespoons milk
A quick note on ingredients. Make sure your cream cheese is truly softened to room temperature. This is key to getting a smooth, lump free filling. And please, double check that you are using pumpkin puree, not pumpkin pie filling. The pie filling already has sugar and spices, which would make our bars way too sweet.
Step By Step Instructions
Alright, let’s get baking! Follow these simple steps to create your own delicious Pumpkin Cheesecake Bars.
Step 1: Get The Oven Ready
First things first, preheat your oven to 350 degrees Fahrenheit. It’s always good to get this done at the start so it’s ready to go when you are.
Step 2: Make The Gingersnap Crust
In a small bowl, stir together your crushed gingersnaps and the melted butter. You want the crumbs to be evenly moistened, like wet sand. Press this mixture firmly and evenly into the bottom of a 9×9 inch baking dish. Bake it for 8 minutes, then remove it and set it on a wire rack to cool a bit.
Step 3: Mix The Cheesecake Base
In a large bowl, using a stand mixer or an electric hand mixer, beat together the softened cream cheese, both sugars, and the flour. Mix until it’s nice and creamy. Scrape down the sides of the bowl to make sure everything is incorporated. Remove about 3/4 cup of this mixture and set it aside in a small bowl. This will be for our swirl!
Step 4: Create The Pumpkin Filling
To the remaining mixture in the large bowl, add the pumpkin puree, eggs, and vanilla extract. Beat it all together until it’s smooth. Then, stir in all those lovely spices: the cinnamon, nutmeg, ginger, cloves, and allspice. Mix just until they are combined. You’ve just made a delightful Pumpkin Spice Cheesecake filling!
Step 5: Assemble The Bars
Pour that beautiful pumpkin mixture over the top of your pre baked crust. Spread it out evenly. Now, go back to that small bowl with the reserved cream cheese mixture. Stir the 2 tablespoons of milk into it to thin it out slightly. This makes it easier to swirl.
Step 6: Make The Swirl
Drop the thinned cream cheese mixture by the spoonful over the pumpkin layer. Now for the fun part! Take a knife and gently swirl the white mixture through the orange mixture. Don’t overdo it. A few figure eight motions should create a lovely Pumpkin Swirl Cheesecake pattern.
Step 7: Bake To Perfection
Bake for 35 to 40 minutes. You’ll know they are done when the center is set. A good way to check is to insert a knife in the center. If it comes out clean, they are ready. Sometimes the top can start to get too brown before the center is set. If you see this happening, just loosely cover the dish with aluminum foil.
Step 8: Cool And Chill
This step is very important for the texture. Once out of the oven, let the Pumpkin Cheesecake Bars cool on a wire rack for about 30 minutes. Then, move them to the refrigerator to chill for at least 2 hours. Chilling helps them set up completely so you can get clean slices.
How To Store Leftovers
If you happen to have any leftovers, storing them is easy. Cover the baking dish tightly with plastic wrap or foil, or transfer the bars to an airtight container. They will stay fresh in the refrigerator for up to 4 or 5 days. Honestly, they might even taste better the next day as the flavors meld together.
You can also freeze these bars! Let them cool completely, then cut them into squares. You can wrap each square individually in plastic wrap and then foil, or place them in a freezer safe container with parchment paper between layers. They can be frozen for up to 2 months. Just thaw them in the refrigerator before serving.
Tips
Here are a few extra tips to make sure your Pumpkin Cheesecake Bars turn out great every time.
- Room Temperature Ingredients: I mentioned this before, but it’s worth repeating. Having your cream cheese and eggs at room temperature is crucial for a smooth, creamy filling without any lumps.
- Don’t Overmix: When you add the eggs, mix just until they are incorporated. Overmixing can add too much air, which can cause the cheesecake to crack as it bakes.
- Clean Slices: For really clean cuts, run a sharp knife under hot water and wipe it dry between each slice. This little trick works wonders!
- Get Creative With Toppings: These bars are delicious on their own, but a dollop of whipped cream or a drizzle of caramel sauce can be a wonderful addition.
Conclusion
And there you have it! A simple yet impressive Pumpkin Pie Bars Recipe that is sure to be a hit. These Pumpkin Cheesecake Bars are a wonderful way to enjoy the flavors of the season. They are creamy, spiced, and have that wonderful gingersnap crunch.
I hope you enjoy making and eating these bars as much as I do. Baking should be a joyful experience, and this recipe is definitely full of joy. Give it a try, and let me know how it turns out. Happy baking!
FAQ
Can I Use A Different Crust?
Absolutely! If you’re not a fan of gingersnaps, a classic graham cracker crust would be just as delicious. You could also try a crust made from shortbread cookies for a buttery alternative.
What If I Don’t Have All The Spices?
No problem. If you don’t have all the individual spices, you can substitute them with about 3 teaspoons of a pre made pumpkin pie spice blend. This will give you that classic Pumpkin Spice Cheesecake flavor.
Do I Have To Use A Stand Mixer?
Not at all. A good electric hand mixer works just as well for this recipe. The key is just to make sure the cream cheese and sugars are beaten until they are very smooth and creamy.
Why Did My Cheesecake Bars Crack?
Cracks can happen for a few reasons. The most common are overbaking or a sudden change in temperature. Be sure to pull the bars out as soon as the center is set. Letting them cool gradually on the counter before refrigerating also helps prevent cracks.
Pumpkin Cheesecake Bars
These Pumpkin Cheesecake Bars combine the rich, creamy texture of cheesecake with the warm, spiced flavor of pumpkin pie. A gingersnap crust adds a delightful crunch, making it a wonderful fall dessert.
Requirements
Ingredients
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a small bowl, stir together crushed gingersnaps and melted butter. Press the mixture into the bottom of a 9×9 inch baking dish. Bake for 8 minutes and let cool.
- In a large bowl, beat the softened cream cheese, both sugars, and flour until creamy. Remove about 3/4 cup of this mixture and set aside.
- To the remaining mixture, add the pumpkin puree, eggs, and vanilla extract. Beat until smooth. Stir in the cinnamon, nutmeg, ginger, cloves, and allspice.
- Pour the pumpkin mixture over the crust. Stir 2 tablespoons of milk into the reserved cream cheese mixture to thin it out.
- Drop the thinned cream cheese mixture by spoonfuls over the pumpkin layer. Use a knife to gently swirl the mixtures together.
- Bake for 35 to 40 minutes, or until the center is set. If the top browns too quickly, cover loosely with aluminum foil.
- Let the bars cool on a wire rack for 30 minutes, then chill in the refrigerator for at least 2 hours before slicing and serving.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth, lump-free filling.
For clean slices, run a sharp knife under hot water and wipe it dry between each cut.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
A graham cracker or shortbread cookie crust can be used as an alternative to gingersnaps.
Nutrition
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