There is something truly special about the first hint of autumn. The air gets a little crisper, the leaves start to blush, and my kitchen basically turns into a pumpkin spice wonderland. If you feel the same way, you are in for a real treat.
Today, we are making a batch of the most delicious Pumpkin Cheesecake Bars you have ever tasted. Forget complicated water baths and long bake times. This is the Best Pumpkin Cheesecake Recipe for anyone who wants amazing flavor without all the fuss. It is a simple, straightforward, and oh so satisfying recipe.
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Why You’ll Love This Recipe
So, what makes these Pumpkin Cheesecake Bars so great? Let me count the ways. First off, they are incredibly easy to make. Seriously. If you are new to baking or just want something you can whip up without much stress, this is for you. The steps are simple and the results are consistently wonderful.
The flavor is another huge win. We are talking about a crunchy, spicy gingersnap cookie crust that provides the perfect base for the rich, creamy pumpkin cheesecake filling. It is a classic fall combination that just sings. It is basically everything you love about a good Pumpkin Spice Cheesecake but in a convenient, shareable bar format.
Another reason to adore this recipe is its versatility. These bars are amazing for holiday gatherings, potlucks, or just a cozy weekend treat at home. They look impressive, taste even better, and no one has to know how simple they were to prepare. They slice cleanly and are easy to serve to a crowd.
Finally, this is a fantastic Pumpkin Pie Bars Recipe that you can customize. We will talk about toppings later, but a little whipped cream or a drizzle of caramel can take these already fantastic bars to a new level of deliciousness. They are a true celebration of autumn flavors.
Ingredients
Before we jump into the fun part, let’s gather up all our ingredients. Having everything ready to go makes the whole process so much smoother. Here is what you will need for this amazing Pumpkin Cheesecake Bars recipe.
For The Gingersnap Crust
- 4 cups gingersnap cookie crumbs (from about 16 cookies, but may vary)
- ½ cup granulated sugar
- 4 Tablespoons salted butter, melted
For The Cheesecake Filling
- 3 cups cream cheese, at room temperature
- ¼ cup brown sugar
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- ¼ cup strong maple syrup (Grade B is best)
- 1⅔ teaspoons vanilla extract
- 6 Tablespoons heavy cream
- 2 cups pumpkin purée (one 15 ounce can)
For The Topping (Optional)
- Chantilly Cream
- Caramel Sauce
A quick note on a few key ingredients. Make sure your cream cheese and eggs are at room temperature. This is super important for getting that smooth, lump free texture. Also, for the maple syrup, try to find Grade B. It has a much stronger, more robust flavor that really stands up to the pumpkin and spices.
Step By Step Instructions
Alright, are you ready to create some magic? Let’s walk through this Pumpkin Pie Bars Recipe together. It is easier than you think!
Step 1: Prepare The Pan And Oven
First things first, let’s get your oven preheating to 325 degrees Fahrenheit. While that is warming up, grab your 9 by 13 inch baking pan. Line it with parchment paper, leaving a little overhang on the sides. This overhang will act as handles later, making it super easy to lift the bars out of the pan once they are chilled. Set your prepared pan aside for now.
Step 2: Make The Gingersnap Crust
Now for that wonderful crust. In a medium bowl, combine your gingersnap cookie crumbs and the granulated sugar. Give it a good mix. If you do not have a food processor, you can place the cookies in a zip top bag and crush them with a rolling pin. Just make sure there are no large chunks left.
Next, pour in the melted salted butter. Mix everything together until the crumbs are evenly moistened. It should feel a bit like wet sand. Now, press this mixture firmly and evenly into the bottom of the pan you prepared earlier. A flat bottomed measuring cup is a great tool for this job. It helps you get a nice, compact layer. Set the crust aside.
Step 3: Mix The Cheesecake Filling
It is time to make the star of the show, the creamy Pumpkin Spice Cheesecake filling. In a large bowl, using an electric mixer, beat the room temperature cream cheese, brown sugar, and salt. You will want to do this for about three to four minutes until it is light, fluffy, and completely smooth. Scrape down the sides of the bowl often to make sure everything is incorporated.
Once your cream cheese mixture is perfectly smooth, it is time to add the eggs. Beat in the eggs and the egg yolk one at a time, mixing just until each one is combined. A little tip here, try not to overmix once the eggs are in. Overmixing can add too much air, which can cause cracks in your cheesecake later.
After the eggs, gently mix in the strong maple syrup, vanilla extract, and heavy cream. Finally, stir in the pumpkin purée until everything is well combined and you have a beautiful, smooth, orange colored batter. Make sure you are using pumpkin purée and not pumpkin pie filling. They are not the same thing!
Step 4: Assemble And Bake The Bars
Pour that lovely cheesecake filling over your prepared gingersnap crust. Spread it out into an even layer. If you see any air bubbles on the surface, you can gently tap the pan on the counter a few times to help release them. This is another little trick to help prevent cracks.
Now, carefully place the pan in your preheated oven. Bake for about 45 minutes. The cheesecake should be set, meaning the center might have a very slight wobble, but it will not be liquidy. The edges will be firm.
Step 5: Cool And Chill Completely
This step is probably the hardest because it requires patience! Once the Pumpkin Cheesecake Bars are done baking, remove them from the oven and let them cool completely on a wire rack at room temperature. This gradual cooling process is also key to a crack free surface.
After the bars have cooled down, cover the pan and place it in the refrigerator. You will need to let them chill for at least four to six hours, but overnight is even better. This chilling time is crucial for the cheesecake to set up properly, giving you those clean, beautiful slices.
Step 6: Slice And Serve
Once your bars are thoroughly chilled, it is time for the big reveal. Use the parchment paper overhangs to lift the entire cheesecake slab out of the pan and onto a cutting board. If it feels a bit stuck, you can run a thin knife dipped in hot water around the edges to loosen it.
Before serving, you can top it with some fresh Chantilly cream or a drizzle of caramel sauce if you are feeling fancy. Cut the slab into 24 even squares. For the cleanest cuts, wipe your knife with a damp cloth between each slice. Enjoy your amazing homemade Pumpkin Cheesecake Bars!
How To Store Leftovers
If you happen to have any leftovers, which is a big if, storing them is simple. Just place the sliced bars in an airtight container. They will keep well in the refrigerator for up to four or five days. The crust might soften a little over time, but they will still be absolutely delicious.
You can also freeze these bars for longer storage. I recommend freezing them on a baking sheet first until they are solid. Then, wrap each bar individually in plastic wrap and place them in a freezer safe bag or container. They can be frozen for up to a month. To thaw, just place them in the refrigerator overnight.
Tips
Want to make sure your Pumpkin Cheesecake Bars turn out beautifully every single time? Here are a few extra tips and tricks I have learned along the way.
- The amount of butter and cookies for the crust can vary. Store bought gingersnaps are often drier and smaller than homemade ones, so you might need a little more butter or more cookies to get to four cups of crumbs.
- Getting a really tight and even crust is important. Using the bottom of a metal measuring cup or a flat glass to press the crumbs down works wonders.
- Do not skimp on beating the cream cheese at the beginning. You want it completely smooth before adding anything else. This is your best defense against a lumpy cheesecake. Scrape down those sides!
- Remember the egg rule: mix them in one at a time and only until just combined. Too much air from overbeating is the main cause of cracks in cheesecake.
- Cooling is a process. Let the cheesecake cool completely at room temperature before it even sees the inside of your fridge. A sudden temperature change can also cause cracks.
Conclusion
And there you have it! A simple, delicious, and crowd pleasing recipe for Pumpkin Cheesecake Bars. This is truly one of the best ways to celebrate the flavors of fall. It is a fantastic dessert that combines the creaminess of cheesecake with the warm spice of pumpkin and gingersnaps.
This Best Pumpkin Cheesecake Recipe is perfect for bakers of all skill levels. So next time you are looking for a showstopping autumn dessert, I hope you give these bars a try. They are sure to become a new family favorite. Happy baking!
FAQ
Can I Use Pumpkin Pie Filling Instead Of Pumpkin Purée?
This is a great question, but the answer is no. Pumpkin purée is just pure, cooked pumpkin. Pumpkin pie filling, on the other hand, comes presweetened and prespiced. Using it would throw off the sugar and spice levels in this recipe, so be sure to grab a can of 100% pure pumpkin purée.
Why Did My Cheesecake Crack?
Cracks are the classic cheesecake concern! The most common reason is overmixing the batter after the eggs have been added. This incorporates too much air, which causes the cheesecake to rise too much in the oven and then fall and crack as it cools. Drastic temperature changes can also be a cause, so be sure to let it cool gradually.
Do I Have To Use Gingersnap Cookies For The Crust?
While the spicy flavor of gingersnaps is a wonderful complement to the pumpkin, you can certainly substitute other cookies. Graham cracker crumbs are a classic choice. You could also try digestive biscuits or even shortbread cookies. The process would be exactly the same.
What Kind Of Maple Syrup Is Best?
For this Pumpkin Pie Bars Recipe, a strong, dark maple syrup is recommended. This is often labeled as Grade B or Grade A Dark Color, Robust Taste. The more delicate flavor of a lighter syrup like Grade A Golden can get lost among the other bold flavors of pumpkin and spice.
Easy Pumpkin Cheesecake Bars
These easy Pumpkin Cheesecake Bars feature a creamy, rich pumpkin filling on top of a spicy gingersnap cookie crust. A simple and flavorful dessert for any fall occasion, perfect for sharing.
Ingredients
Instructions
- Preheat oven to 325°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to use as handles.
- In a medium bowl, combine the gingersnap cookie crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan.
- In a large bowl, use an electric mixer to beat the cream cheese, brown sugar, and salt until light and smooth, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Beat in the eggs and egg yolk one at a time, mixing only until just combined. Stir in the maple syrup, vanilla extract, and heavy cream. Finally, fold in the pumpkin purée until the batter is smooth.
- Pour the cheesecake filling over the crust and spread it into an even layer. Bake for 45 minutes, or until the edges are set and the center has a very slight wobble.
- Remove from the oven and let cool completely on a wire rack at room temperature. Once cooled, cover and chill in the refrigerator for at least 4-6 hours, or overnight, until firm.
- Use the parchment paper handles to lift the cheesecake from the pan. Slice into 24 bars and serve. Top with Chantilly cream or caramel sauce, if desired.
Notes
For a smooth filling, ensure cream cheese and eggs are at room temperature before you begin.
Press the crust mixture firmly and evenly into the pan using the bottom of a glass or measuring cup for a solid base.
To help prevent cracks, do not overmix the batter after adding the eggs and allow the bars to cool gradually before refrigerating.
Nutrition
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