When the air gets a little crisp and leaves start to turn, my kitchen basically becomes a pumpkin spice headquarters. There is something so comforting about the smell of cinnamon and nutmeg filling the house. It just feels like home, you know?
If you feel the same way, you are going to adore these Pumpkin Cheesecake Bars. They have all the rich, tangy goodness of a classic cheesecake but are so much simpler to make. No water baths, no worrying about cracks. Just pure, delicious, shareable dessert goodness.
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Why You’ll Love This Recipe
So, what makes this particular recipe a keeper? Honestly, it is the beautiful simplicity of it all. You get that amazing cheesecake texture without any of the usual fuss. It is a fantastic entry point if you are new to making cheesecake at home.
The flavor is just out of this world. You have a buttery, sweet graham cracker crust that provides the most wonderful crunch. It is the foundation for everything to come, and it is a classic for a reason. It pairs so well with creamy fillings.
Then you have two layers of creamy cheesecake filling. The bottom layer is a simple, tangy cream cheese mixture. On top of that, you get a beautifully spiced pumpkin layer. The combination is just right, not too sweet and with the perfect amount of warm spice.
This is one of my favorite Pumpkin Desserts With Cream Cheese because it looks so impressive. The distinct layers are really pretty when you cut into the bars. It makes them a great choice for holiday gatherings, potlucks, or any time you want to bring a treat that gets everyone talking.
And let’s talk about convenience. Bars are so much easier to serve than a whole cheesecake. You can cut them into whatever size you like, making them great for a crowd. Plus, they store really well, so you can make them a day or two ahead of time. This is a huge win for party planning.
This is a truly Easy Pumpkin Cheesecake recipe. It uses common ingredients you can find at any grocery store, and the steps are straightforward. No special equipment needed, just a basic electric mixer will do the trick. It is a fantastic recipe for bakers of all skill levels.
Ingredients
The ingredient list for these Pumpkin Cheesecake Bars is pretty simple. We are working with three main components: the crust, the classic cheesecake filling, and the pumpkin cheesecake filling. Let us break it down.
For the crust, we are using the tried and true combination of graham cracker crumbs, melted butter, and a bit of sugar. This creates a firm, sweet, and slightly salty base that complements the creamy filling so well.
The filling starts with softened cream cheese. This is key for a smooth, lump free texture. We will also use sugar, vanilla, and eggs to create that rich, classic cheesecake flavor. We divide this base to create our two distinct layers.
To make the pumpkin layer, we simply add canned pumpkin puree and warm spices like cinnamon, nutmeg, and cloves to part of the cream cheese batter. It is an easy way to get that authentic pumpkin pie flavor swirled right in.
For The Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ⅓ cup white sugar
For The Filling
- 2 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ cup canned pumpkin purée
- ½ teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- ½ cup whipped topping, for serving
Step By Step Instructions
Ready to get baking? These instructions will guide you through making the most delicious Pumpkin Cheesecake Bars. I will share some little notes along the way to make sure everything turns out just right.
Step 1: Prepare The Crust
First things first, let’s make that yummy crust. In a medium bowl, combine your graham cracker crumbs, melted butter, and the ⅓ cup of sugar. Mix it all together until the crumbs are evenly moistened. It should feel like wet sand.
Next, press this mixture firmly into the bottom of a 9 inch square baking pan. I like to use the bottom of a measuring cup or glass to get it nice and flat. Try to press some of the crumbs a little way up the sides of the pan too. This creates a nice edge for your bars.
Once your crust is pressed in, pop the pan into the refrigerator. Letting it chill helps the crust set up and become firm. This prevents it from getting soggy when you add the filling. While it is chilling, go ahead and preheat your oven to 325 degrees F (165 degrees C).
Step 2: Make The Cream Cheese Filling
Now for the creamy part. In a large bowl, use an electric mixer to beat the softened cream cheese, the ½ cup of sugar, and the vanilla extract. Make sure your cream cheese is truly at room temperature. This is the secret to a super smooth, lump free cheesecake filling.
Beat it on medium speed until it is completely smooth and creamy. Scrape down the sides of the bowl once or twice to make sure everything is incorporated.
Next, add the eggs one at a time. Beat on low speed just until each egg is blended in. Be careful not to overmix here. Overmixing can incorporate too much air, which can cause the cheesecake to crack as it bakes.
Step 3: Layer The Fillings
Now it is time to create those beautiful layers. Take your cream cheese batter and measure out about 1 cup. Grab your chilled crust from the fridge and spread this 1 cup of batter evenly over the bottom. This will be your plain cheesecake layer.
To the remaining cream cheese batter, add the pumpkin purée, cinnamon, cloves, and nutmeg. Stir this gently with a spatula until it is just combined. You are looking for a uniform orange color. The smell at this point is just amazing.
Carefully spread this pumpkin batter over the cream cheese layer in the pan. Use an offset spatula or the back of a spoon to spread it gently into an even layer. You want to keep the two layers as distinct as possible for that pretty final look.
Step 4: Bake And Cool
Place the pan in your preheated oven and bake for 35 to 40 minutes. You will know the Pumpkin Cheesecake Bars are done when the center is almost set. It should still have a very slight jiggle right in the middle when you gently shake the pan.
Once baked, let the pan cool on a wire rack at room temperature for about 20 to 30 minutes. This gradual cooling process also helps prevent cracking. Rushing this step can cause the top to split.
After the initial cooling, move the pan to the refrigerator. Let it chill until it is completely firm. This will take at least 3 hours, but I often leave it overnight. Patience is key for clean, beautiful slices.
Step 5: Serve And Enjoy
Once your cheesecake is fully chilled and firm, it is time to serve. Cut the cheesecake into 16 squares. A sharp knife run under hot water can help you get very clean cuts. Wipe the knife between each slice.
Top each square with a dollop of whipped topping right before serving. This is the classic way to enjoy Pumpkin Bars With Cream Cheese Frosting, although it is more of a topping here. The light, airy whipped cream is the final touch for these tasty treats.
How To Store Leftovers
If you happen to have any leftover Pumpkin Cheesecake Bars, storing them is simple. You will want to keep them in the refrigerator. Cover the baking pan tightly with plastic wrap or foil. You can also transfer the cut squares to an airtight container.
Properly stored, the bars will stay fresh and delicious for up to 4 days in the fridge. The graham cracker crust might soften slightly over time, but the flavor will still be fantastic. Keeping them covered prevents them from drying out or absorbing any other odors from the refrigerator.
These bars also freeze quite well. For best results, freeze them without the whipped topping. Place the cut bars on a baking sheet and freeze until firm, about an hour. 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. Just thaw them in the refrigerator overnight before serving.
Tips
Want to make your Pumpkin Cheesecake Bars even better? Here are a few little tips I have picked up. First, make sure all your cold ingredients, especially the cream cheese and eggs, are at room temperature. This is so important for a smooth, creamy filling.
Do not be tempted to overbake the cheesecake. That slight jiggle in the center is exactly what you want. The cheesecake will continue to set as it cools. Overbaking is what often leads to a dry texture.
For extra clean cuts, use a large, sharp knife. Run the blade under hot water and wipe it dry before each slice. This little trick helps the knife glide through the cheesecake without smearing the layers. It gives you those picture worthy squares.
Feel free to get creative with the crust. While graham crackers are classic, you could also use gingersnap cookies or Biscoff cookies for a different flavor profile. Just crush them and use them in the same quantity as the graham cracker crumbs.
Conclusion
And there you have it. A straightforward and delicious recipe for Pumpkin Cheesecake Bars that is sure to become a fall favorite. It is one of the best Pumpkin Desserts With Cream Cheese for sharing with family and friends.
With its creamy, spiced filling and buttery crust, this dessert hits all the right notes. It is a wonderful way to celebrate the season without spending hours in the kitchen. I hope you enjoy making, and eating, these delightful bars as much as I do. Happy baking!
FAQ
How Do I Know When The Cheesecake Bars Are Done Baking?
The best way to check for doneness is the jiggle test. The edges of the cheesecake should look set and slightly puffed. The very center, about a 1 inch circle, should still have a slight wobble to it when you gently nudge the pan. It will firm up completely as it cools and chills.
Can I Make This Ahead Of Time?
Yes, absolutely. This is a great make ahead dessert. You can bake the Pumpkin Cheesecake Bars one to two days in advance. Let them cool completely and then cover and store them in the refrigerator. Wait to add the whipped topping until just before you serve them for the best texture.
Can I Use Fresh Pumpkin Instead Of Canned?
You can, but it requires a little extra work. Canned pumpkin purée has a very consistent texture and moisture level. If you use fresh pumpkin, you will need to roast it, scoop out the flesh, and purée it until very smooth. You might also need to drain some excess moisture from the purée by letting it sit in a fine mesh sieve. For simplicity, canned purée is recommended.
Why Is It Important For The Cream Cheese To Be Softened?
Softened, room temperature cream cheese is essential for a smooth and creamy filling. If the cream cheese is too cold, it will not blend well with the other ingredients. You will end up with small lumps in your batter, which will affect the final texture of your Easy Pumpkin Cheesecake bars. Let it sit on the counter for about an hour before you start.
Pumpkin Cheesecake Bars
These simple Pumpkin Cheesecake Bars feature a buttery graham cracker crust and two creamy layers of classic and spiced pumpkin cheesecake. A fantastic, easy-to-serve dessert for any fall gathering.
Requirements
Ingredients
Instructions
- Preheat oven to 325°F (165°C). In a bowl, mix graham cracker crumbs, melted butter, and ⅓ cup sugar until moistened. Press firmly into the bottom of a 9-inch square baking pan. Chill in the refrigerator.
- In a large bowl, beat the softened cream cheese, ½ cup sugar, and vanilla extract with an electric mixer until smooth. Add eggs one at a time, mixing on low speed just until blended.
- Measure 1 cup of the cream cheese batter and spread it evenly over the chilled crust.
- To the remaining batter, add pumpkin purée, cinnamon, cloves, and nutmeg. Stir until combined. Carefully spread this pumpkin batter over the first layer.
- Bake for 35-40 minutes, until the center is almost set but still has a slight jiggle.
- Let cool on a wire rack, then refrigerate for at least 3 hours until completely firm.
- Cut into 16 squares and top with whipped topping before serving.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth, lump-free filling.
Avoid overbaking. The cheesecake is done when the center still has a slight wobble; it will continue to set as it cools.
For extra clean cuts, run a sharp knife under hot water and wipe it dry between each slice.
Feel free to substitute the graham cracker crust with crushed gingersnap or Biscoff cookies for a different flavor.
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