Pumpkin Cheesecake Bars

Why Make This Recipe

Pumpkin Cheesecake Bars are a delightful twist on traditional cheesecake.

They blend the creamy richness of cheesecake with the warm, cozy flavors of pumpkin and spices.

These bars are easy to make and perfect for any occasion, whether it’s a fall gathering, a holiday feast, or a simple dessert at home.

They are sure to impress your friends and family with their delicious taste and beautiful presentation.

How to Make Pumpkin Cheesecake Bars

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking pan.
2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat together the cream cheese, 1 cup sugar, and vanilla until smooth. Add eggs one at a time while continuing to mix.
4. Divide the batter in half. To one half, add pumpkin puree, cinnamon, nutmeg, and ginger, mixing until combined.
5. Pour the cream cheese layer over the crust, then add spoonfuls of the pumpkin layer on top. Use a knife to swirl the two batters together.
6. Bake for 30-35 minutes, or until the center is set. Allow to cool, then refrigerate for at least 2 hours before cutting into bars.

How to Serve Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars are best served chilled.

You can cut them into squares and serve them straight from the refrigerator.

For an added touch, consider topping them with whipped cream or a sprinkle of cinnamon.

They pair wonderfully with a warm cup of coffee or tea.

How to Store Pumpkin Cheesecake Bars

To store Pumpkin Cheesecake Bars, place them in an airtight container in the refrigerator. They will stay fresh for about 4-5 days.

If you want to keep them longer, you can freeze the bars. Just make sure to wrap them well in plastic wrap and then in aluminum foil.

Tips to Make Pumpkin Cheesecake Bars

• Make sure the cream cheese is softened to room temperature for easier mixing.
• Do not overmix the batter once you add the eggs, as this can create cracks in your cheesecake bars.
• Allow the bars to cool completely before refrigerating to set properly.
• Experiment with different spices like allspice or clove for a unique flavor twist.

Variation

You can easily customize this recipe by adding chocolate chips to the pumpkin layer for a decadent touch.

You can also use a different crust, like an Oreo crust, for a more chocolatey flavor.

FAQs

Can I use canned pumpkin puree?

Yes, using canned pumpkin puree is recommended for convenience and consistency. Make sure it’s pure pumpkin and not pumpkin pie filling.

Can I make these bars gluten-free?

Yes, you can use gluten-free graham crackers or a gluten-free cookie crumb crust to make these bars gluten-free.

Can I make these bars ahead of time?

Yes, Pumpkin Cheesecake Bars can be made a day or two in advance. Just store them in the refrigerator until you are ready to serve.