These pumpkin cheesecake bars are a festive treat that combines creamy pumpkin with a rich cheesecake layer. They’re perfect for fall and super easy to slice and share!
I love how the spices in the pumpkin make the kitchen smell amazing while they’re baking. Plus, they taste so good with whipped cream on top—yum!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are perfect for the crust because they give a nice crunchy texture. If you’re looking for a gluten-free option, try almond flour or gluten-free graham crackers.
Cream Cheese: This is essential for the cheesecake layer. If you’re after a lighter version, consider using Neufchâtel cheese, which has less fat. Vegan cream cheese can also work for a dairy-free option.
Canned Pumpkin Puree: Pumpkin adds moisture and flavor. If you have fresh pumpkin, you can roast and puree it, but canned is so much easier! Sweet potato puree makes a delicious substitute too.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves gives that classic pumpkin flavor. If you don’t have all of them, pumpkin pie spice is a great shortcut. Just use 2 teaspoons instead of the individual spices!
How Do I Bake the Perfect Cheesecake Layer?
Achieving a smooth and creamy cheesecake layer can be tricky, but here are some steps to follow:
- Make sure your cream cheese is softened to room temperature—that way, it blends easily without lumps.
- Beat the cream cheese and sugar until smooth before adding the eggs. This helps to create a creamy texture.
- Add the eggs one at a time, mixing just until combined. Overmixing can incorporate too much air and may cause cracks.
- Don’t overbake! The edges should be set while the center remains slightly jiggly for that creamy consistency.
By paying attention to these details, you’ll get a cheesecake that’s rich and perfectly smooth in your pumpkin cheesecake bars! Enjoy making these treats!
How to Make Pumpkin Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1/2 tsp vanilla extract
For the Topping:
- Whipped cream (optional)
- Ground cinnamon or pumpkin pie spice (for garnish)
How Much Time Will You Need?
This recipe takes approximately 15 minutes of prep time and 45-50 minutes of baking time. After baking, allow the pumpkin cheesecake bars to chill for at least 4 hours (or overnight) to set properly before serving. In total, you’ll need about 5 hours to get these delicious bars ready!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Pan:
First, preheat your oven to 325°F (163°C). While it’s heating up, line a 9×9 inch square baking pan with parchment paper. Make sure there’s some overhang on the sides so you can easily lift out the bars later!
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is well combined. Then, press this mixture firmly into the bottom of your prepared baking pan, creating an even layer. Bake the crust for 8-10 minutes, until it is set. Once done, take it out and let it cool slightly.
3. Prepare the Cheesecake Layer:
In another large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Once combined, add the eggs one at a time, mixing well after each. Stir in the vanilla extract. Once your batter is smooth, pour it over the cooled crust and spread it evenly.
4. Bake the Cheesecake Layer:
Pop the pan back into the oven and bake the cheesecake layer for about 18-22 minutes. You want the edges to be set but the center to still jiggle a little. Once done, remove it from the oven and turn off the oven.
5. Prepare the Pumpkin Layer:
While the cheesecake is baking, whisk together the pumpkin puree, sugar, spices (cinnamon, nutmeg, ginger, cloves), eggs, and vanilla extract in another bowl. Make sure everything is well combined and smooth.
6. Add the Pumpkin Layer:
Gently pour the pumpkin mixture over the baked cheesecake layer, spreading it evenly on top.
7. Bake the Pumpkin Layer:
Return the pan to the oven and bake for another 18-22 minutes. This time, you want to check for doneness by inserting a toothpick into the center—it should come out mostly clean. Once finished, remove from the oven.
8. Cool and Refrigerate:
Allow the bars to cool completely at room temperature. After they’ve cooled, place them in the refrigerator for at least 4 hours, or overnight for the best results.
9. Cut and Serve:
When you’re ready to serve, carefully lift the bars out of the pan using the parchment paper overhang. Cut into squares or rectangles. For an extra special touch, top each bar with a dollop of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice.
Enjoy your delicious pumpkin cheesecake bars that feature a crunchy graham cracker crust, a creamy cheesecake layer, and a delightful spiced pumpkin topping!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast and puree it until smooth. You can substitute it for the canned pumpkin puree in the same quantity.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them; just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag. They can last up to 3 months in the freezer.
Can I Make These Bars Gluten-Free?
Yes! Simply substitute the graham cracker crumbs with gluten-free graham crackers or a gluten-free cookie alternative. Just ensure that all other ingredients you use are also gluten-free.
Can I Make These Bars Ahead of Time?
Definitely! These bars can be made a day or two in advance, making them perfect for gatherings. Just keep them refrigerated until you’re ready to serve!