These Pumpkin Pie Cheesecake Bars are a tasty twist on two fall favorites! They feature a creamy layer of cheesecake mixed with pumpkin and warm spices, all on a buttery crust.
Honestly, I can’t resist the mix of pumpkin and cream cheese—it’s like a cozy hug for your taste buds! I love serving them to friends at gatherings; they vanish in seconds! 🎃
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base for your bars. If you’re looking for a gluten-free option, try crushed gluten-free cookies like Oreos or almond flour mixed with a bit of melted butter.
Pumpkin Puree: Canned pumpkin is super convenient and consistent in flavor. If you have it, you can use homemade pumpkin puree. Just ensure it’s smooth and not too watery!
Cream Cheese: This gives the cheesecake layer its rich texture. Low-fat cream cheese can work in a pinch, but I prefer the full-fat version for that creamy goodness.
Spices: The warm spices like cinnamon, ginger, and nutmeg create that cozy flavor. If you don’t have all of these, a pumpkin pie spice blend works well as a simple substitute.
How Do You Achieve the Best Swirl in Your Cheesecake Layer?
Swirling is a fun part of making these bars, but it can be tricky! Here’s how to get the perfect marble effect:
- Make sure the cheesecake mixture is pourable but not too thin; this helps it stay on top of the pumpkin layer.
- Pour the cheesecake gently over the pumpkin layer, rather than plopping it all in one spot. This helps with the swirl.
- With a knife or toothpick, make gentle swirls through both layers. A little goes a long way, so don’t overdo it!
Practice makes perfect, and every bar will still be delicious even if the swirl is a little unique!
How to Make Pumpkin Pie Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Pumpkin Layer:
- 1 (15 oz) can pumpkin puree
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/4 tsp salt
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Garnish (optional):
- Ground cinnamon or pumpkin pie spice to sprinkle on top
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prep and 35-40 minutes to bake. Then you’ll need to chill the bars for at least 4 hours or overnight to let them set perfectly. Altogether, plan for about 5 hours before they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×9 inch baking pan by lining it with parchment paper or lightly greasing it—this will help your bars come out easily later!
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and ground cinnamon. Pour in the melted butter and mix everything together until it’s like wet sand. Press this mixture firmly into the bottom of your prepared baking pan to create an even crust.
3. Bake the Crust:
Bake the crust in the preheated oven for 8-10 minutes, until it’s lightly golden. Once done, take it out and let it cool slightly while you prepare the filling.
4. Prepare the Pumpkin Layer:
In a large bowl, whisk together the pumpkin puree, sugar, ground cinnamon, ginger, nutmeg, eggs, and salt until everything is nice and smooth. This will be a delicious layer full of fall flavors!
5. Layer it Up:
Pour the pumpkin mixture over your slightly cooled crust, spreading it evenly. This layer is where all that pumpkin goodness happens!
6. Make the Cheesecake Layer:
In another bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each. Finally, mix in the vanilla extract to enhance that flavor.
7. Combine the Layers:
Gently pour the cheesecake mixture over the pumpkin layer. Now, create a beautiful marbled effect by using a knife or toothpick to swirl the two layers together a bit—be careful not to mix them too much!
8. Bake the Bars:
Put the entire pan into the oven and bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. Check often to avoid over-baking!
9. Cool and Chill:
Once done, let your bars cool to room temperature. After that, pop them in the fridge and let them chill for at least 4 hours or even overnight for the best texture.
10. Serve and Enjoy:
Before serving, sprinkle the top with a little ground cinnamon or pumpkin pie spice if you’d like. Cut into bars, and enjoy your delightful pumpkin pie cheesecake bars!
This scrumptious recipe gives you creamy, layered bars with a buttery crust, bursting with warm pumpkin spices and a smooth cheesecake swirl. They’re perfect for any fall gathering or cozy night in!
Can I Use Different Types of Crust for These Bars?
Absolutely! While graham cracker crumbs are classic, you can also use crushed vanilla wafers or oreo cookies for a chocolatey twist. For a gluten-free option, try using almond flour mixed with melted butter as your base.
How Should I Store Leftovers?
Store any leftover pumpkin pie cheesecake bars in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 2 months; just make sure to wrap them well to prevent freezer burn!
Can I Make These Bars Ahead of Time?
Yes! These bars are perfect for making ahead. You can prepare them a day in advance and store them in the fridge overnight. They actually taste even better after chilling as the flavors meld together!
How Do I Know When the Bars Are Done Baking?
Look for the edges to be set and the center to have a slight jiggle. They should not look wet or soupy. Once they cool down, they will firm up even more!