Pumpkin Cheesecake Bars Recipe

Introduction

Pumpkin Cheesecake Bars are a delightful blend of creamy cheesecake and rich pumpkin flavor, perfect for fall gatherings or a comforting dessert any time of year. These bars offer a smooth, spiced pumpkin layer atop a buttery graham cracker crust, making them easy to serve and enjoy.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons white granulated sugar
• 5 tablespoons butter, melted
• 8 ounces cream cheese, softened
• 1/4 cup sour cream
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 3 egg yolks
• 15 ounces pumpkin puree (packed)
• 1/2 cup brown sugar
• 1/2 cup milk
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, white sugar, and melted butter. Press this mixture firmly into the bottom of a greased 9×13 inch baking pan to form the crust.
2. Step 2: In a large bowl, beat the cream cheese, sour cream, and sugar until smooth and creamy. Add the vanilla extract, eggs, and egg yolks one at a time, mixing well after each addition.
3. Step 3: Stir in the pumpkin puree, brown sugar, milk, salt, and pumpkin pie spice until fully combined and smooth.
4. Step 4: Pour the pumpkin cheesecake mixture over the prepared crust, spreading evenly.
5. Step 5: Bake for 50 to 60 minutes, or until the center is set and a toothpick inserted near the center comes out clean.
6. Step 6: Allow the bars to cool completely at room temperature, then refrigerate for at least 3 hours before slicing into squares and serving.

Tips & Variations

• Use full-fat cream cheese and sour cream for a richer texture and flavor.
• Add a sprinkle of chopped pecans or walnuts on top before baking for crunch.
• Swap pumpkin pie spice with cinnamon and nutmeg if you prefer fresher spice flavors.
• To prevent cracking, avoid overbaking and cool the bars gradually by leaving the oven door slightly open after baking.

Storage

Store the pumpkin cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars tightly wrapped for up to 2 months. Thaw in the fridge overnight before serving. Reheat briefly to soften if desired, but they are best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added spices and sweeteners that will alter the flavor and texture. Use plain pumpkin puree for best results.

How do I keep the cheesecake bars from cracking?

To minimize cracking, avoid overbaking and cool the bars gradually by leaving the oven door slightly ajar for a few minutes after baking. Also, ensure ingredients are at room temperature before mixing.

Pumpkin Cheesecake Bars Recipe

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★★★★★

4.6 from 126 reviews

These Pumpkin Cheesecake Bars combine a rich and creamy pumpkin-spiced cheesecake filling atop a buttery graham cracker crust, making a perfect dessert for fall and holiday gatherings. The smooth texture paired with warm spices offers a delightful treat that’s both comforting and indulgent.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 4 hours 70 minutes (including chilling)
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons white granulated sugar
• 5 tablespoons butter, melted

Cheesecake Filling

• 8 ounces cream cheese, softened
• 1/4 cup sour cream
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 3 egg yolks
• 15 ounces pumpkin puree, packed
• 1/2 cup brown sugar
• 1/2 cup milk
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, white sugar, and melted butter until the mixture is evenly moistened. Press the crumb mixture firmly and evenly into the bottom of a lined 9×9 inch baking pan to form the crust.
2. Mix the cream cheese filling: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add sour cream, sugar, and vanilla extract, blending until combined. Incorporate the eggs and egg yolks one at a time, mixing well after each addition.
3. Add pumpkin and spices: Stir in the pumpkin puree, brown sugar, milk, salt, and pumpkin pie spice. Mix until the filling is smooth and all ingredients are well incorporated.
4. Assemble and bake: Pour the cheesecake filling over the prepared crust in the baking pan, spreading it evenly. Bake in the preheated oven for 45-55 minutes, or until the edges are set and the center is just slightly jiggly when shaken gently.
5. Cool and chill: Remove the cheesecake bars from the oven and allow to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set before cutting into bars.
6. Serve: Once chilled and set, cut into bars and serve. Optionally, garnish with whipped cream or a sprinkle of cinnamon before serving for extra flavor.

Notes

• Ensure the cream cheese is softened to room temperature for a lump-free filling.
• Do not overbake the cheesecake to prevent cracking; the center should remain slightly jiggly.
• Use canned pumpkin puree (not pumpkin pie filling) for best results.
• Store leftover bars in an airtight container in the refrigerator for up to 5 days.
• For a gluten-free option, substitute graham cracker crumbs with gluten-free crackers or nuts.

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, holiday dessert, cheesecake bars