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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup cream cheese, softened to room temperature - 1 cup pumpkin puree (canned or fresh) - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - ½ teaspoon ground cinnamon - ¼ teaspoon salt - Whipped cream, for serving (optional) To make pumpkin spice cheesecake bars, you need simple ingredients. The graham cracker crumbs form the base. Melted butter helps bind the crust. Cream cheese gives the filling its rich texture. Pumpkin puree adds flavor and color. Granulated sugar sweetens the mix. Eggs help set the bars. Vanilla extract brings warmth. Pumpkin pie spice adds that fall touch. Ground cinnamon gives extra zest. Don’t forget the salt to balance flavors. Whipped cream is optional but delicious! You can use canned pumpkin puree or fresh pumpkin. If you use fresh, cook it first. This recipe is easy and fun. Gather these ingredients, and you’ll be ready to create a fall delight! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Grab a 9x9-inch baking pan and line it with parchment paper. - In a medium bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted butter. - Mix until the crumbs look like damp sand. - Press the crumb mixture firmly into the bottom of the pan. - Bake for 8-10 minutes, until the crust is lightly golden. - When done, let the crust cool completely. - In a large bowl, beat 1 cup of softened cream cheese until smooth. - Add in 1 cup of pumpkin puree, ¾ cup of granulated sugar, and 2 large eggs. - Also, mix in 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt. - Beat on low speed until the mixture is creamy and well combined. - Pour the filling over the cooled crust. - Place the pan in the oven and bake for 25-30 minutes. - Watch for the edges to be set but the center should still jiggle. - Once baked, take the pan out and let it cool at room temperature for about 1 hour. - After that, chill it in the refrigerator for at least 2 hours or overnight. - When ready, use the parchment paper to lift the cheesecake out of the pan. - Cut into squares or bars with a sharp knife. - Serve these tasty bars chilled, adding whipped cream if you like! To make your cheesecake bars perfect, start with room-temperature cream cheese. This helps it mix well. If your cream cheese is cold, it will stay lumpy. Next, when you add the eggs, mix just until combined. Overmixing can make your bars too airy and cause cracks. Watch for key signs of doneness. The edges should look set, while the center remains a bit jiggly. This ensures a creamy texture, which is what you want in a cheesecake. When serving these cheesecake bars, toppings can make a big difference. A generous dollop of whipped cream adds richness. You might also sprinkle some ground cinnamon or nutmeg on top for extra flavor. Beverage pairings can elevate your dessert experience. A warm cup of spiced chai or a cold glass of apple cider works well. These drinks bring out the cozy fall flavors in the bars. For a twist on whipped cream, use mascarpone cheese or crème fraîche. Both add a rich taste that complements the pumpkin. When it comes to presentation, think seasonal. Add some candied pecans or toasted pumpkin seeds on top. You can also decorate with edible flowers or fall leaves for a festive touch. These small details can really impress your guests! Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature before mixing. This helps in achieving a smooth and lump-free filling. Cool Gradually: Allow the cheesecake to cool at room temperature before refrigerating. This prevents condensation from forming, which can affect the texture. Don’t Overbake: Bake until the edges are set and the center is slightly jiggly. Overbaking can lead to a dry texture, so keep an eye on your bars! Chill Overnight: For best flavor and texture, chill the cheesecake bars overnight. This allows the spices to meld beautifully and the bars to firm up perfectly. {{image_4}} You can change the spices for fun flavors. Instead of pumpkin pie spice, try ginger, nutmeg, or allspice. Each spice gives a new twist. You can also add nuts like pecans or walnuts for crunch. Chocolate chips bring a sweet surprise too. Just fold in your add-ins before pouring the filling. Need a gluten-free crust? Use almond flour or gluten-free graham crackers. Mix with melted butter just like the original. For vegan options, swap cream cheese with a plant-based version. Use silken tofu for a smooth texture. Replace eggs with flax eggs for binding. Make it festive for the holidays! Add a layer of cranberry sauce for a tart flavor. You can also mix in apple or pear for a seasonal blend. Try topping with caramel or maple syrup for extra sweetness. These ideas keep your cheesecake bars fresh and exciting! To keep your pumpkin spice cheesecake bars fresh, store them in an airtight container. This method helps prevent them from drying out and losing flavor. Place them in the fridge right after they cool. If you stack them, separate layers with parchment paper to avoid sticking. You can freeze these cheesecake bars for longer storage. First, cut them into squares. Then, wrap each piece tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. This keeps them fresh for up to three months. When ready to eat, take them out and thaw in the fridge overnight. This method helps maintain the creamy texture. In the fridge, these cheesecake bars stay fresh for about five days. Look for signs of spoilage like an off smell or a change in color. If they seem dry or have a strange texture, it's best to toss them. Always check before serving! You can tell if your cheesecake bars are done by looking at the edges. They should be set and firm. The center should still jiggle a bit when you shake the pan. This jiggle means your bars will stay creamy. If the edges are browning, they are likely done. Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Cut the pumpkin into pieces, steam or bake until soft, and blend until smooth. Fresh pumpkin has a slightly different taste but can be just as good. Just remember to measure the same amount as the canned pumpkin. If your cheesecake cracks, don’t worry! It happens to many bakers. To prevent cracks, mix gently after adding eggs. Bake at a lower temperature for longer to keep it creamy. If you already have cracks, cover them with whipped cream. This will make it look pretty and delicious! This blog post covered the essentials for making pumpkin cheesecake bars. You learned about the key ingredients, step-by-step preparation, and important tips for success. We also explored creative variations and storage solutions. Whether you are baking for a holiday or simply craving a sweet treat, these cheesecake bars are sure to delight. With the right ingredients and techniques, you can make a dessert that impresses everyone. Enjoy your baking journey!

Pumpkin Spice Cheesecake Bars

Indulge in these delightful Pumpkin Spice Cheesecake Bars as a quintessential fall dessert that will warm your heart!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 1 cup cream cheese, softened to room temperature
  • 1 cup pumpkin puree
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon salt
  • to taste whipped cream, for serving (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x9-inch baking pan by lining it with parchment paper, ensuring there's an overhang on the sides for easy lifting once the cheesecake bars are set.
  • In a medium bowl, combine the graham cracker crumbs with the melted butter. Mix thoroughly until the texture resembles damp sand.
  • Firmly press the crumb mixture into the bottom of the lined baking pan, ensuring it forms an even and compact layer. Bake in the preheated oven for 8-10 minutes, or until the crust is lightly golden. Once baked, remove the crust from the oven and allow it to cool completely.
  • In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it's smooth and creamy. This step is crucial to ensure there are no lumps in your filling.
  • Add the pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt to the bowl with the cream cheese. Beat on low speed until all ingredients are well combined and the mixture appears creamy.
  • Carefully pour the pumpkin cheesecake filling over the cooled graham cracker crust, using a spatula to spread it evenly across the surface.
  • Return the pan to the oven and bake for 25-30 minutes, watching closely for the edges to be set while the center remains slightly jiggly. This will help achieve a creamy texture.
  • Upon baking, remove the cheesecake bars from the oven and let them cool in the pan for approximately 1 hour at room temperature. After that, transfer to the refrigerator and chill for at least 2 hours or overnight, which enhances the flavor and texture.
  • Once chilled, use the parchment paper overhang to lift the entire block of cheesecake out of the pan. Carefully cut into squares or bars using a sharp knife.
  • Serve these delicious bars chilled, optionally garnishing each piece with a generous dollop of whipped cream for an extra touch of indulgence.

Notes

Chill overnight for enhanced flavor and texture.
Keyword bars, cheesecake, fall dessert, pumpkin