These Pumpkin Cheesecake Bars are a delightful blend of creamy cheesecake and pumpkin spice, resting on a buttery crust. Perfect for fall gatherings or a sweet treat any day!
I love how easy these bars are to whip up, and the pumpkin flavor is just right—spicy but not too much. Plus, they make the house smell amazing while baking! 🎃
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of your bars. If you’re gluten-free, you can use gluten-free graham crackers or even crushed nuts for a different twist!
Cream Cheese: Make sure it’s softened for better blending. If you’re looking for a lighter option, try Neufchâtel cheese, which has less fat but similar flavor.
Pumpkin Puree: Canned pumpkin works great, but you can also roast and puree your own pumpkin for a fresher taste. Just make sure it’s real pumpkin purée, not pumpkin pie filling!
Evaporated Milk: This adds creaminess. You can substitute with heavy cream or even coconut milk for a dairy-free option.
How Do You Get the Bottom Crust Perfectly Firm?
Creating a solid crust helps hold everything together. Here’s how to get it just right:
- Press the crust mixture firmly to pack it down evenly. This prevents it from crumbling later.
- Baking it for a short time (8-10 minutes) ensures it’s slightly set before adding the cheesecake layer, which adds to the sturdiness.
- Let it cool completely before adding the cheesecake mixture. This keeps the layers distinct.
Follow these tips, and you’ll have a delicious, sturdy crust for your Pumpkin Cheesecake Bars!
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
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Pumpkin Layer:
- 15 oz (425g) canned pumpkin puree
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 2/3 cup evaporated milk (or heavy cream)
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice (for sprinkling)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 60 minutes of baking time, and you’ll want to let it cool at least 4 hours in the refrigerator (or overnight for the best results). So, plan for a total of about 5 hours, including chilling, before slicing and serving!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First things first! Preheat your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper for easy removal later, or lightly grease it with butter or cooking spray.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is evenly combined and the crumbs are moistened. Press this mixture firmly into the bottom of the prepared pan to create a nice, even crust.
3. Bake the Crust:
Bake the crust in the oven for about 8-10 minutes until it’s set but not browned. Once done, take it out and let it cool slightly while you prepare the filling!
4. Make the Cheesecake Layer:
In a large bowl, beat the softened cream cheese and sugar together until it’s smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This layer will go on top of the crust, so pour it evenly over the cooled crust.
5. Make the Pumpkin Layer:
In another bowl, mix together the pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, cloves, eggs, and evaporated milk. Whisk everything together until it’s well combined and smooth. This rich and spiced mixture will go on top of the cheesecake layer.
6. Assemble the Bars:
Carefully spoon or pour the pumpkin mixture over the cheesecake layer, spreading it out evenly so it covers the entire cheesecake layer.
7. Bake the Bars:
Bake in the oven for about 50-60 minutes. You want the edges to be lightly browned and the center will have a slight jiggle—this is perfectly fine!
8. Cool Down:
Once baked, remove the pan from the oven and let it cool completely at room temperature. Then, refrigerate it for at least 4 hours or overnight to help it set properly.
9. Serve:
When you’re ready to serve, cut the bars into squares. Top each piece with a swirl of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice for that extra touch. Enjoy your delicious Pumpkin Cheesecake Bars!
Happy baking! 🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin and puree it for this recipe. Just be sure to remove any extra moisture from the puree to achieve the right consistency in your bars.
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute the graham cracker crumbs with gluten-free graham crackers or crushed nuts to create a delicious gluten-free crust.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. They will last for up to 4 days. If you want to make them last longer, you can also freeze them for up to 2 months—just be sure to wrap them well.
Can I Make These Bars Ahead of Time?
Definitely! In fact, they’re even better after chilling overnight. Prepare them a day or two before your gathering for the best flavors and texture!
