Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars combine the rich flavors of pumpkin and cream cheese with a buttery graham cracker crust. Perfect for fall gatherings, they deliver a delightful balance of sweetness and spice.

Ingredients

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin puree
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of salt

For the Topping (optional):
Whipped cream
Ground cinnamon for sprinkling

Directions

1. Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press evenly into the bottom of the prepared pan.
3. Bake the crust for 8 minutes, then let cool slightly.
4. In a large bowl, beat the cream cheese until smooth. Add granulated sugar and mix until well combined.
5. Mix in pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
6. Pour the filling over the cooled crust and spread evenly.
7. Bake for 40-45 minutes, until the center is set and edges are lightly golden.
8. Allow to cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before cutting into squares.
9. Serve chilled, topped with whipped cream and a sprinkle of ground cinnamon if desired.

Servings and Timing

This recipe yields 16 bars, with a total prep and cooking time of about 3 hours.

Variations

• Use chocolate graham crackers for a different flavor.
• Add chopped nuts to the crust for added texture.
• Swirl in some caramel sauce for an extra indulgent treat.

Storage/Reheating

Store bars in an airtight container in the refrigerator for up to 5 days. They can be enjoyed cold straight from the fridge.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, just ensure it’s well-pureed.
2. Is it possible to make these bars gluten-free?
   Use gluten-free graham crackers for the crust.
3. Can I freeze Pumpkin Cheesecake Bars?
   Yes, wrap them tightly and freeze for up to 2 months.
4. How do I know when they are done baking?
   The center should be set with lightly golden edges.
5. Can I substitute the cream cheese?
   Use a dairy-free cream cheese for a vegan option.
6. What can I use instead of eggs?
   Flax eggs or silken tofu can work as substitutes.
7. How should I cut the bars?
   Use a sharp knife for clean edges after they’re chilled.
8. Can I add chocolate chips?
   Yes, fold in mini chocolate chips for extra flavor.
9. What’s the best way to serve these?
   Chilled, with whipped cream and a sprinkle of cinnamon.
10. How long do leftovers last?
    They can be stored in the fridge for up to 5 days.

Conclusion

Pumpkin Cheesecake Bars are the ultimate fall dessert, blending creamy pumpkin flavor with a crunchy crust. Easy to make and absolutely delicious, they are sure to be a hit at any gathering. Enjoy this seasonal treat and share the joy!

Print