Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars are a delicious fall treat with a creamy pumpkin filling, a buttery graham cracker crust, and warm spices. Perfect for holidays, gatherings, or just a cozy dessert at home!

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup sugar
• 1 cup canned pumpkin
• 3 eggs
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

Directions

1. Preheat the oven to 350°F (175°C).
2. Prepare the crust: In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9×13 inch baking dish to form the crust.
3. Make the filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
4. Add the pumpkin mixture: Mix in the canned pumpkin, eggs, vanilla extract, and pumpkin pie spice. Beat until fully combined and smooth.
5. Assemble: Pour the pumpkin mixture over the graham cracker crust in the baking dish, spreading evenly.
6. Bake: Bake for 35-40 minutes, or until the center is set and a toothpick comes out clean.
7. Cool and refrigerate: Allow the bars to cool completely, then refrigerate for at least 3 hours before serving.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 35-40 minutes
• Total Time: 4 hours (including cooling time)
• Servings: 12

Variations

• Whipped Cream Topping: Top with freshly whipped cream for a rich, creamy finish.
• Nutty Crust: Add chopped nuts like pecans or walnuts to the graham cracker crust for added texture.
• Spiced Up: Increase the pumpkin pie spice or add a pinch of cinnamon for a more intense spice flavor.
• Gluten-Free: Use gluten-free graham crackers for the crust to make the bars gluten-free.

Storage and Reheating

Store these pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can be enjoyed chilled straight from the fridge, and they also freeze well for up to 2 months. Thaw in the refrigerator before serving.

FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, but canned pumpkin gives a smoother, more consistent texture. If using fresh, be sure to cook and puree it thoroughly.
2. Can I make these bars ahead of time?
   Yes, these bars need to be refrigerated for at least 3 hours, so they can easily be made the day before serving.
3. Can I use low-fat cream cheese?
   Yes, low-fat cream cheese can be used as a substitute for regular cream cheese for a lighter version.
4. Can I freeze these bars?
   Yes, these bars freeze well. Just make sure to wrap them tightly in plastic wrap or foil, then store in an airtight container. Thaw in the refrigerator before serving.
5. How can I make these bars more festive?
   Decorate with a sprinkle of cinnamon or even some caramel drizzle for a fun, festive touch.
6. Can I add chocolate to the filling?
   Yes, you can add a bit of melted chocolate or chocolate chips for a pumpkin-chocolate combo.
7. What should I serve with these bars?
   Serve them with a hot cup of coffee, tea, or cider for the perfect fall treat.
8. Can I use a different type of spice mix?
   If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, ginger, and cloves.
9. How do I know when the bars are done?
   The center should be set but still slightly jiggly when done. A toothpick inserted into the center should come out clean.
10. Can I double the recipe?
    Yes, you can double the ingredients and use a larger baking dish if needed. Adjust the baking time slightly if using a larger dish.

Conclusion

Pumpkin Cheesecake Bars are the ultimate fall dessert. They offer the creamy richness of cheesecake with the warm, comforting flavors of pumpkin spice. Easy to prepare and perfect for sharing, these bars are sure to become a seasonal favorite!

Print