These Pumpkin Blondie Cheesecake Bars are a sweet treat that mixes the warm flavors of pumpkin with a rich cheesecake layer. They’re soft, chewy, and simply delicious!
Baking these bars feels like a warm hug on a chilly day. I can’t help but sneak a piece when they’re still warm—so good! Perfect for sharing with friends or enjoying while watching a movie!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for both layers. If you’re gluten-free, you can substitute with a 1:1 gluten-free flour blend.
Brown Sugar: It adds moisture and a rich flavor. If you’re out, you can use white sugar, but the texture might be slightly different. You could also use coconut sugar as a healthier option!
Pumpkin Puree: Canned pumpkin is super convenient! If you prefer fresh, just roast and blend your own pumpkin. It’s a fun twist that can enhance the flavor!
Cream Cheese: This gives that creamy cheesecake texture. If you need a lighter option, try using ricotta cheese instead, but blended it until smooth for a good consistency.
Heavy Cream: Essential for the whipped topping. If you want to lighten it up, you can use coconut cream, which provides a nice flavor too.
How Do I Ensure My Cheesecake Bars Set Properly?
One of the challenges with cheesecake bars is getting the right set. Here are steps to help:
- Bake at the Right Temperature: Make sure your oven is preheated to 350°F (175°C) before placing the bars in. An oven thermometer can help check accuracy.
- Check for Doneness: The bars should be set around the edges with a slight jiggle in the center. Overbaking will lead to a dry texture.
- Chill Time: Don’t skip the chilling step! Refrigerate for at least 2 hours or overnight for best results; this helps the flavors meld and the bars firm up.
Follow these tips, and your Pumpkin Blondie Cheesecake Bars will turn out beautifully every time!
How to Make Pumpkin Blondie Cheesecake Bars
Ingredients You’ll Need:
For the Blondie Layer:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Pumpkin Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (canned or fresh)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons all-purpose flour
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon or pumpkin pie spice, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and an additional 40-50 minutes to bake. You’ll need to chill the bars for at least 2 hours or overnight to ensure they set properly. So overall, expect about 3 hours before you’re ready to enjoy your delicious dessert!
Step-by-Step Instructions:
1. Prepare and Preheat Oven:
Start by preheating your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper, making sure to leave a bit of overhang. This will help you lift the bars out easily later on!
2. Make the Blondie Base:
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, mix together the melted butter and brown sugar until smooth. Next, add the egg and vanilla extract, and beat well together. Gradually stir the flour mixture into the wet ingredients until just combined.
3. Press Blondie Batter Into Pan:
Spread the blondie batter evenly into the prepared baking pan, pressing it down gently with a spatula for an even layer.
4. Prepare the Pumpkin Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese until it’s smooth. Add in the granulated sugar and continue to beat until creamy. Then mix in the pumpkin puree, egg, and vanilla extract. Once combined, add in the ground spices and flour until everything is well blended.
5. Add the Cheesecake Layer:
Carefully pour the pumpkin cheesecake mixture over the blondie layer and gently spread it out to evenly cover the blondie base.
6. Bake:
Bake in your preheated oven for 40-50 minutes, or until the edges are set and the center is mostly firm but still slightly jiggly. Once done, remove from the oven and allow to cool completely in the pan on a wire rack.
7. Chill:
Once the bars have cooled, refrigerate them for at least 2 hours or overnight to allow them to set properly.
8. Prepare Whipped Topping:
When you’re ready to serve, take a hand mixer or stand mixer and whip the heavy cream with the powdered sugar and vanilla extract on high until stiff peaks form. This will give you a light and fluffy topping!
9. Top and Garnish:
Spread or pipe the whipped cream over the chilled bars. If you like, dust the top with ground cinnamon or pumpkin pie spice for that extra festive touch.
10. Serve:
Finally, cut the bars into squares and enjoy them chilled! Don’t forget to store any leftovers in the refrigerator.
These Pumpkin Blondie Cheesecake Bars are a delightful combination of chewy blondie base, creamy pumpkin layer, and airy whipped topping—perfect for sharing at gatherings or enjoying as a cozy treat at home!
Can I Substitute the Cream Cheese?
Yes! If you prefer a lighter option, you can use ricotta cheese, blending it until smooth. A dairy-free option like cashew cream can also work, but the flavor will vary slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you need to store them for longer, you can freeze them; just wrap individual bars in plastic wrap and place them in a freezer-safe container. Thaw in the fridge before serving.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, simply roast it until tender, scoop the flesh out, and blend it until smooth. This can add a wonderful fresh flavor to your bars!
What Can I Use Instead of Powdered Sugar for the Whipped Topping?
If you prefer a healthier option, you can use maple syrup or honey as a sweetener. Just keep in mind it might alter the texture slightly, so start with a smaller amount and adjust to taste.
