These Pumpkin Cheesecake Bars are the perfect fall treat! Creamy and smooth, they have a yummy pumpkin flavor with just the right amount of spice, all on a crunchy graham cracker crust.
Honestly, I can’t resist these bars—sometimes I eat a few too many! They’re great for sharing, but good luck keeping them around for long. Perfect with a cup of coffee!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create the base of the bars. If you’re not a fan of graham crackers or need a gluten-free option, you can use crushed cookies like digestive biscuits or gluten-free graham crackers.
Cream Cheese: This gives the cheesecake its creamy texture. If you’re looking for a lighter option, you could use Neufchâtel cheese, which has less fat but still offers a similar flavor.
Pumpkin Puree: Canned pumpkin puree works wonderfully here, but you can also make your own by roasting and blending fresh pumpkin. Just ensure it’s not spiced or flavored, as that will change the recipe.
Spices: Ground cinnamon, nutmeg, ginger, and cloves are classic choices. If you don’t have one, you can just boost the others! Pumpkin pie spice is a great all-in-one substitute if you’re short on individual spices.
How Do I Get My Layers to Be Perfectly Set?
Layers that hold together well are key to these bars. Start by letting the crust cool after baking it, this helps it firm up before adding the cheesecake. When baking the cheesecake and pumpkin layers, you want to bake until they’re just set, not overcooked.
- Keep an eye on the oven—open it only towards the end to check the doneness. If it jiggles slightly in the center, it’s done!
- Let the bars cool completely before refrigerating, which helps them set better overall. The longer they chill, the firmer they will be!
- When cutting, use a sharp knife for clean edges. For neater cuts, dip the knife into hot water and wipe it dry between cuts.
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
- 7 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 ounces (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
For the Pumpkin Layer:
- 1 (15-ounce) can pumpkin puree
- 1/3 cup packed brown sugar
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 tablespoon all-purpose flour
To Garnish:
- Whipped cream
- Ground cinnamon or pumpkin pie spice (optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare, plus an additional 40-45 minutes for baking. After that, you’ll want to allow at least 3 hours to chill in the fridge. So, in total, you’re looking at about 4 hours, but most of that is waiting for it to set. Worth the wait for such tasty bars!
Step-by-Step Instructions:
1. Preheat the Oven:
Before doing anything else, preheat your oven to 325°F (163°C). Prepare a 9×9 inch baking pan by lining it with parchment paper or giving it a light grease with butter or cooking spray. This will help you lift out the bars once they’re baked.
2. Make the Crust:
In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until everything is well combined and looks sandy. Use your fingers or a flat-bottomed glass to press this mixture firmly into the bottom of your prepared pan. Bake this crust in the oven for about 10 minutes, then remove it and set aside to cool.
3. Prepare the Cheesecake Layer:
While the crust is baking, grab a large mixing bowl. Using a hand mixer, beat the softened cream cheese and sugar together until the mixture is smooth and creamy—no lumps! Add the eggs, one at a time, mixing well after each addition. Finally, stir in the vanilla extract. Pour this cheesecake batter over your cooled crust, spreading it evenly.
4. Bake the Cheesecake Layer:
Return the pan to the oven and bake the crust and cheesecake layer together for 20 minutes. This gives the cheesecake layer a lovely, soft set.
5. Prepare the Pumpkin Layer:
While the cheesecake is baking, you can assemble the pumpkin layer. In a separate bowl, mix together the pumpkin puree, brown sugar, egg, cinnamon, nutmeg, ginger, cloves, and flour. Get in there with a whisk and mix until everything is smooth and well combined.
6. Add the Pumpkin Layer:
Once the cheesecake layer has baked for 20 minutes, carefully take the pan out of the oven. Gently spoon or pour the pumpkin mixture over the cheesecake layer, smoothing it out with a spatula for even coverage.
7. Bake Again:
Put the pan back in the oven and bake for an additional 30-35 minutes. You’re looking for the pumpkin layer to set and not jiggle much in the middle.
8. Cool and Set:
After the second baking, take the pan out and let it cool completely at room temperature. Once cooled, place it in the refrigerator for at least 3 hours, or ideally overnight, to firm up nicely.
9. Cut and Serve:
Once chilled, use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into squares or rectangles—whichever you prefer!
10. Garnish:
To serve, add a dollop of whipped cream on top of each bar and sprinkle with a little ground cinnamon or pumpkin pie spice if desired.
Enjoy your creamy, spiced pumpkin cheesecake bars with a lovely, crunchy crust—perfect for cozy gatherings or just a sweet treat for yourself!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender, then scoop out the flesh and puree it. Just make sure it’s unseasoned to replicate the flavor you’re aiming for in this recipe.
How Should I Store Leftover Pumpkin Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze them—just wrap them tightly in plastic wrap and aluminum foil. They’ll keep well in the freezer for about 2 months!
Can I Substitute Cream Cheese for a Lighter Option?
Yes, you can use Neufchâtel cheese as a lighter substitute for cream cheese. It has a similar flavor and texture but contains less fat, making it a great choice for a healthier twist.
How Do I Prevent My Bars from Cracking?
To prevent cracks, be careful not to overmix the cheesecake layer and bake at a moderate temperature. Make sure to cool the bars gradually by letting them come to room temperature before refrigerating, as sudden temperature changes can cause cracking.
