Irresistible Pumpkin Cheesecake Bars: Autumn’s Sweet Delight

Pumpkin cheesecake bars are the delicious fusion of creamy cheesecake and spiced pumpkin pie that you need in your life. Imagine biting into a rich, velvety layer of pumpkin goodness, topped with a dollop of whipped cream and a sprinkle of cinnamon. It’s like autumn wrapped in a sweet little package, just begging to be devoured.

Every autumn, my kitchen transforms into a pumpkin wonderland, filled with the warm spices and cozy smells that remind me of my childhood. These bars have become my go-to dessert for gatherings, where friends and family can’t resist sneaking back for seconds (or thirds). Trust me when I say that one bite will transport you to cozy sweater weather and falling leaves!

I remember the first time I made these bars; friends were raving about them for weeks!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: Essential for that crunchy crust; opt for finely ground crumbs for even texture.

• Unsalted Butter: Melted butter binds the crust together; always use unsalted to control salt levels.

• Granulated Sugar: Sweetens both the crust and filling; adjust according to your sweetness preference.

• Pumpkin Puree: Use canned or homemade puree; ensure it’s 100% pumpkin without additives.

• Cream Cheese: Softened cream cheese is crucial for a smooth filling; never skip this ingredient!

• Eggs: Large eggs help set the filling perfectly; room temperature eggs mix more easily.

• Cinnamon and Nutmeg: These spices bring warmth; fresh ground will elevate the flavor significantly.

• Vanilla Extract: A splash adds depth to the flavor profile; always use pure vanilla extract when possible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal later.

Create the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until crumbly. Press this mixture into the bottom of your prepared pan evenly.

Mix the Filling: In another bowl, beat softened cream cheese until smooth. Gradually add in sugar, then mix in pumpkin puree, eggs, cinnamon, nutmeg, and vanilla until fully combined.

Combine It All!: Pour the pumpkin mixture over the crust in your baking pan. Spread it evenly using a spatula to ensure every bite is packed with flavor.

Bake to Perfection: Bake in preheated oven for about 30-35 minutes or until the edges are set but the center still has a slight jiggle. Don’t overbake!

Cool & Serve!: Allow it to cool completely at room temperature before chilling in the fridge for at least two hours. Cut into squares and serve chilled with whipped cream on top.

Enjoy these delightful pumpkin cheesecake bars at your next gathering or cozy night in – they’re bound to become a favorite!

Perfecting the Cooking Process

Start by preheating your oven to 350°F. Prepare the crust first; it needs time to cool before adding the filling. Mix graham cracker crumbs with melted butter, press into a pan, and bake until golden.

Add Your Touch

Experiment with spices! You can add nutmeg or even a dash of maple syrup to make these pumpkin cheesecake bars uniquely yours. Consider swapping cream cheese for mascarpone for an extra creamy texture.

Storing & Reheating

Store leftover pumpkin cheesecake bars in an airtight container in the fridge for up to five days. Reheat in a microwave briefly or enjoy them chilled for a refreshing treat.

The first time I made pumpkin cheesecake bars, I accidentally used salt instead of sugar in the crust. Let’s just say my friends weren’t thrilled, but we laughed about it all night!

FAQ

Can I make pumpkin cheesecake bars ahead of time?

Yes, they can be prepared a day in advance and stored in the refrigerator.

What’s the best way to cut these bars?

Use a sharp knife dipped in warm water for clean edges when cutting.

Can I freeze pumpkin cheesecake bars?

Absolutely! They freeze well for up to three months; just thaw before serving.

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Pumpkin Cheesecake Bars

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Indulge in the ultimate fall treat with these Pumpkin Cheesecake Bars! This delightful dessert combines a creamy pumpkin filling with a buttery graham cracker crust, topped with whipped cream and a hint of cinnamon. Perfect for gatherings or cozy nights at home, these bars are sure to become a seasonal favorite.

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: About 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ⅓ cup granulated sugar (adjust to taste)
• 1 cup pumpkin puree (100% pure)
• 16 oz cream cheese, softened
• 3 large eggs (room temperature)
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp pure vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until crumbly. Press evenly into the bottom of the prepared pan.
3. In another bowl, beat the softened cream cheese until smooth. Gradually mix in sugar, then add pumpkin puree, eggs, cinnamon, nutmeg, and vanilla until fully combined.
4. Pour the pumpkin mixture over the crust and spread evenly using a spatula.
5. Bake for 30-35 minutes until edges are set but center has a slight jiggle. Allow to cool completely before chilling in the refrigerator for at least two hours.
6. Cut into squares and serve chilled with whipped cream on top.

Nutrition

• Serving Size: 1 square (approximately 70g)
• Calories: 210
• Sugar: 14g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg