Pumpkin Cheesecake Bars

$To make these pumpkin cheesecake bars, you will need a few key ingredients. Each one plays an important role in the flavor and texture of the bars. Here's a detailed list: - 1 ½ cups graham cracker crumbs: This forms the base of your bars. - ½ cup unsalted butter, melted: It helps bind the crumbs and adds richness. - 2 tablespoons brown sugar: This adds sweetness and a hint of molasses flavor. - 1 teaspoon ground cinnamon: This spice gives warmth and depth. - 1 (8 oz) package cream cheese, softened: This is the main ingredient for the filling. - ½ cup granulated sugar: This sweetens the cheesecake mixture. - 1 teaspoon vanilla extract: This adds a nice aroma and flavor. - 1 cup canned pumpkin puree: This is the star of the recipe, providing the pumpkin flavor. - 2 large eggs: These help set the filling and give it structure. - ½ teaspoon ground nutmeg: This adds a cozy, holiday taste. - ½ teaspoon ground ginger: This gives a slight zing. - 1 teaspoon cornstarch: This helps thicken the filling. - Whipped cream, for topping (optional): This adds a light, fluffy finish. - Chopped pecans or walnuts, for garnish (optional): These add crunch and flavor. Gather these ingredients to create a delicious treat that everyone will love. Each component contributes to the rich and creamy texture of the bars, making them a perfect dessert for any occasion. - Preheat your oven to 325°F (163°C). - Line an 8x8 inch baking pan with parchment paper. Leave some paper hanging over the sides. - In a bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, 2 tablespoons of brown sugar, and 1 teaspoon of ground cinnamon. - Stir the mixture until it is well blended. - Press this mixture evenly into the bottom of the pan. Bake it for 10 minutes, then let it cool slightly. - In a clean bowl, beat 1 package of softened cream cheese with ½ cup of granulated sugar until smooth. - Mix in 1 teaspoon of vanilla extract and 1 cup of canned pumpkin puree. Blend everything until fully mixed. - Add 2 large eggs one at a time. Mix well after each egg. - Sprinkle in ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and 1 teaspoon of cornstarch. Stir until smooth and well combined. - Pour the pumpkin cheesecake filling over the cooled crust, spreading it out evenly. - Bake in the preheated oven for 30 to 35 minutes. The edges should set, and the center should be slightly jiggly. - Remove the pan from the oven and let it cool at room temperature for about an hour. - Refrigerate for at least 4 hours or overnight. This helps the bars set. - Once set, lift the bars out using the parchment overhang. Cut into squares or rectangles for serving. - Optionally, top each bar with whipped cream and sprinkle with chopped pecans or walnuts for extra crunch. Using fresh spices can make a big difference. Fresh spices have stronger flavors. They add more depth to your bars. If you have them, use whole spices and grind them yourself. This will enhance the taste. Adjusting sweetness can also change your bars. If you like it sweeter, add more sugar. If you prefer less sweetness, cut back. Always taste your filling before baking. This helps you get it just right. Testing doneness is key. Your bars should be set at the edges. The center should be slightly jiggly. A toothpick inserted should come out clean but not dry. This shows your bars are done. Cooling time is important as well. Let your bars cool at room temperature for one hour. Then, refrigerate them for at least four hours. This helps them set properly and makes them easier to cut. Topping options can make your bars even better. Whipped cream adds a light touch. Chopped pecans or walnuts give a nice crunch. You can also try a drizzle of caramel or chocolate. Serving with ice cream or coffee enhances the experience. Vanilla ice cream pairs well with the pumpkin flavor. A hot cup of coffee can balance the sweetness. Try different combinations to find your favorite! {{image_2}} For a twist on the classic crust, try a nut-based crust. You can use ground almonds or pecans mixed with melted butter. This adds a rich, nutty flavor that complements the pumpkin well. Another great option is a cookie crumb crust. You can use crushed gingersnap cookies or chocolate cookies. Just mix them with butter, press into the pan, and bake. This adds a fun and different taste to your cheesecake bars. Want to jazz up your pumpkin cheesecake bars? You can add chocolate swirls. Just melt some chocolate and swirl it into the pumpkin filling before baking. It creates a beautiful marbled effect. Maple syrup is another delicious add-in. Mixing in a few tablespoons will give your bars a sweet and cozy flavor. It pairs perfectly with pumpkin and spices. If you're looking for a vegan version, you can swap cream cheese for a plant-based cream cheese. Use flax eggs instead of regular eggs. Just mix one tablespoon of flaxseed meal with three tablespoons of water for each egg. For gluten-free adaptations, replace graham cracker crumbs with gluten-free crumbs. You can also use almond flour or crushed gluten-free cookies. This way, everyone can enjoy these tasty treats! To keep your pumpkin cheesecake bars fresh and tasty, use airtight containers. This keeps moisture out and prevents any odors from other foods. Always let the bars cool completely before storing. If you don’t, they may get soggy. Store the bars in the fridge if you plan to eat them within a week. They will stay good for about five days. For best taste, serve them cold straight from the fridge. You can freeze pumpkin cheesecake bars for longer storage. To freeze, first, cut the bars into pieces. Wrap each piece in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible to prevent freezer burn. When you want to enjoy a bar, take it out and let it thaw in the fridge overnight. You can also thaw them at room temperature for about an hour. Serve them chilled or at room temperature. For a treat, top with whipped cream and nuts right before serving. Yes, you can make Pumpkin Cheesecake Bars ahead of time. I recommend chilling them for at least four hours. This time allows the flavors to blend and the texture to set perfectly. If you want to prepare them even earlier, you can make them the day before. Just store them in the fridge until you're ready to serve. To tell when your cheesecake bars are done, look for a few key signs. The edges should be set and the center should be slightly jiggly. This slight jiggle means the filling will firm up as it cools. If the bars puff up too much or crack, they may be overbaked. Trust your eyes and check them closely as they bake. Yes, you can substitute the cream cheese if you want a non-dairy option. Use a plant-based cream cheese for a similar texture. You can also try silken tofu blended until smooth. Both options work well in this recipe and keep the flavors rich. Just make sure to adjust the sweetness if needed. This article covered the key steps to make delicious pumpkin cheesecake bars. We discussed ingredients, preparation, and baking, plus tips for perfect flavor and texture. You learned about variations and storage options to fit your needs. Remember, you can customize this treat in many ways. Enjoy serving these bars at your next gathering, or keep them for yourself. Simple, fun, and tasty, these bars are a great addition to any dessert table. Happy baking!$

Indulge in the deliciousness of pumpkin spice cheesecake bars with this easy recipe! Combining the creamy richness of cheesecake and the warm flavors of fall, these bars are perfect for any gathering. With just a few simple ingredients, you can create a delightful treat that everyone will love. Ready to impress your friends and family? Click through to explore this mouthwatering pumpkin spice cheesecake bars recipe!

Print Recipe Pin Recipe

Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1 (8 oz) package cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

1 cup canned pumpkin puree

2 large eggs

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 teaspoon cornstarch

Whipped cream, for topping (optional)

Chopped pecans or walnuts, for garnish (optional)

Instructions

Preheat your oven to 325°F (163°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

In a mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and ground cinnamon. Stir until well combined.

Press the mixture evenly into the bottom of the prepared baking pan to form a crust. Bake for 10 minutes, then remove from the oven and allow to cool slightly.

In a separate large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Mix in the vanilla extract and pumpkin puree until fully incorporated.

Add the eggs one at a time, mixing well after each addition. Sprinkle in the nutmeg, ginger, and cornstarch. Stir until the mixture is smooth and homogenous.

Pour the pumpkin cheesecake mixture over the cooled crust, spreading it evenly.

Bake in the preheated oven for about 30-35 minutes, or until the edges are set and the center is only slightly jiggly.

Remove the baking pan from the oven and let it cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight to allow the bars to set completely.

Once set, use the parchment overhang to lift the bars out of the pan. Cut into squares or rectangles for serving.

Optionally, top each bar with whipped cream and sprinkle with chopped pecans or walnuts for added texture.

Prep Time: 20 minutes | Total Time: 5 hours (including chilling) | Servings: 16 bars