Pumpkin Cheesecake Bars Recipe
These Pumpkin Cheesecake Bars feature a creamy, spiced pumpkin cheesecake layered over a buttery graham cracker crust. Perfect for fall or any time you crave a rich, festive dessert, these bars combine the classic flavors of pumpkin pie with the smooth texture of cheesecake.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 5 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 1/2 cups Graham Cracker Crumbs
- 1/4 cup Butter, melted
Cheesecake Filling
- 4 (8 oz) Cream Cheese, softened
- 1 1/2 cups Sugar
- 4 Eggs
- 1 cup Canned Pumpkin
- 2 tsp Pumpkin Pie Spice
- Whipped Cream, optional (for serving)
Instructions
- Preheat Oven: Heat your oven to 300 degrees Fahrenheit. Spray a 9 x 13 inch pan with non-stick spray and set aside to prepare the crust.
- Make the Crust: In a small bowl, combine the graham cracker crumbs with the melted butter until well mixed. Press this mixture evenly into the bottom of the prepared pan to form the crust layer.
- Prepare Base Cheesecake Mixture: In a medium bowl, beat together the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully.
- Layer Base Mixture: Spoon half of the cream cheese mixture over the prepared crust and spread it evenly.
- Mix Pumpkin Layer: To the remaining cream cheese mixture, add the canned pumpkin and pumpkin pie spice. Stir gently until combined to create the pumpkin-flavored layer.
- Top with Pumpkin Mixture: Carefully spoon the pumpkin mixture over the first layer in the pan, trying to keep the layers distinct.
- Bake: Place the pan in the oven and bake for 50 minutes, or until the cheesecake is just set but still slightly jiggly in the center.
- Cool Slowly: Turn off the oven and leave the door ajar to allow the cheesecake bars to cool gradually for about an hour, which helps prevent cracking.
- Refrigerate and Serve: Once cooled, refrigerate the cheesecake bars until they are fully set and firm. Cut into bars and serve chilled, optionally topped with whipped cream.
Notes
- Be sure to use room temperature cream cheese for a smooth batter.
- The slow cooling inside the oven prevents cracks on the cheesecake surface.
- These bars can be stored in the refrigerator for up to 5 days.
- Optional whipping cream topping adds a light, creamy contrast.
- For a gluten-free version, use gluten-free graham cracker crumbs.
Keywords: pumpkin cheesecake bars, pumpkin pie spice, graham cracker crust, fall dessert, creamy pumpkin cheesecake
Find it online: https://www.cheftara.com/pumpkin-cheesecake-bars-recipe/
