Picture the aroma of spiced pumpkin filling your kitchen, mingling with the rich scent of creamy cheesecake.
There’s something about Pumpkin Pie Cheesecake Bars that feels like a warm hug on a crisp autumn day.
This dessert is delightfully simple to make, offering cozy indulgence with each bite.
Watch as basic ingredients transform into layers of creamy, spiced bliss.
Let’s bring this comforting treat to life and enjoy a slice together!
Kitchen Tools Required
- 1 9×13 inch baking pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Cook & Prep Time
To efficiently manage your time while making Pumpkin Pie Cheesecake Bars, you’ll need to take into account the prep time, cook time, and resting time. Here’s a suggested timeline to follow:
Timeline for Pumpkin Pie Cheesecake Bars
Preparation Phase (30 minutes)
1. 0 – 5 minutes: Gather all the necessary ingredients and equipment.
2. 5 – 10 minutes: Preheat the oven to 325°F (163°C) and grease the 9×13 inch baking pan.
3. 10 – 15 minutes: In a large mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the prepared baking pan to form the crust.
4. 15 – 20 minutes: In a medium mixing bowl, beat the softened cream cheese with 3/4 cup sugar using an electric mixer until smooth.
5. 20 – 25 minutes: Add eggs and vanilla extract to the cream cheese mixture and beat until combined.
6. 25 – 30 minutes: Pour half of the cream cheese mixture over the crust, then add the pumpkin and spices to the remaining cream cheese mixture and beat until well combined.
Cooking Phase (45 minutes)
7. 30 – 75 minutes: Spread the pumpkin mixture over the plain cheesecake layer in the baking pan. Bake in the preheated oven for 45 minutes, until the center is set.
Cooling and Resting Phase (3 hours total)
8. 75 – 135 minutes: Allow the bars to cool at room temperature for 1 hour.
9. 135 – 255 minutes: Refrigerate the bars for at least 2 additional hours before cutting into squares.
Serving
10. 255+ minutes: Use a sharp knife to cut the bars into squares. Optionally, top with whipped cream before serving.
Tips for Efficiency
- Make certain to read through the entire recipe before starting to understand each step.
- Verify the cream cheese is fully softened to achieve a smooth texture.
- Clean up as you go to save time on post-cooking cleanup.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 325°F (163°C) and grease a 9×13 inch baking pan.
In a large mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
Press the mixture evenly into the prepared baking pan to form the crust.
In a medium mixing bowl, beat the cream cheese and 3/4 cup sugar with an electric mixer until smooth.
Add the eggs and vanilla extract, then beat until combined.
Pour half of the cream cheese mixture over the crust in the baking pan.
Add canned pumpkin, cinnamon, ginger, nutmeg, cloves, and salt to the remaining cream cheese mixture and beat until well combined.
Carefully spread the pumpkin mixture over the plain cheesecake layer.
Bake in the preheated oven for 45 minutes, until the center is set.
Allow the bars to cool at room temperature for 1 hour, then refrigerate for at least 2 additional hours before cutting into squares.
Serving Tips
- Whipped Cream: Add a dollop of fresh whipped cream on top for an extra touch of sweetness and creaminess.
- Crushed Pecans: Sprinkle some crushed pecans over the bars for added crunch and a nutty flavor.
- Caramel Drizzle: Drizzle caramel sauce over the bars to enhance the dessert’s rich, autumnal flavors.
- Cinnamon Dusting: Lightly dust with ground cinnamon for an aromatic and visually appealing finish.
- Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a delightful contrast between warm spices and cold creaminess.
Storage
To store Pumpkin Pie Cheesecake Bars, refrigerate them in an airtight container for up to five days.
For longer storage, freeze the bars individually wrapped in plastic wrap and aluminum foil for up to two months.
Freezing
To freeze Pumpkin Pie Cheesecake Bars, wrap individual portions tightly in plastic wrap.
Then, store in an airtight container.
Thaw in the refrigerator overnight before serving to maintain texture and flavor.
Reheating
To reheat Pumpkin Pie Cheesecake Bars, use a low oven temperature (around 300°F) for 10-15 minutes.
Ensure they’re covered with foil to prevent drying out.
Avoid microwaving.
Final Thoughts
Pumpkin pie cheesecake bars combine the rich, creamy texture of cheesecake with the warm, spiced flavor of pumpkin pie.
They offer a delightful twist on traditional desserts, making them a perfect choice for autumn gatherings or holiday celebrations.
With a simple graham cracker crust and a blend of cream cheese and pumpkin, they’re easy to prepare and certain to impress.
Don’t forget to allow enough time for cooling and chilling, as this guarantees the bars set properly and are easy to slice.
Enjoy them topped with a dollop of whipped cream for an extra touch of sweetness.
Frequently Asked Questions
Can I Substitute the Graham Cracker Crust With a Different Type of Crust?
You can substitute the graham cracker crust with a crushed ginger snap or chocolate cookie crust for a spicier or richer flavor. Press evenly, ensuring a firm base, and chill before adding the filling for neat squares.
What Can I Use as a Substitute for Cream Cheese in This Recipe?
You can use Greek yogurt mixed with a bit of lemon juice or mascarpone for a richer flavor. Blend until smooth for a creamy texture. This substitution adds a slight tang, enhancing the dessert’s flavor profile.
How Can I Make This Recipe Gluten-Free?
Use gluten-free graham cracker crumbs for the crust. Make certain all other ingredients, like canned pumpkin and spices, are gluten-free. Your dessert retains that creamy texture and spiced flavor. Present with a dollop of whipped cream for elegance.
Is There a Dairy-Free Version of These Cheesecake Bars?
To make these bars dairy-free, use vegan cream cheese and plant-based butter. Choose a rich, nutty flavor for the crust. Enhance the presentation with coconut whipped cream for a delightful finish, adding a creamy, luscious contrast.
Can I Add Nuts or Other Toppings to the Cheesecake Bars?
You can definitely add nuts or other toppings. Try sprinkling chopped pecans or walnuts on top before baking for added crunch. After cooling, drizzle caramel or chocolate sauce for extra flavor and a visually appealing presentation.
Pumpkin Pie Cheesecake Bars
Equipment
- 1 9×13 inch baking pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Electric mixer
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 16 ounce cream cheese softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press the mixture evenly into the prepared baking pan to form the crust.
- In a medium mixing bowl, beat the cream cheese and 3/4 cup sugar with an electric mixer until smooth.
- Add the eggs and vanilla extract, then beat until combined.
- Pour half of the cream cheese mixture over the crust in the baking pan.
- Add canned pumpkin, cinnamon, ginger, nutmeg, cloves, and salt to the remaining cream cheese mixture and beat until well combined.
- Carefully spread the pumpkin mixture over the plain cheesecake layer.
- Bake in the preheated oven for 45 minutes, until the center is set.
- Allow the bars to cool at room temperature for 1 hour, then refrigerate for at least 2 additional hours before cutting into squares.
Notes
