Imagine biting into a creamy, spiced delight that marries the warmth of pumpkin pie with the richness of cheesecake.
These Pumpkin Pie Cheesecake Bars aren’t only simple to make but also bring a comforting indulgence to any occasion.
As the ingredients meld together, watch as the humble pumpkin transforms into a luscious dessert that fills your kitchen with cozy aromas.
Let’s bring these delightful bars to life and enjoy every bite!
Kitchen Tools Required
- 1 baking pan
- 1 mixing bowl
- 1 electric mixer
- 1 rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 parchment paper
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 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, follow this timeline:
Reading Time:
– 5 minutes: Read through the entire recipe and instructions to familiarize yourself with the process and guarantee you have all the necessary ingredients and equipment.
Prep Work:
- 5 minutes: Preheat the oven to 350°F (175°C) and line the 9×13 inch baking pan with parchment paper.
- 5 minutes: Prepare the crust by combining graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl. Mix until well combined.
- 5 minutes: Press the crumb mixture into the bottom of the baking pan and place it in the oven.
Cooking Activities:
- 8 minutes: Bake the crust in the oven. Start preparing the filling while the crust is baking.
- 15 minutes: Using an electric mixer, beat the cream cheese and sugar until smooth. Add vanilla extract and eggs, one at a time, mixing well after each addition.
- 5 minutes: In a separate bowl, whisk together pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt.
- 5 minutes: Combine the pumpkin mixture with the cream cheese mixture and beat until fully combined.
- 5 minutes: Pour the filling over the baked crust and spread evenly with a rubber spatula.
Baking Time:
– 45 minutes: Bake the bars until the center is set.
Cooling and Resting Time:
- 30 minutes: Allow the bars to cool to room temperature.
- 2 hours: Refrigerate the bars to chill thoroughly before slicing and serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Line a 9×13 inch baking pan with parchment paper.
In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed.
Press the crumb mixture firmly into the bottom of the prepared baking pan.
Bake the crust for 8 minutes, then remove from the oven and set aside.
Using an electric mixer, beat the cream cheese and 1 cup sugar until smooth.
Add vanilla extract and eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt.
Add the pumpkin mixture to the cream cheese mixture and beat until combined.
Pour the filling over the baked crust and spread evenly with a rubber spatula.
Bake for 45 minutes or until the center is set.
Remove from the oven and allow to cool to room temperature.
Refrigerate the bars for at least 2 hours before slicing and serving.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top of each bar for a classic touch.
- Caramel Drizzle: Drizzle some caramel sauce over the bars to enhance the sweetness.
- Spiced Nuts: Sprinkle chopped spiced nuts for added texture and flavor contrast.
- Vanilla Ice Cream: Serve alongside a scoop of vanilla ice cream to complement the creamy texture.
- Fresh Berries: Garnish with fresh berries like raspberries or blueberries for a burst of freshness.
Storage
To store Pumpkin Pie Cheesecake Bars, cover them tightly with plastic wrap or place them in an airtight container.
Refrigerate for up to five days.
Ensure they remain fresh and flavorful.
Freezing
To freeze Pumpkin Pie Cheesecake Bars, first chill them thoroughly.
Cut into individual servings.
Wrap each bar tightly in plastic wrap.
Then, place in an airtight container.
Freeze for up to 2 months.
Reheating
To reheat Pumpkin Pie Cheesecake Bars, use a low oven temperature to prevent overcooking.
Alternatively, let them sit at room temperature before serving to retain their creamy texture.
Final Thoughts
Pumpkin Pie Cheesecake Bars are a delightful fusion of classic pumpkin pie and creamy cheesecake.
The combination of spices and creaminess offers a perfect treat for dessert lovers.
These bars aren’t only delicious but also easy to make.
With a prep time of just 20 minutes and a cook time of 45 minutes, you can have a scrumptious dessert ready in no time.
Remember to allow them at least 2 hours of resting time to achieve the best texture.
Enjoy these bars as a delightful addition to your holiday menu or any special occasion.
Frequently Asked Questions
Can I Use a Different Type of Crust for This Recipe?
Yes, you can substitute the crust. Opt for a ginger snap or digestive biscuit base. Crush 1 1/2 cups, mix with 1/2 cup melted butter, press into your pan, and bake as directed.
Is It Possible to Substitute the Cream Cheese With a Dairy-Free Alternative?
Yes, you can substitute cream cheese with a dairy-free alternative like cashew cream cheese. Make sure it’s at room temperature for smooth mixing. Adjust sweetness if needed. Follow the same process for combining and baking for best results.
How Can I Make These Bars Gluten-Free?
To make these bars gluten-free, substitute the graham cracker crumbs with gluten-free graham crackers. Verify all other ingredients, like vanilla extract and spices, are certified gluten-free. Follow the same preparation and baking steps for consistent results.
What Can I Use as a Substitute for Pumpkin Puree?
You can substitute pumpkin puree with mashed sweet potato or butternut squash. Cook, mash, and guarantee a smooth consistency. Adjust spices if needed to maintain desired flavor. Use a 1:1 ratio for this substitution.
Can I Add a Topping to These Bars for Extra Flavor?
You can enhance flavor by adding a topping. Consider spreading whipped cream or a layer of caramel sauce. Sprinkle chopped pecans or crushed graham crackers for texture. Make certain the bars are fully chilled before adding the topping.
Pumpkin Pie Cheesecake Bars
Equipment
- 1 9×13 inch baking pan
- 1 Mixing bowl
- 1 Electric mixer
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Parchment paper
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 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 350°F (175°C).
- Line a 9×13 inch baking pan with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed.
- Press the crumb mixture firmly into the bottom of the prepared baking pan.
- Bake the crust for 8 minutes, then remove from the oven and set aside.
- Using an electric mixer, beat the cream cheese and 1 cup sugar until smooth.
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt.
- Add the pumpkin mixture to the cream cheese mixture and beat until combined.
- Pour the filling over the baked crust and spread evenly with a rubber spatula.
- Bake for 45 minutes or until the center is set.
- Remove from the oven and allow to cool to room temperature.
- Refrigerate the bars for at least 2 hours before slicing and serving.
Notes
