Imagine the aroma of warm spices mingling with creamy pumpkin, filling your kitchen with the scent of autumn.
These Pumpkin Cheesecake Bars are the epitome of cozy indulgence, effortlessly combining a buttery graham cracker crust with a velvety marbled topping.
As you mix, swirl, and bake, watch as simple ingredients transform into a decadent dessert.
Let’s bring this delightful treat to life and savor each bite of seasonal bliss.
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
- 1 parchment paper
- 1 knife
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Cook & Prep Time
To efficiently manage your time while making Pumpkin Cheesecake Bars, follow this timeline:
- Reading the Recipe (5 minutes):
- Take a few minutes to read through the entire recipe to familiarize yourself with the process and ingredients.
- Prep Work (15 minutes):
- Gather all the ingredients and equipment listed.
- Preheat the oven to 325°F (163°C).
- Line the 9×13 inch baking pan with parchment paper.
- Measure out the graham cracker crumbs, sugar, and melted butter.
- Prepare the cream cheese by ensuring it’s softened.
- Crust Preparation (5 minutes):
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium mixing bowl.
- Press the mixture into the bottom of the prepared baking pan to form the crust.
- Cream Cheese Mixture Preparation (10 minutes):
- In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth.
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- Set aside 1 cup of this mixture for later use.
- Pumpkin Mixture Preparation (5 minutes):
- Add pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt to the remaining cream cheese mixture.
- Mix until well combined.
- Assembly (5 minutes):
- Pour pumpkin mixture over crust, smoothing the top.
- Drop spoonfuls of reserved cream cheese mixture on top and swirl with a knife to create a marbled effect.
- Baking (45 minutes):
- Bake in the preheated oven for 45 minutes or until set.
- Cooling and Refrigeration (2 hours):
- Allow cheesecake bars to cool to room temperature.
- Refrigerate for at least 2 hours before serving.
Adjust the timeline as needed based on your personal cooking speed and kitchen setup.
Recipe Instructions
Preheat the oven to 325°F (163°C).
Line a 9×13 inch baking pan with parchment paper.
In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter.
Press the mixture firmly into the bottom of the prepared baking pan to form a crust.
In a large mixing bowl, beat the cream cheese and 1 cup sugar with an electric mixer until smooth.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Set aside 1 cup of the cream cheese mixture for later use.
To the remaining mixture, add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt, and mix until well combined.
Pour the pumpkin mixture over the crust in the baking pan, smoothing the top with a spatula.
Drop spoonfuls of the reserved cream cheese mixture on top of the pumpkin layer.
Use a knife to swirl the cream cheese mixture into the pumpkin layer to create a marbled effect.
Bake in the preheated oven for 45 minutes or until set.
Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 2 hours before serving.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top for a light and creamy contrast to the rich cheesecake bars.
- Caramel Drizzle: Drizzle some caramel sauce over the bars to enhance their sweetness and add a hint of buttery flavor.
- Chopped Pecans: Sprinkle chopped pecans on top for a crunchy texture and nutty taste.
- Cinnamon Dusting: Lightly dust with ground cinnamon for an extra layer of warm spice.
- Vanilla Ice Cream: Serve alongside a scoop of vanilla ice cream for a classic and creamy pairing.
Storage
To store Pumpkin Cheesecake Bars, cover them tightly and refrigerate for up to 5 days.
For longer storage, freeze individual bars wrapped in plastic wrap and foil for up to 2 months.
Freezing
To freeze Pumpkin Cheesecake Bars, first chill them completely.
Wrap individual bars in plastic wrap and store them in an airtight container for up to three months.
Thaw in the refrigerator before serving.
Reheating
To reheat pumpkin cheesecake bars, gently warm them in the oven at 300°F for 10 minutes.
Avoid microwaving, as it can alter the texture.
Let them cool slightly before serving.
Final Thoughts
Pumpkin Cheesecake Bars are a delightful treat that combines the rich, creamy texture of cheesecake with the warm flavors of pumpkin spice.
They’re perfect for fall gatherings or as a sweet addition to your holiday dessert table.
Whether you make them for a special occasion or simply to enjoy at home, these bars are sure to impress.
With a little preparation and patience, you can create a delicious dessert that everyone will love.
Enjoy the blend of spices and creamy layers in each bite.
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 cookie crust. Use 1 1/2 cups of crushed cookies, mix with 1/4 cup sugar, and 1/2 cup melted butter. Press firmly into the pan’s bottom.
What Can I Use as a Substitute for Canned Pumpkin Puree?
You can substitute canned pumpkin puree with an equal amount of homemade pumpkin puree. Peel, cube, and steam or roast pumpkin until tender. Puree until smooth, ensuring it’s well-drained to match the canned puree’s consistency.
How Can I Make These Bars Gluten-Free?
To make these bars gluten-free, replace graham cracker crumbs with gluten-free crumbs. Ascertain all other ingredients, like baking powder, are certified gluten-free. Follow the original recipe steps, maintaining precision for successful results. Enjoy your gluten-free dessert!
Can I Add Nuts or Chocolate Chips to the Recipe?
You can add 1/2 cup of chopped nuts or chocolate chips to your batter. Stir them into the pumpkin mixture in step 8. Make certain they’re evenly distributed for consistent flavor and texture throughout the final product.
How Long Can These Bars Be Stored at Room Temperature?
You shouldn’t store these bars at room temperature for more than 2 hours. For longer storage, place them in an airtight container and refrigerate for up to 5 days to maintain freshness and prevent bacterial growth.
Pumpkin 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
- 1 Parchment paper
- 1 Knife
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C).
- Line a 9×13 inch baking pan with parchment paper.
- In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press the mixture firmly into the bottom of the prepared baking pan to form a crust.
- In a large mixing bowl, beat the cream cheese and 1 cup sugar with an electric mixer until smooth.
- Add the vanilla extract and eggs, one at a time, mixing well after each addition.
- Set aside 1 cup of the cream cheese mixture for later use.
- To the remaining mixture, add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt, and mix until well combined.
- Pour the pumpkin mixture over the crust in the baking pan, smoothing the top with a spatula.
- Drop spoonfuls of the reserved cream cheese mixture on top of the pumpkin layer.
- Use a knife to swirl the cream cheese mixture into the pumpkin layer to create a marbled effect.
- Bake in the preheated oven for 45 minutes or until set.
- Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
