Creamy Pumpkin Cheesecake Bars Recipe
If you adore the rich, velvety taste of pumpkin paired with the smoothness of cheesecake, then this Creamy Pumpkin Cheesecake Bars Recipe is going to be your new go-to dessert. Imagine a buttery graham cracker crust holding a luscious, spiced pumpkin cream cheese filling that melts in your mouth with every bite. This treat is perfect for cozy autumn evenings or any time you want a comforting slice of seasonal bliss. With its perfect balance of sweet, spice, and creaminess, this recipe strikes the ideal harmony between traditional pumpkin flavors and indulgent cheesecake decadence.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential. Each one plays a crucial role in building the perfect texture, flavor, and appearance of your bars—whether it’s the buttery crust or the spice-laden filling that captivates your senses.
- Graham crackers (15 whole, rectangular): This creates the delightful, crisp crust foundation with just the right sweetness and crunch.
- Granulated sugar (50 grams + 334 grams): Adds balanced sweetness for both the crust and the creamy pumpkin cheesecake filling.
- Unsalted butter (113 grams, melted): Binds the crust crumbs together, giving a rich, golden base to your bars.
- Pumpkin puree (310 grams): Imparts that unmistakable, earthy pumpkin flavor and bright orange color that’s the star of this recipe.
- Pumpkin pie spice (1.5 teaspoons): A cozy blend of warming spices that bring the authentic autumn charm.
- Ground cinnamon (1.5 teaspoons): Enhances depth with a sweet, woody aroma that complements the pumpkin perfectly.
- All-purpose flour (8 grams): Helps gently thicken the filling and maintain those creamy bars’ structure.
- Cream cheese (3 packages, 227 grams each, full-fat and room temperature): The heart of the recipe, ensuring velvety smoothness and rich flavor in the filling.
- Pure vanilla extract (1.5 teaspoons): Elevates the overall flavor with a sweet floral hint and rounds out the spices.
- Full-fat sour cream (120 grams): Adds a subtle tang and creaminess, making every bite silky and luscious.
- Salt (0.5 grams): Balances the sweetness and intensifies all the flavors.
- Large eggs (3, room temperature): Bind everything together while contributing to the creamy, custardy texture.
How to Make Creamy Pumpkin Cheesecake Bars Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 175°C. Lining a 23×33 cm baking pan with foil and greasing it ensures your bars will lift out beautifully after baking. This step makes cleanup a breeze and helps keep the crust perfectly intact.
Step 2: Create the Perfect Crust
Crush your graham crackers into fine crumbs—taking time to get them nicely crumbed means the crust will be evenly textured and hold together well. Mix these crumbs with 50 grams granulated sugar and the melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly in the bottom of your prepared pan. This buttery, sweet base sets the stage for the creamy pumpkin cheesecake topping.
Step 3: Whip the Cream Cheese Smooth
In a large bowl, beat the cream cheese until it is perfectly smooth and creamy. Adding the 334 grams granulated sugar a bit at a time while beating ensures the filling will be luxuriously sweet without any gritty texture. This foundational step makes the filling rich and effortlessly luscious.
Step 4: Mix the Pumpkin Filling
Next, add pumpkin puree along with pumpkin pie spice, cinnamon, flour, vanilla extract, sour cream, salt, and eggs to the cream cheese mixture. Combine gently just until smooth—overmixing can affect the texture, so aim for a tender, unified filling that promises the famous creamy delight of this cheesecake bars recipe.
Step 5: Assemble and Bake
Pour the pumpkin cream cheese filling over the crust and spread it evenly using a spatula. Bake the bars at 175°C for approximately 50 minutes until the edges are set and the center almost firm but still slightly jiggly. This careful timing keeps your bars ultra-creamy once chilled, so resist the urge to overbake.
Step 6: Cooling and Slicing
Allow the bars to cool completely at room temperature, then refrigerate them for at least 4 hours. This chilling period is critical as it helps the bars firm up to a perfect sliceable consistency. Once chilled, cut into 16 generous squares and get ready to enjoy every scrumptious bite.
How to Serve Creamy Pumpkin Cheesecake Bars Recipe
Garnishes
To elevate your Creamy Pumpkin Cheesecake Bars Recipe, consider topping each square with a dollop of whipped cream and a light dusting of cinnamon or nutmeg. Toasted pecans or a drizzle of caramel sauce add unforgettable texture and flavor contrasts.
Side Dishes
A cup of robust coffee or hot spiced apple cider makes an excellent pairing to complement the sweetness and spice of these bars. If serving at a party, a scoop of vanilla bean ice cream alongside is always a crowd pleaser.
Creative Ways to Present
Presentation can make these bars truly impressive. Serve them on a rustic wooden board garnished with mini pumpkins or autumn leaves for a festive vibe. You can also layer smaller bars in clear glass jars topped with whipped cream for an adorable grab-and-go dessert option at gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Pumpkin Cheesecake Bars Recipe in an airtight container in the refrigerator. They stay fresh and creamy for up to 4 days, making them a perfect make-ahead treat for the week.
Freezing
These bars freeze beautifully. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container to avoid freezer burn. They can be frozen for up to 2 months, so you can enjoy your creamy pumpkin delight anytime.
Reheating
For best texture, thaw the bars overnight in the refrigerator. If you prefer them slightly warm, pop them in the oven at low heat (about 150°C) for 10 minutes. Avoid microwaving as it can alter the creamy texture and make them grainy.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and ensures consistent flavor and texture. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
What’s the best way to avoid cracks on top of cheesecake bars?
To help prevent cracking, avoid overbaking and mix the filling until just combined—overmixing adds air which can cause cracks. Also, allow the bars to cool gradually and refrigerate completely before slicing.
Can I make these bars gluten-free?
Yes! Swap the graham crackers for gluten-free graham crumbs or gluten-free cookies in equal amounts, and use gluten-free all-purpose flour in the filling to keep the recipe gluten-free.
How do I know when the cheesecake bars are done baking?
The edges should be set and slightly puffed while the center remains a little jiggly but not liquid. If you jiggle the pan gently, only the center should wobble slightly—this ensures creaminess upon cooling.
Can I substitute the sour cream with something else?
If you don’t have sour cream, you can substitute with full-fat Greek yogurt. It provides a similar tang and creaminess, but keep it full-fat for the best texture and flavor results.
Final Thoughts
This Creamy Pumpkin Cheesecake Bars Recipe is truly a slice of autumn heaven captured in a bar. Its luscious, spiced filling atop a buttery crust is comfort food at its finest. Whether you’re hosting a holiday gathering or simply craving a seasonal treat, these bars come together beautifully and never disappoint. Give it a try—you might find yourself making it year after year!
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Creamy Pumpkin Cheesecake Bars Recipe
- Total Time: 4 hours 20 minutes
- Yield: 16 servings 1x
Description
These Creamy Pumpkin Cheesecake Bars combine a spiced pumpkin filling with a buttery graham cracker crust for a decadent fall dessert. Perfectly smooth and rich, these bars are baked to a delicate creamy consistency and chilled to set before serving. Ideal for Thanksgiving or autumn gatherings, they offer all the flavors of pumpkin pie in an easy-to-serve bar form.
Ingredients
Crust
- 15 whole rectangular graham crackers
- 50 grams granulated sugar
- 113 grams unsalted butter, melted
Filling
- 310 grams pumpkin puree
- 1.5 teaspoons pumpkin pie spice
- 1.5 teaspoons ground cinnamon
- 8 grams all-purpose flour
- 3 packages (227 grams each) full-fat cream cheese, room temperature
- 334 grams granulated sugar
- 1.5 teaspoons pure vanilla extract
- 120 grams full-fat sour cream
- 0.5 grams salt
- 3 large eggs, room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Line a 23×33 cm (9×13 inch) baking pan with foil and lightly grease the foil to prevent sticking.
- Make the Crust: Crush the graham crackers into fine crumbs. In a bowl, mix the crushed graham crackers with 50 grams of granulated sugar and melted butter until the mixture resembles wet sand. Press this evenly into the bottom of the prepared pan to form a firm crust.
- Beat Cream Cheese: In a large bowl, beat the cream cheese until it becomes smooth and creamy. Gradually add 334 grams of granulated sugar to the cream cheese and continue beating until well combined.
- Add Pumpkin Filling Ingredients: Incorporate the pumpkin puree, pumpkin pie spice, ground cinnamon, flour, vanilla extract, sour cream, salt, and eggs into the cream cheese mixture. Mix until just combined and smooth, being careful not to overmix.
- Assemble the Bars: Pour the pumpkin cheesecake filling over the graham cracker crust. Spread it evenly using a spatula for a smooth surface.
- Bake: Place the pan in the preheated oven and bake for 50 minutes, or until the center is just set but still slightly jiggly. Avoid overbaking to maintain a creamy texture.
- Cool and Chill: Allow the bars to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours (or overnight) to let the cheesecake set fully before slicing.
- Serve: Slice into 16 bars and serve chilled for the best creamy pumpkin cheesecake experience.
Notes
- Use full-fat cream cheese and sour cream for best creamy texture and flavor.
- Do not overbake; the cheesecake will firm up as it chills.
- Line the pan with foil for easy removal of bars.
- Allow bars to chill for at least 4 hours or overnight for clean slices.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
