These Pumpkin Pie Cheesecake Bars are the perfect autumn treat! They have a creamy cheesecake layer with pumpkin spice goodness on a buttery crust that’s just right.
Honestly, who can resist a dessert that combines cheesecake and pumpkin pie? I love serving these at family gatherings; they disappear faster than I can slice them! 🍰
Key Ingredients & Substitutions
Graham cracker crumbs: These create a delicious, buttery crust. If you prefer a gluten-free option, try almond flour or gluten-free cookies ground up instead.
Cream cheese: Full-fat cream cheese gives the best texture. Neufchâtel can be a lower-fat alternative, though it may be a bit softer.
Pumpkin puree: Canned pumpkin is super convenient, but fresh pumpkin works too! Just make sure it’s well-pureed and not too watery.
Pumpkin pie spice: If you don’t have this blend on hand, mix cinnamon, nutmeg, and ginger for a similar flavor.
How Do I Prevent My Cheesecake from Cracking?
Cracking is a common concern when making cheesecake. Here’s how to avoid it:
- Don’t overmix the batter; just mix until combined to avoid incorporating too much air.
- Cool your cheesecake gradually in the oven with the door slightly ajar after baking. This step helps prevent sudden temperature changes.
- Chilling it in the fridge for several hours or overnight allows it to set properly, which can also minimize the chance of cracks.
Delicious Pumpkin Pie Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Pumpkin Layer:
- 1 1/4 cups canned pumpkin puree
- 2 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup heavy cream or sour cream
For the Swirl (Optional):
- 1/4 cup cream cheese, softened
- 2 tablespoons powdered sugar
How Much Time Will You Need?
This delicious dessert will take about 20 minutes of prep time, followed by 50-60 minutes of baking time. Don’t forget to set aside at least 4 hours for chilling in the refrigerator after baking. Total time: about 5 hours, including chilling!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, allowing some extra paper to hang over the edges for easy removal later on.
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture looks like wet sand. Press this mixture firmly into the bottom of your prepared baking pan to create an even layer. Place in the oven and bake for about 10 minutes, then take it out and let it cool.
3. Prepare the Cheesecake Layer:
In another large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract. Pour this creamy mixture over your cooled crust and smooth it out evenly using a spatula.
4. Make the Pumpkin Layer:
In a different bowl, whisk together the pumpkin puree, eggs, sugar, pumpkin pie spice, salt, and heavy cream (or sour cream) until everything is well combined and smooth. This will give you the rich, spiced pumpkin flavor!
5. Combine the Layers:
Gently pour the pumpkin mixture over the cheesecake layer in the baking pan, being careful not to disturb the cheesecake underneath.
6. Optional Swirl:
If you’d like to add a swirl, mix the softened cream cheese and powdered sugar together until smooth. Drop small spoonfuls of this mixture on top of the pumpkin layer, and use a knife or skewer to swirl it gently for a decorative touch!
7. Bake the Bars:
Place the baking pan in the oven and bake for 50-60 minutes. You want the edges to be set with a slight jiggle in the center for that perfect creamy texture.
8. Cool Gradually:
Once done, turn off the oven and leave the bars inside with the oven door slightly open for about 1 hour. This cooling method helps prevent cracks from forming in the top.
9. Chill in the Refrigerator:
After an hour, take the bars out of the oven and let them cool to room temperature. Then transfer them to the fridge and let them chill for at least 4 hours, or overnight for the best results.
10. Serve and Enjoy:
Once fully chilled, carefully lift the bars out of the pan using the parchment paper. Slice them into squares and serve cold. You can add a dollop of whipped cream on top if you like!
Enjoy your Pumpkin Pie Cheesecake Bars, a delightful fall treat that everyone will love!
Can I Use Pumpkin Pie Filling Instead of Pure Pumpkin Puree?
No, it’s best to use plain canned pumpkin puree since pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of your cheesecake bars. You can always add your own spices to the puree for better control over the flavor.
How Can I Make These Bars Gluten-Free?
To make gluten-free Pumpkin Pie Cheesecake Bars, substitute graham cracker crumbs with gluten-free graham crackers or use ground almonds or oat flour for the crust. Just ensure any additional ingredients are also certified gluten-free!
What Should I Do If My Cheesecake Bars Are Too Watery?
If your bars are watery, they may need longer baking time or a better cooling method. Ensure your pumpkin puree is well-drained and cooked thoroughly. Cooling gradually in the oven (as the recipe suggests) also helps to set the filling properly.
How Do I Store Leftover Cheesecake Bars?
Store leftover bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage—just wrap them tightly in plastic wrap and then foil before placing them in a freezer bag. Thaw in the fridge before serving!