Creamy pumpkin cheesecake bars have become my absolute favorite fall treat, and I bet they’ll be yours too! I remember the first time I tried a homemade pumpkin cheesecake bar; the combination of the rich, spiced pumpkin filling and the buttery graham cracker crust was pure magic. It tasted like a cozy autumn afternoon in every bite. This easy pumpkin cheesecake bar recipe delivers that same decadent flavor with a texture that’s unbelievably smooth and gooey. They’re perfect for sharing at holiday gatherings or just enjoying with a warm cup of cider. Let’s get baking these delicious pumpkin dessert bars!
Why You’ll Love These Creamy Pumpkin Cheesecake Bars
Get ready to fall in love with these delightful bars. They’re the perfect blend of classic cheesecake and festive fall flavors, making them a must-try pumpkin dessert bars recipe.
- Incredibly Creamy Texture: Each bite is smooth, rich, and melts in your mouth.
- Perfectly Spiced: A harmonious blend of pumpkin pie spice and cinnamon makes these bars taste like autumn.
- Easy to Make: Even if you’re new to baking, this easy pumpkin cheesecake bars recipe is straightforward.
- Versatile for Any Occasion: Wonderful for Thanksgiving, Halloween, or just a cozy weekend treat.
- Delightful Graham Cracker Crust: A buttery, slightly sweet base that perfectly complements the creamy filling.
- Visually Appealing: Their beautiful orange hue makes them a stunning addition to any dessert table.
- Crowd-Pleaser Guaranteed: These homemade pumpkin cheesecake bars are always a hit with friends and family.
Ensure your pantry is stocked with these essentials for the best Creamy Pumpkin Cheesecake Bars. This pumpkin cheesecake bar recipe is designed for success, and having the right ingredients at room temperature is key.
- 15 whole rectangular graham crackers – crushed finely for the perfect crust base.
- 50 grams granulated sugar – mixed with the crumbs for a hint of sweetness in the crust.
- 113 grams unsalted butter, melted – binds the graham cracker crumbs together for a firm crust.
- 310 grams pumpkin puree – the star ingredient for that signature fall flavor and color in these pumpkin cream cheese bars. Make sure it’s pure pumpkin, not pie filling!
- 1.5 teaspoons pumpkin pie spice – this blend of cinnamon, ginger, nutmeg, and cloves is essential for that classic pumpkin pie taste.
- 1.5 teaspoons ground cinnamon – adds warmth and depth to the spiced pumpkin filling.
- 8 grams all-purpose flour – a small amount helps to stabilize the cheesecake filling.
- 3 packages (227 grams each) full-fat cream cheese, room temperature – the foundation of any good cheesecake, ensuring a smooth and decadent texture.
- 334 grams granulated sugar – sweetens the cheesecake filling beautifully.
- 1.5 teaspoons pure vanilla extract – enhances all the other flavors and adds a lovely aroma.
- 120 grams full-fat sour cream – contributes a slight tanginess and extra creaminess to the filling.
- 0.5 grams salt – balances the sweetness and brings out the pumpkin flavor.
- 3 large eggs, room temperature – bind the filling together and add richness.
How to Make Creamy Pumpkin Cheesecake Bars
Follow these simple steps to create the most delicious pumpkin cheesecake bar recipe. These bars are surprisingly easy to whip up and are perfect for any fall gathering.
- Step 1: 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. This prep ensures your bars won’t stick.
- Step 2: Crush the graham crackers into fine crumbs. Mix the crumbs with 50 grams of granulated sugar and 113 grams of melted butter until the mixture resembles wet sand. Press this evenly into the bottom of the prepared pan to form the crust.
- Step 3: In a large bowl, beat the 3 packages (227 grams each) of room-temperature cream cheese until smooth and fluffy. Gradually add 334 grams of granulated sugar and continue beating until combined.
- Step 4: Gently fold in the 310 grams of pumpkin puree, 1.5 teaspoons of pumpkin pie spice, 1.5 teaspoons of ground cinnamon, 8 grams of all-purpose flour, 1.5 teaspoons of pure vanilla extract, 120 grams of full-fat sour cream, and 0.5 grams of salt. The mixture should start smelling wonderfully spiced!
- Step 5: Add the 3 large eggs one at a time, mixing just until everything is smoothly combined. Be careful not to over-mix at this stage; we want these easy pumpkin cheesecake bars to be wonderfully tender.
- Step 6: Pour the luscious cream cheese filling over the prepared crust and spread it evenly with a spatula for a smooth, even layer.
- Step 7: Bake for about 50 minutes, or until the center of the bars is just set and slightly jiggly when you gently shake the pan.
- Step 8: Remove the pan from the oven and let the bars cool completely at room temperature. This slow cooling is crucial for texture.
- Step 9: Transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the homemade pumpkin cheesecake bars to set properly. This chilling time is essential for achieving that perfect cheesecake bar consistency.
- Step 10: Once fully set, use the foil overhang to lift the bars out of the pan. Slice them into 16 bars and enjoy these decadent pumpkin dessert bars!
Pro Tips for the Best Creamy Pumpkin Cheesecake Bars
Making these amazing bars is pretty straightforward, but a few little tricks can elevate them from good to absolutely incredible. Follow these tips for foolproof results every time you bake these pumpkin cream cheese bars.
- Always use room temperature ingredients for both the crust and the filling. This ensures a smooth, lump-free batter and a perfectly cohesive crust, making these easy pumpkin cheesecake bars a breeze.
- Don’t over-mix the filling after adding the eggs. Over-mixing can incorporate too much air, leading to cracks in your bars and a less dense, creamy texture.
- Resist the urge to open the oven door too often while baking. This can cause the temperature to fluctuate drastically, potentially affecting how evenly the bars bake.
- Patience is key with chilling! Letting these bars chill overnight is crucial for them to set up properly, giving you that signature dense and creamy cheesecake bar texture.
What’s the secret to perfect Creamy Pumpkin Cheesecake Bars?
The real secret lies in using room temperature ingredients and not over-mixing the batter once the eggs are added. This ensures a silky-smooth filling that bakes evenly, resulting in truly decadent pumpkin cheesecake bars.
Can I make Creamy Pumpkin Cheesecake Bars ahead of time?
Absolutely! These homemade pumpkin cheesecake bars are fantastic for meal prep. You can make them a day or two in advance and store them in the refrigerator. They often taste even better the next day!
How do I avoid common mistakes with Creamy Pumpkin Cheesecake Bars?
A common pitfall is using cold ingredients, which leads to a lumpy filling. Another mistake is overbaking, which can dry out the bars. Bake just until the center is slightly jiggly.
Best Ways to Serve Creamy Pumpkin Cheesecake Bars
These delightful pumpkin cheesecake bars are a treat on their own, but you can elevate them even further with a few simple serving ideas. They’re perfect for any fall gathering or cozy evening!
- Classic Pairing: Serve these bars slightly chilled, perhaps with a dollop of freshly whipped cream and a sprinkle of cinnamon or nutmeg. The cream adds an extra layer of richness that complements the spiced pumpkin filling beautifully.
- With Coffee or Tea: These bars are the perfect accompaniment to a warm cup of coffee or spiced tea. The rich flavors meld wonderfully, making for a comforting afternoon snack or dessert.
- As Part of a Dessert Spread: They make a fantastic addition to any fall dessert buffet. Pair them with apple crisps, pecan pies, or even a simple fruit salad for a varied and impressive spread. These pumpkin dessert bars are always a crowd-pleaser!
Nutrition Facts for Creamy Pumpkin Cheesecake Bars
Enjoy these delightful cheesecake bars with pumpkin filling as a perfect fall treat. Each bar offers a rich and satisfying bite, bringing you the best of autumn flavors.
- Serving Size: 1 bar
- Calories: 290
- Fat: 18g
- Saturated Fat: 10g
- Protein: 4g
- Carbohydrates: 27g
- Fiber: 1g
- Sugar: 25g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients used in your pumpkin dessert bars recipe.
How to Store and Reheat Creamy Pumpkin Cheesecake Bars
Proper storage is key to keeping your delicious creamy pumpkin cheesecake bars fresh and delicious. Once they’ve completely cooled at room temperature, transfer the chilled bars to an airtight container. This will help them stay moist and prevent them from absorbing any odors from the refrigerator. Properly stored, these bars will keep well in the fridge for about 3 to 4 days, making them perfect for weekly meal prep or enjoying over a long weekend.
For longer storage, these pumpkin dessert bars freeze beautifully. Wrap individual bars tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to enjoy a frozen bar, simply transfer it to the refrigerator overnight to thaw. If you prefer to reheat slightly, you can warm them gently in a low oven (around 150°C/300°F) for a few minutes until just warmed through. Enjoy your wonderfully preserved pumpkin cheesecake bars!
Frequently Asked Questions About Creamy Pumpkin Cheesecake Bars
Can I make Creamy Pumpkin Cheesecake Bars without a graham cracker crust?
Yes, you absolutely can! If you’re looking for an alternative crust, try using crushed shortbread cookies, gingersnap cookies, or even a simple oat-based crust for these pumpkin cheesecake bars. You could even skip the crust altogether and make more of a pumpkin cheesecake pudding if you prefer, though the graham cracker crust adds a delightful texture and flavor contrast.
What is the best way to get clean cuts on my pumpkin cheesecake bars?
For the cleanest cuts on your homemade pumpkin cheesecake bars, it’s all about the knife! After the bars have chilled completely, use a long, sharp knife. Dip the knife in hot water and wipe it dry before each cut. This helps the knife glide through the bars smoothly, preventing the filling from sticking and creating beautiful, neat slices. This tip is also great for other cheesecake recipes.
Why did my Creamy Pumpkin Cheesecake Bars crack?
Cracking in cheesecake bars can happen for a few reasons, but don’t worry, they still taste delicious! Often, it’s due to over-mixing the batter after adding the eggs, which incorporates too much air. Another cause is opening the oven door too frequently, causing temperature fluctuations. Baking at too high a temperature can also contribute. However, even with a crack, these easy pumpkin cheesecake bars remain incredibly tasty!
Can I make a no-bake version of these Creamy Pumpkin Cheesecake Bars?
While this recipe is for baked bars, you can adapt it for a no-bake version! You would typically need to adjust the filling ingredients, often by using more cream cheese and potentially a stabilizer like gelatin or cornstarch, and omitting the eggs. The crust would remain similar. A no-bake pumpkin cheesecake bar recipe would offer a lighter, fluffier texture, but this baked version is wonderfully rich and decadent.
Variations of Creamy Pumpkin Cheesecake Bars You Can Try
Want to switch things up or cater to different dietary needs? These pumpkin cheesecake bars are wonderfully versatile! You can easily adapt this pumpkin dessert bars recipe to suit your preferences.
- Gluten-Free Delight: For a gluten-free version of these pumpkin cream cheese bars, simply swap out the graham crackers for your favorite gluten-free cookies or a gluten-free graham cracker alternative. The filling remains the same, ensuring that rich, creamy texture you love without the gluten.
- Spiced Pecan Topping: Elevate your homemade pumpkin cheesecake bars by adding a crunchy, spiced pecan topping. Toast chopped pecans with a little butter, brown sugar, and cinnamon, then sprinkle over the bars before baking. This adds a delightful nutty flavor and texture.
- Mini Cheesecake Bites: Instead of a large pan, use a mini muffin tin lined with cupcake liners. Pour the filling into the liners over a small portion of the crust mixture. This creates adorable, individual pumpkin cheesecake bites perfect for parties or portion control.
- Dairy-Free Adaptation: While challenging, you can attempt a dairy-free version using plant-based cream cheese alternatives, dairy-free butter, and a non-dairy sour cream. Note that the texture might differ slightly, but it’s a great option for those with dairy sensitivities looking for a taste of these easy pumpkin cheesecake bars.
Divine Creamy Pumpkin Cheesecake Bars
- Total Time: 4 hours 20 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Creamy Pumpkin Cheesecake Bars are a delightful fall dessert with a rich pumpkin cheesecake filling on a graham cracker crust. These bars are easy to make and perfect for any autumn gathering.
Ingredients
- 15 whole rectangular graham crackers
- 50 grams granulated sugar
- 113 grams unsalted butter, melted
- 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 your oven to 175°C (350°F). Line a 23×33 cm (9×13 inch) baking pan with foil and lightly grease the foil.
- Crush the graham crackers into fine crumbs. Mix the crumbs with granulated sugar and melted butter until the mixture resembles wet sand. Press this evenly into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the room-temperature cream cheese until smooth and fluffy. Gradually add granulated sugar and continue beating until combined.
- Gently fold in the pumpkin puree, pumpkin pie spice, ground cinnamon, all-purpose flour, vanilla extract, sour cream, and salt.
- Add the eggs one at a time, mixing just until everything is smoothly combined. Do not over-mix.
- Pour the cream cheese filling over the prepared crust and spread it evenly with a spatula.
- Bake for about 50 minutes, or until the center is just set and slightly jiggly.
- Remove the pan from the oven and let the bars cool completely at room temperature.
- Transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the bars to set properly.
- Once set, use the foil overhang to lift the bars out of the pan, slice them into 16 bars, and serve.
Notes
- Always use room temperature ingredients for better mixing.
- Keep a close eye on the baking time; overbaking can lead to a dry texture.
- For easy slicing, use a sharp knife and clean it between cuts.
- Let the bars set overnight for the best texture and flavor.
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for best mixing.
- Store leftover bars in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg