Pumpkin Spice Cheesecake Bars

$- 1 ½ cups graham cracker crumbs - ½ cup melted butter - 1 tablespoon brown sugar - 2 (8-ounce) packages cream cheese, softened - 1 cup pumpkin puree - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ¼ teaspoon salt The key to great pumpkin spice cheesecake bars lies in the essential ingredients. The graham cracker crumbs form a tasty crust. Use melted butter to bind them together, giving a rich base. Brown sugar adds a hint of sweetness. Cream cheese provides that smooth and creamy texture we love. Pumpkin puree brings the classic fall flavor. Sugar balances the cream cheese and pumpkin. Eggs help the filling set. Vanilla extract enhances every bite. Spices like cinnamon, nutmeg, ginger, and cloves create a warm aroma. A little salt brings out the sweetness. - Powdered sugar - Caramel sauce - Pecans Garnishes can elevate your cheesecake bars. A light dusting of powdered sugar adds charm. Drizzling caramel sauce creates a sweet contrast. Chopped pecans give a crunchy texture. These extras make your bars look stunning and taste even better. - Gluten-free alternatives - Vegan options If you need gluten-free options, swap graham cracker crumbs for gluten-free ones. Check the labels to ensure no gluten. For a vegan version, use dairy-free cream cheese and a flaxseed mixture instead of eggs. These swaps keep the flavor and texture while meeting dietary needs. {{ingredient_image_1}} 1. Preheat the oven and prepare the pan: Start by preheating your oven to 350°F (175°C). While it heats, grab a 9x9-inch baking pan. Grease it with non-stick spray or line it with parchment paper. This helps with easy removal later. 2. Making the crust: In a medium bowl, mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted butter, and 1 tablespoon of brown sugar. Stir until the crumbs look crumbly and well-coated. Press this mixture evenly into the bottom of your prepared pan. Bake it for 8-10 minutes, then let it cool. 1. Mixing cream cheese and sugar: In a large mixing bowl, beat 2 (8-ounce) packages of softened cream cheese with ¾ cup of granulated sugar. Keep mixing until it is smooth and creamy. 2. Adding pumpkin and spices: Add in 1 cup of pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Then, mix in 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, ¼ teaspoon of ground cloves, and ¼ teaspoon of salt. Mix until the filling is smooth and all ingredients are blended well. 1. Pouring and baking the filling: Carefully pour the pumpkin cheesecake filling over your cooled crust. Spread it evenly with a spatula. 2. Cooling and refrigerating: Bake the pan in the oven for 30-35 minutes. You want the edges to set, but the center should have a slight jiggle. Once done, take it out and let it cool to room temperature. Then refrigerate for at least 2 hours to let it set completely. To get the perfect crust texture, you must mix graham cracker crumbs, melted butter, and brown sugar until it looks crumbly. Press this mixture firmly into the pan. Bake it for 8-10 minutes. This step helps it hold together well. Check for doneness of the cheesecake by looking at the edges. They should be set, while the center should have a slight jiggle. An overcooked cheesecake can become dry. For a fun serving suggestion, place the cheesecake bars on a colorful platter. You can dust them with powdered sugar for a sweet touch. Drizzling caramel sauce over the top adds a rich flavor. Garnish with a sprinkle of cinnamon or some chopped pecans for extra crunch. One mistake is overmixing the filling. This can lead to cracks in your bars. Mix just until smooth and combined. Another mistake is skipping the chilling time. Letting the bars cool in the fridge for at least two hours is crucial. This helps them set and makes them easier to cut. Pro Tips Cool Completely: Make sure to let the cheesecake bars cool completely at room temperature before refrigerating. This helps them set properly and improves the texture. Use a Sharp Knife: When cutting the bars, use a sharp knife for clean edges. Wipe the knife with a damp cloth between cuts for even better results. Chill Overnight: For the best flavor and texture, chill the cheesecake bars overnight before serving. This allows the flavors to meld beautifully. Garnish Creatively: Elevate your presentation by adding a dollop of whipped cream or a sprinkle of chopped nuts on top before serving. {{image_2}} You can add chocolate chips to your pumpkin spice cheesecake bars. Just fold in about 1 cup of semi-sweet chocolate chips into the filling before baking. This addition gives a rich, sweet touch that pairs well with the spices. You can also mix in other spices for a unique twist. Try cardamom or allspice to enhance the flavor profile. They add warmth and depth to your bars. For a gluten-free version, use gluten-free graham cracker crumbs. This simple swap allows everyone to enjoy the bars. Also, check labels for gluten-free flour blends. To make dairy-free cheesecake, replace cream cheese with vegan cream cheese. You can also use coconut cream for a creamy texture. This way, everyone can savor the pumpkin spice goodness. You can serve these cheesecake bars in individual portions. Cut them into small squares and place each piece in paper liners. This makes them fun for parties or gatherings. Pair your bars with whipped cream or a scoop of vanilla ice cream. The cold creaminess balances the warm spices perfectly. You can also serve them alongside a warm cup of spiced cider for a cozy treat. - Store your pumpkin spice cheesecake bars in the fridge. - Use an airtight container to keep them fresh. - For freezing, wrap each bar in plastic wrap, then place in a freezer bag. - They can last up to three months in the freezer. - In the fridge, the bars last about five days. - Look for signs like a sour smell or changes in texture to spot spoilage. - To reheat, use the microwave in short bursts of 10-15 seconds. - Avoid using high heat, as it can change the texture. - For a softer bite, let them sit at room temperature before serving. Yes, you can make these bars ahead of time. I recommend making them a day or two in advance. This allows the flavors to blend well. After baking, let them cool completely. Then, cover them tightly and place them in the fridge. This keeps them fresh and tasty. To check if your bars are done, look for the edges. They should be set and firm. The center will have a slight jiggle. This is okay! It will firm up as it cools. If you see cracks, it may be overbaked. Trust your eyes; they are the best guide. Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Fresh pumpkin has a lighter taste. Canned pumpkin is thicker and smoother. Both can work well, but they taste a bit different. Choose based on your preference for flavor and texture. To wrap up, we covered how to make delicious Pumpkin Spice Cheesecake Bars. You learned the essential ingredients like cream cheese and pumpkin puree, plus optional garnishes to make them fancy. The step-by-step instructions guide you from mixing the filling to baking and cooling. Remember the key tips for success and common mistakes to avoid. With variations for taste and dietary needs, there's a perfect way for everyone to enjoy. Store them right, and they'll be a treat for days. Happy baking!$

Pumpkin Spice Cheesecake Bars

Delicious pumpkin cheesecake bars with a graham cracker crust, perfect for fall.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 2 30

Course Dessert

Cuisine American

Servings 16

Calories 200 kcal

Ingredients

1.5 cups graham cracker crumbs
0.5 cups melted butter
1 tablespoon brown sugar
2 8-ounce packages cream cheese, softened
1 cups pumpkin puree
0.75 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.5 teaspoon ground ginger
0.25 teaspoon ground cloves
0.25 teaspoon salt

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking pan with non-stick spray or line it with parchment paper for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until crumbly and the crumbs are evenly coated.
Press the crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Bake in the preheated oven for 8-10 minutes, then remove and let cool.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the pumpkin puree, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt to the cream cheese mixture. Mix until fully incorporated and smooth.
Pour the pumpkin cheesecake filling over the cooled crust, spreading it evenly.
Bake in the oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle.
Remove from the oven and let it cool to room temperature. Then, refrigerate for at least 2 hours to set fully.
Once chilled, lift the bars out of the pan using the parchment paper and cut into squares.

Notes

Serve the bars on a decorative platter and dust with powdered sugar or drizzle with caramel sauce for an extra touch. Garnish with a sprinkle of cinnamon or a few pecans for added texture.

Keyword bars, cheesecake, fall dessert, pumpkin