Pumpkin Cheesecake Bars Recipe
These Pumpkin Cheesecake Bars combine a smooth, creamy cheesecake layer with the warm flavors of pumpkin and pumpkin pie spice atop a buttery graham cracker crust. Perfect for fall gatherings or holiday desserts, they bake to a delicate set and can be topped with whipped cream for an extra touch of indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 1/2 cups Graham Cracker Crumbs
- 1/4 cup Butter, melted
Cheesecake Filling
- 4 (8 oz) packages Cream Cheese, softened
- 1 1/2 cups Sugar
- 4 Eggs
- 1 cup Canned Pumpkin
- 2 tsp Pumpkin Pie Spice
Topping (Optional)
- Whipped Cream
Instructions
- Preheat and Prepare Pan: Heat the oven to 300 degrees Fahrenheit and spray a 9 x 13-inch pan with non-stick spray. Set aside.
- Make the Crust: In a small bowl, combine the graham cracker crumbs and melted butter until evenly mixed. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.
- Prepare Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating thoroughly after each addition to incorporate well.
- Divide the Mixture: Spoon half of the cream cheese mixture evenly over the crust layer in the pan.
- Add Pumpkin Flavor: To the remaining half of the cream cheese mixture, gently fold in the canned pumpkin and pumpkin pie spice until fully combined.
- Layer Pumpkin Mixture: Carefully spoon the pumpkin-flavored cheesecake mixture over the plain cheesecake layer in the pan, spreading evenly.
- Bake the Bars: Bake for 50 minutes, or until the bars are just set in the center. Avoid overbaking to keep the texture creamy.
- Cool Slowly: Turn off the oven and leave the oven door slightly open. Allow the cheesecake bars to cool slowly inside the oven for about one hour to prevent cracking.
- Refrigerate to Set: After cooling, transfer the pan to the refrigerator and chill until the bars are fully set and firm, typically several hours or overnight.
- Serve: Cut into bars and top with whipped cream if desired before serving.
Notes
- Be sure to use softened cream cheese to avoid lumps and ensure a smooth texture.
- Slow cooling inside the oven helps prevent the cheesecake from cracking.
- Using canned pumpkin (not pumpkin pie filling) is important for the right consistency and flavor.
- The bars can be stored covered in the refrigerator up to 4-5 days.
- For easy removal, line the pan with parchment paper before pressing the crust.
Keywords: pumpkin cheesecake bars, pumpkin dessert, graham cracker crust, fall dessert, no crack cheesecake
Find it online: https://spiceupwithsophie.com/pumpkin-cheesecake-bars-recipe/
