Pumpkin Spice Cheesecake Bars

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1/4 cup granulated sugar - 2 (8 oz) packages cream cheese, softened to room temperature - 1 cup pumpkin puree - 3/4 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground clove - Pinch of salt - Whipped cream for garnish (optional) You need a mix of cream cheese and pumpkin for a rich flavor. The graham cracker crumbs form a crunchy base. The melted butter helps the crust stick together. The sugars add sweetness, while the spices give that classic fall taste. You can add whipped cream on top for extra creaminess. A sprinkle of cinnamon or nutmeg can make your bars look fancy. The right blend of spices brings warmth to your dessert. This combo creates a treat you won’t forget. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). 2. Prepare an 8x8 inch baking pan. Line it with parchment paper. Let some paper hang over the sides for easy removal. 3. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup melted unsalted butter, and ¼ cup granulated sugar. Stir until the mixture is crumbly and even. 4. Press this crumb mix firmly into the bottom of the prepared pan. This will form a solid crust layer. 5. In a large bowl, beat 2 packages of softened cream cheese using a mixer. Mix on medium speed until smooth. 6. Gradually add 1 cup of pumpkin puree, ¾ cup granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. 7. Add 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ¼ teaspoon ground clove, and a pinch of salt. Mix until fully combined and smooth. 8. Pour the pumpkin cheesecake mixture over the crust. Use a spatula to spread it evenly. 9. Place the pan in the preheated oven and bake for 30-35 minutes. The edges should be set, while the center remains slightly jiggly. 10. After baking, remove the pan and let the bars cool completely at room temperature. 11. Refrigerate the bars for at least 4 hours or overnight. This step is important for setting the bars. 12. Once chilled, lift the bars out of the pan using the parchment paper. Cut into equal squares with a sharp knife. 13. Optionally, top each square with a dollop of whipped cream before serving. This adds a nice touch. To avoid cracks in the cheesecake, watch the baking time. Bake the bars until the edges are set, but the middle should still jiggle a bit. This ensures a creamy texture without cracks. Also, let the bars cool slowly. Rapid changes in temperature cause cracks. For a smoother filling, beat the cream cheese first until it is creamy. This removes lumps. Add the pumpkin and sugar slowly, mixing well after each addition. Ensure all ingredients are at room temperature. This helps them blend better and creates a silky filling. Garnishing these bars can elevate their look. Top each square with a dollop of whipped cream. A sprinkle of cinnamon or nutmeg adds a nice touch. You can also drizzle caramel sauce for extra flavor. Pair these cheesecake bars with a warm drink, like spiced cider or coffee. The warmth of your drink will balance the cool, creamy cheesecake. Serve them on a decorative platter for a festive feel at any gathering. One common mistake is overmixing the filling. Mixing too much can add air and lead to cracks. Mix just until combined for a dense, creamy texture. Another mistake is baking at the wrong temperature or time. Always preheat your oven well. If the bars bake too long, they can dry out. Check them at the 30-minute mark and remember, a jiggly center means they are just right. Pro Tips Use Room Temperature Ingredients: Ensure all your dairy ingredients, like cream cheese and eggs, are at room temperature to achieve a smooth and creamy cheesecake filling. Don’t Overbake: Keep an eye on the cheesecake bars; they should be slightly jiggly in the center when you take them out of the oven for the best texture. Chill Thoroughly: Allow the bars to cool completely at room temperature before refrigerating them for at least 4 hours or overnight to set properly. Garnish Creatively: For a festive touch, consider garnishing with caramel sauce, chocolate drizzle, or toasted pecans along with whipped cream before serving. {{image_4}} Want to mix things up? You can add chocolate or caramel to your bars. Swirl in chocolate chips or drizzle caramel on top before baking. These flavors blend well with pumpkin spice. You can also try different spices. Use cardamom or allspice for a unique twist. Almond or maple extract can add extra depth to the filling. Just remember to adjust the amounts to keep balance. If you need gluten-free options, look for gluten-free graham crackers. Many stores sell these. You can also make your own using gluten-free oats or nuts. For vegan versions, swap the cream cheese with a nut-based cheese. Silken tofu blended with maple syrup works too. You can replace eggs with flaxseed meal or chia seeds mixed with water. This keeps the texture without losing flavor. Want to serve something different? Turn these bars into cupcakes. Use the same filling but pour it into cupcake liners. Bake for about 20 minutes. You can also make mini cheesecakes using a muffin tin. For a cool treat, freeze the bars instead. Just cut them after chilling and pop them into the freezer. They can be a refreshing dessert on warm days. To keep your pumpkin spice cheesecake bars fresh, follow these tips: - Let the bars cool completely after baking. - Place them in an airtight container. - Store in the refrigerator for up to five days. Using parchment paper helps with easy removal and keeps the bars intact. If you cut them into squares, layer them with parchment in between. This prevents sticking. Freezing cheesecake bars is simple. Here’s how: - Wrap each square in plastic wrap. - Place the wrapped bars in a freezer-safe bag or container. - They can stay frozen for up to three months for best quality. To thaw, move the bars to the fridge overnight. For a quicker option, leave them at room temperature for about an hour. Enjoy them chilled or at room temp! You can serve these bars warm or cold. They shine with toppings like whipped cream or caramel sauce. A sprinkle of cinnamon or nutmeg adds a nice touch. You could also serve them with a scoop of vanilla ice cream. For a fun twist, pair them with apple cider or a spiced latte. Yes, you can use fresh pumpkin. First, cook and puree the pumpkin until smooth. Make sure to drain any excess water. This helps keep the bars from being too watery. Fresh pumpkin adds a vibrant flavor, but the texture must be right for the best results. These cheesecake bars last about 5 days in the fridge. To tell if they are bad, check for any off smells or mold. If they look dry or cracked, it is best to toss them. Keep them well-covered to maintain their freshness. If you don’t have graham crackers, you can use cookies like Oreos or digestive biscuits. You can also use crushed nuts mixed with melted butter for a gluten-free option. Just make sure to press the crust firmly to keep it together. Yes, you can make it dairy-free. Use dairy-free cream cheese and a dairy-free butter substitute. You can also try coconut cream for a rich texture. Make sure the pumpkin puree is pure and free of dairy ingredients for the best outcome. This blog post covered everything you need to know about making pumpkin spice cheesecake bars. We explored ingredients, preparation steps, baking tips, and how to store your creation. I shared common mistakes to avoid, flavor variations, and even serving suggestions. Remember, a little care will help you make the best dessert. Enjoy experimenting with different flavors and techniques. This recipe is fun and perfect for the season. Happy baking!$

Pumpkin Spice Cheesecake Bars

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

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Prep Time 30

Cook Time 35

Total Time 5

Course Dessert

Cuisine American

Servings 16

Calories 200 kcal

Ingredients

1.5 cups graham cracker crumbs
0.5 cups unsalted butter, melted
0.25 cups granulated sugar
2 packages cream cheese, softened to room temperature
1 cups pumpkin puree
0.75 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.25 teaspoon ground ginger
0.25 teaspoon ground clove
a pinch salt
to taste whipped cream for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by lining it with parchment paper, allowing some overhang on the sides for easy removal later.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Stir the mixture until it achieves a uniform, crumbly texture.
Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan, forming a solid crust layer.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese on medium speed until it is completely smooth and creamy, ensuring no lumps remain.
Gradually add the pumpkin puree, 3/4 cup of granulated sugar, eggs, vanilla extract, along with the spices (cinnamon, nutmeg, ginger, clove, and a pinch of salt) to the cream cheese. Mix everything together until fully combined and silky smooth.
Pour the pumpkin cheesecake mixture over the previously prepared graham cracker crust, using a spatula to spread it evenly across the surface.
Place the baking pan in the preheated oven and bake for 30-35 minutes. The cheesecake is done when the edges are set but the center remains slightly jiggly.
Once baked, remove the pan from the oven and allow the bars to cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to ensure they set properly.
After chilling, carefully lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into equal squares using a sharp knife.
If desired, top each cheesecake square with a dollop of whipped cream just before serving to add a delightful finish.

Notes

Arrange the cheesecake bars on a decorative platter. For an extra festive touch, sprinkle a dash of cinnamon or nutmeg over the whipped cream just before serving, enhancing both appearance and flavor.

Keyword bars, cheesecake, dessert, pumpkin