Brace your taste buds for a fall flavor explosion! Introducing our Pumpkin Spice Cheesecake Bars – a delightful fusion of creamy, velvety cheesecake and the cozy, spiced essence of autumn. These epic bars are the ultimate indulgence, delivering comfort, craveable flavor, and a slice of heaven in every bite.
Why You’ll Love This Pumpkin Spice Cheesecake Bars
Pumpkin spice season is upon us, and these cheesecake bars are the perfect way to celebrate. Bursting with warm, zesty flavors and a lush, creamy texture, they’re a comforting yet elegant treat that’s sure to delight your senses. Whether you’re hosting a cozy gathering or treating yourself to an indulgent dessert, these Pumpkin Spice Cheesecake Bars are guaranteed to become a new fall favorite.
Ingredients
Crafting these festive cheesecake bars requires just a few simple, high-quality ingredients. You’ll need a smooth, creamy base of cream cheese, complemented by the bright, autumnal notes of pumpkin purée and a symphony of warming spices like cinnamon, ginger, and nutmeg. A buttery, crisp graham cracker crust provides the perfect foundation to showcase these flavors.
- 1 1/2 cups (150g) – Graham cracker crumbs
- 6 tablespoons (85g) – Unsalted butter, melted
- 24 ounces (680g) – Cream cheese, softened
- 1 cup (200g) – Granulated sugar
- 3 large – Eggs
- 1 cup (240g) – Pumpkin purée
- 2 teaspoons – Ground cinnamon
- 1 teaspoon – Ground ginger
- 1/4 teaspoon – Ground nutmeg
Ingredient Substitutions
- Graham Cracker Crust: For a gluten-free version, swap the graham cracker crust for a ground nut or oat-based crust. This will provide a similar texture and flavor profile.
- Spice Blend: You can also experiment with different spice blends, such as adding a pinch of cardamom or allspice for a unique twist on the classic pumpkin spice flavor.
How to Make Pumpkin Spice Cheesecake Bars
Crafting these decadent Pumpkin Spice Cheesecake Bars is a straightforward process that yields impressive results. Follow these simple steps to create a dessert that’s sure to delight your senses and impress your guests.
Step 1: Prep Work
Begin by preheating your oven to 325°F (165°C) and lining an 8×8-inch baking dish with parchment paper for easy removal. Next, make the graham cracker crust by pulsing the crackers in a food processor until finely ground. Stir in the melted butter and press the mixture into the bottom of your prepared pan.
Step 2: Main Cooking Process
In a large bowl, beat the cream cheese until light and fluffy. Gradually add in the sugar, scraping down the sides as needed, until the mixture is smooth and creamy. Then, one by one, incorporate the eggs, followed by the pumpkin purée and spices. Pour the pumpkin cheesecake batter over the graham cracker crust and smooth the top.
Step 3: Final Steps/Assembly
Bake the cheesecake bars for 45-55 minutes, or until the center is almost set, with just a slight jiggle. Allow the bars to cool completely before refrigerating for at least 4 hours, or ideally overnight. This allows the bars to set up perfectly, resulting in a lush, creamy texture.
Step 4: Finishing Touches
When ready to serve, use the parchment paper to lift the bars out of the pan. Cut into squares and garnish with a light dusting of powdered sugar or a dollop of freshly whipped cream for an extra indulgent touch.
Recipe Variations & Tips
- Swirl In Chocolate or Caramel: For a fun twist, consider swirling in melted chocolate or caramel for a decadent flavor pairing.
- Toppings: You can also experiment with different toppings, such as toasted pecans, a drizzle of salted caramel, or a sprinkling of crushed gingersnaps.
- Preventing Cracks: To achieve the perfect texture, be sure not to overmix the batter, and resist the temptation to open the oven door during baking.
- Gluten-Free Crust: Swap the graham cracker crust for a ground nut or oat-based crust for a gluten-free version.
Serving & Storage
Serve with: a light dusting of powdered sugar or a dollop of freshly whipped cream.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for up to 2 months, so you can enjoy the cozy, comforting flavors of fall all season long.
Reheat: Thaw frozen bars in the refrigerator overnight before serving.
Make-Ahead: These Pumpkin Spice Cheesecake Bars are the perfect make-ahead dessert. Bake and chill them up to 5 days in advance, and they’ll be ready to serve whenever you need a festive, crowd-pleasing treat.
Nutrition Information
Each serving of these Pumpkin Spice Cheesecake Bars provides a hearty dose of creaminess and spice, with a balance of indulgent and wholesome ingredients. They’re a satisfying, lush treat that’s sure to leave you feeling warm and satisfied.
- Serving Size: 1 bar
- Calories: 340 kcal
- Protein: 6 g
- Carbs: 32 g
- Fat: 22 g
- Sodium: 260 mg
Frequently Asked Questions
Can I make these bars ahead of time?
Absolutely! These Pumpkin Spice Cheesecake Bars are the perfect make-ahead dessert. Simply bake and chill them up to 5 days in advance, and they’ll be ready to serve whenever you need a festive, crowd-pleasing treat.
Can I use a different crust?
Definitely! While the graham cracker crust provides a classic pairing, you can easily substitute a nut-based or oat-based crust for a gluten-free option. You can also try a gingersnap or Oreo cookie crust for a unique flavor profile.
How do I prevent cracks in the cheesecake?
To avoid unsightly cracks, be sure not to overmix the batter and resist the temptation to open the oven door during baking. Additionally, allowing the cheesecake to cool gradually in the oven with the door slightly ajar can help prevent cracking.
Can I make these bars in advance?
Absolutely! These Pumpkin Spice Cheesecake Bars are the perfect make-ahead dessert. Simply bake and chill them up to 5 days in advance, and they’ll be ready to serve whenever you need a festive, crowd-pleasing treat.
How do I know when the cheesecake is done?
The cheesecake is done when the center is almost set, with just a slight jiggle in the middle. Be careful not to overbake, as this can lead to cracks and a dry texture. When in doubt, it’s better to underbake slightly, as the cheesecake will continue to set as it cools.
Try These Next
- Pumpkin Spice Bacon Cheesecake Swirl Bars
- Chocolate Pumpkin Swirl Cheesecake Bars
- Savory Pumpkin Spice Cheeseballs With Maple Drizzle
Pumpkin Spice Cheesecake Bars
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 155 minutes
- Yield: 12 servings
- Category: 🍰 Sweet & Savory Mashups
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Spice Cheesecake Bars are a perfect blend of creamy cheesecake and spiced pumpkin, creating a delicious dessert that’s perfect for fall or any time of year.
Ingredients
– 1 1/2 cups graham cracker crumbs
– 1/3 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 1 cup canned pumpkin puree
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– Whipped cream for serving
Instructions
1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Mix well and press into the bottom of a greased 9×13 inch baking dish.
3. 3. In a large mixing bowl, beat the cream cheese until smooth.
4. 4. Add 1 cup sugar, pumpkin puree, eggs, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Mix until well combined and smooth.
5. 5. Pour the pumpkin cheesecake mixture over the crust and spread evenly.
6. 6. Bake for 30-35 minutes, or until the center is set and the edges are lightly golden.
7. 7. Let cool completely, then refrigerate for at least 4 hours or overnight.
8. 8. Cut into bars and serve with whipped cream on top.
Notes
– These bars can be made a day ahead for better flavor.
– Store leftovers in the refrigerator for up to 5 days.
– For an extra touch, sprinkle with cinnamon or drizzle with caramel before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: pumpkin, cheesecake, dessert, fall, bars