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Pumpkin Pie Cheesecake Bars Recipe

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★★★★★

4.6 from 71 reviews

These Pumpkin Pie Cheesecake Bars combine the creamy richness of classic cheesecake with the warm, spiced flavors of pumpkin pie. Featuring a buttery graham cracker crust and a luscious two-layer filling – plain cheesecake base topped with a pumpkin-spiced cheesecake layer – they are perfect for fall gatherings or any time you crave a seasonal dessert.

Ingredients

Scale

Crust

  • 6 tablespoons butter (melted)
  • 10 graham crackers (crushed)

Cheesecake Filling

  • 4 (8 oz) cream cheese, softened
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract

Pumpkin Layer

  • 1 (15 oz) can pumpkin puree
  • 2 teaspoons pumpkin pie spice

Topping

  • Whipped cream (for garnish)

Instructions

  1. Prepare the crust: In a small bowl, combine the crushed graham crackers and melted butter. Press the mixture firmly onto the bottom of a 9×13-inch baking dish coated with cooking spray to form an even crust layer.
  2. Bake the crust: Bake the crust at 325°F (163°C) for 10-12 minutes or until it is set. Remove from the oven and allow to cool on a wire rack.
  3. Make the plain cheesecake batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the eggs, one at a time, beating just until blended after each addition. Add sugar and vanilla extract, and beat on low speed until the mixture is smooth and homogenous.
  4. Spread the plain cheesecake layer: Pour half of the plain cheesecake batter evenly into the cooled crust and smooth the surface with a spatula. Set this aside.
  5. Prepare the pumpkin cheesecake layer: To the remaining cheesecake batter, add the pumpkin puree and pumpkin pie spice. Whisk the mixture until smooth and fully combined.
  6. Layer the pumpkin mixture: Carefully spread the pumpkin-spiced cheesecake filling over the plain cheesecake layer in an even layer.
  7. Bake the cheesecake bars: Bake at 325°F (163°C) for 40 to 50 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
  8. Cool and chill: Remove the dish from the oven and place it on a wire rack to cool completely for 2 to 3 hours. Cover with aluminum foil and refrigerate for at least 3 hours or overnight to allow the cheesecake bars to fully set.
  9. Serve: Cut into bars and garnish each serving with a dollop of whipped cream and an optional sprinkle of pumpkin pie spice before serving.

Notes

  • To ensure cream cheese blends smoothly, make sure it is softened to room temperature before mixing.
  • Do not overbake; the center should still jiggle slightly to keep the cheesecake creamy after refrigeration.
  • Use fresh pumpkin pie spice for the best flavor or make your own blend with cinnamon, nutmeg, ginger, and cloves.
  • Bars can be stored covered in the refrigerator for up to 4 days.
  • For easier cutting, chill the bars overnight and use a hot, dry knife for clean slices.

Keywords: pumpkin pie cheesecake bars, pumpkin dessert, cheesecake bars, pumpkin spice, fall dessert, holiday dessert

Find it online: https://nataliereeve.com/pumpkin-pie-cheesecake-bars-recipe/