Pumpkin Cheesecake Bars: A Slice of Autumnal Heaven

Craving a dessert that perfectly captures the essence of fall? Look no further than these decadent Pumpkin Cheesecake Bars. This recipe combines the creamy richness of cheesecake with the warm, comforting flavors of pumpkin spice, all nestled on a buttery graham cracker crust. These bars are incredibly easy to make, perfect for potlucks, holiday gatherings, or simply a delightful treat for yourself. From the ingredients you’ll need and step-by-step instructions to the nutritional information and frequently asked questions, this guide will walk you through everything you need to know to create these irresistible Pumpkin Cheesecake Bars. Get ready to experience a symphony of flavors that will leave you wanting more!

Ingredients: The Key to Pumpkin Perfection

The magic of these Pumpkin Cheesecake Bars lies in the quality of the ingredients. Here’s what you’ll need to gather:

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• For the Cheesecake Filling:
• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/4 cup sour cream
• 2 tablespoons all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Ingredient Notes:

• Cream Cheese: Ensure your cream cheese is softened completely. This will prevent lumps in your cheesecake filling and give it a smooth, velvety texture.
• Pumpkin Puree: Make sure you are using 100% pumpkin puree and not pumpkin pie filling, which contains added spices and sugars that can alter the flavor of your cheesecake.
• Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.

Step-by-Step Instructions: Baking Your Masterpiece

Now, let’s dive into the process of creating these delectable Pumpkin Cheesecake Bars. Follow these simple steps for a perfect bake:

1. Prepare the Crust:
• Preheat your oven to 350°F (175°C).
• In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
• Press the mixture firmly into the bottom of a 9×13 inch baking pan.
• Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool slightly.
2. Make the Cheesecake Filling:
• In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
• Add the pumpkin puree and mix until well combined.
• Beat in the eggs one at a time, mixing well after each addition.
• Stir in the sour cream, flour, pumpkin pie spice, and vanilla extract until just combined. Be careful not to overmix.
3. Assemble and Bake:
• Pour the cheesecake filling over the pre-baked graham cracker crust.
• Bake for 30-35 minutes, or until the center is just set and the edges are lightly golden brown.
• Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
• Remove from the oven and let cool completely at room temperature.
• Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
4. Cut and Serve:
• Once chilled, cut the cheesecake bars into squares.
• Serve cold and enjoy! You can garnish with a dollop of whipped cream, a sprinkle of pumpkin pie spice, or a drizzle of caramel sauce, if desired.

Tips for Perfect Pumpkin Cheesecake Bars

• Don’t Overmix: Overmixing the cheesecake filling can incorporate too much air, which can cause the cheesecake to puff up and then collapse, leading to cracks. Mix until just combined.
• Bake Low and Slow: Baking the cheesecake at a lower temperature for a longer time helps prevent cracking.
• Cooling Process: The gradual cooling process, first in the oven and then at room temperature, is crucial for preventing cracks.
• Chilling Time: Chilling the cheesecake bars for at least 4 hours allows the flavors to meld together and the texture to firm up, making them easier to cut and serve.
• Clean Cuts: To get clean, even cuts, use a warm, damp knife. Wipe the knife clean between each cut.

Variations and Add-ins

Want to add a personal touch to your Pumpkin Cheesecake Bars? Here are a few variations and add-ins to try:

• Chocolate Chips: Add 1/2 cup of chocolate chips to the cheesecake filling for a chocolate pumpkin twist.
• Pecan Streusel Topping: Make a streusel topping with pecans, flour, brown sugar, and butter. Sprinkle it over the cheesecake filling before baking for added texture and flavor.
• Ginger Snap Crust: Use ginger snap cookies instead of graham crackers for a spicier crust.
• Maple Syrup: Substitute some of the granulated sugar with maple syrup for a deeper, more complex flavor.
• Caramel Swirl: Drizzle caramel sauce over the cheesecake filling before baking for a beautiful and delicious swirl.

Recipe Card

Pumpkin Cheesecake Bars

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 4 hours 55 minutes (includes chilling time) | Category: Dessert | Method: Baking | Cuisine: American

Nutrition Card

Calories: 250kcal | Sugar: 20g | Fat: 15g | Carbohydrates: 25g | Fiber: 1g | Protein: 4g | Yields: 16 servings

FAQs

Can I make these Pumpkin Cheesecake Bars ahead of time?

Yes, these bars are perfect for making ahead of time! In fact, they taste even better after chilling in the refrigerator for at least 4 hours, or even overnight. This allows the flavors to meld together and the texture to set properly. Store them covered in the refrigerator for up to 5 days.

Can I freeze these Pumpkin Cheesecake Bars?

Absolutely! To freeze the bars, cut them into individual squares and wrap each one tightly in plastic wrap. Then, place the wrapped bars in a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months. When ready to serve, thaw them in the refrigerator overnight.

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use 100% pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that can alter the flavor and sweetness of your cheesecake bars. Using pumpkin puree allows you to control the amount of sugar and spice in the recipe.

Why did my cheesecake bars crack?

Cheesecake bars can crack for a few reasons, including overbaking, overmixing the batter, and rapid temperature changes. To prevent cracking, avoid overmixing the batter, bake the bars at a low temperature, and allow them to cool gradually in the oven with the door slightly ajar. Cooling them slowly helps to prevent the cheesecake from shrinking too quickly, which can lead to cracks.

How do I get clean cuts when serving these Pumpkin Cheesecake Bars?

To achieve clean cuts, use a warm, damp knife. Run the knife under hot water, dry it off, and then slice the bars. Wipe the knife clean between each cut to prevent the cheesecake from sticking and creating messy edges.

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