These Pumpkin Pie Cheesecake Bars are a fantastic treat to enjoy during fall! They blend smooth cheesecake and spiced pumpkin over a tasty crust. Perfect for gatherings or cozy nights at home!
I love how they combine the best of both worlds: rich cheesecake and classic pumpkin pie! Trust me, a bite of these will make your day a little brighter. They make for great leftovers, too—if you can resist eating them all at once! 😉
Key Ingredients & Substitutions
Graham Crackers: They create a crunchy base. If you don’t have them, you can use digestive biscuits or even crushed pretzels for a salty-sweet twist!
Cream Cheese: It’s the star of the cheesecake layer. For a lighter version, try using Neufchâtel cheese. Vegan options include cashew cream or tofu.
Pumpkin Puree: Canned pumpkin is easy, but you can use homemade puree too! Just roast and blend fresh pumpkin. Pumpkin pie filling can also work, but it includes extra spices and sugar.
Pumpkin Pie Spice: If you don’t have this mix, you can make your own with a blend of cinnamon, nutmeg, ginger, and allspice.
How Do You Get a Smooth Cheesecake Layer?
Achieving a creamy cheesecake layer is key. Here’s how to make it perfect:
- Make sure the cream cheese is at room temperature. This helps it blend smoothly without lumps.
- Beat the cream cheese and sugar together well before adding eggs. This makes a big difference in texture.
- Add the eggs one at a time, mixing just until combined. Over-mixing can introduce air bubbles, causing cracks later.
These steps will help ensure your cheesecake layer is luxuriously smooth and delicious!
How to Make Pumpkin Pie Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Topping (optional):
- 1/2 cup sour cream or whipped cream
- Ground cinnamon or nutmeg for garnish
- Crushed nuts or gingersnap crumbs for garnish
Time Needed:
This tasty treat will take you about 20 minutes to prepare, and then you’ll need to bake it for 50–60 minutes. Don’t forget to allow at least 4 hours in the fridge for it to fully set before serving!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 325°F (160°C). Get your 9×9 inch baking pan ready by lining it with parchment paper or lightly greasing it. This will make it easier to remove the bars later.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and cinnamon until everything is well combined. Now, press this mixture firmly into the bottom of your prepared pan to create a nice, even layer. This will be your delicious crust!
3. Prepare the Cheesecake Layer:
In another bowl, beat the softened cream cheese and sugar together until it’s smooth and creamy. This should take a minute or two. Next, add the eggs one at a time, making sure to mix well after each addition. Finally, stir in the vanilla extract until everything is well blended.
4. Assemble the Layers:
Pour the creamy cheesecake mixture over the crust, spreading it out evenly for a uniform layer.
5. Create the Pumpkin Layer:
In a separate bowl, mix the pumpkin puree, sugar, pumpkin pie spice, egg, and vanilla extract until the mixture is smooth. Gently spoon this lovely orange mixture over the cheesecake layer, spreading evenly to cover it.
6. Optional Marbling:
If you want to get a little creative, you can add dollops of sour cream or whipped cream on top of the pumpkin layer and swirl it gently with a toothpick or skewer for a lovely marbled effect!
7. Bake It:
Place your pan in the preheated oven and bake for about 50–60 minutes. You’ll know it’s ready when the edges are set and the center is just slightly jiggly. Don’t worry—it will firm up as it cools!
8. Cool and Chill:
Once done, take it out of the oven and let it cool to room temperature. After that, cover it and refrigerate for at least 4 hours or overnight, which helps it set beautifully.
9. Before Serving:
When you’re ready to serve, sprinkle some ground cinnamon or nutmeg on top and add crushed nuts or gingersnap crumbs for a delightful crunch.
10. Cut and Enjoy:
Finally, cut the bars into squares and enjoy your delicious Pumpkin Pie Cheesecake Bars! They are perfect for sharing with family and friends or enjoying on your own during a cozy night in.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree by roasting a pumpkin until it’s tender, then blending it until smooth. Just make sure to drain any excess moisture for the best results!
Can I Make These Bars Gluten-Free?
Yes! Simply use gluten-free graham cracker crumbs or almond flour for the crust. Check the labels of your other ingredients to ensure they’re gluten-free, too!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months. Just wrap them tightly in plastic wrap and foil before freezing!
Can I Make These Bars Vegan?
You can substitute the cream cheese with a vegan cream cheese alternative and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg). For the pumpkin layer, ensure all other ingredients are vegan-friendly as well!
