Classic Pumpkin Cheesecake Bars are the perfect autumn treat, combining the rich flavors of pumpkin and cream cheese in a delightful, easy-to-make dessert. These bars are not only delicious but also a great way to celebrate the fall season and impress your friends and family at gatherings. With a buttery graham cracker crust, spiced pumpkin filling, and a creamy topping, this recipe will surely become a favorite in your household.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- For the filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- For the topping:
- 1 cup whipped cream
- 1 teaspoon ground cinnamon (for garnish)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until well combined. Press the mixture firmly into the bottom of a greased 9×13 inch baking dish. Bake for 8-10 minutes, then remove from the oven and let cool.
- Make the filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully incorporated and smooth.
- Combine and bake: Pour the pumpkin filling over the cooled crust, spreading it evenly. Bake for 30-35 minutes, or until the center is set and a toothpick inserted comes out clean. Remove from the oven and let cool completely at room temperature.
- Chill and serve: Once cooled, refrigerate the bars for at least 4 hours or overnight for the best flavor and texture. Before serving, top with whipped cream and sprinkle with ground cinnamon.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth before adding it to the filling. However, canned pumpkin is often more convenient and consistent in flavor.
Can these bars be made ahead of time?
Absolutely! Classic Pumpkin Cheesecake Bars can be made a day or two in advance. Just make sure to store them in the refrigerator until you’re ready to serve.
How do I store leftovers?
Store any leftover bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months; just thaw in the refrigerator before serving.
Can I substitute the cream cheese?
If you’re looking for a lighter option, you can use Neufchâtel cheese, which has less fat than regular cream cheese. For a dairy-free option, consider using a vegan cream cheese alternative.
What can I serve with Pumpkin Cheesecake Bars?
These bars pair wonderfully with a warm cup of coffee or tea. You can also serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra special treat.