Pumpkin Pie Cheesecake Bars are the perfect blend of creamy cheesecake and spiced pumpkin pie, making them an ideal dessert for fall gatherings or holiday celebrations. These bars are easy to make and are sure to impress your family and friends with their delicious flavor and beautiful presentation. Whether you’re a pumpkin pie lover or a cheesecake enthusiast, this recipe will satisfy both cravings!
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- For the topping:
- Whipped cream (optional)
- Ground cinnamon (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving some overhang for easy removal.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer.
- Bake the crust: Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let it cool slightly.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and vanilla extract, continuing to mix until fully incorporated.
- Add the eggs: Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed.
- Incorporate pumpkin and spices: Add the pumpkin puree, cinnamon, nutmeg, ginger, and salt to the cream cheese mixture. Mix until everything is well combined and smooth.
- Pour the filling: Pour the pumpkin cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Bake: Bake in the oven for 35-40 minutes, or until the center is set and only slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for about an hour.
- Chill: Remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
- Serve: Once chilled, lift the bars out of the baking dish using the parchment paper overhang. Cut into squares and serve with whipped cream and a sprinkle of cinnamon, if desired.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is well-cooked and pureed until smooth for the best texture.
How do I store leftover Pumpkin Pie Cheesecake Bars?
Store any leftover bars in an airtight container in the refrigerator for up to 5 days.
Can I freeze these bars?
Yes, you can freeze the bars. Wrap them tightly in plastic wrap and then in aluminum foil before freezing. They can be stored for up to 3 months.
What can I use instead of graham cracker crumbs for the crust?
You can substitute graham cracker crumbs with crushed cookies, such as Oreos or digestive biscuits, for a different flavor.