These Pumpkin Pie Cheesecake Bars are a cozy treat that combines creamy cheesecake with the warm flavors of pumpkin spice. The golden crust brings everything together perfectly!
Honestly, who can resist the combo of pumpkin and cheesecake? I love serving these at fall gatherings, and you can count on extra hugs from friends for sharing them! 🎃
Key Ingredients & Substitutions
Graham cracker crumbs: These form the base of your crust. If you don’t have graham crackers, try using crushed digestive biscuits or even vanilla wafer cookies for a sweet twist. They add great texture!
Cream cheese: Make sure it’s softened for easy mixing. If you’re looking for a lighter option, consider using mascarpone cheese or a dairy-free cream cheese for a similar texture.
Pumpkin puree: Canned is fine, but if you prefer fresh, just roast and puree your own pumpkin. Don’t use pumpkin pie filling, as it has added sugars and spices you’ll have to adjust!
Eggs: They help to bind everything. If you’re vegan, try using flax eggs or applesauce as a substitute. This can change the texture slightly, but it’ll still be delicious!
How Can I Avoid Cracking My Cheesecake Bars?
Cracking can be a concern with cheesecake, but there are a few tricks to help prevent it!
- Cool slowly: After baking, turn off the oven and leave the door slightly ajar. This gentle cooling helps to prevent sudden temperature changes that cause cracks.
- Don’t overmix: When combining the cheesecake batter, avoid overmixing. Just blend until everything is combined to prevent too much air incorporation.
- Water bath: For extra precaution, consider baking the bars in a water bath. Place the pan in a larger dish filled with water to create a steamy environment.
How to Make Delicious Pumpkin Pie Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Pumpkin Pie Layer:
- 1 cup pumpkin puree (canned or fresh)
- 1/3 cup granulated sugar
- 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon plus 1/4 tsp each ground ginger, nutmeg, cloves)
- 1 large egg
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe will take approximately 15 minutes for prep, followed by about 45-50 minutes for baking, plus an additional 5 hours for cooling and chilling. Altogether, you’re looking at roughly 6 hours from start to finish, including chilling time before serving!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven nice and warm by preheating it to 325°F (163°C). While that’s heating up, line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easier to lift the bars out later on.
2. Make the Crust:
In a medium bowl, mix together graham cracker crumbs, granulated sugar, cinnamon, and salt. Pour in the melted butter and stir everything together until it’s well combined and crumbly. Press this mixture evenly into the bottom of your prepared baking pan to form the crust, and pop it into the oven to bake for 10 minutes. After that, let it cool slightly.
3. Prepare the Cheesecake Layer:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the granulated sugar, and mix until combined. Next, add the eggs, one at a time, blending after each addition. Finally, stir in the vanilla extract until smooth.
4. Pour the Cheesecake Layer:
Carefully pour the cheesecake batter over your cooled crust, smoothing it out with a spatula to make sure it’s even.
5. Make the Pumpkin Pie Layer:
In another bowl, whisk together the pumpkin puree, sugar, pumpkin pie spice, egg, and vanilla extract until everything is well combined and smooth. This is where the autumn magic happens!
6. Assemble the Bars:
Dollop spoonfuls of the pumpkin mixture on top of the cheesecake layer in the pan. Use a knife or toothpick to gently swirl the pumpkin mixture throughout the cheesecake layer, creating a beautiful marbled effect.
7. Bake the Bars:
Now, bake those delicious layers in the oven for about 45-50 minutes. You’ll know they’re ready when the edges are set, but the center still has a slight jiggle to it.
8. Cool Properly:
Once baked, turn off the oven and crack the door open. Let the bars cool in the oven for about an hour to help prevent any cracks from forming.
9. Chill in the Fridge:
Remove the bars from the oven and transfer them to the refrigerator. Let them chill for at least 4 hours (or overnight) until they are fully set.
10. Serve and Enjoy:
When ready to serve, gently lift the bars out of the pan using the parchment paper overhang. Cut them into squares, and if you’d like, top them with whipped cream and a sprinkle of cinnamon for a delightful finish.
Enjoy your rich and creamy Pumpkin Pie Cheesecake Bars with that perfect blend of tangy cheesecake and spiced pumpkin pie flavors! These treats are sure to impress friends and family alike. Happy baking!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can substitute graham cracker crumbs with crushed Oreo cookies for a chocolatey flavor or use crushed digestive biscuits. Just ensure the texture is similar for best results!
Can I Make This Recipe Gluten-Free?
Yes! To make it gluten-free, simply use gluten-free graham cracker crumbs or any other gluten-free cookies for the crust. Check that your cream cheese and pumpkin puree are also gluten-free as well!
How Long Do the Bars Last in the Refrigerator?
These Pumpkin Pie Cheesecake Bars will last for about 4-5 days in the refrigerator when stored in an airtight container. If you want to keep them longer, you can freeze them for up to 2 months!
Can I Swirl More Pumpkin Spice Into the Cheesecake Layer?
Of course! If you love a stronger pumpkin flavor, feel free to fold in an additional teaspoon of pumpkin pie spice to the cheesecake batter before pouring it over the crust. Just be sure to adjust the sugar slightly if you prefer a less sweet taste.
