Pumpkin Cheesecake Bars Recipe
Introduction
These Pumpkin Cheesecake Bars combine a creamy, spiced pumpkin filling with a buttery graham cracker crust for an irresistible fall dessert. Topped with cinnamon whipped cream, they are perfect for gatherings or a cozy treat at home.
Ingredients
- 1 ½ cups Graham Cracker Crumbs
- 3 tablespoons Granulated White Sugar
- 6 tablespoons Butter (melted)
- 16 ounces Cream Cheese (room temperature)
- ½ cup Brown Sugar
- ¼ cup Granulated White Sugar
- 3 tablespoons Sour Cream
- 1 teaspoon Pure Vanilla Extract
- ⅔ cup Libby’s Canned Pumpkin Purée
- 1¾ teaspoons Pumpkin Pie Spice
- 2 Large Eggs
- 1 cup Heavy Whipping Cream
- 4 tablespoons Powdered Sugar
- ½ teaspoon Pure Vanilla Extract
- ¼ teaspoon Ground Cinnamon
Instructions
- Step 1: Preheat the oven to 350°F. Line an 8″x8″ or 9″x9″ square baking dish with deep sides using parchment paper, allowing the paper to hang over two sides for easy lifting.
- Step 2: Process the graham crackers in a food processor until finely ground. Combine the crumbs with granulated sugar and melted butter, then press this mixture firmly onto the bottom of the prepared baking dish to form the crust.
- Step 3: In an electric mixer, beat the cream cheese, sour cream, brown sugar, and granulated sugar until smooth. Add vanilla extract, pumpkin purée, and pumpkin pie spice. Mix in eggs gently, taking care not to overbeat. Pour the filling over the crust.
- Step 4: Bake for 30 to 35 minutes, or until the center is set. Remove from oven and allow to cool completely before adding topping.
- Step 5: For the cinnamon whipped cream, whip the heavy cream, powdered sugar, vanilla extract, and ground cinnamon together. Start on low speed and increase to high until stiff peaks form.
- Step 6: Serve each bar with a dollop of cinnamon whipped cream or pipe it decoratively using a star tip. For a lighter topping, make only half the whipped cream mixture.
Tips & Variations
- Use room temperature cream cheese to ensure a smooth and lump-free filling.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookies or almond flour.
- Add chopped pecans or walnuts to the crust for extra texture and flavor.
- Adjust the pumpkin pie spice to taste or use your favorite blend.
Storage
Store pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days. Keep the cinnamon whipped cream separate and add just before serving. You can freeze the bars without whipped cream for up to 2 months; thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, but fresh pumpkin needs to be cooked and pureed until smooth before using. Be sure it has a similar consistency to canned pumpkin to maintain the texture of the cheesecake.
How do I know when the cheesecake bars are done baking?
The edges should be set and slightly puffed, and the center should be mostly firm with a slight jiggle. Avoid overbaking to keep the bars creamy and smooth.
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Pumpkin Cheesecake Bars Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy pumpkin-spiced cheesecake filling. Topped with a light cinnamon whipped cream, they make a perfect autumn dessert that’s both festive and comforting. Baked in a single pan and easy to slice, these bars are ideal for sharing at gatherings or enjoying as a seasonal treat.
Ingredients
Crust
- 1 ½ cups Graham Cracker Crumbs
- 3 tablespoons Granulated White Sugar
- 6 tablespoons Butter (melted)
Filling
- 16 ounces Cream Cheese (room temperature)
- ½ cup Brown Sugar
- ¼ cup Granulated White Sugar
- 3 tablespoons Sour Cream
- 1 teaspoon Pure Vanilla Extract
- ⅔ cup Libby’s Canned Pumpkin Purée
- 1¾ teaspoons Pumpkin Pie Spice
- 2 Large Eggs
Cinnamon Whipping Cream
- 1 cup Heavy Whipping Cream
- 4 tablespoons Powdered Sugar
- ½ teaspoon Pure Vanilla Extract
- ¼ teaspoon Ground Cinnamon
Instructions
- Prepare the Crust: Preheat the oven to 350℉ and line an 8″x8″ or 9″x9″ square baking dish with parchment paper, letting it hang over two sides for easy lifting. Using a food processor, blend graham crackers until fine crumbs form. Combine these crumbs with granulated sugar and melted butter until the mixture resembles sand. Press this evenly into the bottom of the prepared baking dish.
- Make the Filling: In an electric mixer, beat the cream cheese, sour cream, brown sugar, and granulated sugar together until smooth and creamy. Add vanilla extract, pumpkin purée, and pumpkin pie spice, mixing well. Then add the eggs and mix just until combined; avoid overbeating to prevent air bubbles. Pour the cheesecake batter over the crust, spreading it evenly.
- Bake the Bars: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the center of the cheesecake is set but still slightly jiggly. Remove from the oven and allow it to cool completely before chilling for best results.
- Prepare Cinnamon Whipping Cream: Using a mixer with a whisk attachment or hand mixer, combine heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon. Begin whipping on low speed, gradually increasing to high, until stiff peaks form.
- Serve: Slice the chilled pumpkin cheesecake bars and top each piece with a dollop of cinnamon whipped cream. Alternatively, use a piping bag with a star tip to decorate with whipped cream in a zig-zag pattern. For less topping coverage, make only half the whipped cream recipe.
Notes
- Ensure the cream cheese is at room temperature to achieve a smooth filling without lumps.
- Do not overmix the eggs into the batter to keep the texture creamy and prevent cracking.
- Chill the bars for at least 2 hours after baking to allow them to set properly, making slicing easier.
- Use parchment paper to easily lift bars out of the pan for neat slicing.
- Adjust the amount of pumpkin pie spice to taste if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cheesecake bars, pumpkin dessert, fall dessert, graham cracker crust, pumpkin pie spice, whipped cream topping, easy cheesecake recipe
