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To make these Pumpkin Spice Cheesecake Bars, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup cream cheese, softened - 1 cup pumpkin puree - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - ½ teaspoon cinnamon - ¼ teaspoon salt These ingredients create a rich and creamy cheesecake with a delightful pumpkin flavor. The graham cracker crust adds a nice crunch. You can enhance your cheesecake bars with some fun toppings. Here are some ideas: - Whipped cream - Chopped nuts, like pecans or walnuts - A sprinkle of cinnamon - Drizzle of caramel sauce These toppings add extra flavor and texture. Feel free to get creative! If you don’t have some ingredients, here are some easy swaps: - Use digestive biscuits instead of graham crackers. - Swap unsalted butter for coconut oil for a dairy-free option. - Replace cream cheese with a vegan cream cheese alternative. - Use maple syrup instead of granulated sugar for a natural sweetener. These substitutions work well and keep the essence of the bars intact. Enjoy experimenting! {{ingredient_image_1}} To make the crust, start by preheating your oven to 350°F (175°C). Grab a 9x9-inch baking pan and line it with parchment paper. Leave some paper hanging over the sides. This helps you lift the bars out later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Stir until it looks like wet sand. Press this mixture firmly into the bottom of the pan. Bake it for 8-10 minutes until it turns light golden. After baking, let it cool completely. For the filling, take a large mixing bowl and beat 1 cup of softened cream cheese until smooth. You can use a hand mixer or a stand mixer. Once smooth, add 1 cup of pumpkin puree, ¾ cup of granulated sugar, 2 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, ½ teaspoon of cinnamon, and ¼ teaspoon of salt. Mix everything on low speed until it blends well and looks creamy. Pour this pumpkin cheesecake filling over your cooled crust. Use a spatula to spread it evenly. Place the pan in the oven and bake for 25-30 minutes. The edges should be set, but the center will still jiggle a bit. After baking, take the pan out and let it cool for about 1 hour at room temperature. Then, cover it and refrigerate for at least 2 hours or overnight. This helps the flavors develop. Once chilled, lift the bars out of the pan using the parchment paper. Cut them into squares. For an extra treat, top with some whipped cream if you like! To create a great crust, use fresh graham cracker crumbs. Store-bought crumbs work too, but homemade is better. Mix the crumbs with melted butter until it looks like wet sand. Press it firmly into the pan. Bake for 8 to 10 minutes until golden. This step gives your crust a nice crunch. For a creamy filling, ensure your cream cheese is very soft. Let it sit at room temperature for about 30 minutes before mixing. Use a hand mixer to beat it smooth. Add pumpkin puree and other ingredients slowly. Mixing on low helps keep it creamy. Don't over-mix; just combine until smooth. Cut the bars into neat squares for a pretty look. Serve them chilled for the best taste. Top with whipped cream for extra flair. A sprinkle of cinnamon or extra pumpkin pie spice adds a nice touch. Use a clean knife for each cut to keep edges sharp. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter and better incorporation. Don’t Overmix: Once you add the eggs, mix just until combined to prevent the cheesecake from cracking during baking. Check for Doneness: The bars should be set around the edges with a slight jiggle in the center; they will firm up as they cool. Chill Overnight: For the best texture and flavor, refrigerate the bars overnight before serving, allowing the flavors to meld beautifully. {{image_2}} You can make these pumpkin spice cheesecake bars a bit healthier. Here are a few swaps you can try: - Use whole wheat graham cracker crumbs instead of regular ones. - Swap unsalted butter for coconut oil. This adds healthy fat. - Try low-fat cream cheese. It still tastes great! - Use maple syrup instead of granulated sugar. It adds a nice flavor. - Substitute Greek yogurt for some of the cream cheese. This makes it creamy and adds protein. These options help cut some calories without losing flavor. You can change the taste of these bars easily. Here are some fun ideas: - Add chocolate chips into the cheesecake mix for a sweet twist. - Mix in some caramel sauce for a rich flavor. - Include nuts like pecans or walnuts for added crunch. - Experiment with different spices. Try nutmeg or ginger for a unique taste. - For a cheesecake twist, add a layer of fruit jam. These variations make each batch special and fun to create. Serving these bars is just as fun as making them! Here are some ideas: - Serve them chilled with whipped cream on top. This adds a nice touch. - Drizzle chocolate or caramel sauce for a fancy look. - Add a sprinkle of cinnamon or nutmeg for extra flavor. - Pair with a warm drink, like chai tea or spiced apple cider. - Cut into fun shapes for parties or gatherings. Kids love that! These serving ideas enhance the experience and impress your guests. To keep your Pumpkin Spice Cheesecake Bars fresh, place them in an airtight container. You can also use plastic wrap to cover them tightly. Store the bars in the fridge for up to five days. Make sure to keep them chilled to maintain their creamy texture and flavor. If you want to save some bars for later, freezing is a great option. First, cut the bars into squares. Then, wrap each square in plastic wrap. After wrapping, place them in a freezer-safe bag or container. These bars can stay frozen for up to three months. When you're ready to enjoy them, just thaw overnight in the fridge. When you're ready to eat your bars, you can serve them cold or at room temperature. If you prefer them warm, heat them gently. Use the microwave and heat for about 10-15 seconds. Be careful not to overheat them, or they may lose their creamy goodness. Enjoy your delicious bars! Yes, you can use fresh pumpkin. Start with a sugar pumpkin. Roast it until soft, then scoop out the flesh. Blend it well to make a smooth puree. This method adds a fresher taste, but it requires more work. Canned pumpkin is convenient and has a consistent flavor, so choose based on your time and taste. These cheesecake bars last about five days in the fridge. Store them in an airtight container to keep them fresh. If you notice any moisture, place a paper towel inside to absorb it. This helps maintain the texture and flavor. Just remember to serve them chilled for the best taste. Yes, you can make these bars a day or two early. They taste even better after chilling in the fridge overnight. This allows the flavors to blend well. Just cut them into squares before serving. You can also freeze them for up to three months. Thaw in the fridge when you are ready to enjoy them. This blog post covered how to make delicious pumpkin cheesecake bars. You learned about the needed ingredients and some fun toppings. The step-by-step guide made baking easy. I shared tips for a great crust and creamy filling. You also found variations for healthier choices and flavor twists. Lastly, I provided storage tips to keep your bars fresh. Enjoy your baking journey. You now have all the tools to create a tasty treat!

Pumpkin Spice Cheesecake Bars

Enjoy these delightful Pumpkin Spice Cheesecake Bars as a perfect fall dessert!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 1 cups cream cheese, softened
  • 1 cups pumpkin puree
  • 0.75 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon cinnamon
  • 0.25 teaspoon salt
  • 1 serving whipped cream for topping (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal later.
  • In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
  • Press the crumb mixture into the bottom of the prepared baking pan to form an even layer. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer.
  • Add the pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt to the bowl. Beat on low speed until the mixture is well combined and creamy.
  • Pour the pumpkin cheesecake mixture over the cooled crust, spreading it evenly with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
  • Remove from the oven and let the bars cool in the pan for about 1 hour at room temperature, then refrigerate for at least 2 hours or overnight for better texture and flavor.
  • Once chilled, lift the bars out of the pan using the parchment paper and cut them into squares.
  • Serve chilled, topped with a dollop of whipped cream if desired.

Notes

Chill overnight for better texture and flavor.
Keyword bars, cheesecake, fall dessert, pumpkin