Pumpkin cheesecake bars are a little project that turns the humble pumpkin into something rich and satisfying. They’re perfect for crisp fall days when the air smells of spice and the idea of a creamy, tangy dessert sounds just right. This recipe is about balancing the smooth pumpkin with the tangy cream cheese, all wrapped up in a buttery crust.
Why Make This Again and Again
The combination of creamy pumpkin and tangy cheese is just addictive. Every bite offers a comforting warmth, perfect for chilly days. Plus, the process is straightforward enough to make it feel like a cozy kitchen ritual, not a chore. It’s a fall staple that never gets old.
Ingredients Breakdown & Substitutions
- Graham crackers: They give the crust a rich, buttery crunch. Swap with digestive biscuits if needed.
- Cream cheese: Creates that tangy, creamy layer. For dairy-free, try coconut-based cream cheese.
- Pumpkin puree: The heart of this dish, providing mellow sweetness. Canned pumpkin is easiest, but roasted fresh pumpkin works.
- Brown sugar: Adds depth and warmth. Honey or maple syrup can substitute for a different sweetness note.
- Warm spices (cinnamon, nutmeg, ginger): They bring cozy aroma. Use premixed pumpkin pie spice if in a hurry.
- Lemon juice: Brightens the flavor, balances richness. Lime juice works as a tangy swap.
- Butter: Binds the crust and adds richness. Use vegan butter for dairy-free.
Tools & Equipment You Need
- 9×13 inch baking pan: To hold and bake the crust and filling.
- Food processor or rolling pin: To crush graham crackers evenly.
- Mixing bowls: For combining crust ingredients and filling.
- Electric mixer or whisk: To blend the cream cheese and pumpkin smoothly.
- Rubber spatula: For spreading and smoothing the filling.
- Cooling rack: To cool the bars quickly and evenly.
Step-by-Step to Pumpkin Cheesecake Bars
Step 1: Preheat your oven to 175°C (350°F).
Step 2: Line a 9×13 inch baking pan with parchment paper, leaving some overhang.
Step 3: Mix crushed graham crackers, melted butter, and a pinch of salt for the crust. Press into the pan.
Step 4: Bake the crust for 10 minutes until golden and smell buttery.
Step 5: In a separate bowl, blend softened cream cheese, sugar, and pumpkin puree until smooth.
Step 6: Add eggs one at a time, then stir in warm spices, vanilla, and a splash of lemon juice.
Step 7: Pour the filling over the crust and smooth the top.
Step 8: Bake for about 40-45 minutes, until the edges are set but the center slightly jiggles.
Step 9: Let it cool at room temperature for an hour, then chill in the fridge for at least 4 hours.
Cooking Checkpoints & Tips
- Crust should be golden and fragrant. If it’s pale, bake a few more minutes.
- Filling should be slightly jiggly in the center but not liquid. If too runny, bake a few minutes longer.
- Edges will crack slightly when cooled; that’s normal. If cracks are deep, reduce baking time next round.
Common Mistakes & How to Fix Them
- Overbaked filling that turns rubbery.? OVERTIME BAKING DULLS THE TEXTURE. Reduce baking by 5 minutes next time.
- Crust turns too dense or dry.? CRUST TOO HARD. Slightly reduce butter or add a teaspoon of honey.
- Filling remains too loose or runny.? FILLING NOT SETTING. Check oven temp or bake a few minutes longer.
- Surface cracking during baking.? CRACKS ON TOP. Avoid overmixing or bake at a lower temperature.
Pumpkin Cheesecake Bars
Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Mix the graham cracker crumbs with melted butter until the mixture looks like coarse wet sand. Press this evenly into the bottom of the prepared pan to form a sturdy crust. Bake for 10 minutes until fragrant and golden.
- While the crust bakes, combine softened cream cheese, brown sugar, and pumpkin puree in a mixing bowl. Use an electric mixer or whisk to blend until smooth and creamy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition. Then stir in ground cinnamon, nutmeg, ginger, vanilla, and lemon juice until fully incorporated and the mixture is silky.
- Pour the pumpkin cheesecake filling over the pre-baked crust, smoothing the top with a spatula for an even layer. Place the pan in the oven and bake for 40-45 minutes, or until the edges are set but the center slightly jiggles when gently shaken.
- Once baked, turn off the oven and let the bars cool in the pan for about an hour. Then, transfer to a cooling rack and chill in the refrigerator for at least 4 hours or overnight to fully set.
- Slice the chilled pumpkin cheesecake bars into squares. Serve chilled, enjoying the creamy texture and warming spices in every bite.
Notes
