Pumpkin Cheesecake Bars (classic)
Printed from Inclusive Kitchen — Pumpkin Cheesecake Bars
Pumpkin cheesecake bars are a delightful twist on the classic cheesecake, combining the rich, creamy texture of cheesecake with the warm, spiced flavors of pumpkin. These bars are perfect for fall gatherings, Thanksgiving feasts, or simply when you want to indulge in a seasonal treat. The buttery graham cracker crust provides a satisfying crunch that complements the smooth filling beautifully.
Historically, pumpkin desserts have been a staple in American cuisine since colonial times, when pumpkins were abundant and easy to grow. The combination of pumpkin and cream cheese became popular in the late 20th century, giving rise to the beloved pumpkin cheesecake we know today. These bars take that classic dessert and transform it into a portable, shareable format—ideal for parties or potlucks.
To make these bars, you'll start with a simple graham cracker crust, which is mixed with melted butter and sugar before being pressed into a baking dish. The filling is a luscious blend of cream cheese, pumpkin puree, sugar, eggs, and warm spices like cinnamon and nutmeg. As the bars bake, your kitchen will fill with the comforting aroma of fall, making it hard to resist sneaking a taste before they cool.
Once baked and cooled, these pumpkin cheesecake bars can be topped with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of elegance. They are best served chilled, allowing the flavors to meld and the texture to set perfectly. So, whether you're hosting a gathering or just treating yourself, these bars are sure to impress. Just remember, if you eat too many, you might turn into a pumpkin yourself!
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups granulated sugar
- 0.5 cups unsalted butter
- 16 ounces cream cheese
- 1 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). This temperature is ideal for baking the cheesecake bars evenly without burning the edges.
- In a medium bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9x13-inch baking dish. Use the back of a measuring cup to ensure an even layer. This crust will provide a sturdy base for your creamy filling.
- In a large mixing bowl, beat 16 ounces of cream cheese until smooth and creamy. This step is crucial for avoiding lumps in your filling.
- Add 1 cup of pumpkin puree, 0.5 cups of granulated sugar, 2 eggs, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 0.25 teaspoon of ground nutmeg, and 0.25 teaspoon of salt to the cream cheese. Mix until fully combined and smooth.
- Pour the pumpkin filling over the prepared crust in the baking dish. Use a spatula to spread it evenly, ensuring every bite has that delicious pumpkin flavor.
- Bake in the preheated oven for 30-40 minutes. The bars are done when the edges are set and the center has a slight jiggle, similar to a traditional cheesecake.
- Remove the baking dish from the oven and let it cool at room temperature for about 30 minutes. This cooling period helps the bars to set properly.
- Once cooled, refrigerate the bars for at least 2 hours before slicing. Chilling enhances the flavors and makes cutting easier.
- To serve, cut the bars into squares and optionally top with whipped cream or a sprinkle of cinnamon. This adds a lovely finishing touch.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months, making them a great make-ahead dessert.
- Enjoy your pumpkin cheesecake bars with a cup of coffee or tea, and remember, sharing is caring—unless it’s the last piece!
Nutrition (per serving)
- Calories: 250
- Carbs g: 30
- Protein g: 4
- Fat g: 12
- Sugar g: 15
