Indulge in the rich and creamy flavors of pumpkin cheesecake bars, a delightful treat perfect for the fall season. These bars combine the classic taste of pumpkin pie with the smooth texture of cheesecake, all atop a buttery graham cracker crust. They are an excellent dessert for holiday gatherings or a cozy night in.
While most of the ingredients for pumpkin cheesecake bars are common pantry staples, you might need to pick up pumpkin puree and pumpkin pie spice if you don't already have them. Pumpkin puree is often found in the baking aisle, while pumpkin pie spice is a blend of spices typically located with other spices and seasonings.
Ingredients for Pumpkin Cheesecake Bars
Graham cracker crumbs: These provide the base for the crust, adding a sweet and slightly crunchy layer.
Melted butter: Used to bind the graham cracker crumbs together for the crust.
Cream cheese: The main component of the cheesecake layer, offering a rich and creamy texture.
Pumpkin puree: Adds the distinct pumpkin flavor and moisture to the cheesecake filling.
Sugar: Sweetens the cheesecake filling.
Eggs: Help to set the cheesecake filling, providing structure and richness.
Vanilla extract: Enhances the overall flavor of the cheesecake.
Pumpkin pie spice: A blend of spices that adds warmth and depth to the pumpkin flavor.
Technique Tip for This Recipe
To achieve a perfectly smooth and creamy cheesecake filling, make sure your cream cheese is fully softened before mixing. This will help prevent lumps and ensure a uniform texture. Additionally, when incorporating the eggs, add them one at a time and beat on low speed to avoid incorporating too much air, which can cause cracks in the cheesecake as it bakes.
Suggested Side Dishes
Alternative Ingredients
graham cracker crumbs - Substitute with crushed digestive biscuits: Digestive biscuits have a similar texture and slightly sweet flavor that works well as a base for cheesecake bars.
melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and binding property, with a subtle coconut flavor that complements the pumpkin.
softened cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a tangy flavor and creamy texture, though it may be slightly less rich.
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a good alternative to pumpkin puree.
sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of maple flavor that pairs well with pumpkin.
large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) can be used as a vegan alternative to bind the ingredients.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can add a unique twist to the cheesecake bars.
pumpkin pie spice - Substitute with individual spices (cinnamon, nutmeg, ginger, cloves): Mixing these individual spices in the right proportions can replicate the flavor of pumpkin pie spice.
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How To Store / Freeze Your Dessert
Allow the pumpkin cheesecake bars to cool completely at room temperature before storing. This helps prevent condensation from forming, which can make the crust soggy.
Once cooled, cut the dessert into individual bars. This makes it easier to grab a piece whenever you want without having to thaw or reheat the entire batch.
For short-term storage, place the bars in an airtight container. Use parchment paper between layers to prevent sticking. Store in the refrigerator for up to 5 days.
If you plan to keep the pumpkin cheesecake bars for longer, freezing is a great option. Wrap each bar individually in plastic wrap to maintain freshness and prevent freezer burn.
After wrapping, place the individually wrapped bars in a freezer-safe zip-top bag or airtight container. Label with the date to keep track of their freshness.
When ready to enjoy, remove the desired number of bars from the freezer. Thaw them in the refrigerator overnight or at room temperature for about an hour.
For a quicker option, you can microwave the bars on a low setting for 20-30 seconds. Be cautious not to overheat, as this can alter the texture of the cheesecake.
To maintain the best flavor and texture, consume frozen pumpkin cheesecake bars within 2-3 months.
How To Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the pumpkin cheesecake bars on a baking sheet and cover them loosely with aluminum foil. Heat for about 10-15 minutes or until warmed through. This method helps maintain the creamy texture of the cheesecake.
For a quicker option, use the microwave. Place a pumpkin cheesecake bar on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and heat in additional 10-second intervals if needed. Be cautious not to overheat, as it can alter the texture.
If you prefer a more gradual reheating, use a toaster oven. Set it to 300°F (150°C) and place the pumpkin cheesecake bars on a piece of parchment paper or a baking sheet. Heat for about 10 minutes, checking occasionally to ensure they don't overcook.
For an unconventional method, try a double boiler. Place the pumpkin cheesecake bars in a heatproof dish and set it over a pot of simmering water. Cover the dish with a lid or foil and steam for about 5-7 minutes. This gentle method helps retain moisture and texture.
Essential Tools for This Recipe
Oven: Used to bake the cheesecake bars at the specified temperature of 350°F (175°C).
9x13 baking pan: The pan where the graham cracker crust and cheesecake filling are assembled and baked.
Mixing bowl: A large bowl used to combine the cream cheese, pumpkin puree, sugar, eggs, vanilla extract, and pumpkin pie spice.
Hand mixer: An electric mixer used to beat the cream cheese until smooth and to mix the other ingredients until well combined.
Spatula: A tool used to spread the cheesecake filling evenly over the graham cracker crust.
Measuring cups: Used to measure the graham cracker crumbs, melted butter, pumpkin puree, and sugar accurately.
Measuring spoons: Used to measure the vanilla extract and pumpkin pie spice accurately.
Cooling rack: A rack used to cool the cheesecake bars after baking before cutting them into bars.
Knife: Used to cut the cooled cheesecake into bars.
Mixing spoon: Used to mix the graham cracker crumbs and melted butter together.
How to Save Time on This Recipe
Prepare the crust in advance: Mix the graham cracker crumbs and melted butter a day before and store in the fridge.
Use a food processor: Quickly blend the cream cheese, pumpkin puree, sugar, eggs, vanilla extract, and pumpkin pie spice for a smooth filling.
Pre-measure ingredients: Have all your ingredients ready and measured before starting.
Line the baking pan: Use parchment paper to line the baking pan for easy removal and less cleanup.
Cool quickly: Place the baked bars in the fridge to cool faster before cutting.
Pumpkin Cheesecake Bars
Ingredients
Crust
- 1.5 cups Graham Cracker Crumbs
- 0.5 cups Melted Butter
Filling
- 16 oz Cream Cheese softened
- 1 cup Pumpkin Puree
- 1 cup Sugar
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter. Press into a 9x13 baking pan.
- In a mixing bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla extract, and pumpkin pie spice. Mix until well combined.
- Pour the filling over the crust. Spread evenly.
- Bake for 45 minutes or until set. Let cool before cutting into bars.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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