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Pumpkin Cheesecake Bars Recipe

Pumpkin Cheesecake Bars Recipe
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★★★★★

4.9 from 13 reviews

Delight in these creamy and spiced Pumpkin Cheesecake Bars featuring a buttery gingersnap crust, luscious pumpkin cheesecake filling infused with pumpkin pie spices, and topped with whipped cream and toasted pecans. Perfect for fall gatherings and dessert lovers seeking a rich, seasonal treat.

Ingredients

Scale

Crust

  • 2 cups (240 g) gingersnap or graham cracker crumbs
  • 6 Tbsp (85 g) unsalted butter, melted
  • 2 Tbsp (25 g) granulated sugar
  • Pinch fine sea salt

Filling

  • 24 oz (680 g) cream cheese, room temperature
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 g) pumpkin puree (not pie filling)
  • 3 large eggs, room temperature
  • 1/3 cup (80 g) sour cream
  • 1 Tbsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/4 tsp fine salt

Topping

  • Whipped cream
  • Toasted pecans
  • Ground cinnamon for dusting

Instructions

  1. Prep. Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides for easy removal later.
  2. Make the crust. In a bowl, stir together the gingersnap or graham cracker crumbs, melted butter, granulated sugar, and a pinch of fine sea salt until the mixture resembles sandy crumbs. Press this mixture firmly and evenly into the bottom of the prepared pan.
  3. Par-bake. Bake the crust in the preheated oven for 8–10 minutes, or until fragrant. Remove and set aside to cool slightly, allowing it to set before adding the filling.
  4. Beat cream cheese. Using a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese on medium speed for 2–3 minutes until smooth and creamy, with no lumps.
  5. Add sugar & salt. Gradually add 1 cup of granulated sugar and 1/4 teaspoon fine salt to the cream cheese. Continue beating until the mixture is fluffy and well combined.
  6. Flavor it. Add the pumpkin puree, vanilla extract, pumpkin pie spice, ground cinnamon, and optional ground nutmeg to the cream cheese mixture. Mix on low speed just until everything is combined evenly.
  7. Add sour cream. Incorporate the sour cream by blending on low speed until the filling is smooth and homogenous.
  8. Eggs last. Add the eggs one at a time, mixing on low speed after each addition until just combined. Take care not to overmix.
  9. Assemble. Pour the pumpkin cheesecake filling evenly over the slightly cooled crust in the pan. Use a spatula to smooth the top gently.
  10. Bake. Lower the oven temperature to 325°F (165°C). Bake the cheesecake bars for 30–38 minutes until the edges are set, but the center still jiggles slightly when shaken gently.
  11. Cool. Turn off the oven and crack the oven door open. Let the cheesecake bars sit inside for 15 minutes to cool gradually, which helps prevent cracking. Then transfer the pan to a wire rack to cool completely at room temperature.
  12. Chill. Once cooled, refrigerate the cheesecake bars for at least 4 hours, preferably overnight, to fully set and develop flavors.
  13. Slice & serve. Use the parchment paper overhang to lift the bars out of the pan. Cut into squares using a hot, dry knife for clean edges. Garnish with whipped cream, toasted pecans, and a dusting of ground cinnamon before serving. Enjoy!

Notes

  • Use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
  • Room temperature cream cheese and eggs ensure a smooth, creamy filling without lumps.
  • Press the crust firmly to avoid it crumbling when sliced.
  • Do not overbake; slight jiggle in the center ensures a creamy texture.
  • Chilling overnight intensifies flavors and makes slicing easier.
  • Optional toppings like whipped cream and toasted pecans add texture and flavor contrast.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, cheesecake bars, seasonal dessert

Find it online: https://thedishspot.com/pumpkin-cheesecake-bars-recipe/