Pumpkin Cheesecake Bars
User Reviews
5
Pumpkin Cheesecake Bars
Description
The Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a luscious pumpkin cheesecake filling made from cream cheese, pumpkin puree, brown sugar, and pumpkin pie spices. The crust provides a firm base after being baked briefly to set, while the filling is mixed thoroughly to achieve a smooth, creamy consistency. Baking the cheesecake over a pan of boiling water ensures gentle, even cooking that prevents cracking and creates a tender texture. The bars are then cooled before slicing into squares, offering a balance of sweet, spiced pumpkin flavor and creamy richness from the cream cheese and sour cream. Suitable for autumn celebrations, these bars deliver the essence of pumpkin pie in a portable, easy-to-serve dessert format.
These bars can be made in either smaller or larger sizes depending on the cut, typically yielding 12 or 9 squares respectively. The recipe also notes the option to substitute gluten-free gingersnap cookies for the crust to accommodate dietary needs. Low-fat cream cheese may be used as an alternative to full fat, though the texture may be slightly affected.
When baking, pre-bake the crust before adding the filling, then reduce the oven temperature and bake the cheesecake filling while using a water bath to maintain moisture and even heat. This technique helps preserve the creamy, smooth texture of the cheesecake filling without drying it out.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (5.6 ounces)
- 6 Tablespoons butter melted, unsalted
- 1 Tablespoon sugar
Pumpkin Filling
- 2/3 cup light brown sugar
- 1 1/2 cups pumpkin 15 ounce can, puree
- 1 pound cream cheese at room temperature, full fat
- 1/4 cup sour cream
- 1/8 teaspoon kosher salt
- 1 Tablespoon pumpkin pie spice
- 3 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350 degrees F.
Crust
- In a medium sized bowl, combine graham cracker crumbs, sugar and butter.
- Press the mixture evenly onto the bottom of the prepared pan.
- Bake 8-10 minutes. Let cool.
Filling
- Lower oven temperature to 325 degrees F.
- In a small bowl, combine brown sugar, salt and spices.
- In the bowl of an electric mixer on low speed, beat the cream cheese until smooth (about 3 minutes)
- Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes).
- Add sour cream and mix until well blended.
- Add eggs, one at a time, beating well after each addition. Scrape down sides of the bowl each time.
- Mix in the vanilla extract and pumpkin puree.
- Pour the filling over the baked crust. Smooth with an offset spatula and rap or drop lightly to remove any air bubbles.
- Place a baking pan of boiling water on the lowest rack in the oven.
- Bake the cheesecake for 30 minutes, on the middle rack of the oven. Reduce the oven temperature to 300 degrees F. and continue to bake the cheesecake another 10-15 minutes, or until the edges of the cheesecake are puffed, but the center is still a little wet and jiggles when you gently shake the pan.
- Allow cheesecake to cool completely. Wrap with plastic wrap and refrigerate until ready to serve.
Notes
- This recipe yields about 12 small or 9 larger cheesecake bars, depending on your preferred cut size.
- Use gluten-free gingersnap cookies instead of graham crackers to make the crust gluten free.
- Full-fat cream cheese produces the best texture, but light cream cheese can be used as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 227kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 382mg | 16% |
| Potassium | 233mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 3406IU | 68% |
| Vitamin C | 1mg | 1% |
| Calcium | 167mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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