Pumpkin Cheesecake Bars
User Reviews
5
Pumpkin Cheesecake Bars
Description
These Pumpkin Cheesecake Bars begin with a crust made by mixing melted butter, graham cracker crumbs, and brown sugar, then pressing it into a baking pan and baking until firm. The filling incorporates softened cream cheese blended with pumpkin puree, brown sugar, flour, pumpkin pie spice, vanilla, and eggs added one at a time. This mixture is poured over the baked crust and baked until just set, then cooled at room temperature before refrigerating to firm completely.
The result is a dense yet creamy cheesecake with the characteristic flavors of pumpkin and warming spices. The cooling step is important to achieve clean slicing with distinct crust and filling layers. Topping the bars with lightly sweetened, vanilla-infused whipped cream adds a soft contrast to the spiced richness.
Optional flavor variations include adding almond extract or amaretto liqueur to the filling for extra depth. These bars are suitable for fall gatherings, offering a convenient alternative to traditional pumpkin pie with a hand-held bar format.
Use room-temperature cream cheese and eggs to ensure a smooth, lump-free filling.Refrigerate bars thoroughly before slicing to maintain clean layers.Optional additions such as 2 tablespoons of Amaretto Liqueur and ½ teaspoon almond extract can be incorporated into the filling for flavor variation.
Ingredients
Crust
- 10 tablespoons butter melted, unsalted
- 2 cups graham cracker crumbs about 14 graham cracker sheets, crushed
- ⅓ cup light brown sugar
Filling
- 24 ounces cream cheese softened, do not use reduced-fat
- 1 ¼ cups pumpkin puree
- ¾ cup light brown sugar
- 1 tablespoon all-purpose flour
- 1 ¼ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 large egg
Whipped Cream
- 1 cup heavy whipping cream cold
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sugar
Instructions
To Make The Crust
- Preheat the oven to 300°F and line a 9×13-inch pan with parchment paper, allowing the excess to come up and over the sides of the pan.
- In a medium bowl, combine melted butter, graham crumbs, and sugar, mixing until well combined.
- Press the crust evenly into the prepared pan with your hands or the bottom of a measuring cup.
- Bake the crust for 12 minutes.
To Make The Filling
- While the crust is baking, add the cream cheese to a large bowl or stand mixer fitted with a whisk attachment and beat on medium speed until smooth.
- Add the pumpkin puree, brown sugar, flour, pumpkin pie spice, and vanilla. Beat on medium-high for about 1 minute until fully combined, scraping down the sides as needed.
- Add the eggs one at a time, beating just until combined after each addition.
- Pour the filling over the baked crust and return to the oven for 30 to 35 minutes. Remove from oven and place on a wire rack to cool for 2 hours, then transfer to the fridge to cool for at least another 2 hours or overnight.
- When ready to serve, make and top with whipped cream and a sprinkle of cinnamon sugar or chopped pecans.
Whipped Cream
- Add cold cream and vanilla to a medium bowl.
- Beat on low speed for about 2 minutes or until foamy.
- Increase the speed to medium and add the sugar a little bit at a time, scraping the bowl as needed. Continue beating until soft peaks form. Do not overbeat.
Notes
- Use room-temperature cream cheese and eggs to ensure a smooth, lump-free filling.
- Refrigerate bars thoroughly before slicing to maintain clean layers.
- Optional additions such as 2 tablespoons of Amaretto Liqueur and ½ teaspoon almond extract can be incorporated into the filling for flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15bars
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307 | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 93mg | 31% |
| Sodium | 182mg | 8% |
| Potassium | 123mg | 3% |
| Sugar | 14g | 28% |
| Vitamin A | 3225IU | 65% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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