Pumpkin Cheesecake Bars
User Reviews
5
Pumpkin Cheesecake Bars
Description
The Pumpkin Cheesecake Bars feature a graham cracker crust pressed firmly into a 9x13-inch pan topped with two cheesecake layers. The first layer is a vanilla cream cheese mix, light and fluffy from thorough beating. The second includes pumpkin puree and pumpkin pie spice, lending warm autumn flavors and a subtle spice finish. Baked together at a moderate temperature, the bars set firmly while remaining creamy.
The texture offers the firm bite of the crust supporting the smooth, layered cheesecake, with a subtle division of vanilla and pumpkin flavors that blend when eaten. Whipped cream topping and decorative candy pumpkins add a light finish and seasonal touch. The bars are cut into squares for serving.
This dessert pairs well with fall-themed meals and stands out as a seasonal treat. It requires careful layering of the two cheesecake mixtures and slow baking to ensure thorough cooking without cracking.
Use pumpkin puree rather than pumpkin pie filling to maintain the right consistency. For a smooth batter, soften cream cheese thoroughly before mixing. After baking, allow the bars to cool gradually in the oven with the door slightly open to prevent cracking.
Ingredients
For the crust
- 2 1/4 cups graham cracker crumbs
- 1/2 cup butter melted
- cooking spray
For the filling
- 6 ounce blocks cream cheese softened
- 2 1/4 cups sugar
- 6 egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups pumpkin puree
- 2 teaspoons pumpkin pie spice
For the topping
- 1 1/2 cups Whipped Cream or thawed whipped topping
- 24 candy pumpkins
Instructions
- Preheat the oven to 300 degrees F. Coat a 9"x13" pan with cooking spray and line the bottom of the pan with parchment paper.
For the crust
- Place the graham cracker crumbs and butter in a bowl; stir until well combined.
- Firmly press the graham cracker mixture evenly into the bottom of the pan.
For the filling
- Place the cream cheese in the bowl of a stand mixer. Beat for 3-4 minutes or until light and fluffy.
- Add the sugar and beat until just combined.
- Add the eggs, two at a time, beating after each addition. Add the vanilla extract and mix for 30 seconds.
- Pour half of the cheesecake mixture over the crust and spread into an even layer.
- Stir the pumpkin puree and the pumpkin pie spice into the remaining cheesecake mixture in the bowl.
- Pour the pumpkin cheesecake layer over the vanilla layer, gently spreading evenly into the pan.
- Bake the bars for 1 hour and 10 minutes. Turn off the oven and leave the oven door slightly ajar. Allow the cheesecake bars to cool in the oven for an hour.
- Refrigerate the bars for at least 3 hours or up to 3 days.
- Cut the bars into 24 squares. Use a piping bar and star tip to decorate each bar with a dollop of whipped cream, then place a candy pumpkin on top. Serve.
Notes
- Always use pumpkin puree instead of canned pumpkin pie filling to ensure proper texture.
- Soften cream cheese thoroughly to avoid lumps in the batter; microwaving in short increments helps.
- Allow baked cheesecake bars to cool slowly with oven door ajar to prevent cracks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 103mg | 4% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 2590IU | 52% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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