The Ultimate Pumpkin Cheesecake Bars
User Reviews
5
The Ultimate Pumpkin Cheesecake Bars
Description
The Ultimate Pumpkin Cheesecake Bars begin with a crust made from graham cracker crumbs combined with brown sugar, cinnamon, nutmeg, cloves, and melted unsalted butter, pressed into a 9x13-inch pan and chilled to set. The cheesecake batter is whipped cream cheese with sugar until fluffy, then blended with cornstarch, eggs, heavy whipping cream, sour cream, and vanilla extract to create a smooth, creamy filling.
Half the batter is poured over the crust, followed by a pumpkin layer made from pumpkin puree and spices including cinnamon, nutmeg, and pumpkin spice. The remaining cheesecake batter is spread over the pumpkin layer, creating a layered effect. The bars bake at 325°F until set, producing a dense, creamy texture with balanced spice and sweetness.
The cinnamon whipped cream topping is made separately with cold heavy whipping cream, sugar, vanilla, and cinnamon, adding a light, spiced finish to the bars when served. The flavor highlights pumpkin and warm spices alongside a classic cheesecake tang and buttery crust.
Ingredients
Crust:
- 3 cups graham cracker crumbs
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon cloves ground
- 1 tick unsalted butter melted
Cheesecake Batter:
- 4 packages cream cheese at room temperature, 8 oz each
- 1 1/2 cup granulated sugar
- 2 tablespoon cornstarch
- 4 egg at room temperature, large
- 1/2 cup heavy whipping cream at room temperature
- 3/4 cup sour cream at room temperature
- 1 teaspoon vanilla extract
Pumpkin Layer:
- 1 can pumpkin puree 15 oz
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pumpkin spice optional
Cinnamon Whipped Cream:
- 2 cups heavy whipping cream cold
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Adjust the top rack to be positioned in the middle of the oven.
Cheesecake Crust:
- Lightly coat a 9x13-inch pan with baking spray and set it aside.
- Add the "Crust" ingredients to a large bowl and stir until well combined.
- Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.
- Refrigerate or best freeze for at least 20 minutes.
Cheesecake Batter:
- Make sure all the ingredients are at room temperature before you begin.
- In the bowl of a stand mixer or in a large bowl using a hand mixer beat cream cheese and sugar until light and fluffy on medium-low speed.
- Add the rest of the ingredients from the "Cheesecake Batter" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
- Remove the crust from the freezer and pour 1/2 of the cheesecake batter mixture into the prepared pan. Return to the freezer for about 1 hour, the layer needs to freeze enough to be able to pour the pumpkin layer on top of it.
- Set aside the remaining half of the cheesecake batter. It will be used for the pumpkin layer.
Pumpkin Layer:
- Add the "Pumpkin Layer" ingredients to the remaining half of the cheesecake batter that you previously set aside, and whisk to fully combine. Scrape the sides and bottom of the bowl with a spatula.
- Remove the cheesecake from the freezer and pour the pumpkin layer on top. Level the top with a spatula.
Bake:
- Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath".
- Bake in the preheated oven for about one hour.
- Try not to open the door to the oven. At the 45-minute mark check on the cheesecake if it's done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
- Turn the oven off and prop open the oven door and leave the cheesecake to cool in the oven for one hour.
Chill:
- After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
- Transfer to the refrigerator and chill for 6-24 hours.
Cinnamon Whipped Cream:
- Add cream, sugar, vanilla, and cinnamon to a large bowl.
- Using a hand mixer or stand mixer, whisk on slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
- Add the whipped cream to a pastry bag, fitted with a star piping tip, and pipe it onto cheesecake bars right before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 85g | 28% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 110mg | 37% |
| Sodium | 265mg | 11% |
| Potassium | 324mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 64g | 128% |
| Vitamin A | 7960IU | 159% |
| Vitamin C | 2mg | 2% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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