Pumpkin Cheesecake Bars

These delightful Pumpkin Cheesecake Bars are packed with creamy cheesecake goodness and a perfect hint of pumpkin spice. Enjoy a cozy dessert that’s simple to make and always a crowd-pleaser. If you’re craving comfort in dessert form, this recipe is here to deliver!

As the crisp autumn air settles in and the leaves begin to change, there’s nothing quite like the warm, inviting scent of pumpkin spice wafting through your home. Growing up, my family had a tradition of baking together as the seasons shifted. This Pumpkin Cheesecake Bars recipe brings back those cherished memories with every bite. It’s time to grab your mixing bowl, heat up the oven, and let’s dive into this seasonal favorite!

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Whip Up These Pumpkin Cheesecake Bars

Ingredients:

• 15 whole rectangular graham crackers
• 1/4 cup granulated sugar
• 8 tablespoons unsalted butter (melted)
• 1-1/4 cups pumpkin puree
• 1-1/2 teaspoons pumpkin pie spice
• 1-1/2 teaspoons ground cinnamon
• 1 tablespoon all-purpose flour
• Three 8-oz packages full-fat cream cheese (at room temperature)
• 1-2/3 cup granulated sugar
• 1-1/2 teaspoons pure vanilla extract
• 1/2 cup full-fat sour cream
• 1/8 teaspoon salt
• 3 large eggs (at room temperature)

Directions:

1. Preheat your oven to 350°F. Start by lining a 9×13 baking pan with foil and lightly grease the foil. I always prefer a metal pan, but if you use glass, just be aware that it might take a few minutes longer to bake.

2. For the crust: In a food processor, crush the graham crackers until finely ground. Add 1/4 cup sugar and melted butter, blending until combined. Press the mixture firmly into the bottom of your prepared baking pan, creating an even crust.

3. For the filling: In a large mixing bowl, combine the pumpkin puree, pumpkin pie spice, ground cinnamon, and flour. In a separate bowl, beat the cream cheese until smooth, and then add the sugar, vanilla extract, sour cream, and salt. Mix until creamy and well blended.

4. Add the pumpkin mixture to the cream cheese mixture, blending until fully combined. Finally, add the eggs one at a time, mixing thoroughly after each addition.

5. Pour the filling over the prepared crust in the baking pan, spreading it evenly. Bake for 40-45 minutes until the center is set but still slightly jiggly.

6. Remove from the oven and let it cool completely in the pan. Then, chill in the refrigerator for at least two hours before cutting into bars.

Serve Your Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars are perfect for any gathering! Cut them into squares and serve with whipped cream or a sprinkle of cinnamon for a lovely finish. They are sure to impress your friends and family alike, bringing everyone together for a cozy afternoon.

Storing Leftovers

If you have any of these bars left (which is unlikely, but just in case), store them in an airtight container in the refrigerator for up to a week. You can also freeze them for later enjoyment; simply wrap them tightly in plastic wrap and then foil. They can be frozen for up to three months.

Tips for Success

• Make sure your cream cheese is at room temperature for a smoother filling.
• Adjust the spices to your liking; if you love cinnamon, feel free to add a bit more!
• To make cutting easier, use a sharp knife dipped in warm water before cutting the bars.

Variations on a Classic

If you want to mix it up, try adding chocolate chips to the filling, or swirls of caramel on top before baking. You can also substitute the graham cracker crust with an Oreo crust for a chocolatey twist!

FAQs

Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s well cooked, pureed, and moisture is drained so your bars don’t turn out soggy.

Do I need to bake the crust first?
Yes, baking it for a few minutes will ensure it’s nice and crisp before adding the filling.

Can I use low-fat cream cheese?
You can, but the texture may be less creamy. For the best results, stick with full-fat cream cheese.

Embrace this pumpkin season with a slice of these wonderful Pumpkin Cheesecake Bars—your family and friends will thank you!