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To make pumpkin cheesecake bars, you need a few simple ingredients. Here’s what you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 2 (8 oz) packages cream cheese, softened - ¾ cup sugar - 2 large eggs - 1 cup pumpkin puree - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt Each ingredient plays a key role in creating the perfect flavor and texture. The graham cracker crumbs form a tasty crust, while the cream cheese provides creaminess. The pumpkin puree gives a warm and inviting flavor, and the spices add a lovely aroma. Using fresh ingredients will always yield the best results. Make sure your cream cheese is softened for easy mixing. This ensures a smooth filling without lumps. If you want to make these bars gluten-free, simply swap graham cracker crumbs with gluten-free crumbs. This way, everyone can enjoy this delicious treat! {{ingredient_image_1}} - Preheat oven to 350°F (175°C). - Line a 9x9 inch baking dish with parchment paper. This makes it easy to lift the bars out later. - Combine 1 ½ cups graham cracker crumbs, ½ cup melted butter, and 2 tablespoons sugar. - Mix until it looks crumbly. - Press the mixture evenly into the bottom of the baking dish. - Bake for 10 minutes, then take it out and let it cool slightly. - In a large bowl, beat 2 packages of softened cream cheese with ¾ cup sugar until it is smooth. - Add 2 large eggs, one at a time, mixing well after each. - Next, mix in 1 cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon salt. - Blend until all ingredients are well combined and smooth. - Pour the pumpkin cheesecake mixture over the cooled crust. - Spread it evenly with a spatula. - Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center. It should come out clean. - Let the bars cool at room temperature for about 1 hour. - After that, refrigerate them for at least 2 hours to firm up. - Once chilled, lift the parchment paper to remove the bars from the dish and slice into squares. To get the best texture, you need to properly soften your cream cheese. Take it out of the fridge at least 30 minutes before you start. This helps it mix smoothly with the sugar. If your cream cheese is cold, it can lead to lumps in your batter. Next, avoid overmixing the batter. Once you add the eggs, mix just enough to combine. Overmixing can make the bars too airy and cause them to crack while baking. For a delightful touch, you can garnish each bar with whipped cream. A sprinkle of cinnamon adds warmth and beauty. You can also serve these bars with a scoop of vanilla ice cream for a special treat. A cup of coffee or spiced tea pairs nicely with them too. One big mistake is not cooling the crust properly. Make sure to let it cool slightly before adding the filling. If you skip this step, the filling can become too runny. Another common error is overbaking the cheesecake bars. Keep an eye on them as they bake. They should be set in the center but still slightly jiggly. This ensures they remain creamy and delicious. Pro Tips Cool Completely: Make sure to allow the bars to cool completely at room temperature before refrigerating. This helps them set properly and enhances the texture. Use Fresh Spices: For the best flavor, consider using fresh ground spices instead of pre-ground. They can significantly elevate the taste of your cheesecake bars. Chill Longer: If you have the time, let the bars chill overnight. This allows the flavors to meld together beautifully and results in a firmer texture. Garnish Wisely: When serving, top with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg for an extra touch of flavor and presentation. {{image_2}} You can easily change the taste of your pumpkin cheesecake bars. Try adding a drizzle of chocolate or caramel on top. It gives a sweet touch and makes the bars look fancy. You can also mix in nuts or chocolate chips into the filling. This adds a nice crunch and rich flavor. If you need a gluten-free option, use gluten-free graham cracker crumbs for the crust. This way, everyone can enjoy these tasty bars. For a vegan version, swap the cream cheese for a plant-based cream cheese. You can replace the eggs with flaxseed meal mixed with water. This keeps the bars creamy and delicious without using animal products. To change up the flavor, play with the spices. You can add cardamom or cloves for a new taste. If you want a fresh twist, use real pumpkin instead of canned puree. Just roast the pumpkin, then blend it until smooth. This gives your bars a fresh flavor and makes them even more special. To keep your pumpkin cheesecake bars fresh, store them in the refrigerator. Place the bars in an airtight container. If you prefer, you can also wrap them tightly with plastic wrap. This keeps them moist and tasty. If you want to freeze them, slice the bars first. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. This method prevents freezer burn. You can enjoy these bars later on! In the fridge, these bars last about 5 to 7 days. Always check for any signs of spoilage. If you see mold or notice an off smell, it’s best to discard them. Signs that the bars have gone bad include a change in color or texture. If they feel sticky or slimy, do not eat them. If you want to enjoy your bars warm, you can safely reheat them. Use the microwave for quick warming. Place a slice on a microwave-safe plate and heat for about 10 to 15 seconds. Check that it is warm but not too hot. You can also reheat in the oven. Set the oven to 350°F (175°C) and warm for about 5 to 10 minutes. Enjoy them warm, and feel free to add a little whipped cream on top! To slice pumpkin cheesecake bars cleanly, first chill them well. After chilling, lift the bars out using the parchment paper. Use a sharp knife and dip it in hot water before cutting. Wipe the knife with a towel after each cut. This helps prevent the filling from sticking and ensures neat slices. For presentation, serve bars on dessert plates with whipped cream and a sprinkle of cinnamon. Yes, you can make these bars ahead of time. I recommend making them a day before you plan to serve them. This allows the flavors to blend well. After baking, cool them at room temperature, then refrigerate for at least two hours. You can keep them in the fridge for up to four days. If you want to freeze them, wrap each bar tightly in plastic wrap. They can last up to three months in the freezer. If you don’t have pumpkin puree, you can use butternut squash puree. It has a similar texture and flavor. Another option is to use sweet potato puree. Both are great alternatives. You can even make your own puree by roasting pumpkin or squash, then blending it until smooth. Just ensure any substitute is thick and not watery. Absolutely! If you prefer a different crust, you can try an oatmeal crust. Simply mix oats, butter, and brown sugar. Alternatively, you can use a cookie crust made from crushed gingersnaps or chocolate cookies. Each option gives the bars a unique flavor and texture. Just make sure the crust is firm enough to hold the filling. These pumpkin cheesecake bars use simple, tasty ingredients. We covered crust, filling, and baking steps. I shared tips for great texture and delicious garnishes. Variations let you mix things up, while storage info ensures freshness. Enjoy your baking adventure, and share these bars with friends! The joy of making and tasting these treats is all yours. Remember, practice makes perfect. Happy baking!

Pumpkin Cheesecake Bars

Delicious pumpkin cheesecake bars with a graham cracker crust, perfect for fall celebrations.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons sugar
  • 2 packages (8 oz) cream cheese, softened
  • 0.75 cups sugar
  • 2 large eggs
  • 1 cups pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9x9 inch baking dish with parchment paper, leaving some overhang for easy removal later.
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined and crumbly.
  • Press the mixture firmly into the bottom of the lined baking dish to form an even crust. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
  • In a large bowl, beat the softened cream cheese and ¾ cup of sugar together until smooth and creamy.
  • Add the eggs, one at a time, mixing well after each addition. Then, add the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until thoroughly combined and smooth.
  • Pour the pumpkin cheesecake mixture over the cooled crust and spread evenly.
  • Bake in the preheated oven for 30-35 minutes, or until the center is set and a toothpick inserted comes out clean.
  • Once done, allow the bars to cool at room temperature for about 1 hour, then refrigerate for at least another 2 hours to firm up.
  • Once chilled, lift the parchment paper to remove the bars from the baking dish and slice into squares.

Notes

Serve each bar on a small dessert plate, garnished with a dollop of whipped cream and a sprinkle of cinnamon for a festive touch.
Keyword bars, cheesecake, dessert, pumpkin