Sunday, September 25, 2022
HomeDessertPumpkin Cheesecake Bars Recipe 🎃

Pumpkin Cheesecake Bars Recipe 🎃


When the calendar says it is time for cool fall climate, nevertheless it’s nonetheless scorching outdoors, we’ve to get artistic with our desserts. These pumpkin cheesecake bars are a candy mix of cool, creamy cheesecake and heat, spicy pumpkin. It is the proper duo!

I am unable to consider a greater mixture than creamy pumpkin pie with cheesecake, are you able to? If you happen to’re somebody who likes their pumpkin pie chilly, like my husband, you’ll undoubtedly love this dessert mash-up.

My subsequent kitchen venture is swirling somewhat cheesecake batter into my mini pumpkin pies for the same impact, however a smaller serving dimension!

This recipe for pumpkin cheesecake bars is made in an 8″ sq. pan to get 12 medium or 16 small bars. Typical recipes are made in a large 9×13-inch pan with far too many leftovers! Nevertheless, chances are you’ll double this recipe precisely and make it in a 9×13-inch pan.

Overhead shot of 16 orange and white swirled dessert custard slices.

Substances

The underside layer of those pumpkin cheesecake bars is a crisp graham cracker crust that comprises a small quantity of pumpkin spice. I wish to infuse each chunk of this dessert with pumpkin spice taste! Talking of, I make my very own pumpkin spice mix from my do-it-yourself pumpkin spice lattes recipe.

  • Graham Crackers. We want 8 entire graham cracker sheets for this recipe. If you happen to purchase graham cracker crumbs which have already been crushed, we’d like 1 ¼ cups, or 128 grams.
  • Granulated Sugar. This pumpkin cheesecake bars recipe solely makes use of granulated white sugar. I do know that brown sugar is a typical ingredient in crustless pumpkin pie, however I’ve discovered the additional molasses to make these bars overly moist. Persist with white sugar for the crust, cheesecake layer and the pumpkin layer.
  • Pumpin Pie Spice. That is only a mix of floor cinnamon, ginger, cloves, allspice and nutmeg. I like a pinch of black pepper in my pumpkin pie spice in order that it jogs my memory of a chai latte.
  • Butter. A small quantity of melted unsalted butter is for the graham cracker crust.
  • Cream Cheese. Two 8-ounce blocks of cream cheese which have been softened at room temperature for about half-hour. It is best to take away the cream cheese from the bundle and let it relaxation on a plate or chopping board at room temperature.
  • Eggs. Two giant eggs, overwhelmed in a separate bowl earlier than stirring into the cheesecake batter. The eggs are what offers these pumpkin cheesecake bars elevate and a basic cheesecake texture.
  • Vanilla. At all times bake with actual, pure vanilla extract.
  • Canned Pumpkin Puree. Learn the label earlier than shopping for canned pumpkin puree to make sure you’re shopping for pure pumpkin puree, not pumpkin pie puree. The latter has sugar already added and can trigger the recipe to fail. Since this recipe makes use of solely ¾ cup of pumpkin, use the remainder of the can for my simple pumpkin bread or my mini pumpkin sheet cake with brown butter glaze on high.
  • Floor Cinnamon. A small quantity of additional floor cinnamon for the batter, as a result of I discover that pumpkin pie spice by itself generally is a little too ginger-y.

Methods to Make Pumpkin Cheesecake Bars

Regardless that this dessert is a mixture of two totally different desserts, it solely makes use of one bowl for preparation! We are going to make the graham cracker crumbs within the meals processor (for those who’re utilizing entire crackers), after which make the cheesecake batter in a bowl. When the cheesecake batter is finished, take away 1 cup of it and put aside. Add the remaining elements to remodel it into pumpkin cheesecake. The batters will probably be swirled collectively earlier than baking within the pan.

If you happen to’re beginning with entire graham crackers, you will have to crush them in a meals processor. After crushing, add the sugar, pumpkin pie spice and melted butter. If you happen to’re beginning with graham cracker crumbs, merely stir them along with the sugar, pumpkin pie spice and melted butter.

Scrape the graham cracker crumb combination into an 8-inch sq. pan that has been lined in each instructions with parchment paper to forestall sticking. Use a measuring cup or shot glass to press the crumbs flat. It is okay if the crumbs go up the perimeters of the pan a bit. Bake at 350-degrees F for 10 minutes.

Subsequent, make the cheesecake layer: beat collectively the softened cream cheese and sugar with an electrical mixer till very clean. Add the vanilla and eggs, and beat on LOW simply till mixed. Don’t over-beat the batter as soon as the eggs are added.

Take away one cup of the plain cheesecake batter and put aside.

To the remaining cheesecake batter within the bowl, add the pumpkin puree, pumpkin pie spice and further cinnamon. Beat simply till mixed.

Unfold the pumpkin cheesecake batter over the par-baked crust within the pan.

Dollop the reserved cup of plain cheesecake batter over the floor of the pumpkin cheesecake batter. Then, use a toothpick or knife to swirl it in for a wonderful floor.

Bake the pumpkin cheesecake bars once more at 350-degrees F for 38-41 minutes till the middle is simply barely jiggly. If you happen to insert a knife or toothpick into the middle, it is not going to come out overly moist. Let the bars cool at room temperature on a wire rack for 1 hour, after which refrigerate the bars for no less than 8 hours earlier than slicing and serving.

Close up shot of swirled pumpkin cheesecake bars with graham cracker crust.

Storage

Can pumpkin cheesecake bars be frozen?

If you need to freeze these bars, reduce them into squares, individually wrap them in plastic wrap, after which place them in a freezer air-tight bag. Freeze them within the bag laying flat, after which as soon as they’re frozen individually, you’ll be able to transfer the bag upright to suit your freezer higher. To benefit from the bars, transfer a bar to the fridge to defrost in a single day. If it is nonetheless not thawed, go away it on the counter at room temperature for a couple of hours. Don’t microwave the bars.

Do pumpkin cheesecake bars have to be refrigerated?

Sure, as a result of these pumpkin cheesecake bars comprise egg and dairy merchandise, they have to be consistently refrigerated. After baking, the bars are cooled after which positioned within the fridge for 8 hours to agency up. Proceed to retailer them within the fridge the place they may preserve for as much as 4 days.

If you happen to’re in search of a normal cheesecake to slice, do not miss my instantaneous pot pumpkin cheesecake.

Yield: 16

Pumpkin Cheesecake Bars

Stacks of pumpkin cheesecake bars with swirled top and glass of milk.


Simple pumpkin cheesecake bars in an 8 inch sq. pan for a smaller serving.

Prep Time
20 minutes

Prepare dinner Time
51 minutes

Whole Time
1 hour 11 minutes

Substances

For the crust:

  • 8 entire graham cracker sheets (about 1 ¼ cups crumbs, or 128 grams)
  • ¼ cup granulated sugar
  • ⅛ teaspoon pumpkin pie spice
  • 5 tablespoons (71 grams) butter, melted

For the cheesecake:

  • 2 8-ounce packages of cream cheese, at room temperature
  • 1 cup granulated sugar
  • 2 giant eggs, at room temperature
  • 1 teaspoon vanilla
  • ¾ cup canned pumpkin puree (Libby’s model has the darkest orange coloration)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon floor cinnamon

Directions

  1. Preheat oven to 350-degrees Fahrenheit. Line an 8-inch sq. baking pan with parchment paper in each instructions to assist take away the bars after baking.
  2. First, make the curst: in a meals processor, add the 8 entire graham crackers, breaking them up as you add them. Place the lid on the meals processor and pulse the graham crackers to begin to break them down a bit.
    Add the sugar, pumpkin pie spice, and mix once more to combine.
  3. Lastly, add the melted butter and pulse till moist crumbs kind and the crust elements are homogenous. Scrape the crumbs right into a 8 or 9” sq. pan lined with parchment paper in each instructions. Press them flat with the again of a measuring cup (it’s okay if the crust goes up the perimeters a bit).
  4. Bake the crust at 350 for 10 minutes. After 10 minutes, take away from the oven and let cool whilst you make the filling.
  5. To make the filling: in a big bowl, add the softened cream cheese and granulated sugar. Beat with an electrical mixer till very clean and well-combined.
    Add the eggs and vanilla.
  6. Combine within the eggs and vanilla, however use a low velocity and take a look at to not over-mix and whip an excessive amount of air into the batter, or else the cheesecake can puff up within the oven and crack because it cools.
  7. Take away 1 cup of cheesecake batter and set it apart. PHOTO
  8. To the remainder of the cheesecake batter within the bowl, add the pumpkin puree, pumpkin pie spice and cinnamon. Beat simply to mixed.
  9. Pour the pumpkin cheesecake batter into the awaiting crust, after which use a spoon to dollop the reserved white cheesecake submitting all around the floor. Use a knife or toothpick to swirl the 2 collectively.
  10. Bake at 350 for 38-41 minutes. The middle can nonetheless be very barely jiggly, however not overly moist. Let cool within the pan for 1 hour, after which take away from the pan and permit to chill to room temperature. Refrigerate for no less than 8 hours earlier than serving for good, agency bars and even slices.

Notes

Graham Crackers: We want 8 entire graham cracker sheets for this recipe. If you happen to purchase graham cracker crumbs which have already been crushed, we’d like 1 ¼ cups, or 128 grams.
Pumpin Pie Spice: It is a jarred spice mix product of floor cinnamon, ginger, cloves, allspice and nutmeg.
Cream Cheese: The quickest method to soften cream cheese is to take away it from the bundle and let it relaxation on a plate or chopping board at room temperature for as much as an hour.
Canned Pumpkin Puree: Learn the label earlier than shopping for canned pumpkin puree to make sure you’re shopping for pumpkin puree, not pumpkin pie puree. The latter has sugar already added and can trigger the recipe to fail.

Storage: These pumpkin cheesecake bars want to stay within the fridge indefinitely. You may freeze them individually in layers of plastic wrap and retailer them in freezer protected baggage. To defrost, transfer them to the fridge in a single day or let relaxation at room temperature for a couple of hours. Don’t microwave these bars. Retailer all leftovers within the fridge for as much as 4 days.

Diet Data:

Yield:

16

Serving Dimension:

1

Quantity Per Serving:

Energy: 206Whole Fats: 11gSaturated Fats: 6gTrans Fats: 0gUnsaturated Fats: 4gLdl cholesterol: 52mgSodium: 133mgCarbohydrates: 24gFiber: 1gSugar: 19gProtein: 3g


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