Pumpkin Cheesecake Bars
Fall is the perfect time for warm, cozy desserts, and what better way to enjoy the season than with Pumpkin Cheesecake Bars? These delightful treats blend the creamy richness of cheesecake with the warm flavors of pumpkin and spices. They are a great dessert for gatherings or just as a sweet treat at home.
Why Make This Recipe
Pumpkin Cheesecake Bars are an easy and delicious way to celebrate the flavors of fall. They are simple to make and can be prepared ahead of time, which saves you effort on busy days. Plus, these bars are a hit at parties and Thanksgiving gatherings. Your friends and family will love them!
How to Make Pumpkin Cheesecake Bars
Ingredients:
- 12⁄3 cup graham cracker crumbs
- 1⁄4 cup melted butter
- 2 tablespoons sugar
- 16 ounces cream cheese, softened
- 1⁄2 cup sugar
- 2 eggs
- 1⁄4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (canned, not pumpkin pie mix)
- 1/2 cup milk
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 envelope unflavored gelatin (about 2 1⁄2 teaspoons)
- 1⁄4 cup water
- Whipped cream (optional)
Directions:
- Preheat your oven to 325°F (163°C). Line a 9×13 inch baking dish with foil and lightly spray it with non-stick spray. Set aside.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until all crumbs are moist. Lightly press the crumb mixture into the prepared baking dish to form an even layer.
- In a mixing bowl, beat the cream cheese until smooth. Add in the sour cream and sugar, and beat again until combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and beat until smooth. Spoon the cream cheese mixture onto the prepared crust and spread evenly. Bake for about 30-35 minutes, or until just set. Remove from the oven and let cool completely on a cooling rack.
- In a medium saucepan set over medium-low heat, combine pumpkin puree, eggs, brown sugar, granulated sugar, milk, pumpkin spice, and cinnamon. Cook, whisking every few minutes, for about 10 minutes. Remove from heat and whisk in the vanilla extract.
- In a small saucepan, sprinkle the gelatin over the water and allow it to soften for 5 minutes. Turn the heat to low and stir to melt the gelatin completely, then remove from heat.
- Add the melted gelatin mixture to the pumpkin mixture and combine until smooth.
- Pour the pumpkin mixture over the cooled cream cheese layer in the baking dish. Place in the refrigerator to chill for several hours or overnight.
- Once chilled, cut into bars and serve with whipped cream if desired. Enjoy!
How to Serve Pumpkin Cheesecake Bars
Serve these bars chilled, and add a dollop of whipped cream on top for an extra treat. They are great for dessert, or you can enjoy them with coffee for a cozy snack!
How to Store Pumpkin Cheesecake Bars
Store the leftover bars in an airtight container in the refrigerator. They will keep well for about 4-5 days. If you want to save them longer, you can freeze them for up to 2 months. Just thaw before serving.
Tips to Make Pumpkin Cheesecake Bars
- Make sure your cream cheese is softened for easy mixing.
- Use canned pumpkin puree for the best flavor.
- Don’t skip the chilling time, as it helps the bars set properly.
Variation
You can try adding chocolate chips or nuts to the pumpkin mixture for an extra crunch. Another option is to swap the graham cracker crust for a cookie crust made from your favorite cookies!
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure it is cooked and pureed until smooth.Can I make these bars gluten-free?
Absolutely! Use gluten-free graham crackers for the crust and ensure all other ingredients are gluten-free.How do I know when the bars are done baking?
They should be set but still slightly jiggly in the center. They will firm up as they cool.
Enjoy making and sharing these lovely Pumpkin Cheesecake Bars with family and friends!