Pumpkin Cheesecake Bars

Fall is the perfect time for delicious pumpkin treats, and Pumpkin Cheesecake Bars are a seasonal favorite. These tasty bars combine the creamy goodness of cheesecake with the warm flavors of pumpkin spice, making them a delightful dessert for any occasion.

Why Make This Recipe

Making Pumpkin Cheesecake Bars is a great idea for several reasons. First, they are easy to prepare and can feed a crowd. Second, the combination of creamy cheesecake and spiced pumpkin is simply irresistible. Finally, they are perfect for gatherings, holidays, or just a sweet treat at home. You can enjoy them chilled or topped with whipped cream for an extra touch of sweetness!

How to Make Pumpkin Cheesecake Bars

Ingredients

12⁄3 cups 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)
2 eggs
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
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.
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until it’s evenly moist. Firmly press this mixture into the bottom of the prepared baking dish.
In a mixing bowl, beat the cream cheese until it’s smooth. Add the sour cream and sugar, beating until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Spoon this cheesecake mixture over the crust and spread it evenly. Bake for 30-35 minutes or until the center is just set. Remove from the oven and cool completely.
In a medium saucepan over medium-low heat, combine the pumpkin puree, 2 eggs, milk, brown sugar, granulated sugar, pumpkin pie spice, and cinnamon. Cook, stirring frequently, for about 10 minutes. Remove from heat and stir in the vanilla extract.
In a small saucepan, sprinkle the gelatin over the water and let it soften for 5 minutes. Heat gently on low, stirring until the gelatin dissolves completely. Remove from heat and mix the gelatin into the pumpkin mixture until smooth.
Pour the pumpkin mixture over the cooled cheesecake layer. Refrigerate for several hours or overnight until fully set.
Cut into bars and top with whipped cream if desired.

How to Serve Pumpkin Cheesecake Bars

Serve Pumpkin Cheesecake Bars chilled or at room temperature. You can cut them into squares and top them with whipped cream if you like. They make a wonderful dessert after a meal or a delightful snack throughout the day.

How to Store Pumpkin Cheesecake Bars

Store any leftover Pumpkin Cheesecake Bars in an airtight container in the refrigerator. They will stay fresh for up to a week. You can also freeze them for longer storage; just make sure to wrap them well.

Tips to Make Pumpkin Cheesecake Bars

Make sure your cream cheese is softened before mixing. This helps create a smooth filling.
For added flavor, consider adding chopped nuts or chocolate chips to the crust.
If you prefer a thicker crust, feel free to increase the amount of graham cracker crumbs and butter.

Variation

You can switch things up by adding a swirl of caramel sauce or by including a layer of chocolate ganache on top for an extra treat!

FAQs

1. Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is well-cooked and smooth.

2. How do I know when the cheesecake layer is set?
The cheesecake is done when the center is just set and slightly jiggles when you shake the pan.

3. How long do I need to refrigerate the bars?
It’s best to refrigerate the bars for at least 4 hours to allow them to set properly, but overnight is ideal.

Enjoy making and sharing these delightful Pumpkin Cheesecake Bars!