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To make these delicious pumpkin spice cheesecake bars, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon packed brown sugar - 2 (8-ounce) packages cream cheese, softened - 1 cup canned pumpkin puree (not pie filling) - ¾ cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ¼ teaspoon salt Each ingredient plays a big role in flavor. The cream cheese gives the bars a rich texture. Pumpkin puree adds moisture and a lovely fall taste. The spices give warmth and depth to each bite. To elevate your bars, consider these toppings: - Powdered sugar for a sweet finish - Caramel sauce drizzled on top - Extra cinnamon sprinkled for warmth - Chopped pecans for a crunchy texture These little additions can turn a good dessert into a great one. They not only add flavor but also make the bars look beautiful on the plate. If you need to swap ingredients, here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Try almond flour instead of graham cracker crumbs for a gluten-free crust. - Substitute maple syrup for granulated sugar for a natural sweetener. These substitutions can help you tailor the recipe to fit your dietary needs. Just remember that changes may alter the taste or texture slightly. {{ingredient_image_2}} Begin by preheating your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x9-inch baking pan. You can grease it with non-stick spray. Alternatively, line it with parchment paper. This makes it easier to remove the bars later. In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and brown sugar. Mix until the crumbs are fully coated. The texture should be crumbly. Once mixed, press this crumb mixture firmly into the bottom of your baking pan. It should be even and flat. Bake the crust for 8-10 minutes. Look for a light golden color. After baking, let it cool completely. In a large mixing bowl, beat the softened cream cheese and granulated sugar together. Use a hand mixer or stand mixer for a smooth mix. Make sure there are no lumps left. Next, add the pumpkin puree, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt. Mix on low speed until smooth. Ensure there are no streaks of cream cheese or pumpkin. Pour the pumpkin cheesecake filling over the cooled crust. Spread it evenly across the surface. Place the pan back in the oven. Bake for 30-35 minutes. The edges should be set, but the center can still jiggle a bit. This is normal; it will firm up as it cools. After baking, remove the pan from the oven. Let it cool at room temperature for about 30 minutes. Then, transfer the pan to the refrigerator. Chill for at least 2 hours. This helps the bars set completely. Once chilled, lift them from the pan using the parchment edges. Cut into squares for serving. For a nice touch, dust them with powdered sugar or drizzle with caramel sauce. Adding a sprinkle of cinnamon or chopped pecans can enhance the look. To make the best crust, use fresh graham cracker crumbs. You can crush whole crackers in a food processor. Mix the crumbs with melted butter and brown sugar. This mix should feel moist but crumbly. Press it firmly into the pan. Use the back of a measuring cup for even pressure. Bake until golden, about 8-10 minutes. Let it cool completely before adding the filling. A well-made crust gives your bars a strong base. Start with room temperature cream cheese. This helps avoid lumps. Beat the cream cheese and sugar until smooth. Add pumpkin and eggs next. Mix on low speed to avoid splashing. It is key to blend until fully smooth. You want to see no streaks of pumpkin or cream cheese. The spices should be evenly mixed in too. This ensures every bite has great flavor. One common mistake is skipping the cooling step. Your crust needs to cool before adding the filling. If not, the heat can cause the filling to cook unevenly. Another mistake is overbaking the bars. They should jiggle slightly in the center when done. This jiggle means they will firm up as they cool. Lastly, avoid cutting the bars too soon. They need time in the fridge to set properly. Pro Tips Chill Thoroughly: Make sure to chill the cheesecake bars for at least 2 hours after baking. This allows the flavors to meld and the texture to set perfectly. Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother and creamier filling without lumps. Perfectly Even Crust: When pressing down the graham cracker mixture, use the bottom of a flat measuring cup for an even layer across the pan. Flavor Enhancements: For an extra kick, consider adding a tablespoon of maple syrup to the filling or a splash of bourbon for depth of flavor. {{image_4}} To make gluten-free pumpkin spice cheesecake bars, switch the graham cracker crumbs. Use gluten-free graham crackers or almond flour instead. This keeps the crust tasty and safe for those who avoid gluten. Just follow the same steps for the crust, and you’ll have a delicious treat for everyone. For a dairy-free version, replace the cream cheese. Use a dairy-free cream cheese option. Coconut cream can also work well for a rich texture. Ensure that your butter is dairy-free too, or substitute it with coconut oil. These swaps keep the bars creamy without the dairy. You can add extra flavors to make these bars unique. Try mixing in chocolate chips for a sweet surprise. Chopped nuts, like pecans or walnuts, add a nice crunch. If you want a bit of saltiness, sprinkle some sea salt on top before baking. These additions can change the taste and add fun textures to your pumpkin spice cheesecake bars. To keep your pumpkin spice cheesecake bars fresh, store them in the fridge. Use an airtight container to prevent the bars from drying out. If you want to keep them for more than a few days, chilling is best. You can freeze these cheesecake bars for longer storage. First, cut them into squares. Wrap each piece in plastic wrap. Then, place them in a freezer-safe bag or container. Be sure to label it with the date to track freshness. They can stay in the freezer for up to three months. For the best taste, eat the bars within five days if stored in the fridge. If frozen, enjoy them within three months for the best quality. Always check for any signs of freezer burn or off smells before eating. Pumpkin spice cheesecake bars last about 5 days in the fridge. Store them in an airtight container. They stay fresh and tasty for the whole time. If you want them to last longer, freeze them. They can last up to 3 months in the freezer. Just wrap them well in plastic wrap and foil. Yes, you can use fresh pumpkin! Just make sure to cook and puree it first. This will give your bars a fresh taste. However, canned pumpkin puree is more convenient. It saves time and makes the recipe easier. You can make these bars ahead of time. They taste even better after chilling overnight. This gives the flavors time to meld together. If you plan to serve them later, just store them in the fridge. They’ll be ready for your guests when you need them. You can serve pumpkin spice cheesecake bars with whipped cream. A drizzle of caramel sauce adds sweetness too. Chopped nuts or a sprinkle of extra cinnamon enhance the flavor. You can also pair them with coffee or tea for a cozy treat. To check if the bars are baked, look for set edges. The center should have a slight jiggle but not be liquid. A toothpick inserted into the edges should come out clean. If it comes out with a few crumbs, they are done! You learned about the main ingredients for pumpkin spice cheesecake bars and how to make them from scratch. I shared tips to fix common mistakes and give your bars a perfect crust. You also found out about tasty variations, storage tips, and answers to common questions. These bars are not just easy to make; they are fun to share. So, grab your favorite toppings and enjoy the sweet taste of fall with every bite. Get baking and savor the flavors!

Pumpkin Spice Cheesecake Bars

Delicious and creamy pumpkin cheesecake bars with a graham cracker crust, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 1 tablespoon packed brown sugar
  • 2 packages cream cheese, softened to room temperature
  • 1 cup canned pumpkin puree
  • 0.75 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon salt

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9x9-inch baking pan by either greasing it with non-stick spray or lining it with parchment paper to facilitate easy removal later.
  • Make the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and brown sugar. Stir well until the mixture is crumbly and the crumbs are thoroughly coated in butter.
  • Form the Base: Press this crumb mixture firmly and evenly into the bottom of the prepared baking pan to create a solid crust. Bake in the preheated oven for 8-10 minutes, or until lightly golden. After baking, remove it from the oven and allow it to cool completely.
  • Prepare the Filling: In a large mixing bowl, use a hand mixer (or a stand mixer) to beat together the softened cream cheese and granulated sugar until the mixture is smooth and creamy with no lumps remaining.
  • Add Pumpkin & Spices: To the cream cheese mixture, add the pumpkin puree, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt. Blend on low speed until everything is fully incorporated and smooth—ensure there are no streaks.
  • Combine and Spread: Pour the pumpkin cheesecake filling over the cooled crust, ensuring it is spread evenly across the surface.
  • Bake the Bars: Return the pan to the oven and bake for 30-35 minutes, or until the edges are set and the center has a slight jiggle when gently shaken.
  • Cool & Chill: Once baking is complete, remove the pan from the oven. Allow it to cool at room temperature for about 30 minutes before transferring it to the refrigerator. Chill for at least 2 hours to set completely.
  • Serve: After the bars have chilled and set, carefully lift them from the pan using the edges of the parchment paper. Cut into squares with a sharp knife for clean edges.

Notes

For an eye-catching presentation, arrange the cheesecake bars on a decorative platter. Lightly dust them with powdered sugar, or drizzle with caramel sauce for a delightful touch. You can also sprinkle a bit of extra cinnamon on top or add a few chopped pecans for crunch and added visual appeal.
Keyword bars, cheesecake, fall dessert, pumpkin