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Pumpkin Cheesecake Bars Recipe

Pumpkin Cheesecake Bars Recipe
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★★★★★

5.1 from 28 reviews

These Pumpkin Cheesecake Bars combine a creamy, spiced pumpkin layer atop a rich, classic cheesecake base, all set on a buttery cinnamon graham cracker crust and topped with a crunchy pecan streusel. Perfect for autumn celebrations or anytime pumpkin cravings strike, they offer a delightful balance of sweet, spice, and texture.

Ingredients

Scale

Crust

  • 1/2 cup (8 tablespoons) unsalted butter
  • 14 full sheets cinnamon graham crackers, crushed into fine crumbs
  • 1/4 cup packed light brown sugar

Cheesecake Filling

  • 4 (8 oz) packages cream cheese, softened
  • 1 1/3 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 1 cup sour cream, at room temperature

Pumpkin Layer

  • 1 (15 oz) can pure pumpkin (not pumpkin pie filling)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

Streusel Topping

  • 1 cup raw pecans
  • 2 teaspoons vanilla extract
  • 2/3 cup flour
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup chilled unsalted butter (cubed, 1 stick)

For Serving

  • Whipped cream
  • Vanilla ice cream (optional)

Instructions

  1. Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and spray the paper with nonstick cooking spray; set aside.
  2. Make the Crust: Melt the butter in a large microwave-safe bowl. Add the finely ground cinnamon graham crackers and brown sugar, stirring until combined. Transfer this crumb mixture to the prepared pan and firmly press it down evenly across the bottom. Bake for 8 minutes, then remove and let it cool completely.
  3. Prepare Plain Cheesecake Filling: In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat the softened cream cheese and granulated sugar on medium speed for about 5 minutes until light and fluffy. With the mixer running, add eggs one at a time, mixing just until each is incorporated before adding the next. Then add the egg yolk, mixing until the yellow disappears, scraping the bowl sides as needed. Mix in sour cream, lemon juice, and vanilla extract until fully blended.
  4. Layer Plain Cheesecake: Pour 4 1/2 cups of this plain cheesecake mixture over the cooled crust, spreading it evenly to the edges. Place this pan into the freezer to chill while you prepare the pumpkin layer, which helps create distinct layers.
  5. Prepare Pumpkin Cheesecake Layer: To the remaining cheesecake batter, add pumpkin, cinnamon, nutmeg, cloves, and ginger. Mix until well blended. Pour the pumpkin cheesecake mixture over the chilled plain cheesecake layer and spread carefully.
  6. Bake Cheesecake (Without Streusel): Bake the un-topped cheesecake layer uncovered at 350°F for 30 minutes.
  7. Make Streusel Topping: While baking, pulse pecans and vanilla extract briefly (3 pulses) in a food processor to chop pecans coarsely. Add the remaining streusel ingredients—flour, brown sugar, granulated sugar, oats, cinnamon, nutmeg, cloves, ginger, salt, and chilled cubed butter—and pulse until the mixture resembles coarse pebbles. If you don’t have a food processor, finely chop pecans by hand, then mix all ingredients with a fork or pastry cutter until crumbly.
  8. Bake Cheesecake (With Streusel): Remove cheesecake from oven after 30 minutes. Evenly spread streusel topping over the pumpkin layer. Return the pan to the oven and bake uncovered for an additional 40-50 minutes. The cheesecake should be firm around the edges but still slightly jiggly in the center, as it will finish setting as it cools.
  9. Cool: Crack the oven door open and let the cheesecake cool inside for 1 hour. Then transfer to a wire rack and cool completely at room temperature for 2-3 hours. Cover tightly and refrigerate for at least 6 hours, preferably 24 hours, to fully set and develop flavors.
  10. Slice: To slice cleanly, fill a large glass with hot water. Dip a sharp knife into the hot water, wipe dry, then make each cut. Repeat for each slice to keep edges neat.
  11. Serve: Serve Pumpkin Cheesecake Bars with a generous dollop of whipped cream and/or a scoop of vanilla ice cream for an irresistible dessert.

Notes

  • If you don’t have a food processor for the streusel, finely chop the pecans by hand and mix all topping ingredients using a fork or pastry cutter until crumbly.
  • Allowing the cheesecake layers to chill somewhat before baking helps create distinct, neat layers.
  • Make sure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature for a smooth batter.
  • Storing the bars overnight in the refrigerator improves flavor and texture.
  • Use pure pumpkin puree, not pumpkin pie filling, to control spices and sweetness yourself.
  • To prevent cracking, do not overbake the cheesecake; it’s okay if the center is slightly jiggly when you take it out.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, cheesecake bars, pumpkin recipe, pumpkin streusel bars

Find it online: https://thefoodrecipe.com/pumpkin-cheesecake-bars-recipe/