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The Ultimate Pumpkin Cheesecake Bars Recipe

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★★★★★

4.5 from 50 reviews

The Ultimate Pumpkin Cheesecake Bars combine a rich, creamy cheesecake base layered with a spiced pumpkin puree atop a buttery graham cracker crust. Finished with a cinnamon-infused whipped cream, this dessert is perfect for fall gatherings and holiday celebrations.

Ingredients

Scale

Crust

  • 3 cups graham cracker crumbs
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 stick (1/2 cup) unsalted butter, melted

Cheesecake Batter

  • 4 packages (8 oz each) cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 tablespoons cornstarch
  • 4 large eggs, at room temperature
  • 1/2 cup heavy whipping cream, at room temperature
  • 3/4 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract

Pumpkin Layer

  • 1 can (15 oz) pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon pumpkin spice (optional)
  • Remaining half of the cheesecake batter

Cinnamon Whipped Cream

  • 2 cups heavy whipping cream, cold
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit and adjust the top rack to the middle position to ensure even baking.
  2. Prepare Pan and Crust: Lightly coat a 9×13-inch pan with baking spray. In a large bowl, combine graham cracker crumbs, brown sugar, cinnamon, nutmeg, cloves, and melted butter. Stir until well combined. Press the mixture firmly into the bottom and about halfway up the sides of the prepared pan using a measuring cup for even compression. Refrigerate or freeze for at least 20 minutes to set the crust.
  3. Make Cheesecake Batter: Ensure all ingredients are at room temperature. In a stand mixer or using a hand mixer, beat cream cheese and granulated sugar on medium-low speed until light and fluffy. Add cornstarch, eggs one at a time, heavy cream, sour cream, and vanilla extract. Continue beating until the mixture is smooth and creamy, scraping down the sides and bottom of the bowl as needed.
  4. Layer Batter: Remove crust from freezer and pour half of the cheesecake batter over it. Return pan to freezer for about 1 hour until this layer is firm enough to support the pumpkin layer.
  5. Prepare Pumpkin Layer: Combine the reserved half of the cheesecake batter with pumpkin puree, cinnamon, nutmeg, and pumpkin spice if using. Whisk until smooth and fully combined, scraping down the bowl sides.
  6. Add Pumpkin Layer: Take the pan out of the freezer and pour the pumpkin mixture over the chilled cheesecake layer, smoothing the top evenly with a spatula.
  7. Bake with Water Bath (optional): For optimal texture, bake the cheesecake bars in a water bath to prevent cracking. Place the pan inside a larger baking dish and add hot water halfway up the sides of the pan.
  8. Bake: Bake in the preheated oven for about 1 hour. At 45 minutes, check for doneness—the center should slightly wobble, and edges should puff and turn light golden brown. Avoid opening the oven door frequently to maintain temperature.
  9. Cool in Oven: After baking, turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 1 hour.
  10. Cool Completely: Remove the cheesecake from the oven and transfer to a cooling rack. Let it cool for about 2 hours until room temperature.
  11. Chill: Refrigerate the cheesecake for 6 to 24 hours to fully set and enhance flavor.
  12. Make Cinnamon Whipped Cream: In a large bowl, combine cold heavy whipping cream, granulated sugar, vanilla extract, and cinnamon. Using a hand or stand mixer, whip starting on low speed and gradually increasing to high. Continue until soft peaks form and whipped cream holds its shape.
  13. Serve: Transfer the whipped cream to a piping bag fitted with a star tip and pipe onto the cheesecake bars just before serving for a beautiful and flavorful garnish.

Notes

  • Ensure cream cheese, eggs, and other refrigerated ingredients are at room temperature for smoother batter.
  • Using a water bath helps prevent cracks and keeps the cheesecake creamy.
  • Pressing the crust halfway up the pan edges helps contain the cheesecake batter and pumpkin layer.
  • Chilling the cheesecake overnight intensifies the flavors and improves texture.
  • Leftover whipped cream can be stored in the refrigerator for up to 24 hours but is best used fresh.

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, holiday dessert, cheesecake bars

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