Pumpkin Cheesecake Bars Recipe
Description
Pumpkin Cheesecake Bars are the ultimate fusion of creamy cheesecake and the warm, spiced flavors of pumpkin, making it the perfect dessert for cozy family dinners or festive gatherings. With a rich graham cracker crust, a luscious pumpkin cheesecake filling, and a buttery cinnamon crumble topping, this dessert is sure to impress. These bars can be made ahead, allowing you to enjoy them with loved ones without last-minute stress.
Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Ingredients
| Part | Ingredient | Quantity |
|---|---|---|
| For the crust | Graham cracker crumbs | 10 pieces, crushed |
| Unsalted Butter | 6 tablespoons | |
| For the cheesecake | Cream Cheese (at room temp) | 32 fl oz (900g) |
| Whole Eggs | 4 | |
| Vanilla Extract | 1 teaspoon | |
| Sugar | 1½ cups | |
| Pumpkin Puree | 1 cup | |
| For the topping | Unsalted Butter | ½ cup |
| All-purpose Flour (Maida) | 1 cup | |
| Brown Sugar (Demerara) | ½ cup | |
| Cinnamon Powder | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~310 |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 90mg |
| Sodium | 220mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 1g |
| Sugars | 23g |
| Protein | 5g |
Preparation Time:
Prep Time: 60 minutes
Cook Time: 90 minutes
Total Time: 2 hours 30 minutes
Instructions
| Step | Instruction |
|---|---|
| 1 | Preheat the oven to 325°F (160°C). Grease a 9×13-inch (23×33 cm) baking pan and set aside. |
| 2 | In a mixing bowl, combine crushed graham cracker crumbs and melted butter. Mix until the texture resembles wet sand. |
| 3 | Press the crust mixture firmly and evenly into the bottom of the prepared baking pan. Refrigerate for at least 15 minutes to set. |
| 4 | In a large mixing bowl, beat together cream cheese, eggs, vanilla extract, and sugar until smooth and creamy. |
| 5 | Divide the cheesecake mixture in half. Pour one-half over the chilled crust and smooth the top. Freeze for 20–30 minutes to firm up slightly. |
| 6 | Add pumpkin puree to the remaining cheesecake batter and mix until well incorporated. |
| 7 | Spoon the pumpkin cheesecake mixture over the frozen layer, spreading it evenly with a spatula. |
| 8 | Bake in the preheated oven for 30 minutes. Meanwhile, prepare the crumble topping. |
| 9 | In another bowl, combine unsalted butter, all-purpose flour, brown sugar, and cinnamon powder. Mix until it forms a crumbly texture similar to wet sand. |
| 10 | After 30 minutes of baking, remove the cheesecake from the oven and sprinkle the crumble topping evenly over the surface. Return to the oven and bake for an additional 25 minutes. |
| 11 | Once baked, allow the cheesecake to cool completely at room temperature. |
| 12 | For best results, refrigerate the cheesecake overnight to let the flavors meld and the texture firm up. |
| 13 | Slice into bars and serve chilled as a delightful dessert after a hearty meal, such as a Noodle Sizzler with Garlic Pepper Sauce and Baked Vegetables. |
Tips for Success
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth batter.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for a more natural flavor.
- Chilling Time: Allow the bars to chill overnight for the perfect cheesecake consistency.
Serve these Pumpkin Cheesecake Bars as a heartwarming dessert to complement any meal or enjoy them as an indulgent treat with your favorite cup of coffee or tea!
