Oh my goodness, let me tell you about my absolute favorite fall dessert: Pumpkin Cheesecake Bars! I mean, who doesn’t get giddy at the thought of creamy cheesecake with a hint of pumpkin spice on top of a buttery graham cracker crust? Every time I whip up a batch, I can’t help but feel cozy and nostalgic. I remember the first time I made these; it was a chilly October evening, and I thought it would be nice to have a treat ready as we settled in for a movie night. My friends raved about them, and I ended up sending half of the batch home with them, only to have them beg me for the recipe!
What makes these bars so special, aside from their deliciousness, is how easy they are to make. If you’re looking to impress guests or just treat yourself on a lazy Sunday, then look no further. With a few basic ingredients, you’ll have a dessert that not only looks impressive but tastes like you’ve been slaving away in the kitchen for hours! Trust me; they won’t be able to resist asking for seconds.
What’s in Pumpkin Cheesecake Bars?
Graham Cracker Crumbs: These form the base of our bars. I like to use a classic brand for a sturdy crust. Just crush them up until they resemble sand!
Butter: We’ll mix melted butter into the graham cracker crumbs. It gives that delicious buttery flavor and helps everything stick together.
Sugar: A bit of granulated sugar sweetens up the crust, giving it a lovely balance with the richness of the cheesecake.
Pumpkin Puree: Pureed pumpkin is the star of the show! It adds color, moisture, and that irresistible autumn flavor. I always go for canned pumpkin puree for ease, but if you’re feeling adventurous, homemade is delightful!
Cream Cheese: Make sure it’s softened! This gives the cheesecake that dreamy, creamy texture that we all love.
Eggs: We’ll use a couple of large eggs to bring everything together and help the cheesecake set perfectly.
Vanilla Extract: This adds a lovely warmth and depth of flavor.
Pumpkin Spice: A mix of cinnamon, nutmeg, and ginger that makes it feel like fall in every bite. You can buy it pre-made or make your own for a personal touch!
Is Pumpkin Cheesecake Bars Good for You?
You might be wondering if indulging in Pumpkin Cheesecake Bars is worth it from a health standpoint. While these bars are certainly a treat, there are some positives to consider!
Pumpkin Puree: Did you know that pumpkin is loaded with vitamins? It’s rich in vitamin A, which is great for eye health, and it’s high in fiber, which can aid digestion. So you can grab a piece and feel somewhat virtuous!
Cream Cheese: While it is high in calories and fat, cream cheese does provide essential nutrients, too. Just remember: moderation is key!
Even though these bars have some redeeming qualities, they’re still a dessert. If you’re watching your calorie intake, perhaps enjoy a smaller piece or save them for a special occasion!
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 1/3 cup granulated sugar
– 1 cup pumpkin puree
– 16 oz cream cheese, softened
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp pumpkin spice
– ½ cup sugar (for the cheesecake)
*Serves: 12 generous bars*
How to Make Pumpkin Cheesecake Bars?
1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/3 cup of sugar. Mix until everything is well combined and resembles wet sand.
3. Press this mixture firmly into the bottom of your prepared baking pan. Bake for about 10 minutes, until it’s set and starting to brown slightly.
4. While the crust is cooling, it’s time for the cheesecake filling! In a large bowl, beat together the softened cream cheese and ½ cup of sugar until smooth and creamy. You can use a hand mixer or stand mixer for this.
5. Add in the pumpkin puree, eggs, vanilla extract, and pumpkin spice. Beat just until combined, being careful not to over-mix.
6. Pour the cream cheese filling over the crust and smooth it out with a spatula.
7. Bake for 30-35 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center. It will firm up as it cools!
8. Let the bars cool to room temperature before transferring them to the refrigerator. Chill for at least 3 hours, or overnight if you can wait that long. Trust me; the flavor will be even better!
9. Cut into squares, and enjoy your delicious pumpkin cheesecake bars!
Serving Suggestions and Extras
Looking to take these Pumpkin Cheesecake Bars to the next level? Here are some of my favorite tricks!
– **Toppings:** Whip up some fresh cream to dollop on top or sprinkle with crushed pecans for added texture. A drizzle of caramel sauce never hurt anybody!
– **Flavor Variations:** Want a twist? Add some chocolate chips to the cheesecake batter for a chocolate-pumpkin combo. Alternatively, swirl in some melted chocolate or a cranberry sauce for a fun variation!
– **Storage:** These bars keep really well in the fridge for about a week, so feel free to make them ahead of time and wow your friends at a gathering!
I hope you give these Pumpkin Cheesecake Bars a try! They are so easy to make and deliver a burst of flavor that truly embodies the spirit of fall. Whether it’s a cozy night in or a festive gathering, I promise these will be the hit of the table! And if you do make them, I’d love to hear how they turned out—feel free to drop me a message and share your experience! Happy baking! 🍂