Description
Pumpkin Cheesecake Bars Recipe
These Pumpkin Cheesecake Bars are a delicious sweet treat that’s perfect for fall and holiday gatherings. Creamy, spiced pumpkin goodness layered over a buttery graham cracker crust makes them a must-try dessert for Thanksgiving and beyond!
Ingredients
For the Crust:
1⅔ cup graham cracker crumbs
¼ cup melted butter
2 tablespoons sugar
For the Cheesecake Layer:
16 ounces cream cheese, softened
½ cup sugar
2 eggs
¼ cup sour cream
1 teaspoon vanilla extract
For the Pumpkin Layer:
1 cup pumpkin puree (canned, not pumpkin pie mix)
2 eggs
½ cup milk
½ cup brown sugar
½ cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 envelope unflavored gelatin (about 2 ½ teaspoons)
¼ cup water
For Topping:
Whipped cream (optional)
Instructions
Preheat the Oven:
Preheat your oven to 325°F (163°C). Line a 9×13 inch baking dish with foil and lightly spray it with non-stick spray. Set aside.
Make the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until all crumbs are moist.
Lightly press the crumb mixture into the prepared baking dish to form an even layer.
Make the Cream Cheese Layer:
In a mixing bowl, beat the cream cheese until smooth.
Add in the sour cream and sugar, and beat again until combined.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract and beat until smooth.
Spoon the cream cheese mixture onto the prepared crust and spread evenly.
Bake for about 30-35 minutes, or until just set. Remove from the oven and let cool completely on a cooling rack.
Prepare the Pumpkin Layer:
In a medium saucepan set over medium-low heat, combine pumpkin puree, eggs, brown sugar, granulated sugar, milk, pumpkin spice, and cinnamon.
Cook, whisking every few minutes, for about 10 minutes.
Remove from heat and whisk in the vanilla extract.
Prepare the Gelatin:
In a small saucepan, sprinkle the gelatin over the water and allow it to soften for 5 minutes.
Turn the heat to low and stir to melt the gelatin completely, then remove from heat.
Combine Mixtures:
Add the melted gelatin mixture to the pumpkin mixture and combine until smooth.
Assemble:
Pour the pumpkin mixture over the cooled cream cheese layer in the baking dish.
Place in the refrigerator to chill for several hours or overnight.
Serve:
Once chilled, cut into bars and serve with whipped cream if desired. Enjoy!
Happy Baking!
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Step-by-Step Guide
Follow this detailed guide for perfect bars every time. After preheating the oven and preparing your pan, make the crust by thoroughly mixing the crumbs, sugar, and butter until the texture resembles wet sand. Press firmly into the pan to prevent crumbling. For the cheesecake layer, ensure the cream cheese is fully softened to avoid lumps. Beat it alone first, then incorporate other ingredients, scraping the bowl often. Bake until the edges are set but the center still has a slight jiggle. Cooling completely is crucial before adding the pumpkin layer. When cooking the pumpkin mixture, maintain a low heat and stir frequently to prevent the eggs from scrambling. The final key step is allowing the gelatin to fully bloom in cold water before gently melting it.
Serving Suggestions
These bars are delightful on their own but can be elevated with simple garnishes. A dollop of freshly whipped cream or a drizzle of salted caramel sauce are classic choices. For a festive touch, sprinkle with chopped toasted pecans or a dusting of cinnamon. Serve them chilled on a platter for a party, or pack them individually for a portable fall treat. Pair with a cup of coffee, chai tea, or a glass of cold milk.
How-to Summary
To summarize: create a graham cracker crust and pre-bake it. Prepare a smooth cream cheese layer, bake it until set, and let it cool completely. Separately, cook a spiced pumpkin custard on the stovetop, then blend in dissolved gelatin. Pour this pumpkin mixture over the cooled cheesecake base and refrigerate for several hours until fully firm before slicing and serving.
Frequently Asked Questions
Can I make these bars ahead of time? Absolutely. They are an excellent make-ahead dessert. Prepare them 1-2 days in advance and store them covered in the refrigerator until ready to serve.
Can I use fresh pumpkin puree instead of canned? Yes, but ensure it is pure pumpkin puree with no added water. Homemade puree often has more moisture, so you may need to cook it down slightly to match the thickness of canned puree.
What can I substitute for the gelatin? The gelatin is essential for setting the pumpkin layer without baking. For a vegetarian option, you can use an equal amount of agar-agar, but follow package instructions for preparation as it behaves differently.
Why did my pumpkin layer separate or become watery? This is usually due to the gelatin not being fully incorporated or the pumpkin mixture being too hot when the gelatin was added. Ensure both mixtures are smoothly combined and allow adequate chilling time.
How should I store leftovers? Keep the bars in an airtight container in the refrigerator for up to 5 days. They do not freeze well due to the texture changes in the creamy layers.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy filling instead of a smooth one.
- Pressing the crust too lightly, causing it to fall apart when sliced.
- Adding the pumpkin layer before the cheesecake layer is completely cool, which can cause the layers to blend.
- Overheating the gelatin, which can destroy its setting properties. Melt it gently over low heat.
- Not allowing enough chilling time. Rushing this step will result in bars that are too soft to cut cleanly.
Conclusion
These Pumpkin Cheesecake Bars masterfully combine the rich, tangy flavor of cheesecake with the warm, spiced essence of pumpkin pie. The detailed steps ensure a flawless dessert with distinct, creamy layers and a firm, buttery crust. Perfect for any autumn celebration, this recipe is a guaranteed crowd-pleaser that captures the cozy spirit of the season in every bite. Happy Baking!