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Pumpkin Spice Cheesecake Bars Easy Fall Dessert Treat

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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 2 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 cup pumpkin puree - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - ½ teaspoon salt - Whipped cream and cinnamon for topping (optional) When making pumpkin spice cheesecake bars, use precise measurements for the best results. If you want a gluten-free option, substitute graham cracker crumbs with gluten-free crumbs. You can also use melted coconut oil instead of butter for a dairy-free choice. For lower sugar, consider using a sugar substitute that measures cup-for-cup like granulated sugar. Toppings add a special touch to your bars. I love using whipped cream and a sprinkle of cinnamon to make them stand out. You can also drizzle caramel sauce or chocolate for extra flavor. Fresh pecans or walnuts can add a nice crunch. These toppings not only enhance taste but also improve the look of your dessert. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This temperature gives the bars a nice bake. Next, take a 9x9-inch baking pan. You can grease it or use parchment paper. Parchment makes it easy to lift the bars out later. In a medium bowl, mix together 1 ½ cups of graham cracker crumbs and ½ cup of melted unsalted butter. Add 1 teaspoon of ground cinnamon and a pinch of salt. Stir until the mixture looks like wet sand. Press this mix evenly into the bottom of your prepared pan. This forms a solid base for your cheesecake. In a large mixing bowl, beat 2 packages of softened cream cheese with an electric mixer. Mix on medium speed until it is smooth. Gradually add 1 cup of granulated sugar. Keep mixing until it blends well. Then, add 2 large eggs one at a time. Mix well after each egg. Now, add 1 cup of pumpkin puree, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, ½ teaspoon of ground ginger, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Mix until everything is smooth and creamy. Pour this filling over the baked crust. Spread it evenly. This filling makes the bars rich and tasty. Baking them will finish the magic! To get a smooth and creamy cheesecake, start with softened cream cheese. Cold cream cheese can create lumps. Use a hand mixer on medium speed for a good mix. Add the sugar slowly to help blend it in well. Mix the pumpkin puree and spices carefully. This keeps the filling light and fluffy. Watch the baking time closely. Bake the cheesecake bars for 30 to 35 minutes. The center should be set but still slightly jiggly. If you overcook, the bars can turn dry. Keep an eye on them in the last few minutes. You want a soft texture, not rubbery. For a lovely presentation, use a festive platter. Cut the cheesecake into neat squares. Add a dollop of whipped cream on each square. A sprinkle of cinnamon on top adds a nice touch. This makes your dessert look as good as it tastes. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter. This helps blend the ingredients more evenly, preventing lumps in your cheesecake filling. Don’t Overbake: The cheesecake should be set around the edges but still slightly jiggly in the center. Overbaking can lead to a dry texture. Keep an eye on it during the last few minutes of baking. Chill Thoroughly: For the best texture, allow the bars to chill in the refrigerator for at least 4 hours, or overnight if possible. This helps the flavors meld and the cheesecake to firm up properly. Garnish Creatively: Elevate your presentation by adding a drizzle of caramel sauce or a sprinkle of chopped pecans on top of the whipped cream. This adds an extra layer of flavor and visual appeal. {{image_2}} You can easily make these cheesecake bars gluten-free. Use gluten-free graham cracker crumbs instead of regular ones. Many brands offer tasty gluten-free options. Just check the labels to ensure they fit your needs. The rest of the recipe remains the same. You still get that creamy texture and warm spices, without the gluten. To make these bars dairy-free, swap out the cream cheese. Use a dairy-free cream cheese alternative. Brands like Tofutti or Kite Hill work well. Use coconut cream for a rich texture. Make sure to choose a dairy-free butter for the crust too. This way, you enjoy pumpkin spice flavor without dairy. You can customize these bars with fun flavors. Want a chocolate twist? Mix in chocolate chips or swirl some melted chocolate into the filling. For a caramel touch, drizzle caramel sauce over the top before serving. These small changes add a new layer to your dessert. Use your imagination to create unique flavors that fit your style! After you bake your pumpkin spice cheesecake bars, let them cool. Place them in the fridge. Use an airtight container or cover them with plastic wrap. They keep well in the fridge for up to five days. This chilling time helps the flavors blend and makes them firmer. Enjoy them cold or let them warm up a bit before serving. If you need to store the bars for longer, freezing works great. First, cut them into squares. Wrap each square tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last in the freezer for up to three months. To enjoy, thaw them in the fridge overnight before serving. When you want to eat your cheesecake bars, you can reheat them. Place them in the microwave for about 10-15 seconds. This warms them without making them too soft. The bars taste best at room temperature. If you prefer them warm, be careful not to overheat them. Serve with whipped cream and a sprinkle of cinnamon for a tasty treat! You can tell when the cheesecake bars are done by looking at the center. It should be set and only slightly jiggly. If it looks too wobbly, it needs more time. Bake for 30-35 minutes at 350°F (175°C). If the edges are firm but the center jiggles, it's perfect. Remember, overcooking can make it dry, so watch closely. Yes, you can use fresh pumpkin! Just make sure to cook and puree it first. Fresh pumpkin has a different texture and taste than canned. For best results, use a sugar pumpkin, as it is sweeter and creamier. Drain any excess moisture after cooking to keep your cheesecake bars from becoming too watery. To slice cheesecake bars neatly, use a sharp knife. First, dip it in hot water and wipe it dry. This helps create clean cuts. Score the cheesecake into squares before slicing all the way through. For extra clean slices, wipe the knife after each cut. Enjoy your perfect squares! This blog post covered all you need for delicious cheesecake bars. We explored the key ingredients, steps for the perfect crust, and how to make the filling. I shared tips to ensure a creamy texture and ideas for fun variations. Finally, we discussed storage options to keep your bars fresh. In conclusion, follow these steps, and you'll enjoy cheesecake bars every time. Happy baking!

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Fall is here, and it’s time to indulge in a cozy dessert that warms your soul! These Pumpkin Spice Cheesecake Bars are simple, delicious, and perfect for sharing. You’ll love the creamy filling on a crunchy crust, all wrapped in that classic pumpkin spice flavor. In this post, I’ll guide you through each step, from gathering your ingredients to expert tips for perfect results. Let’s dive into the recipe and make your fall sweeter!

Why I Love This Recipe

  1. Delicious Fall Flavors: These bars are packed with the warm spices of fall, making them a perfect treat for autumn gatherings.
  2. Easy to Make: This recipe is straightforward and requires no complicated techniques, making it accessible for bakers of all skill levels.
  3. Perfect for Sharing: With 16 servings, these cheesecake bars are ideal for sharing at parties or family gatherings.
  4. Beautiful Presentation: The vibrant orange filling and optional whipped cream topping make these bars visually appealing and festive.

Ingredients

List of Ingredients

– 1 ½ cups graham cracker crumbs

– ½ cup unsalted butter, melted

– 1 teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– ½ teaspoon ground ginger

– 2 (8 oz) packages cream cheese, softened

– 1 cup granulated sugar

– 2 large eggs

– 1 cup pumpkin puree

– 1 teaspoon vanilla extract

– 1 teaspoon pumpkin pie spice

– ½ teaspoon salt

– Whipped cream and cinnamon for topping (optional)

Measurements and Substitutions

When making pumpkin spice cheesecake bars, use precise measurements for the best results. If you want a gluten-free option, substitute graham cracker crumbs with gluten-free crumbs. You can also use melted coconut oil instead of butter for a dairy-free choice. For lower sugar, consider using a sugar substitute that measures cup-for-cup like granulated sugar.

Optional Toppings

Toppings add a special touch to your bars. I love using whipped cream and a sprinkle of cinnamon to make them stand out. You can also drizzle caramel sauce or chocolate for extra flavor. Fresh pecans or walnuts can add a nice crunch. These toppings not only enhance taste but also improve the look of your dessert.

Step-by-Step Instructions

Preparing the Oven and Baking Pan

First, set your oven to 350°F (175°C). This temperature gives the bars a nice bake. Next, take a 9×9-inch baking pan. You can grease it or use parchment paper. Parchment makes it easy to lift the bars out later.

Making the Graham Cracker Crust

In a medium bowl, mix together 1 ½ cups of graham cracker crumbs and ½ cup of melted unsalted butter. Add 1 teaspoon of ground cinnamon and a pinch of salt. Stir until the mixture looks like wet sand. Press this mix evenly into the bottom of your prepared pan. This forms a solid base for your cheesecake.

Preparing the Cheesecake Filling

In a large mixing bowl, beat 2 packages of softened cream cheese with an electric mixer. Mix on medium speed until it is smooth. Gradually add 1 cup of granulated sugar. Keep mixing until it blends well. Then, add 2 large eggs one at a time. Mix well after each egg. Now, add 1 cup of pumpkin puree, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, ½ teaspoon of ground ginger, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Mix until everything is smooth and creamy. Pour this filling over the baked crust. Spread it evenly.

This filling makes the bars rich and tasty. Baking them will finish the magic!

Tips & Tricks

Ensuring a Creamy Texture

To get a smooth and creamy cheesecake, start with softened cream cheese. Cold cream cheese can create lumps. Use a hand mixer on medium speed for a good mix. Add the sugar slowly to help blend it in well. Mix the pumpkin puree and spices carefully. This keeps the filling light and fluffy.

Avoiding Overcooking

Watch the baking time closely. Bake the cheesecake bars for 30 to 35 minutes. The center should be set but still slightly jiggly. If you overcook, the bars can turn dry. Keep an eye on them in the last few minutes. You want a soft texture, not rubbery.

Presentation Tips for Serving

For a lovely presentation, use a festive platter. Cut the cheesecake into neat squares. Add a dollop of whipped cream on each square. A sprinkle of cinnamon on top adds a nice touch. This makes your dessert look as good as it tastes.

Pro Tips

  1. Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter. This helps blend the ingredients more evenly, preventing lumps in your cheesecake filling.
  2. Don’t Overbake: The cheesecake should be set around the edges but still slightly jiggly in the center. Overbaking can lead to a dry texture. Keep an eye on it during the last few minutes of baking.
  3. Chill Thoroughly: For the best texture, allow the bars to chill in the refrigerator for at least 4 hours, or overnight if possible. This helps the flavors meld and the cheesecake to firm up properly.
  4. Garnish Creatively: Elevate your presentation by adding a drizzle of caramel sauce or a sprinkle of chopped pecans on top of the whipped cream. This adds an extra layer of flavor and visual appeal.

Variations

Gluten-Free Options

You can easily make these cheesecake bars gluten-free. Use gluten-free graham cracker crumbs instead of regular ones. Many brands offer tasty gluten-free options. Just check the labels to ensure they fit your needs. The rest of the recipe remains the same. You still get that creamy texture and warm spices, without the gluten.

Dairy-Free Adjustments

To make these bars dairy-free, swap out the cream cheese. Use a dairy-free cream cheese alternative. Brands like Tofutti or Kite Hill work well. Use coconut cream for a rich texture. Make sure to choose a dairy-free butter for the crust too. This way, you enjoy pumpkin spice flavor without dairy.

Flavor Variations

You can customize these bars with fun flavors. Want a chocolate twist? Mix in chocolate chips or swirl some melted chocolate into the filling. For a caramel touch, drizzle caramel sauce over the top before serving. These small changes add a new layer to your dessert. Use your imagination to create unique flavors that fit your style!

Storage Info

Refrigeration Guidelines

After you bake your pumpkin spice cheesecake bars, let them cool. Place them in the fridge. Use an airtight container or cover them with plastic wrap. They keep well in the fridge for up to five days. This chilling time helps the flavors blend and makes them firmer. Enjoy them cold or let them warm up a bit before serving.

Freezing Instructions

If you need to store the bars for longer, freezing works great. First, cut them into squares. Wrap each square tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last in the freezer for up to three months. To enjoy, thaw them in the fridge overnight before serving.

How to Reheat for Best Texture

When you want to eat your cheesecake bars, you can reheat them. Place them in the microwave for about 10-15 seconds. This warms them without making them too soft. The bars taste best at room temperature. If you prefer them warm, be careful not to overheat them. Serve with whipped cream and a sprinkle of cinnamon for a tasty treat!

FAQs

How do I know when the cheesecake bars are done baking?

You can tell when the cheesecake bars are done by looking at the center. It should be set and only slightly jiggly. If it looks too wobbly, it needs more time. Bake for 30-35 minutes at 350°F (175°C). If the edges are firm but the center jiggles, it’s perfect. Remember, overcooking can make it dry, so watch closely.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin! Just make sure to cook and puree it first. Fresh pumpkin has a different texture and taste than canned. For best results, use a sugar pumpkin, as it is sweeter and creamier. Drain any excess moisture after cooking to keep your cheesecake bars from becoming too watery.

What is the best way to slice cheesecake bars?

To slice cheesecake bars neatly, use a sharp knife. First, dip it in hot water and wipe it dry. This helps create clean cuts. Score the cheesecake into squares before slicing all the way through. For extra clean slices, wipe the knife after each cut. Enjoy your perfect squares!

This blog post covered all you need for delicious cheesecake bars. We explored the key ingredients, steps for the perfect crust, and how to make the filling. I shared tips to ensure a creamy texture and ideas for fun variations. Finally, we discussed storage options to keep your bars fresh.

In conclusion, follow these steps, and you’ll enjoy cheesecake bars every time. Happy bakin

- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 2 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 cup pumpkin puree - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - ½ teaspoon salt - Whipped cream and cinnamon for topping (optional) When making pumpkin spice cheesecake bars, use precise measurements for the best results. If you want a gluten-free option, substitute graham cracker crumbs with gluten-free crumbs. You can also use melted coconut oil instead of butter for a dairy-free choice. For lower sugar, consider using a sugar substitute that measures cup-for-cup like granulated sugar. Toppings add a special touch to your bars. I love using whipped cream and a sprinkle of cinnamon to make them stand out. You can also drizzle caramel sauce or chocolate for extra flavor. Fresh pecans or walnuts can add a nice crunch. These toppings not only enhance taste but also improve the look of your dessert. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This temperature gives the bars a nice bake. Next, take a 9x9-inch baking pan. You can grease it or use parchment paper. Parchment makes it easy to lift the bars out later. In a medium bowl, mix together 1 ½ cups of graham cracker crumbs and ½ cup of melted unsalted butter. Add 1 teaspoon of ground cinnamon and a pinch of salt. Stir until the mixture looks like wet sand. Press this mix evenly into the bottom of your prepared pan. This forms a solid base for your cheesecake. In a large mixing bowl, beat 2 packages of softened cream cheese with an electric mixer. Mix on medium speed until it is smooth. Gradually add 1 cup of granulated sugar. Keep mixing until it blends well. Then, add 2 large eggs one at a time. Mix well after each egg. Now, add 1 cup of pumpkin puree, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, ½ teaspoon of ground ginger, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Mix until everything is smooth and creamy. Pour this filling over the baked crust. Spread it evenly. This filling makes the bars rich and tasty. Baking them will finish the magic! To get a smooth and creamy cheesecake, start with softened cream cheese. Cold cream cheese can create lumps. Use a hand mixer on medium speed for a good mix. Add the sugar slowly to help blend it in well. Mix the pumpkin puree and spices carefully. This keeps the filling light and fluffy. Watch the baking time closely. Bake the cheesecake bars for 30 to 35 minutes. The center should be set but still slightly jiggly. If you overcook, the bars can turn dry. Keep an eye on them in the last few minutes. You want a soft texture, not rubbery. For a lovely presentation, use a festive platter. Cut the cheesecake into neat squares. Add a dollop of whipped cream on each square. A sprinkle of cinnamon on top adds a nice touch. This makes your dessert look as good as it tastes. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter. This helps blend the ingredients more evenly, preventing lumps in your cheesecake filling. Don’t Overbake: The cheesecake should be set around the edges but still slightly jiggly in the center. Overbaking can lead to a dry texture. Keep an eye on it during the last few minutes of baking. Chill Thoroughly: For the best texture, allow the bars to chill in the refrigerator for at least 4 hours, or overnight if possible. This helps the flavors meld and the cheesecake to firm up properly. Garnish Creatively: Elevate your presentation by adding a drizzle of caramel sauce or a sprinkle of chopped pecans on top of the whipped cream. This adds an extra layer of flavor and visual appeal. {{image_2}} You can easily make these cheesecake bars gluten-free. Use gluten-free graham cracker crumbs instead of regular ones. Many brands offer tasty gluten-free options. Just check the labels to ensure they fit your needs. The rest of the recipe remains the same. You still get that creamy texture and warm spices, without the gluten. To make these bars dairy-free, swap out the cream cheese. Use a dairy-free cream cheese alternative. Brands like Tofutti or Kite Hill work well. Use coconut cream for a rich texture. Make sure to choose a dairy-free butter for the crust too. This way, you enjoy pumpkin spice flavor without dairy. You can customize these bars with fun flavors. Want a chocolate twist? Mix in chocolate chips or swirl some melted chocolate into the filling. For a caramel touch, drizzle caramel sauce over the top before serving. These small changes add a new layer to your dessert. Use your imagination to create unique flavors that fit your style! After you bake your pumpkin spice cheesecake bars, let them cool. Place them in the fridge. Use an airtight container or cover them with plastic wrap. They keep well in the fridge for up to five days. This chilling time helps the flavors blend and makes them firmer. Enjoy them cold or let them warm up a bit before serving. If you need to store the bars for longer, freezing works great. First, cut them into squares. Wrap each square tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last in the freezer for up to three months. To enjoy, thaw them in the fridge overnight before serving. When you want to eat your cheesecake bars, you can reheat them. Place them in the microwave for about 10-15 seconds. This warms them without making them too soft. The bars taste best at room temperature. If you prefer them warm, be careful not to overheat them. Serve with whipped cream and a sprinkle of cinnamon for a tasty treat! You can tell when the cheesecake bars are done by looking at the center. It should be set and only slightly jiggly. If it looks too wobbly, it needs more time. Bake for 30-35 minutes at 350°F (175°C). If the edges are firm but the center jiggles, it's perfect. Remember, overcooking can make it dry, so watch closely. Yes, you can use fresh pumpkin! Just make sure to cook and puree it first. Fresh pumpkin has a different texture and taste than canned. For best results, use a sugar pumpkin, as it is sweeter and creamier. Drain any excess moisture after cooking to keep your cheesecake bars from becoming too watery. To slice cheesecake bars neatly, use a sharp knife. First, dip it in hot water and wipe it dry. This helps create clean cuts. Score the cheesecake into squares before slicing all the way through. For extra clean slices, wipe the knife after each cut. Enjoy your perfect squares! This blog post covered all you need for delicious cheesecake bars. We explored the key ingredients, steps for the perfect crust, and how to make the filling. I shared tips to ensure a creamy texture and ideas for fun variations. Finally, we discussed storage options to keep your bars fresh. In conclusion, follow these steps, and you'll enjoy cheesecake bars every time. Happy baking!

Pumpkin Spice Cheesecake Bars

Delicious and creamy pumpkin spice cheesecake bars with a graham cracker crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 2 packages cream cheese, softened (8 oz each)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 0.5 teaspoon salt
  • 1 serving Whipped cream and cinnamon for topping (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, ground cinnamon, and a pinch of salt. Mix until well combined. Press the mixture evenly into the bottom of the prepared pan to form the crust.
  • Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
  • Gradually add in the granulated sugar, continuing to beat until well combined. Then, add the eggs one at a time, mixing well after each addition.
  • Add the pumpkin puree, vanilla extract, pumpkin pie spice, ground ginger, ground nutmeg, and salt. Mix until everything is well combined and smooth.
  • Pour the cheesecake filling over the baked graham cracker crust, spreading it evenly.
  • Bake in the oven for 30-35 minutes, or until the center is set and only slightly jiggly. Avoid overcooking to keep the cheesecake creamy.
  • Allow the bars to cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight) to firm up the cheesecake.
  • Once chilled, lift the bars out of the pan using the parchment paper (if used) and slice into squares. Serve drizzled with whipped cream and a sprinkle of cinnamon if desired.

Notes

Arrange the cheesecake bars on a festive platter, and garnish each with a dollop of whipped cream and a light dusting of cinnamon for visual appeal.
Keyword bars, cheesecake, dessert, pumpkin

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