Prep Time 20 mins
Cook Time 50 mins
Rest Time 2 hrs
Total Time 3 hrs 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 160  C
Servings: 12
Best Season: Fall, Winter
Description

A delightful blend of creamy cheesecake and spiced pumpkin pie, these Pumpkin Pie Cheesecake Bars offer a comforting dessert with a luscious texture and rich autumn flavors. Perfect for fall gatherings, holidays, or just because!

Ingredients
    For the Cheesecake Filling:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup melted butter
    • For the Pumpkin Layer:
  • 2 cups cream cheese (softened)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
    • For the Crust:
  • 1 ½ cups canned pumpkin puree
  • ¾ cup heavy cream
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp cloves
  • 1 cup brown sugar
  • 2 large eggs
Instructions
    Prepare the Crust:
  1. 1
    Preheat your oven to 160°C (325°F). In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of a greased 9x13-inch baking dish. Bake for 10 minutes until golden and firm. Remove from the oven and set aside to cool.
    2. Make the Cheesecake Layer:
  2. 2
    In a large bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and flour until fully incorporated. Pour the cheesecake mixture over the cooled crust, spreading it evenly.
    3. Make the Pumpkin Layer:
  3. 3
    In a separate bowl, combine canned pumpkin, heavy cream, cinnamon, nutmeg, ginger, cloves, brown sugar, and eggs. Whisk together until smooth and fully blended. Pour the pumpkin mixture on top of the cheesecake layer, spreading it out evenly.
    4. Swirl the Layers:
  4. 4
    Using a knife or a toothpick, gently swirl the pumpkin mixture into the cheesecake layer to create a marbled effect. Don’t over-swirl; you want distinct layers.
    5. Bake and Cool:
  5. 5
    Bake the bars at 160°C for 50 minutes, or until the center is just set and a toothpick inserted comes out mostly clean. Allow the bars to cool completely on a wire rack, then refrigerate for at least 2 hours to set.
    6. Serve:
  6. 6
    Once chilled, cut into squares and serve. Enjoy!
Note

Storage: Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days.

Tip: For a smoother texture, ensure the cream cheese is softened to room temperature before mixing.

Variation: For extra flavor, top with whipped cream or a sprinkle of toasted pecans before serving.

Keywords: pumpkin cheesecake bars, fall dessert, easy cheesecake recipe
Read it online: https://petitepanini.com/recipe/pumpkin-pie-cheesecake-bars/