Pumpkin Cheesecake Bars Recipe
The union of creamy cheesecake with earthy pumpkin makes these pumpkin cheesecake bars a must-have dessert for cozy fall gatherings and seasonal celebrations. With layers of rich cheesecake and spiced pumpkin swirled to perfection, these bars bring together the warmth of autumn in a single bite. Perfect for everything from family dinners to festive occasions, these cheesecake bars are a standout addition to any dessert table.
Ingredients Overview
The ingredients are divided into two parts: the graham cracker crust and the pumpkin cheesecake filling. The crust provides a buttery, crumbly foundation, while the filling combines classic cheesecake elements with pumpkin spice for a comforting, creamy layer. Unique ingredients like Lifeway Farmer Cheese give this recipe a delightful twist, adding a mild tanginess to the traditional cheesecake taste. For those who may not have access to farmer cheese, cream cheese can serve as a simple substitution. Together, these ingredients come together to create a dessert that’s as delicious as it is visually appealing.
Step-by-Step Guide to Making Pumpkin Cheesecake Bars
Start by setting your oven to 350°F (177°C) and preparing an 8×8-inch metal baking pan, lining it with parchment paper. This will make it easy to remove the bars once they’re fully set.
Preparing the Graham Cracker Crust
To make the crust, place graham crackers, sugar, and a hint of cinnamon in a food processor and pulse until you get fine crumbs. Slowly add the melted butter and continue processing until the mixture resembles wet sand, ensuring all crumbs are coated. Firmly press the graham cracker mixture into the bottom of the prepared pan, using a flat-bottomed cup or your fingers to create an even layer. Bake the crust for about 8-12 minutes until it turns a light golden hue around the edges. Set it aside to cool as you prepare the cheesecake filling.
Mixing the Pumpkin Cheesecake Filling
Begin with the pumpkin puree, stirring in the pumpkin pie spice to blend the flavors well. This step ensures the spiced warmth of fall flavors infuses evenly into the pumpkin. In a large mixing bowl, blend the softened cream cheese and farmer cheese using an electric mixer on medium speed. This process creates a smooth, creamy base. Add sugar, sour cream, eggs, and vanilla extract, mixing thoroughly to achieve a silky consistency. Set aside one cup of this vanilla cheesecake mixture and fold it into the pumpkin puree mixture, creating a creamy pumpkin layer.
Creating the Swirl Effect
Once the fillings are prepared, alternate dollops of plain vanilla cheesecake and the pumpkin mixture over the cooled crust. Using a butter knife, gently swirl the layers to create a marbled effect, combining the creamy vanilla and spiced pumpkin visually and flavorfully. This simple swirl technique adds elegance to the bars and enhances the flavor profile with each bite.
Bake the bars for 35-40 minutes until the edges are set but the center still has a slight jiggle, ensuring the cheesecake remains rich and soft. After baking, turn off the oven but leave the bars inside for another 20 minutes to help them set gradually. This step is crucial for achieving a creamy, crack-free cheesecake.
Recipe Tips & Frequently Asked Questions
Ensuring the Right Texture
Mix your cheesecake filling at room temperature for a smooth consistency and prevent overmixing to avoid cracks.
Cooling and Setting
Let the bars cool at room temperature before refrigerating them. Chilling for at least two hours helps them firm up for clean slices.
Customizations
Add a sprinkle of chopped nuts, caramel drizzle, or even a dusting of extra cinnamon on top for an added layer of flavor.
Can I Make This Recipe Without a Food Processor?
Crush graham crackers manually by placing them in a resealable plastic bag and rolling over them with a rolling pin.
How Can I Make This Recipe Gluten-Free?
Substitute gluten-free graham crackers for the crust to make this recipe celiac-friendly.
What’s the Best Way to Cut Cheesecake Bars?
Use a warm, clean knife for each slice to achieve perfect cuts without crumbling or sticking.
What to Serve with This Recipe
Adding complementary flavors elevates the dessert experience. A dollop of whipped cream or a drizzle of maple syrup enhances the rich, creamy texture of the cheesecake. Pairing these bars with a hot cup of spiced coffee or chai tea enriches the flavors further. For a fully seasonal touch, serve these bars alongside warm apple cider or a classic pumpkin latte, which perfectly complements the spiced undertones of the cheesecake.
Storage and Make-Ahead Instructions
To keep the cheesecake bars fresh, store them in an airtight container in the refrigerator, where they will remain delicious for up to five days. If you’re planning to enjoy them over an extended period, freezing is an option. Wrap individual bars in plastic wrap and place them in a freezer-safe container. When ready to enjoy, let them thaw in the refrigerator to preserve their creamy texture. Freezing ensures that you can enjoy these seasonal treats whenever the craving strikes.
For a polished finish, lightly dust the bars with powdered sugar or a hint of pumpkin pie spice. This adds a visually appealing touch while enhancing the dessert’s spiced flavor. When serving, place the bars on a dessert platter garnished with a few cinnamon sticks or small pumpkin decorations for a festive look. Each slice reveals the beautiful swirl of pumpkin and vanilla, making these bars a striking centerpiece at any autumn gathering.
Enjoy each rich, creamy bite of these pumpkin cheesecake bars, capturing the essence of the season in every delicious layer.
Ingredients
Graham Cracker Crust
6 tablespoons (84 g) unsalted butter, melted and cooled
2 tablespoons (24 g) granulated sugar
10 whole (150 g) graham crackers, crushed to make about 1¼ cups of crumbs
â…› teaspoon ground cinnamon
Pumpkin Cheesecake Filling
8 ounces (226.8 g) Lifeway Farmer Cheese, softened
½ cup (100 g) granulated sugar
8 ounces (226.8 g) cream cheese, softened
¼ cup (60 g) sour cream, at room temperature
2 large eggs, at room temperature
¾ cup (183.75 g) pumpkin puree
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
Instructions
Prepare
Preheat your oven to 350°F (177°C). Lightly grease an 8×8-inch metal baking pan, and line it with parchment paper, leaving an overhang on the sides to help lift out the bars once set.
Graham Cracker Crust
Place the graham crackers, sugar, and cinnamon into a food processor. Pulse until finely ground, then pour in the melted butter. Process until the crumbs resemble moist sand.
Firmly press the graham cracker mixture into the prepared pan, using your hands or the bottom of a flat cup to create an even layer.
Bake the crust for 8-12 minutes, until the edges are just turning golden brown. Set it aside to cool on a wire rack while you prepare the filling.
Pumpkin Cheesecake Filling
In a medium bowl, combine the pumpkin puree and pumpkin pie spice, stirring until the spices are well blended into the pumpkin.
In a separate large mixing bowl, use an electric mixer on medium speed to blend the softened cream cheese and farmer cheese until creamy and smooth. Add the sugar, sour cream, eggs, and vanilla extract, mixing until everything is fully incorporated.
Scoop out 1 cup of this vanilla cheesecake mixture and fold it into the spiced pumpkin mixture, creating a luscious pumpkin layer.
Assemble and Bake
Spoon alternate dollops of the plain vanilla cheesecake and the pumpkin cheesecake mixtures over the mostly cooled crust. Using a butter knife, gently swirl the two layers to create a marbled effect on the surface.
Bake in the preheated oven for 35-40 minutes, or until the edges are set while the center still has a slight wobble. Turn off the oven, leaving the cheesecake inside for an additional 20 minutes to help set the filling.
Allow the cheesecake bars to cool at room temperature for 1-2 hours before covering and refrigerating. Let them chill for at least 2 hours or until fully set before slicing and serving. Enjoy each bite of these creamy, seasonal delights!
Pumpkin Cheesecake Bars Recipe
Ingredients
Graham Cracker Crust
- 6 tablespoons 84 g unsalted butter, melted and cooled
- 2 tablespoons 24 g granulated sugar
- 10 whole 150 g graham crackers, crushed to make about 1¼ cups of crumbs
- â…› teaspoon ground cinnamon
Pumpkin Cheesecake Filling
- 8 ounces 226.8 g Lifeway Farmer Cheese, softened
- ½ cup 100 g granulated sugar
- 8 ounces 226.8 g cream cheese, softened
- ¼ cup 60 g sour cream, at room temperature
- 2 large eggs at room temperature
- ¾ cup 183.75 g pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Instructions
Prepare
- Preheat your oven to 350°F (177°C). Lightly grease an 8×8-inch metal baking pan, and line it with parchment paper, leaving an overhang on the sides to help lift out the bars once set.
Graham Cracker Crust
- Place the graham crackers, sugar, and cinnamon into a food processor. Pulse until finely ground, then pour in the melted butter. Process until the crumbs resemble moist sand.
- Firmly press the graham cracker mixture into the prepared pan, using your hands or the bottom of a flat cup to create an even layer.
- Bake the crust for 8-12 minutes, until the edges are just turning golden brown. Set it aside to cool on a wire rack while you prepare the filling.
Pumpkin Cheesecake Filling
- In a medium bowl, combine the pumpkin puree and pumpkin pie spice, stirring until the spices are well blended into the pumpkin.
- In a separate large mixing bowl, use an electric mixer on medium speed to blend the softened cream cheese and farmer cheese until creamy and smooth. Add the sugar, sour cream, eggs, and vanilla extract, mixing until everything is fully incorporated.
- Scoop out 1 cup of this vanilla cheesecake mixture and fold it into the spiced pumpkin mixture, creating a luscious pumpkin layer.
Assemble and Bake
- Spoon alternate dollops of the plain vanilla cheesecake and the pumpkin cheesecake mixtures over the mostly cooled crust. Using a butter knife, gently swirl the two layers to create a marbled effect on the surface.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set while the center still has a slight wobble. Turn off the oven, leaving the cheesecake inside for an additional 20 minutes to help set the filling.
- Allow the cheesecake bars to cool at room temperature for 1-2 hours before covering and refrigerating. Let them chill for at least 2 hours or until fully set before slicing and serving. Enjoy each bite of these creamy, seasonal delights!