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Pumpkin Pie Cheesecake Bars
Pumpkin Pie Cheesecake Bars – an easy, make ahead pumpkin cheesecake dessert that will make Thanksgiving, or any gathering, 100 times better. It requires the simplest ingredients, but results in a mouthwatering dessert that will WOW your guests.
You have a rich and creamy cheesecake layer, which I mean, everyone loves. Then there’s the classic pumpkin pie layer, which is perfectly spiced and complements the cheesecake almost too well. It’s a match made in heaven!
Why You’ll Love this Recipe
- Makes the perfect Thanksgiving dessert that everyone will love.
- Combines two favourites: cheesecake and pumpkin pie.
- Cheesecake can be intimidating to make, but these cheesecake bars are forgiving and hard to mess up.
- Perfect for making ahead of time.
Key Ingredients
Graham cracker crumbs: makes up the crust of these cheesecake bars. Also gives more texture to the soft and creamy filling.
Unsalted butter: used to make the crust.
Cream cheese: this is the main ingredient for the rich vanilla cheesecake layer. Full fat cream cheese should be used to achieve the best results.
Granulated sugar: sweetens the cheesecake layer.
Sour cream: creates a softer cheesecake with a slightly tangy flavour.
Pumpkin puree: this is for the classic pumpkin pie layer.
Sweetened condensed milk: sweetens the pumpkin pie layer. This sweetener complements the pumpkin puree perfectly.
Eggs: used to bind both the cheesecake and pumpkin pie layers, so they don’t fall apart.
Spices: the pumpkin pie layer includes cinnamon, cloves, ginger, and nutmeg for the typical pumpkin pie taste.
How to Make Pumpkin Pie Cheesecake Bars
Making this delicious pumpkin cheesecake dessert is simple and straightforward, and I’ve included these easy-to-follow instructions!
Preheat the oven to 350F and prepare a 9×13 pan by greasing it or lining it with parchment paper. Set aside.
Make the crust
In a bowl, combine the graham cracker crumbs, sugar, and butter and mix together well. Use either a spoon or your fingers to do this. Press this mixture onto the bottom of the prepared pan. You want to make sure this layer is as even as possible. You also don’t want to pack it down too hard, but enough to keep the crust from falling apart once you cut into it at the end. Use the bottom of a measuring cup to help do this part. Set aside.
Make the cheesecake layer
In a bowl, beat together the softened cream cheese and granulated sugar on medium speed until smooth and creamy. This will take a few minutes using a hand mixer. It will be quicker with a stand mixer. I prefer to use a hand mixer as it’s more convenient and makes for easier clean up.
Add the flour and vanilla extract and beat together until just combined.
Add the eggs in, one at a time, beating after each addition until just combined. (It’s important not to overmix because it can result in a cracked cheesecake.) Add in the sour cream, and using a spatula, gently fold it in until combined.
Pour the cheesecake batter over the prepared crust and use a spatula to spread and even it out, if needed. Set aside.
Make the pumpkin pie layer
Combine the pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, clove, ginger, salt, and egg, and whisk together thoroughly.
Pour the pumpkin batter over the cheesecake batter as evenly as possible. You can either pour the batter normally and let it break through the cheesecake layer for a swirled design, or pour gently to keep the layers as separate as possible. See the tips below for more help!
Bake on the middle rack of the oven for 40-50 minutes. The center should have a slight jiggle to it. Turn off the oven, leave the oven door open slightly, and allow the cheesecake to cool in the oven for 1 hour. Then, remove from the oven and allow the cheesecake to come to room temperature, before wrapping tightly and storing in the fridge overnight.
The next day, remove the cheesecake from the pan using the parchment paper, slice the cheesecake into bars, and serve.
Tips for Pumpkin Pie Cheesecake Bars
To get clean edges on cheesecake slices: run the knife under hot water and wipe with a napkin. Slice into the cheesecake and you will get a clean, smooth cut. Clean the knife with a napkin before repeating the process. To continue getting clean cuts, you will need to run the knife under hot water each time. For best results, use a long knife that goes the length of the cheesecake, if possible.
To get the perfect crust: DO NOT pack the crust down too hard. This will result in a hard crust after it’s been baked. Press it down firmly, but not with too much pressure. Using a measuring cup that has a smooth bottom to press it down makes this step easier.
For the cheesecake batter to blend together smoothly: ensure you’re using ingredients that have been brought to room temperature. This includes the cream cheese, eggs, and sour cream. Using cold ingredients makes it really hard for everything to incorporate smoothly.
To make a swirl effect with the cheesecake and pumpkin batter: after pouring the cheesecake batter, pour the pumpkin batter randomly over the cheesecake. Use a chopstick to gently swirl the two together.
To make two separate layers that don’t mix: after pouring the cheesecake batter, gently pour the pumpkin batter over the cheesecake using a spatula to break the fall of the pumpkin batter. Another tip is to bake the cheesecake layer for 10-15 minutes first. Then gently pour the pumpkin batter over the cheesecake layer. Then bake. You need to reduce the bake time by the amount of time you baked the cheesecake layer for.
Grease or line the pan with parchment paper: if you want to get perfect slices, you will want to line the pan with parchment paper so that you can remove the cheesecake before cutting into it. If getting perfect slices doesn’t matter to you, grease the pan and you can cut the cheesecake right in the pan.
Remember to make ahead: cheesecakes are mostly meant to be make ahead desserts, so don’t forget to make this the day before you plan to serve it. Cheesecakes usually need to chill overnight.
If you love this recipe, then you’ll also love Pumpkin Pie Pancakes, Caramel Coffee Cake, Banana Pumpkin Muffins, Blueberry Apple Crisp
Pumpkin Pie Cheesecake Bars
Description
Rich and creamy cheesecake + classic pumpkin pie make these delicious dessert bars.
Ingredients
Crust
Cheesecake Layer
Pumpkin Layer
Instructions
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Preheat oven to 350F. Line a 9x13 pan with parchment paper and set aside.
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Crust: mix the graham cracker crumbs, granulated sugar, and melted butter together until fully combined. Press the mixture onto the bottom of the prepared pan into an even layer. Using the bottom of a measuring cup helps with this. Set aside.
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Cheesecake layer: in a bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about a few minutes.
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Add the flour and vanilla extract and beat until combined.
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Add eggs in one at a time, beating after each addition, until just combined. Be sure that you don't overmix.
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Gently fold in the sour cream using a spatula.
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Pour the cheesecake batter over the crust and even it out using a spatula. Set aside.
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Pumpkin layer: whisk together the pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, clove, ginger, salt, and egg until thoroughly combined.
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Gently pour the pumpkin batter over the cheesecake batter. You can use a spatula to break the fall of the pumpkin batter so that the layers don't mix too much.
Alternatively, don't use a spatula and allow the pumpkin batter to swirl into the cheesecake batter, creating a swirl effect.
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Bake on the middle rack of oven for 40-50 minutes. The cheesecake will be done when the center still has a slight jiggle to it.
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Turn the oven off and allow to cool in the oven for 1 hour. Then, remove from oven and allow to cool completely at room temperature. Transfer to the fridge to cool overnight. Slice into squares and serve.
Equipment
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