Pumpkin Spice Cheesecake Bars
Introduction
When the craving strikes for that cozy, autumnal flavor but you want something more indulgent and shareable than a pie, these Pumpkin Spice Cheesecake Bars deliver. With a creamy cheesecake layer infused with warm pumpkin spice atop a buttery graham cracker crust, each bite captures the essence of fall—making these bars an irresistible crowd-pleaser, perfect for gatherings or potluck desserts.
Why Pumpkin Spice Cheesecake Bars Are a Must-Make
What sets these bars apart is the rich blend of cheesecake and pumpkin, creating a creamy, spiced filling on a crisp, buttery base. Pumpkin spice adds comforting warmth, while the cheesecake delivers lusciousness. These treats combine the convenience of bars with the flavors of classic pumpkin cheesecake, making them easy to serve, slice, and transport.
Making the Silky Pumpkin Spice Cheesecake Layer
Achieving a perfectly smooth cheesecake filling is key. Use a stand or high-powered blender like the Ninja BL610 Professional 72 Oz Countertop Blender, Black to thoroughly blend the cream cheese and pumpkin mixture, ensuring no lumps. Opt for full-fat cream cheese and canned pumpkin puree (not pumpkin pie filling) for ultimate richness and reliability in texture.
Blend in pumpkin spice, vanilla, and a hint of brown sugar for a sweet and pleasantly spiced filling. Be sure to scrape down the sides of your bowl or blender between mixing for even flavor and smooth consistency.
Building a Crisp, Buttery Graham Cracker Base
A sturdy graham cracker crust makes an ideal base, balancing the creamy top layer. Use the Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet to line your baking pan for easy bar removal, ensuring clean edges every time. Combine crushed graham crackers, melted butter, and a bit of sugar, then press firmly into the lined pan with the flat bottom of a measuring cup for a uniform crust.
Effortless Preparation Tips
If you’re looking to streamline prep, consider using the Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart for a quick water bath setup, which prevents cracks by maintaining steam during baking. For perfect slicing and serving, chill the bars thoroughly before cutting. For clean cuts, use a sharp knife wiped clean between slices.
To maintain freshness, store extras in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup)—they’ll stay moist and flavor-packed for days.
Serving Suggestions: Making Pumpkin Spice Cheesecake Bars Stand Out
Serve these bars as-is or upgrade them with a swirl of whipped cream or a sprinkle of cinnamon. Add chopped toasted pecans for crunch, or dust the tops lightly with extra pumpkin spice for a fragrant finish. They’re lovely as a finger-food dessert for fall get-togethers or as an elegant, plated sweet course alongside fresh-brewed coffee.
Each bar slices beautifully and holds together well, making them excellent for parties or bake sales—where they’re guaranteed to vanish quickly.
Nutritional Information and Serving Size
This recipe yields approximately 16 decadent bars. Each serving delivers about 215–250 calories, depending on topping choices. Cream cheese and pumpkin provide a boost of calcium and vitamin A, while moderate sweetness and portion size help manage indulgence.
Pumpkin Spice Cheesecake Bars (Recap)
Pumpkin Spice Cheesecake Bars offer all the classic flavor and sophistication of a pumpkin cheesecake in a shareable, portable format. Balanced between creamy, spiced filling and crisp, buttery base, this crowd-pleaser is as attractive as it is delicious—and the perfect centerpiece for any autumn gathering.
Ingredients
Instructions
- Preheat your oven to 325°F. Line a 9×9 inch baking pan with a sheet of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy bar removal.
- For the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until moistened, then press firmly and evenly into the prepared pan. Bake for 8 minutes, then cool slightly.
- For the filling: In a large bowl or a Ninja BL610 Professional 72 Oz Countertop Blender, Black, blend cream cheese, brown sugar, and pumpkin until perfectly smooth. Add eggs, sour cream, vanilla, pumpkin spice, and salt. Blend until just combined and silky.
- Pour cheesecake mixture over the cooled crust, smoothing the top with a spatula.
- Bake for 35–40 minutes or until the center is just set and edges are slightly puffed. Turn off oven and crack the door open, letting bars cool gradually for 1 hour to prevent cracks.
- Transfer to the refrigerator and chill for at least 3 hours (or overnight) before cutting into 16 bars. For clean slices, wipe the knife between cuts.
- If desired, top with whipped cream, a dash of cinnamon, or a sprinkle of toasted pecans before serving.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 4 hours (includes chilling time)
