Rich, creamy, and loaded with flavor, these are the best Pumpkin Pie Cheesecake Bars ever!
Why You’ll Love This
This is the kind of recipe that earns a permanent spot in the rotation. It’s approachable enough for a weeknight and impressive enough for company, and it uses ingredients you can find at any grocery store. The technique is straightforward, the timing is forgiving, and the result is the kind of food that gets a quiet round of applause at the table.
I’ve been making versions of this pumpkin cheesecake bars for years, and the recipe I’m sharing here is the one that has earned the most repeat requests. It’s reliable, it’s delicious, and it works exactly the way it says it will. That last part is the most important quality a recipe can have.
What You’ll Need
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 4 ounces unsalted butter, melted
- 4 (8 ounce) packages full-fat cream cheese, softened
- (1) 15 ounce can pumpkin puree
- 1 cup granulated sugar
- 2/3 cup dark brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 Tablespoons bourbon (optional)
- 3 large eggs plus 3 egg yolks, at room temperature
- 2 teaspoons all-purpose flour
- 1 teaspoon pumpkin spice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup heavy cream
Step by Step
Preheat oven to 350 degrees (F). Line a 9×13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
In a large bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom – and slightly up the sides – of the prepared pan.
Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
Reduce the oven temperature to 325 degrees (F).
In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and pumpkin puree until completely smooth.
Add both sugars, vanilla, and bourbon (if using) and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
Stir in the flour and spices, mixing just until combined.
Using a rubber spatula, fold in the cream, mixing just until it’s incorporated in the batter.
Pour filling on top of prepared crust, and spread evenly.
Check to ensure your oven has cooled to 325 degrees (F), then place the pan in the oven and bake for 38 to 40 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake will firm up a lot as it cools.
Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 6 hours, or overnight.
When you’re ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.
Tips From My Kitchen
Read through the entire recipe before you start cooking. This sounds obvious, but it’s the single biggest difference between a smooth cooking experience and a chaotic one. Knowing what’s coming next means you can have everything prepped and ready to go at the right moment.
Use the best ingredients you can afford. This recipe doesn’t have a long ingredient list, so each one really matters. Good butter, fresh herbs, real vanilla — these small choices add up to a finished dish that tastes noticeably better than the sum of its parts.
How To Store It
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Most versions of this recipe reheat well in the microwave or in a 350°F oven until warmed through. If the dish has been assembled in advance, keep the components separate and assemble just before serving for the best texture.
For longer storage, this recipe freezes beautifully. Wrap tightly in plastic wrap and then foil, or transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
—Elowen Thorn
Pumpkin Cheesecake Bars
Description
Rich, creamy, and loaded with flavor, these are the best Pumpkin Pie Cheesecake Bars ever!
Ingredients
Instructions
- Preheat oven to 350 degrees (F). Line a 9×13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
- In a large bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom – and slightly up the sides – of the prepared pan.
- Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
- Reduce the oven temperature to 325 degrees (F).
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and pumpkin puree until completely smooth.
- Add both sugars, vanilla, and bourbon (if using) and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
- Stir in the flour and spices, mixing just until combined.
- Using a rubber spatula, fold in the cream, mixing just until it’s incorporated in the batter.
- Pour filling on top of prepared crust, and spread evenly.
- Check to ensure your oven has cooled to 325 degrees (F), then place the pan in the oven and bake for 38 to 40 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake will firm up a lot as it cools.
- Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 6 hours, or overnight.
- When you’re ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.
Notes
- Tested and perfected by Elowen Thorn. Makes a great dessert for any fall gathering.
