These deliciously wealthy pumpkin cheesecake bars are really easy to make and stuffed with Fall-spiced flavors!
The selfmade pumpkin cheesecake filling is baked on a graham cracker crust and topped with whipped cream for the right intro to all issues pumpkin.
- They’ve the excellent stability of savory pumpkin and tangy cheesecake.
- All of the creamy texture of a flowery bakery cheesecake with out the springform pan, the water tub, or any difficult steps!
- Make and freeze an additional batch of pumpkin cheesecake bars for last-minute invites and minimize them to any dimension wanted!
Ingredient Ideas For Pumpkin Cheesecake Bars
Crust: Graham cracker crumbs, brown sugar, and butter make the bottom—any sort of cookie crumbs can be utilized; simply give them a pulse or two within the meals processor.
Pumpkin: This recipe makes use of pumpkin puree—the one ingredient ought to be pumpkin. Keep away from pumpkin pie filling for this recipe.
Cream Cheese: Use a block of full-fat cream cheese, don’t use spreadable cream cheese because it gained’t agency up as nicely. Gentle cream cheese can be utilized, however the bars will probably be barely softer.
Topping: If time is brief, use whipped topping or a can of whipped cream. This decadent dessert can dress up with tasty toppings like caramel sauce, a crunchy sprinkle of toasted pecans, a pumpkin spice granola, or a streusel topping.
Easy methods to Make Pumpkin Cheesecake Bars
A fast overview of the steps for this recipe— try the full recipe beneath.
- Make crust: Mix the crust components proper within the pan to avoid wasting a bowl if you happen to’d like! Merely stir and press.
- Prep filling: Make sure the components are room temperature (together with the eggs) for the smoothest filling.
- Bake and funky: Unfold the cheesecake filling over the crust and bake. Cool utterly earlier than reducing.
Garnish with cinnamon sugar, chopped pecans, or different toppings if desired.
Line the baking pan with parchment; this makes the bars straightforward to elevate out and minimize.
Storing Pumpkin Cheesecake Bars
Hold leftover pumpkin cheesecake bars in a coated container within the fridge for as much as 5 days. Freeze an entire pan or bars wrapped in plastic wrap for as much as three months. Pop a portion or two right into a backpack or briefcase, and so they’ll be thawed in time for a candy mid-morning deal with!
Extra Pumpkin Recipes We Love
Did you make these Pumpkin Cheesecake Bars? Depart a remark and a ranking beneath!
Pumpkin Cheesecake Bars
These Pumpkin Cheesecake Bars mix the wealthy fall flavors of pumpkin with a candy graham cracker crust.
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To Make The Crust
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Preheat the oven to 300°F and line a 9×13-inch pan with parchment paper, permitting the surplus to come back up and over the edges of the pan.
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In a medium bowl, mix melted butter, graham crumbs, and sugar, mixing till nicely mixed.
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Press the crust evenly into the ready pan along with your arms or the underside of a measuring cup.
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Bake the crust for 12 minutes.
To Make The Filling
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Whereas the crust is baking, add the cream cheese to a big bowl or stand mixer fitted with a whisk attachment and beat on medium velocity till clean.
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Add the pumpkin puree, brown sugar, flour, pumpkin pie spice, and vanilla. Beat on medium-high for about 1 minute till absolutely mixed, scraping down the edges as wanted.
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Add the eggs one by one, beating simply till mixed after every addition.
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Pour the filling over the baked crust and return to the oven for 30 to 35 minutes. Take away from oven and place on a wire rack to chill for two hours, then switch to the fridge to chill for not less than one other 2 hours or in a single day.
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When able to serve, make and prime with whipped cream and a sprinkle of cinnamon sugar or chopped pecans.
Whipped Cream
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Add chilly cream and vanilla to a medium bowl.
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Beat on low velocity for about 2 minutes or till foamy.
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Enhance the velocity to medium and add the sugar just a little bit at a time, scraping the bowl as wanted. Proceed beating till delicate peaks type. Don’t overbeat.
Let the bars chill within the fridge to set utterly earlier than slicing to make sure clear cuts and ideal layers.
2 tablespoons of Amaretto Liqueur and ½ teaspoon of almond extract could be added to the filling if desired.
Energy: 307 | Carbohydrates: 20g | Protein: 3g | Fats: 23g | Saturated Fats: 13g | Ldl cholesterol: 93mg | Sodium: 182mg | Potassium: 123mg | Sugar: 14g | Vitamin A: 3225IU | Vitamin C: 0.7mg | Calcium: 65mg | Iron: 0.9mg
Diet data offered is an estimate and can fluctuate based mostly on cooking strategies and types of components used.
Course Cake, Dessert, Social gathering Meals
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