IRRESISTIBLE PUMPKIN SPICE CHEESECAKE BARS

Imagine biting into a creamy, spiced dream – the perfect marriage of cheesecake and pumpkin pie, all in a convenient bar form. These Pumpkin Spice Cheesecake Bars are the answer to your fall dessert prayers, offering a symphony of textures and flavors that will make your taste buds sing. I promise, this recipe is easier than you think, and the results are absolutely worth it!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 5 tablespoons (2 ½ ounces) unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 2 (8 ounce) packages cream cheese, softened to room temperature
• ¾ cup granulated sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

For the Topping (Optional):

• Whipped cream or Cool Whip
• Additional pumpkin pie spice for dusting

Tools You’ll Need

• 9×13 inch baking pan
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Parchment paper (optional, for easy removal)
• Rubber spatula

Let’s Talk Ingredients (and Substitutions!)

Okay, friend, let’s break down these ingredients. Don’t worry, there’s nothing too intimidating here, and I’ve got your back with some easy swaps if needed.

• Graham Crackers: I love the classic flavor of graham crackers for the crust, but you could also use digestive biscuits or even gingersnaps for a little extra spice. Just make sure they’re finely crushed!
• Cream Cheese: Full-fat cream cheese is a must for that rich, decadent cheesecake texture. Reduced-fat will work in a pinch, but the texture might be a little different. Make sure it’s SOFTENED! I can’t stress this enough. Cold cream cheese will give you lumpy cheesecake, and nobody wants that.
• Pumpkin Puree: Be careful not to accidentally grab pumpkin pie filling! You want 100% pure pumpkin puree.
• Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can make your own! Just combine cinnamon, ginger, nutmeg, and cloves. A good starting point is 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves. Adjust to your preference!

Prepping for Success: Tips Before You Start

Before you even think about turning on your oven, let’s set ourselves up for success. Trust me, a little prep work goes a long way in ensuring these Pumpkin Spice Cheesecake Bars turn out perfectly.

• Soften the Cream Cheese: Seriously, I can’t say this enough. Take the cream cheese out of the fridge at least an hour (or even two) before you start baking. This is the #1 secret to smooth, creamy cheesecake.
• Preheat the Oven: Get that oven preheating to 350°F (175°C). A consistent oven temperature is crucial for even baking.
• Prepare the Pan: Line your 9×13 inch baking pan with parchment paper, leaving some overhang on the sides. This will make it super easy to lift the bars out once they’re cooled. If you don’t have parchment paper, you can grease the pan really well.
• Gather Your Tools: Make sure you have all your measuring cups, spoons, mixing bowls, and electric mixer ready to go. It’s always better to be prepared!

Step-by-Step Instructions: Making the Magic Happen

Alright, friend, let’s get baking! Follow these steps carefully, and you’ll be rewarded with the most delicious Pumpkin Spice Cheesecake Bars you’ve ever tasted.

Crust Time!

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly moistened.
2. Press the mixture firmly into the bottom of the prepared 9×13 inch baking pan. Use the bottom of a measuring cup or your fingers to create an even, compact crust.
3. Bake the crust in the preheated oven for 8-10 minutes, or until it’s lightly golden brown. This helps the crust stay crisp and prevents it from getting soggy.
4. Remove the crust from the oven and let it cool slightly while you prepare the cheesecake filling.

Cheesecake Filling Fun!

1. In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Make sure there are no lumps!
2. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy.
3. Add the pumpkin puree and mix until well combined.
4. Add the eggs one at a time, mixing well after each addition. Be careful not to overmix! Overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack.
5. Add the all-purpose flour, pumpkin pie spice, and vanilla extract. Mix until just combined.

Baking to Perfection!

1. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
2. Bake in the preheated oven for 30-35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
3. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking by allowing the cheesecake to cool slowly.
4. Remove the cheesecake from the oven and let it cool completely at room temperature.
5. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set. This is important for slicing and serving.

Final Touches!

1. Once the cheesecake is chilled, lift it out of the pan using the parchment paper overhang.
2. Cut the cheesecake into bars.
3. Top with whipped cream or Cool Whip and a dusting of pumpkin pie spice, if desired.
4. Serve and enjoy!

Troubleshooting Tips: Because Things Happen

Even the best bakers encounter hiccups sometimes. Here are a few common problems and how to fix them:

• Cracked Cheesecake: Cracking is usually caused by rapid temperature changes. Make sure to cool the cheesecake slowly in the oven after baking. Also, avoid overmixing the batter.
• Soggy Crust: Blind bake the crust before adding the filling to help prevent sogginess.
• Lumpy Cheesecake: Make sure your cream cheese is completely softened before mixing. If you still have lumps, try using a hand mixer to smooth them out.

Variations and Add-Ins: Make it Your Own!

Want to get creative? Here are some fun variations and add-ins to personalize your Pumpkin Spice Cheesecake Bars:

• Chocolate Chips: Add ½ cup of chocolate chips (milk, semi-sweet, or dark) to the cheesecake filling for a chocolatey twist.
• Pecan Streusel Topping: Top the cheesecake with a pecan streusel before baking for added crunch and flavor.
• Gingerbread Crust: Use gingerbread cookies instead of graham crackers for a spicier crust.
• Maple Syrup: Add a tablespoon of maple syrup to the filling for a deeper, richer flavor.

If you are a fan of pumpkin desserts, you should try these Pumpkin Cream Cheese Swirl Muffins. Also, if you are looking for a simpler recipe, then try these Pumpkin Pie Bars.

Storage Tips: Keeping the Goodness Fresh

These Pumpkin Spice Cheesecake Bars are best stored in the refrigerator. They’ll keep for up to 5 days. Make sure to cover them tightly to prevent them from drying out. You can also freeze the bars for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe container.

Why You’ll Absolutely Love These Bars

• They are easy to make.
• These are the perfect combination of pumpkin pie and cheesecake.
• The bars are perfect for a party or for the holidays.

Other Recipes You Might Enjoy

If you love these Pumpkin Spice Cheesecake Bars, you might also enjoy these other fall-inspired desserts:

• Pumpkin Pie Bars: Another great option for a quick and easy pumpkin dessert.
• Pumpkin Cream Cheese Swirl Muffins: Perfect for breakfast or a snack.
• Pumpkin Pie: The classic fall dessert.
• Pumpkin Pie: Another classic pumpkin pie recipe.
• Apple Crisp Mini Cheesecakes: A delicious combination of apple crisp and cheesecake.
• Starbucks Pumpkin Cream Cheese Muffins: A copycat recipe for the popular Starbucks muffins.

Enjoy Every Bite!

There you have it! Your guide to making the most amazing Pumpkin Spice Cheesecake Bars. I hope you enjoy every single bite of these creamy, spiced delights. Happy baking, my friend!