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As the leaves begin to change and the weather cools down, there’s nothing better than a cozy fall dessert to warm you up. And what could be more quintessentially autumnal than pumpkin pie cheesecake bars? But if you’re looking to switch things up this season, we’ve got just the recipe for you. Our pumpkin pie cheesecake bars combine the rich, tangy flavor of cheesecake with the warm, spicy taste of pumpkin pie. The result is a dessert that’s sure to impress your family and friends. So let’s get started!
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the pumpkin pie filling:
1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Instructions:
Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture into the bottom of the prepared baking pan, using a flat bottomed glass to smooth out the crust.
Bake the crust for 10 minutes, or until golden brown. Remove from the oven and let cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt.
Pour the pumpkin mixture over the cooled crust and spread it evenly.
Spoon the cream cheese mixture over the pumpkin layer, using a knife to swirl the two fillings together.
Bake the bars for 30-35 minutes, or until the center is set.
Let the bars cool to room temperature, then chill them in the refrigerator for at least 2 hours before slicing and serving.
Enjoy your pumpkin pie cheesecake bars
FAQ:
Can I use a store-bought graham cracker crust instead of making my own?
Yes, you can use a pre-made crust if you prefer. Just be sure to follow the baking instructions on the package.
Can I substitute pumpkin pie spice for the individual spices listed in the recipe?
Yes, you can use 1-2 teaspoons of pumpkin pie spice instead of the cinnamon, ginger, and nutmeg.
Can I use a different type of crust for these bars?
Yes, you can use a different type of crust if you prefer. A gingersnap or vanilla wafer crust would both work well.
Can I make these bars ahead of time?
Yes, you can make these bars ahead of time and store them in the refrigerator for up to 3 days. They are a great dessert option for a holiday meal or dinner party.
Can I freeze these bars?
Yes, you can freeze these bars for up to 2 months. Just be sure to wrap them tightly in plastic wrap and foil to prevent freezer burn.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin instead of canned. Just be sure to cook and puree the pumpkin before using it in the recipe.
Can I make these bars vegan?
Yes, you can make these bars vegan by using a vegan cream cheese and substituting the eggs with a flax or chia egg.
Benefits:
Not only are these pumpkin pie cheesecake bars delicious, they also have some great nutritional benefits. Pumpkin is a good source of vitamin A and fiber, while the cream cheese provides a good source of calcium and protein. Additionally, this recipe is a great way to satisfy your sweet tooth without going overboard on calories. These bars are also easy to make ahead of time and can be served as a tasty dessert for fall get-togethers or holiday parties.
Variations:
If you’re looking to mix things up, here are a few variations on this pumpkin pie cheesecake bars recipe you can try:
Chocolate crust: Swap out the graham cracker crust for a chocolate cookie crust to add a rich chocolate flavor to the bars.
Pecan topping: Sprinkle chopped pecans on top of the cream cheese layer before baking for a crunchy, nutty twist.
Maple glaze: Drizzle a sweet maple glaze over the bars once they’ve cooled to add a hint of maple flavor.
Nutritional value:
Serving size: 1 bar
Calories: 276
Total Fat: 17g
Saturated Fat: 10g
Cholesterol: 89mg
Sodium: 194mg
Total Carbohydrates: 27g
Dietary Fiber: 1g
Sugars: 21g
Protein: 5g
Conclusion:
These pumpkin pie cheesecake bars are the perfect fall dessert for anyone looking for a tasty twist on traditional pumpkin pie. With a deliciously spiced pumpkin filling and a creamy cheesecake layer, these bars are sure to be a crowd-pleaser. Follow our simple recipe and enjoy the taste of fall in every bite.
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