Servings: 12–16 bars
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Cooling Time: 2 hours (patience is a virtue, especially with cheesecake)
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
- 5 tbsp unsalted butter, melted
- 2 tbsp sugar
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Pumpkin Layer:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 large egg
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal later.
- Make the Crust:
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the crumbs resemble damp sand.
- Press the mixture evenly into the bottom of the prepared pan. Use the bottom of a glass to pack it tightly. Bake for 8 minutes, then let it cool while you prepare the fillings.
- Prepare the Cheesecake Layer:
- Beat the cream cheese and sugar with a mixer until smooth and creamy (no lumps, please).
- Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract. Set aside.
- Make the Pumpkin Layer:
- In a separate bowl, whisk together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and the egg until smooth.
- Layer the Bars:
- Pour the cheesecake mixture over the cooled crust, spreading it out evenly.
- Gently spoon the pumpkin mixture on top of the cheesecake layer and spread it out evenly. For a marbled effect, drag a knife through the layers in a swirling motion.
- Bake the Bars:
- Bake for 45–50 minutes, or until the center is set and doesn’t jiggle when gently shaken.
- Cool and Chill:
- Let the bars cool to room temperature in the pan, then refrigerate for at least 2 hours (overnight is even better).
- Slice and Serve:
- Use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles and serve chilled.
Do’s and Don’ts
DO:
- Use full-fat cream cheese for the best texture (this is cheesecake, not a diet).
- Let the bars chill completely—cutting warm bars is a mess waiting to happen.
- Add a dollop of whipped cream or a drizzle of caramel for extra flair!
DON’T:
- Use pumpkin pie filling—it’s already spiced and sweetened and will mess up the balance.
- Overmix the cheesecake batter; too much air can cause cracks.
- Skip lining the pan with parchment; you’ll regret it during cleanup.
Optional Add-Ins and Toppings:
- Crunchy Topper: Sprinkle crushed pecans or walnuts on the pumpkin layer before baking.
- Spiced Crust: Add a pinch of cinnamon to the graham cracker crust for extra warmth.
- Fancy Finish: Dust with powdered sugar or pipe a decorative swirl of whipped cream before serving.
These pumpkin cheesecake bars are the perfect blend of creamy cheesecake and spiced pumpkin goodness. Ideal for fall gatherings or any time you want to impress with minimal effort. 🍁🍂🎃
