Introduction
Layered Pumpkin Cheesecake Bars are the perfect dessert for fall, combining the rich flavors of pumpkin and cheesecake. These delightful bars have a creamy middle layer of plain cheesecake topped with a spiced pumpkin layer, all set on a crunchy graham cracker crust. They are easy to make and sure to impress friends and family during gatherings or holiday celebrations.
Why Make This Recipe
This recipe is a great way to enjoy the flavors of pumpkin spice season. It offers a delicious twist on traditional cheesecake and turns it into a fun, shareable treat. The layers not only look beautiful but also provide different textures and tastes in each bite. Plus, these bars can be made ahead of time, making them ideal for busy days or holiday get-togethers.
How to Make Layered Pumpkin Cheesecake Bars
Here’s a simple guide on how to make these tasty bars that everyone will love.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
Directions:
- Preheat your oven to 325°F (160°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, mixing until fully incorporated. Stir in the vanilla extract. Spread half of this cheesecake mixture evenly over the cooled crust.
- To the remaining cheesecake mixture, add the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and heavy cream. Mix until smooth.
- Carefully spread the pumpkin mixture over the plain cheesecake layer, smoothing it out with a spatula.
- Bake in the preheated oven for 40–45 minutes, or until the center is set and does not jiggle. Let cool at room temperature for 1 hour, then refrigerate for at least 1 additional hour to fully set.
- Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles and serve chilled.
How to Serve Layered Pumpkin Cheesecake Bars
These bars are best served chilled. You can enjoy them plain, or add a dollop of whipped cream on top for extra sweetness. They are perfect for family gatherings, fall parties, or as a sweet treat after dinner.
How to Store Layered Pumpkin Cheesecake Bars
Store the bars in an airtight container in the refrigerator. They will stay fresh for about a week. If you want to keep them for a longer time, you can freeze them for up to three months. Just make sure to wrap them well in plastic wrap, then place them in a freezer bag.
Tips to Make Layered Pumpkin Cheesecake Bars
- Use softened cream cheese for smoother mixing; leave it out at room temperature for about 30 minutes before starting.
- Press the crust firmly into the baking dish to ensure it holds together well.
- Allow the bars to cool completely before slicing for neat edges.
Variation
You can add chopped nuts like pecans or walnuts to the graham cracker crust for extra crunch. If you love chocolate, consider drizzling melted chocolate over the top after they cool.
FAQs
1. Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure to cook and blend it until smooth.
2. Can I make these bars gluten-free?
Yes, you can substitute graham cracker crumbs with gluten-free graham cracker crumbs or ground nuts for the crust.
3. How can I make these bars sweeter?
You can increase the amount of sugar in the cheesecake mixture or add a little more brown sugar in the pumpkin layer to make them sweeter.
Enjoy making and sharing these delicious Layered Pumpkin Cheesecake Bars! They are sure to become a favorite dessert for everyone.
Layered Pumpkin Cheesecake Bars
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.25 cup 1/4 cup granulated sugar
- 6 tablespoons 6 tablespoons unsalted butter, melted
For the cheesecake filling
- 16 ounces 16 ounces cream cheese, softened
- 0.5 cup 1/2 cup granulated sugar
- 2 large 2 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
For the pumpkin layer
- 1 cup 1 cup canned pumpkin puree
- 0.33 cup 1/3 cup brown sugar, packed
- 1 teaspoon 1 teaspoon ground cinnamon
- 0.5 teaspoon 1/2 teaspoon ground nutmeg
- 0.25 teaspoon 1/4 teaspoon ground ginger
- 0.25 teaspoon 1/4 teaspoon ground cloves
- 0.5 teaspoon 1/2 teaspoon vanilla extract
- 0.25 cup 1/4 cup heavy cream
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer. Bake for 10 minutes, then set aside to cool.
Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, mixing until fully incorporated. Stir in the vanilla extract. Spread half of this cheesecake mixture evenly over the cooled crust.
Pumpkin Layer
- To the remaining cheesecake mixture, add the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and heavy cream. Mix until smooth.
- Carefully spread the pumpkin mixture over the plain cheesecake layer, smoothing it out with a spatula.
Baking
- Bake in the preheated oven for 40–45 minutes, or until the center is set and does not jiggle. Let cool at room temperature for 1 hour, then refrigerate for at least 1 additional hour to fully set.
Serving
- Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles and serve chilled.