Pumpkin cheesecake bars recipe (2024)

by Roxana 173 Comments

Soeasy to make and with the right amount of pumpkin flavor, these pumpkin cheesecake bars taste exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds!
Pumpkin cheesecake bars recipe (1)

We’re right in the middle of the pumpkin season. Although my first pumpkin dessert was made in the heat of June followed by a long break for the rest of summer, now I have cans of pumpkin puree all over the kitchen. On the counter, in the pantry and a can opened in the fridge. I have quite a few recipes I must try this fall and I’m not going to take the peppermint train until I cross all the pumpkin recipes off my list.

First, pumpkin cheesecake bars!

After makingchocolate pumpkin bars featuring a layer of pumpkin cheesecake, this time I’m combining bothinto one super simple dessert – pumpkin cheesecake bars!Pumpkin cheesecake bars recipe (2)

These pumpkin cheesecake bars could not be easier to make.

The crust is my go-to 2 ingredients crust – graham cracker crumbs and melted butter. Combine, press on the bottom of a 13X9″ baking pan and set aside. No need to pre bake the crust before pouring in the filling.

The filling starts with the classic cheesecake ingredients – cream cheese, sugar and eggs. To that, for the pumpkin layer you’ll need pumpkin puree and pumpkin pie spices.

Remember, to ensure the cheesecake filling is smooth and silky, itis very important to have both eggs and cream cheese at room temperature.You also have to keep in mind a light beating is all it’s needed. If you over-mix the cheesecake filling you’ll most likely end up with cracks.

Pumpkin cheesecake bars recipe (3)

To make the two layers, once you have the cheesecake filling, pour half of itinto the prepared pan over the crust and stir the pumpkin puree into the other half. Carefully spoon the pumpkin mixture over the plan cheesecake and bake in preheated oven for about 50 minutes until just set. Easy-peasy!

The hardest part about these pumpkin cheesecake bars is waiting for them to cool down. About 1 hour in the warm oven and at least 3 hours in the fridge.

Finish the bars with a dollop of whipped cream and a sprinkle of pumpkin pie spices. Alternately, you can drizzle some caramel sauce over them and sprinkle some chopped nuts. Or both caramel sauce and whipped cream.

Or, if you don’t have the patience, just leave them plain.No matter what you decide, these pumpkin cheesecake bars are a must make this fall!

Pumpkin cheesecake bars recipe (4)

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Pumpkin cheesecake bars recipe

Yields 24 bars

20 minPrep Time

50 minCook Time

6 hrTotal Time

Pumpkin cheesecake bars recipe (8)Save Recipe

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Ingredients

Instructions

  1. Heat oven to 300°F.
  2. Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
  3. In a medium size bowl, combine the graham cracker crumbs with the melted butter.
  4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
  5. In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
  6. Beat in eggs, one at a time, just until blended.
  7. Spoon half of the mixture over the crust and spread evenly.
  8. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
  9. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
  10. Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
  11. Refrigerate for at least 3 hours before cutting into bars.
  12. Top each bar with whipped cream and a dust of pumpkin pie spice.

7.6.8

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Sending love your way,

Roxana

**Disclaimer: This post may contain affiliate links. If you purchase an item from Amazon usingthe affiliate link, Roxana’s Home Bakingreceives a small commission. Your purchases support Roxana’s Home Baking and help me bring this blog to you week after week. I appreciate it! **

Pumpkin cheesecake bars recipe (2024)

FAQs

How do I know if my no bake cheesecake is set? ›

Try this: The cheesecake should be shiny and firm to the touch when set. You can move the cheesecake to the fridge for 30 minutes before slicing, but freezing any longer will make for a frozen cheesecake without the same delightfully creamy texture as the just-refrigerated version.

How is Costco pumpkin cheesecake? ›

It's almost like a tender pumpkin pie with a little cheesecake added in. There IS a strong, delicious flavor in this cheesecake.

Is it better to overcook or undercook cheesecake? ›

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface.

How long should I let a cheesecake cool before putting it in the fridge? ›

Let the cheesecake cool on the wire rack until it reaches room temperature. This can take between 1-2 hours depending on the size of the cheesecake. Once the cheesecake has cooled to room temperature, place it in the refrigerator and let it cool for at least 4 hours before serving.

What if my no-bake cheesecake did not set? ›

If your ingredients are too warm, you'll end up with a soupy mixture that will never set, no matter how long you leave it in the fridge. The second reason your cheesecake won't set can come down to the brand of cream cheese you use.

What not to do when making cheesecake? ›

Don't Use Cold Ingredients

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling.

What to do with a failed cheesecake? ›

Perhaps your kitchen is colder because of weather or your oven has a hot spot. For whatever reason, the cheesecake has cracked despite your best efforts. Remember, your cheesecake is still delicious, so instead of calling it a failed experiment, cover the crack with a delicious topping, like a sour cream coat.

Does pumpkin cheesecake need to be refrigerated? ›

Cheesecake should be stored in the fridge for maximum flavor—and safety reasons.

How many slices are in a Costco pumpkin cheesecake? ›

This cheesecake is about 16 slices, and it has the most delicious Graham cracker crust, pumpkin cheesecake filling, and sour cream pumpkin spice topping. This one is delicious.

Why is pumpkin pie so cheap at Costco? ›

How Costco Keeps Its Pumpkin Pie So Cheap. In their book, David and Susan disclose that Costco's pumpkin pies are only semi-homemade, which helps cut down on costs.

Should cheesecake bars be jiggly? ›

Method 1: Give it a Jiggle

If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done. You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want.

Can you overbeat a cheesecake? ›

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

Why did my jiggly cheesecake crack? ›

Why cheesecake cracks: overbaking. Overbaking is the biggest cause of cracks. As the cake bakes, heat causes the protein molecules in the eggs to interact with one another and form a strong, supple network; this is called coagulation, which ultimately holds the cake together.

How do you know if cheesecake is underbaked? ›

Method 1: The Jiggle/Wobble Test

I like to use gloves and gently shake my cheesecake pan to get it to jiggle. You want the outer 2-3 inches of the cheesecake to look more set and less jiggly, and in the center to be the party that's jiggly. It should wobble a bit, but not too much.

Why is my cheesecake still jiggly in the middle? ›

When you shake the pan and a 2 in (5.1 cm) area in the center jiggles slightly, the cheesecake is done. If there is a large, jiggly area, or if liquid breaks the surface or sloshes over the edges of the pan, the cheesecake is not finished cooking.

Can you check a cheesecake with a toothpick? ›

Unlike with a standard cake, it is not recommended that you poke a cheesecake with a toothpick to see if it is done. In fact, a cheesecake is done before it looks done. The edges should be set, but the center will still be soft. Give the pan a little jiggle; the center few inches should still move a bit.

What does overcooked cheesecake look like? ›

Overcooked cheesecake will be dry and grainy instead of silky and smooth, which nobody wants to serve their diners. If you're not 100% certain of your oven's temperature calibration, as a general rule of thumb, you can start performing wobble tests up to 10 minutes before a recipe's minimum recommended cooking time.

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