Super easy to make, these Layered Pumpkin Cheesecake Bars combine the flavors of pumpkin pie filling with the decadence of cheesecake. Plus there’s a marvelous graham cracker crust to boot!
A drizzle of caramel sauce and a dollop of sweetened whipped cream dress these bars up enough for company! Don’t skip the garnishes as they kick these cheesecake bars over the top.
Layered Pumpkin Cheesecake Bars
The hubby is up in Wisconsin this weekend to watch his beloved Green Bay Packers. He brought a winter coat, long underwear, a scarf, hat, wool socks and anything else he could layer on to keep him warm. I was happy to stay at home where I can be near a furnace at all times.
With just the kids and I around for our family dinner on Sunday, I figured I could veer away from the typical chocolate offerings and make a pumpkin dessert. Like their mom, they enjoy all things pumpkin and these cheesecake bars hit all the marks. Rich, creamy with a touch of the autumnal spices of cinnamon, ginger, and nutmeg.
Tips for Making Layered Cheesecake Bars
These creamy, tangy layered pumpkin cheesecake bars aren’t tough to prepare, but a few tips will help them turn out perfectly!
- First, as with all cheesecakes, the cream cheese and eggs will incorporate best if at room temperature, so get them out of the refrigerator up to 2 hours before you start mixing.
- Beat using the paddle attachment of a stand mixer if you have one available. That will prevent too much air from lightening the batter.
- If you only have a hand mixer, use caution not to overbeat as you don’t want to incorporate air into the batter.
- I like to use an off-set spatula to spread out the batters. This tool helps create a smooth surface.
- And to make the crust smooth, I take my meat mallet and use that to flatten the surface. It’s also a terrific tool for flattening boneless, skinless chicken breasts for chicken piccata or chicken pinwheels.
- Buy a jar of caramel sauce or make a batch of my microwave caramel to garnish each slice. It’s perfect for complementing slices of these tangy pumpkin cheesecake bars.
Two Sweetie Pies
Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.
Check out Danielle’s take on these Pumpkin Cheesecake Bars as well as her social media sites! Make sure to check out which of my recipes she made this month, too.
- 6 tablespoons melted butter
- 1½ cups graham cracker crumbs
- 2 tablespoons sugar
- 32 ounces cream cheese, room temperature
- 4 eggs, at room temperature
- 1 teaspoon vanilla
- 1 ½ cups sugar
- 15 ounces pumpkin puree
- 1/4 cup sugar (to add to pumpkin layer)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Caramel sauce and whipped cream for serving, if desired
1. Preheat oven 325º.
2. Combine crumbs and butter for the crust.
3. Line 9 x 13-inch pan with nonstick foil and press crumbs onto bottom.
4. Chill crust while making the cheesecake batter.
5. Beat cream cheese and the 1 1/2 cups sugar in a stand mixer fit with the paddle attachment until smooth, then mix in eggs, one at a time. Mix in vanilla.
6. Spread half of the cheesecake batter into the pan evenly and smooth.
7. Freeze the pan.
8. To the rest of the cheesecake batter, stir in the pumpkin, additional 1/4 cup sugar and the cinnamon, ginger and nutmeg.
9. Spread the pumpkin cheesecake carefully on the frozen cheesecake layer.
10. Bake 30 -45 minutes or until center is nearly set.
11. Cool completely and chill.
12. Serve with caramel sauce and whipped cream.
Adapted from Hugs and Cookies XOXO
Serving Size:1 bar
Amount Per Serving: Calories: 264 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 77mg Sodium: 184mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 4g