The warm autumn spices in these layered Pumpkin Cheesecake Bars will evoke delicious memories of your Thanksgiving pumpkin pie.
Pumpkin Cheesecake Bars
I had a hankering for cheesecake. But no ordinary cheesecake. I yearned for a towering pumpkin cheesecake, sweet and dense and swirled with caramel. Unfortunately, the timing wasn’t right. Bill wasn’t as gung-ho about my idea and Katie and I didn’t need to split a whole cheesecake between us, tempting as that might be! So that recipe is on hold till later this autumn, and instead, I found a tasty way to get my pumpkin fix, via these yummy Pumpkin Cheesecake Bars.
Tips for Making Pumpkin Cheesecake Bars
I found my inspiration on a sweet friend’s blog, Roxana’s Home Baking. Roxana created tri-layer cheesecake bars that called my name. A perfect fall dessert, make sure to buy plain canned pumpkin and not pumpkin pie filling.
- I doubled the crust amounts and used Biscoff crumbs (made from those caramelized European cookies shared on Delta flights) instead of graham cracker crumbs, added a little vanilla, and these gems were the delicious result.
- I press the crumbs evenly with my fingers, then use the bottom of a measuring cup to flatten the surface.
- Use the paddle attachment to mix the cheesecake layers. This makes the smoothest, perfect cheesecake batter.
- Use an offset spatula to make sure each layer is level for the prettiest presentation.
- If you line your baking pan with non-stick foil, you can easily pull the bars out of the pan for slicing.
- I like to use a hot, dry knife to make the cleanest, most perfect slices! See more tips on my post detailing how to cut perfect bar cookies.
More Pumpkin Recipes
Pumpkin recipes are yummy all year long, not just in the fall! Here are some more favorites for you to try!
- Pumpkin Challah
- Favorite Pumpkin Recipes
- Pumpkin Pie Cupcakes
- Classic Pumpkin Pie
- Mini Pumpkin Breads
- Pumpkin Bars with Cream Cheese Frosting
- Plus More Bar Cookies
- 1 1/2 cups Biscoff cookie crumbs (or use graham cracker crumbs)
- 1/4 cup melted butter
- 2 packages (8 ounces each) cream cheese, at room temperature
- 3/4 cup sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- Sweetened whipped cream, M&M's, optional
- Preheat oven to 300º.
- Line an 8 x 8-inch baking pan with non-stick foil (or use regular foil sprayed with non-stick cooking spray).
- Mix together Biscoff crumbs and melted butter and pat into the bottom of the prepared pan. Set aside.
- In your stand mixer fit with the paddle attachment (or use hand held mixer, just don't overbeat), add the cream cheese and sugar. Mix on low till light and fluffy. Beat in eggs, one at a time, just until blended. Mix in vanilla.
- Spoon half the cheesecake mixture over crust and smooth into an even layer with an offset spatula.
- Add the pumpkin and spices to the remaining cheesecake mixture and whisk till combined. Carefully spread the pumpkin cheesecake over the plain cheesecake layer.
- Bake for 45 minutes or till set. Let cool in oven with the door open for about and hour, then finish cooling at room temperature. Chill for a couple ours before serving.
- Keep refrigerated and serve with sweetened whipped cream and autumn colored M&M's, if desired.
M&M's will bleed into the whipped cream, so top just before serving.
You may substitute 1 teaspoon pumpkin pie spice for cinnamon, ginger and cloves.
Total time does not include cooling and chilling times.