cheesecake pumpkin bars recipe

Written ByJenny Smyth Posted on
cheesecake pumpkin bars recipe
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The Best cheesecake pumpkin bars recipe

I’m so excited to share this cheesecake pumpkin bars recipe with you all! As a busy mom of three, I’m always on the lookout for delicious and easy-to-make desserts that my family will love.

And let me tell you, these cheesecake pumpkin bars are a real winner. They’re perfect for any occasion, whether it’s a holiday gathering, a potluck at school, or just a Tuesday night dessert.

The combination of creamy cheesecake, sweet pumpkin puree, and crunchy graham cracker crust is absolute perfection. Plus, they’re surprisingly easy to make, thanks to the simplicity of using a store-bought graham cracker crust and a pre-made cheesecake mix.

My kids can’t get enough of them, and I love that they’re made with healthier ingredients like pumpkin puree and Greek yogurt. It’s a great way to satisfy our sweet tooth without feeling too guilty.

And the best part? They’re perfect for any time of year – whether it’s fall with the warm spices and pumpkin flavors or winter with the rich cheesecake and crunchy crust.

So go ahead and give them a try – your family will thank you!

Cheesecake Pumpkin Bars

Cheesecake Pumpkin Bars

4.9 from 1792 votes

Indulge in the rich flavors of pumpkin and cream cheese in these delightful Cheesecake Pumpkin Bars. Perfect for fall gatherings, these bars combine a moist pumpkin base with a creamy cheesecake layer, topped with a crunchy streusel.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 16Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
6 tbsp melted butter
1/3 cup granulated sugar

For the Pumpkin Layer

1 can (15 oz) pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp vanilla extract
2 large eggs

For the Cheesecake Layer

16 oz cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract
2 large eggs

For the Streusel Topping

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter, cubed
1/2 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 350°F.
2In a medium bowl, combine graham cracker crumbs, melted butter, and 1/3 cup granulated sugar.
3Press the mixture evenly into the bottom of a 9×13-inch baking dish.
4Bake for 5 minutes until lightly golden.
5Set aside to cool.
6In a large bowl, mix pumpkin puree, 1/2 cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
7Add 2 eggs and mix well.
8Pour the pumpkin mixture over the cooled crust.
9Bake for 15 minutes at 350°F, or until the edges are set and the center is slightly jiggly.
10In another large bowl, beat cream cheese and 1/3 cup granulated sugar until smooth.
11Add vanilla extract and 2 eggs, mixing well.
12Pour the cheesecake mixture over the partially baked pumpkin layer.
13Return to the oven and bake for an additional 20-25 minutes, or until the cheesecake layer is set and the edges are lightly golden.
14While the cheesecake is baking, prepare the streusel topping.
15In a medium bowl, combine flour, brown sugar, and cinnamon.
16Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
17Sprinkle the streusel topping evenly over the hot cheesecake layer.
18Return to the oven and bake for an additional 5-7 minutes, or until the streusel is lightly golden.
19Allow the cheesecake pumpkin bars to cool completely in the pan on a wire rack.
20Once cooled, cover and refrigerate for at least 4 hours, or overnight, before cutting into bars.
21This step is crucial for the cheesecake layer to set properly.

🔧Equipment

Mixing bowl
9×13-inch baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 105mg🧂Sodium: 350mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 6g

📝Notes

Tips: For a smoother cheesecake layer, ensure the cream cheese is at room temperature before mixing. You can also add a layer of whipped cream on top before serving for an extra touch of decadence.

Watch Video Of How Cheesecake Pumpkin Bars Works

These cheesecake pumpkin bars are always a good idea for any occasion – whether it’s a holiday gathering, a family dinner, or just a Tuesday night dessert. They’re surprisingly easy to make and are perfect for any time of year.

One of my favorite things about this recipe is that it’s so versatile – you can serve them as is or add your own favorite toppings. Plus, they’re relatively healthy compared to other desserts out there!

So go ahead and give this recipe a try – I promise you won’t be disappointed.

❓ Frequently Asked Questions About Cheesecake Pumpkin Bars

Q1: What is the origin of cheesecake pumpkin bars?

Cheesecake pumpkin bars are a modern twist on traditional cheesecakes and pumpkin desserts. The idea of combining creamy cheesecake with the warmth of pumpkin puree has been around for decades, but the specific recipe we use today is likely an adaptation from various sources.

Q2: What is the key to making great cheesecake pumpkin bars?

The key to making great cheesecake pumpkin bars is to use high-quality ingredients and to not overmix the batter. Make sure to use fresh pumpkin puree and real butter for the best flavor.

Q3: Can I make these bars in advance?

Yes, you can make these bars in advance! Simply prepare the crust and filling as directed, then refrigerate or freeze until ready to serve. Allow at least 30 minutes for the filling to set before serving.

Q4: How do I store leftover cheesecake pumpkin bars?

To store leftover cheesecake pumpkin bars, allow them to cool completely before wrapping individually in plastic wrap or aluminum foil. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

Q5: Can I customize these bars with different toppings?

Yes! Feel free to get creative with your toppings – some ideas include chopped nuts, chocolate chips, caramel sauce, or even candy pieces.

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