Pumpkin Cheesecake Bars
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Pumpkin cheesecake bars are a delicious fall dessert recipe. Cheesecake is my all-time favorite dessert. I’ll take cheesecake over chocolate, or pretty much any cake. Well, unless the cake is carrot cake. But then again, CREAM CHEESE! (This post was originally published on September 23rd, 2013)
I usually make this recipe as a regular round cheesecake, but when I updated it, I decided to go for pumpkin cheesecake bars. We like to serve a few desserts during the holidays and these bars are a smaller serving than regular cheesecake, which means you can have TWO desserts! These are the best pumpkin cheesecake bars I’ve tasted, with a buttery graham cracker crust, creamy cheesecake filling, and warm pumpkin spices.
Can I make these gluten-free?
I’ve made this with gluten-free gingersnap cookies as well as gluten-free graham cracker crumbs. Both are great substitutes. There is no flour in the pumpkin mixture, which means no other adaptations necessary.
What kind of canned pumpkin is best?
When it comes to canned pumpkin, you have to be really careful! Make sure that you’re reading the ingredients on the can of pumpkin so that you are 100% certain that you’re actually buying pumpkin. Some canned “pumpkins” are actually squash with NO real pumpkin at all! If you’re feeling really ambitious, you can make your own pumpkin. Here’s how to cook a pumpkin.
How long does it take to get the cream cheese to room temperature?
As long as you set your cream cheese out for about 30 minutes, that should soften it up enough and have it close to room temperature so that it creams up nicely for the cheesecake middle.
Can I substitute pumpkin pie mix for canned pumpkin?
Many bakers try and do this, but don’t! The two are totally different and it will have an effect on the recipe. Pumpkin pie mix is already sweetened and flavored so when you add in the other ingredients on this recipe list, there is a chance that you’ll make it too sweet.
Why is it so hard to find canned pumpkin?
Canned pumpkin can be hard to find, depending on the year. Since the pumpkins need to have good weather conditions to grow, when mother nature doesn’t cooperate, it can cause a shortage in the canned pumpkin world.
Ingredients for pumpkin cheesecake bars
Crust
- 1 1/2 cup graham cracker crumbs
- 6 Tablespoons melted butter
- 1 Tablespoon granulated sugar (if using Biscoff or speculoos cookies, omit the sugar as they are quite sweet on their own.
- Pinch of kosher salt.
Substitutions:
- I sometimes substitute 1/2 cup of finely chopped pecans for 1/2 cup of the graham cracker crumbs.
- I’ve also made this recipe with crushed speculoos cookies, which are like Biscoff cookies, and gingersnap cookies, in place of the graham cracker crumbs.
Pumpkin filling
- 15-ounce can of pure pumpkin puree. Not pumpkin pie filling.
- light brown sugar.
- pumpkin pie spice blend.
- 16 ounces brick-style cream cheese (2 8-ounce packages) at room temperature .)
- 1/4 cup sour cream
- 3 large eggs
- kosher salt
- vanilla extract
Serve with:
Fresh lightly sweetened whipped cream, and finely chopped pecans just before serving.
Do I need to use a water bath?
A water bath is traditionally used to prevent cracks in a cheesecake. But this time I put a pan of boiling hot water in the oven on the rack below and the end result was the same; no cracks! This method is much less hassle than a traditional water bath.
How to make pumpkin bars
Preheat oven to 350 degrees. Prepare a 9″ baking pan with parchment paper. The parchment makes the bars easier to remove once they are baked.
To make the crust, mix the graham crumbs, sugar, salt, and pecans together by hand or in a food processor.
Press the crumb mixture into the bottom of the pan, using a measuring cup to press the crumbs down.
Bake the crust for 8-10 minutes at 350 degrees F. Remove crust from oven and allow to cool while preparing filling.
Reduce oven to 325 degrees F.
Pumpkin cheesecake batter
The moisture in canned pumpkin puree can vary. To remove some of the moisture from the pumpkin, spread it out on several layers of paper towels.
In a mixing bowl of an electric mixer, beat cream cheese at a low speed. Beat the cream cheese until smooth and creamy, and any lumps are gone.
Next, add the sour cream and mix until well combined. Add brown sugar. salt, and pumpkin pie spice and beat until mixed.
On medium speed, add eggs, one at a time, until blended.
Fold in the pumpkin mixture, either by hand or in the stand mixer. Don’t over-mix batter.
Spread the pumpkin cheesecake mixture over the crust, smoothing the filling with an offset spatula. Tap or lightly drop the baking dish on counter or cutting board to settle the filling, and get rid of any air bubbles.
Bake at 325 degrees F. for 30 minutes. Reduce heat to 300 F. and bake for an additional 10 minutes until the filling is just set and slightly jiggly.
The cheesecake bars will continue to firm up as they cool. Wrap well and refrigerate once they are cool. They actually taste better the next day, so this is a great make ahead dessert if you’re preparing the Thanksgiving dinner!
Can I freeze pumpkin cheesecake bars?
These will freeze well if you’re saving some for a Thanksgiving dessert. For best results, do not put the whipped cream rosettes on the individual pieces. They’ll smoosh when you try and wrap them. Wrap the bars well with plastic wrap and then with aluminum foil. To defrost, unwrap them from the foil and loosen the plastic wrap. Allow them to defrost in the refrigerator until ready to serve.
Looking for more pumpkin recipes?
Sage and Pumpkin Gnocchi with Butter
Gluten-Free Pumpkin Spice Doughnuts
Pumpkin Cheesecake Bars
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (5.6 ounces)
- 6 Tablespoons unsalted butter melted
- 1 Tablespoon sugar
Pumpkin Filling
- 2/3 cup light brown sugar
- 1 1/2 cups pumpkin puree 15 ounce can
- 1 pound full fat cream cheese at room temperature
- 1/4 cup sour cream
- 1/8 teaspoon kosher salt
- 1 Tablespoon Pumpkin pie spice
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350 degrees F.
Crust
- In a medium sized bowl, combine graham cracker crumbs, sugar and butter.
- Press the mixture evenly onto the bottom of the prepared pan.
- Bake 8-10 minutes. Let cool.
Filling
- Lower oven temperature to 325 degrees F.
- In a small bowl, combine brown sugar, salt and spices.
- In the bowl of an electric mixer on low speed, beat the cream cheese until smooth (about 3 minutes)
- Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes).
- Add sour cream and mix until well blended.
- Add eggs, one at a time, beating well after each addition. Scrape down sides of the bowl each time.
- Mix in the vanilla extract and pumpkin puree.
- Pour the filling over the baked crust. Smooth with an offset spatula and rap or drop lightly to remove any air bubbles.
- Place a baking pan of boiling water on the lowest rack in the oven.
- Bake the cheesecake for 30 minutes, on the middle rack of the oven. Reduce the oven temperature to 300 degrees F. and continue to bake the cheesecake another 10-15 minutes, or until the edges of the cheesecake are puffed, but the center is still a little wet and jiggles when you gently shake the pan.
- Allow cheesecake to cool completely. Wrap with plastic wrap and refrigerate until ready to serve.
what is the starting temp for the pumpkin cheesecake when you bake it for 30min. and then reduce the oven temp to 325. You don’t give that temp.
By the way love your recipes. I’m Tom Mann’s mother-in-law 🙂 gluten free as well
Hi Sharon! Thanks for stopping by! I’ve amended the recipe and added 350 degrees F. to start. I’ve heard a lot about you! I hope one day to meet you. Cynthia
What can I use in place of the Bourbon? Is there a extract out there that would take it’s place?
Actually, you don’t have to use the bourbon, you could use rum flavored extract and have a similar effect, or just use maple!
Thank you for sharing at #TheWeekendSocial ! I adored your blog post and can not wait to try it out!!!
-Heidy
Thank you Heidy!
Man do I want a slice of this!
It is yummy Dorothy!
It’s on our thanksgiving menu dorothy!
So there’s pumpkin? And bourbon? And sugared nuts? Heck yeah — I’m in! 🙂
Julianne, that’s what I say!
I need a slice right now!! This looks like the perfect Fall cheesecake 🙂
Rachel, I’m not crazy about straight pumpkin pie, but turning it in to cheesecake is heaven for me!
I’m always game for trying new cheesecakes and this looks perfect for fall!
I’m a cheesecake nut Julie…so I’ll use any excuse to try a new one!
This looks SO good! I bet that bourbon adds a nice kick of flavor!
It’s funny Marye, because I would never drink bourbon on its own, but IN something it gives a terrific flavor and kick for sure.
You had me at bourbon maple whip cream! Plus I am addicted to anything cheesecake…this sounds just about perfect!
Thank you Michelle! Cheesecake is my number one favorite dessert too!
This looks delicious! Sharing and pinning on my pumpkin everything board! Thank you for sharing this recipe 🙂
Thank you Sara!
How can this be called gluten free when you’re using bourbon? Bourbon is made from wheat. The barrels have a wheat paste to seals cracks.
I would LOVE this cheesecake, especially with the bourbon maple whipped cream on top! Oh yes, I’m salivating just thinking about it!
Bourbon Whipped Cream <3 That is just genius!
This cheesecake looks incredible and I’m in love with the bourbon maple whipped cream!
That crust sounds amazing! I love pumpkin cheesecake.
This looks and sounds wonderful. I have a question though. When are the sugared pecans added?
Vicky
Actually Vicky, I just press them into the sides of the cheesecake and on top of each slice…I wrote that in the body of the post, but I will add it to the actual recipe so that it’s more clear. Thank you for pointing that out.
What a beautiful fall dessert!
the candied nuts… omg yes! so much flavor and a great texture to the smooth cheesecake
This is one gorgeous cheesecake! It’s the perfect dessert for Thanksgiving!
Yay! Pumpkin spice season is officially coming back and I dub your post being the official start with this delicious recipe.
haha! I always pumpkin season too early i’m sure!
Ohhh, that looks so creamy and good. Gingersnap pushes it over the top.
I agree…gives it a nice zing!
Bourbon Maple Whipped Cream?? YES, please! And I’m totally ready for all things pumpkin!
me too!
Yay! This dessert is perfect for Thanksgiving. Thanks for sharing, now I can include this recipe on my list.
It’s definitely the perfect addition to a Thanksgiving dessert buffet!
This looks delicious and I love the other options of flavorings!
Thank you Jillian!
Definitely making this for thanksgiving!! I’m not sure if I just missed it but I didn’t notice what size pan you used for it?
Hi Katherine,
I use a standard 9″ size springform pan. You can use an 8″ and cook it a bit longer, or a 10″ and cook it a little bit less. Happy Thanksgiving.