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To make delicious pumpkin cheesecake bars, you will need specific ingredients for both the crust and the filling. Here’s what you need: - Pumpkin Cheesecake Bars Crust Ingredients: - 1 and ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - Pumpkin Cheesecake Filling Ingredients: - 2 (8 oz) packages cream cheese, softened - 1 cup pumpkin puree (canned or homemade) - ¾ cup brown sugar - ½ teaspoon vanilla extract - 2 large eggs - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground cloves - ¼ teaspoon salt - Optional Ingredients for Serving: - Whipped cream (for topping) Each ingredient plays a key role in creating that rich, creamy texture and delightful flavor. The crust gives a nice crunch, while the filling brings the classic pumpkin taste. If you want a lovely touch, add whipped cream on top when serving. This makes each bite even more enjoyable! To start, grab a medium bowl. Combine 1 and ½ cups of graham cracker crumbs, ½ cup of melted butter, and ¼ cup of granulated sugar. Mix well until the crumbs look like wet sand. This will help your crust stick together. Next, press this mixture evenly into the bottom of a greased 9x13 inch baking pan. Use your fingers or the back of a spoon to get it nice and firm. Now, bake it in a preheated oven at 350°F (175°C) for 10 minutes. Once done, let it cool slightly before adding the filling. In a large bowl, beat 2 packages of softened cream cheese until it is smooth and creamy. This step is key for a velvety texture. Then, add 1 cup of pumpkin puree, ¾ cup of brown sugar, and ½ teaspoon of vanilla extract. Mix until well combined and smooth. Now, let’s add the eggs. Crack 2 large eggs into the bowl, mixing well after each one. This helps to incorporate air, making your cheesecake fluffy. Finally, add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and ¼ teaspoon of salt. Mix until there are no lumps left. Now it’s time to pour that delicious filling over your pre-baked crust. Spread it evenly with a spatula. Bake the bars for 30-35 minutes. You want the edges to be set, and the center should have a slight jiggle. To check if they’re done, insert a toothpick into the center. It should come out mostly clean. Once baked, remove the pan from the oven. Let the bars cool at room temperature. After they cool, transfer them to the fridge. Chill for at least 2 hours or until completely set. Now, you are ready to slice and serve! To get that creamy texture, use room temperature ingredients. Cold cream cheese can make lumps. Let it sit out for about 30 minutes before mixing. This small step makes a big difference! To avoid cracks, bake at a lower temperature. If the oven is too hot, the bars can puff up and then sink. Bake them at 350°F (175°C) and check for a slight jiggle in the center when done. This means they are cooked just right. For toppings, whipped cream is a classic choice. You can also sprinkle some ground cinnamon or nutmeg on top. This adds a beautiful touch! Pair these bars with a warm drink. A spiced chai or a nice cup of coffee works well. If you want a dessert duo, serve with a scoop of vanilla ice cream. The cold ice cream balances the rich cheesecake perfectly. {{image_2}} You can easily add fun twists to your pumpkin cheesecake bars. One great idea is to mix in chocolate or caramel swirls. Just melt some chocolate or caramel and drizzle it on top of the cheesecake before baking. Use a knife to swirl it gently into the filling. This adds a rich flavor that pairs well with pumpkin. Another option is to play with different spices. While cinnamon, nutmeg, and cloves are classic, you can try adding ginger or allspice for a new taste. These spices can change the whole flavor profile of your bars. Experimenting with flavors keeps your dessert exciting! If you need gluten-free options, you can swap the graham cracker crumbs for gluten-free crumbs. Many stores sell these, or you can make your own from gluten-free cookies. This way, everyone can enjoy the bars without worry. For a vegan version, you can replace the cream cheese with a plant-based cream cheese. Look for brands that taste good and are easy to find. Also, use flax eggs instead of real eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. These changes keep the delicious taste while meeting dietary needs. To keep your pumpkin cheesecake bars fresh, use airtight containers. Glass or plastic containers work well. Place parchment paper between layers to avoid sticking. For the best taste, store them in the fridge. They stay fresh for up to five days. You can also freeze them for longer storage. In the freezer, they last up to three months. Just make sure to wrap the bars tightly in plastic wrap before placing them in a freezer-safe container. To enjoy leftovers, take them out of the fridge. You can serve them cold or warm. If you want to warm them, use the oven. Preheat it to 350°F (175°C). Place the bars on a baking sheet and heat for about 10 minutes. You can also use the microwave. Heat them in 15-second bursts until warm. This keeps them soft and creamy. If you like, add whipped cream on top for extra flavor. You can serve pumpkin cheesecake bars in many fun ways. A dollop of whipped cream on top adds a nice touch. You might also sprinkle a bit of cinnamon or nutmeg for extra flavor. Serve the bars on a nice plate for a pretty look. Adding a few pecans or caramel drizzle can make them even better. Yes, you can freeze pumpkin cheesecake bars. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped bars in a freezer bag. They can stay frozen for up to three months. When you're ready to eat, take them out and thaw them in the fridge overnight. To check if the bars are done, look for a few signs. The edges should be set, while the center may still jiggle a bit. A toothpick inserted in the center should come out mostly clean. If it has some filling on it, that’s okay. Just bake for a few more minutes if needed. You now have a complete guide to making delicious pumpkin cheesecake bars. We covered the ingredients, steps, and tips for getting the best results. I shared fun ways to change up flavors and offered storage tips for leftovers. Keep these ideas in mind as you bake and enjoy this seasonal treat. With practice, you’ll master this recipe and impress everyone. Try it out, and let the flavors delight your taste buds!

Pumpkin Cheesecake Bars

Indulge in the ultimate fall dessert with these delicious pumpkin cheesecake bars! Made with a buttery graham cracker crust and rich pumpkin filling, they’re sure to impress your family and friends. Perfect for any gathering or just a cozy night in, these bars are packed with seasonal flavors and are easy to whip up. Click through to discover the full recipe and treat yourself to this delightful autumn treat!
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Ingredients
  

1 and ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

2 (8 oz) packages cream cheese, softened

1 cup pumpkin puree (canned or homemade)

¾ cup brown sugar

½ teaspoon vanilla extract

2 large eggs

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon salt

Whipped cream for serving (optional)

Instructions
 

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press the mixture evenly into the bottom of a greased 9x13 inch baking pan, creating a firm crust. Bake at 350°F (175°C) for 10 minutes. Remove and let it cool slightly.

    Make the Cheesecake Mixture: In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, brown sugar, and vanilla extract, and blend until combined.

      Incorporate Eggs and Spices: Add the eggs, one at a time, mixing well after each addition. Then, add the ground cinnamon, nutmeg, cloves, and salt. Mix until there are no lumps and the mixture is smooth.

        Combine and Pour: Pour the pumpkin cheesecake filling over the pre-baked crust, spreading it evenly.

          Bake the Bars: Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle. A toothpick inserted should come out mostly clean.

            Cool and Chill: Remove from the oven and let the bars cool at room temperature before transferring them to the refrigerator. Chill for at least 2 hours or until completely set.

              Serve: Once chilled and firm, cut the cheesecake into bars. Serve with a dollop of whipped cream on top, if desired.

                Prep Time: 20 minutes | Total Time: 2 hours 50 minutes | Servings: 16 bars