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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - 1 teaspoon ground cinnamon - 16 oz cream cheese, softened - 1 cup granulated sugar - 1 cup pure pumpkin puree - 3 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 teaspoon ground nutmeg - Pinch of salt - Whipped cream, for topping - Crushed pecans, for garnish To make these pumpkin cheesecake bars, you need a mix of sweet and creamy ingredients. The graham cracker crumbs form a base that is crunchy and sweet. The unsalted butter helps bind the crumbs together. Brown sugar adds a deep flavor, while cinnamon warms up the crust. For the filling, cream cheese is the star. It gives a rich, smooth texture. Pure pumpkin puree brings in that lovely fall flavor. Eggs add structure, while vanilla extract and nutmeg enhance the taste. Finally, a pinch of salt balances all the flavors. If you need to make changes, you can use gluten-free graham crackers for the crust. For a vegan version, try plant-based cream cheese. You can also use coconut oil instead of butter. These swaps let everyone enjoy this yummy dessert. Each serving of these bars has about 250 calories. It contains around 15 grams of fat and 20 grams of sugar. The bars also provide protein from the cream cheese and eggs. If you want to lower the sugar, consider using a sugar substitute. Preheating your oven is key. Set it to 350°F (175°C). This step ensures even baking. If your oven is not hot enough, the bars may not set well. Also, prepare a 9x13 inch baking pan with parchment paper. This makes it easy to lift out the bars later. To make the crust, gather these ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - 1 teaspoon ground cinnamon In a medium bowl, mix the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Stir until the mixture looks like wet sand. This texture helps it hold together when pressed into the pan. For the filling, you will need: - 16 oz cream cheese, softened - 1 cup granulated sugar - 1 cup pure pumpkin puree - 3 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 teaspoon ground nutmeg - Pinch of salt Start with softened cream cheese. Use an electric mixer to beat it until smooth. Gradually add in the granulated sugar. Mix until everything is well combined. Then, add the pumpkin puree, eggs, vanilla, nutmeg, and salt. Beat until the mixture is lump-free. This ensures a creamy texture in your bars. When baking, keep an eye on the time. Bake the cheesecake for about 30-35 minutes. The center should look set but may still jiggle slightly. To check for doneness, insert a toothpick into the center. If it comes out clean, your bars are ready. Avoid overbaking to keep them creamy and delicious. To boost the flavor of your pumpkin cheesecake bars, use fresh spices. Ground cinnamon and nutmeg give warmth and depth. Always choose high-quality vanilla extract for the best taste. You can also mix in a bit of ginger or allspice for a unique twist. Just a pinch can make a big difference. For a smooth and creamy texture, make sure your cream cheese is soft. This helps avoid lumps. Beat the cream cheese well before adding other ingredients. Mix gently after adding eggs to keep air bubbles out. If you see cracks on top, it often means the bars baked too long. Keep an eye on them toward the end of baking. Serve your pumpkin cheesecake bars in fun ways. A dollop of whipped cream on top adds creaminess. You can also sprinkle crushed pecans for extra crunch. Try adding a drizzle of caramel or chocolate sauce for a sweet touch. Arrange the bars on a pretty plate for a beautiful presentation. {{image_4}} You can make these pumpkin cheesecake bars even more fun with flavor twists. Here are two ideas: - Chocolate pumpkin cheesecake bars: Add half a cup of melted chocolate to the filling. This mix gives a rich taste that everyone loves. The chocolate pairs well with pumpkin's warmth. - Maple pumpkin cheesecake bars: Swap out half of the sugar for maple syrup. This change adds a sweet, earthy flavor. You can also drizzle some maple syrup on top before serving for extra flair. Many people have special diets today. You can easily adapt this recipe for different needs: - Gluten-free: Use gluten-free graham crackers instead of regular ones. This swap keeps the crust crisp and tasty. - Dairy-free: Choose plant-based cream cheese for the filling. You can also use coconut milk instead of regular milk for a creamy texture. - Low-sugar: Reduce the sugar in the recipe. Use a sugar substitute like erythritol to keep it sweet without the calories. Using the right pumpkin can change the flavor. Here’s how to choose: - Fresh pumpkin: If you use fresh pumpkin, roast it first. This step helps bring out the natural sweetness. Make sure to blend it until smooth. - Canned pumpkin puree: This option is quick and easy. Just make sure to buy 100% pure pumpkin. It saves time without losing flavor. Plus, it’s consistent and always ready to use. Experiment with these variations to find your favorite. Each one brings a unique twist to pumpkin cheesecake bars. To keep your pumpkin cheesecake bars fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. This method helps maintain moisture and flavor. Always store them in the fridge. If you plan to eat them within a few days, this is perfect. Freezing your bars is simple. First, let them cool completely after baking. Next, cut them into squares. Wrap each square in plastic wrap. Then, place the wrapped bars in a freezer-safe bag. Make sure to remove as much air as possible. To thaw, take them out and place them in the fridge overnight. Enjoy them cold or let them sit for a bit at room temperature. In the fridge, these bars last about a week. They stay tasty and fresh if stored properly. If you freeze them, they can last up to three months. Just remember to label the container with the date, so you know when to enjoy them! Yes, you can make pumpkin cheesecake bars ahead of time. I suggest preparing them a day before you plan to serve. After baking, let them cool at room temperature for one hour. Then, chill them in the fridge for at least three hours or overnight. This helps the flavors blend well. To get clean cuts, use a sharp knife. Dip the knife in hot water, then wipe it dry before each cut. This method helps prevent sticking. You can also use a ruler to measure equal squares. It makes serving easier and looks nice. Yes, these bars freeze well! To freeze, let them cool completely and cut them into squares. Wrap each piece in plastic wrap, then place them in a freezer bag. They can last up to three months. When ready to eat, thaw them in the fridge overnight. Cracks often happen due to rapid temperature changes or overbaking. To avoid this, bake at a low temperature and avoid opening the oven door. If cracks form, don’t worry! You can cover them with whipped cream or nuts for a tasty fix. Serve the bars chilled for the best taste. Top each square with a dollop of whipped cream. Add a sprinkle of crushed pecans for crunch and flavor. Arrange them on a nice plate for a beautiful presentation. Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. The edges will puff up a bit, and the center will be set but slightly jiggly. This means they will firm up as they cool. You learned everything you need for delicious pumpkin cheesecake bars. We covered the key ingredients, from the graham cracker crust to creamy filling. I shared tips to enhance flavor, achieve a smooth texture, and present your bars beautifully. Don't forget the variations that cater to different tastes and dietary needs. With the right storage methods, you can enjoy these treats long after baking. Remember, practice makes perfect, so don’t hesitate to try again if things don’t go as planned. Now, you're ready to impress everyone with your baking!

Pumpkin Cheesecake Bars

Indulge in the delightful flavors of fall with these Pumpkin Spice Cheesecake Bars! This easy-to-follow recipe combines creamy pumpkin filling on a buttery graham cracker crust, topped with whipped cream and pecans for a delicious treat. Perfect for gatherings or a cozy night in, these bars are sure to impress. Click through to explore the full recipe and get baking today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons brown sugar

1 teaspoon ground cinnamon

16 oz cream cheese, softened to room temperature

1 cup granulated sugar

1 cup pure pumpkin puree

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon ground nutmeg

Pinch of salt

Whipped cream, for topping

Crushed pecans, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper, ensuring there’s enough overhang on the sides for easy lifting later.

    Make the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, brown sugar, and ground cinnamon. Stir until the mixture is thoroughly combined and resembles wet sand.

      Press the Crust: Firmly press the crumb mixture into the bottom of the prepared baking pan to form an even layer. Bake this crust in your preheated oven for 10 minutes. Once done, remove it and allow it to cool slightly while you prepare the filling.

        Prepare the Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is smooth and creamy. Gradually add in the granulated sugar, continuing to mix until well combined.

          Incorporate Pumpkin and Eggs: Add the pumpkin puree, eggs, vanilla extract, ground nutmeg, and a pinch of salt to the cream cheese mixture. Beat everything together until it’s fully combined and there are no lumps, ensuring a silky texture.

            Combine Layers: Pour the pumpkin cheesecake mixture over the cooled crust in the baking pan. Use a spatula to spread it out evenly across the surface.

              Bake the Bars: Place the assembled pan back in the oven and bake for about 30-35 minutes, or until the center of the cheesecake is set and the edges have a slight puff. To check for doneness, insert a toothpick into the center— it should come out clean.

                Cool and Chill: After baking, take the cheesecake bars out of the oven and allow them to cool at room temperature for at least one hour. Then, refrigerate for at least 3 hours, or overnight, to let the flavors meld and the texture firm up.

                  Cut and Serve: Once chilled and set, use the parchment overhang to lift the bars out of the pan. Place on a cutting board and slice into squares.

                    Garnish and Enjoy: Serve each square topped with a dollop of whipped cream and a sprinkle of crushed pecans for an added crunch and delightful flavor.

                      Prep Time: 30 minutes | Total Time: 4 hours (including chilling time) | Servings: 12