Pumpkin Cheesecake Bars Recipe

I have a passion for making Pumpkin Cheesecake Bars because they perfectly capture the spirit of autumn. In my recipe, a buttery graham cracker crust meets a silky cream cheese filling enhanced with pumpkin puree and pumpkin pie spice. The crunchy pecan streusel topping adds an irresistible texture that leaves me smiling.

I’ve been experimenting in my kitchen lately and recently came up with a pretty cool dessert, and I think you’ll love it. Pumpkin Cheesecake Bars are not your everyday treat; layers of rich cheesecake filling and a swirl of pumpkin are just incredible.

When I first tried this recipe, I mixed together 1 1/2 cups graham cracker crumbs with 1/4 cup unsalted butter and a bit of granulated sugar to form a firm base. Then I prepared my cheesecake mixture with softened 16 oz cream cheese, 3/4 cup granulated sugar, eggs, and a touch of vanilla extract along with 1/2 tsp pumpkin pie spice.

I folded in 1/2 cup pumpkin puree to create that authentic tart twist. The streusel topping, made from all-purpose flour, light brown sugar, chopped pecans, and a tiny pinch of cinnamon, gives a really satisfying crunch.

I hope you give it a try, it’s a new twist on fall baking that really surprises you.

Why I Like this Recipe

1. I really love how the creamy pumpkin swirl mixes with the cheesecake, giving it this cozy fall flavor that reminds me of crisp autumn days.
2. The crunchy streusel topping adds a perfect texture contrast which makes the bars super satisfying with every bite.
3. I enjoy the buttery graham cracker crust because it not only holds everything together but also adds a nice sweet base.
4. I like that the recipe balances the spices and sweetness really well, so its never way too overpowering but always just right.

Ingredients

• Graham cracker crumbs provides carbs and a crunchy, sweet base for the bars.
• Unsalted butter adds rich flavor and binds ingredients; it’s smooth when melted.
• Cream cheese lends creaminess and decent protein while making the filling velvety.
• Pumpkin puree offers fiber, vitamins and natural sweetness.

  It keeps bars moist.

• Pecans deliver healthy fats and crunch, adding texture to the streusel topping.
• Granulated sugars help perfect the sweet balance throughout, making each bite irresistible.
• Vanilla extract enhances overall flavor with a rich aromatic hint that ties all sweetness together.
• Streusel topping: Flour adds structure and absorbs flavors for a crisp, tender crunchy top.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar (for pumpkin swirl)
• 1/2 tsp cinnamon (for pumpkin swirl)
• 1/2 cup all-purpose flour (for streusel topping)
• 1/3 cup packed light brown sugar (for streusel topping)
• 1/3 cup cold unsalted butter, diced (for streusel topping)
• 1/2 cup chopped pecans (for streusel topping)

How to Make this

1. Preheat your oven to 350°F and grease a 9×9 inch pan or line it with parchment paper.

2. In a bowl, mix together 1 1/2 cups graham cracker crumbs, 1/4 cup melted unsalted butter and 1/4 cup granulated sugar. Press this evenly into the pan to form your crust.

3. In another large bowl, beat 16 oz softened cream cheese with 3/4 cup granulated sugar until smooth.

4. Add 2 large eggs (at room temperature), 1 tsp vanilla extract, 1/2 tsp pumpkin pie spice, and 1/2 cup pumpkin puree to the cream cheese mixture and mix until just combined.

5. Pour the cheesecake filling over the crust, smoothing it out with a spatula.

6. In a small bowl, stir together 1/4 cup granulated sugar and 1/2 tsp cinnamon. Dollop this over the cheesecake layer and, using a knife, gently swirl it into the filling.

7. For the streusel topping, combine 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar, and 1/3 cup cold unsalted butter diced into small pieces; mix it until it looks crumbly then fold in 1/2 cup chopped pecans.

8. Sprinkle the streusel evenly over the cheesecake and pumpkin swirl layer.

9. Bake for about 40-45 minutes, checking that the edges are set while the centre still jiggles a bit.

10. Let the bars cool to room temperature, then chill in the fridge for at least 3-4 hours before cutting into bars and serving.

Equipment Needed

1. Preheated oven (set to 350°F)
2. A 9×9 inch baking pan (or a similar pan lined with parchment paper)
3. At least two mixing bowls (one for the crust and one for the cheesecake filling; a small one for the pumpkin swirl too)
4. An electric mixer or a whisk for beating the cream cheese and sugar
5. A spatula for spreading out and smoothing the cheesecake filling
6. A knife to gently swirl the pumpkin sugar mixture into the cheesecake layer
7. Measuring cups and spoons to accurately measure out all the ingredients
8. A cooling rack (optional, to help the bars cool before refrigerating)

FAQ

Pumpkin Cheesecake Bars Recipe Substitutions and Variations

• If you don’t have graham cracker crumbs, try crushed digestive biscuits or ginger snaps instead, they add a similar nice flavor.
• Instead of cream cheese, you can use Neufchâtel cheese which is a bit lighter but pretty much works the same.
• If you’re out of pumpkin pie spice, mix together cinnamon, nutmeg, and a pinch of ginger for that warm, fall vibe.
• Don’t have chopped pecans? Walnuts or chopped almonds make a good substitute for that crunchy topping.

Pro Tips

1. Make sure all your dairy stuff like cream cheese and eggs are at room temperature before you mix anything. It helps everything combine smoother and stops weird lumps from forming.

2. When you press down the graham cracker crumbs for your crust, press extra firmly in the pan. This helps stopp it from crumbling apart when you’re cutting the bars later on.

3. Don’t overmix your pumpkin cream cheese blend.. Overmixing can cause cracks in the cheesecake and it might lose that creamy texture we really want.

4. Consider toasting your pecans for the streusel topping for a nuttier flavor. Toasting makes ’em crunchier and gives a better taste, but be careful not to burn them.

5. Keep an eye on the baking time. Ovens can vary alot, so if the edges are set and the middle is still a bit wobbly, you’re on the right track. Overbaking might dry out the bars so trust your instincts a bit.