Pumpkin cheesecake bars recipe (2024)

by Roxana 173 Comments

Soeasy to make and with the right amount of pumpkin flavor, these pumpkin cheesecake bars taste exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds!
Pumpkin cheesecake bars recipe (1)

We’re right in the middle of the pumpkin season. Although my first pumpkin dessert was made in the heat of June followed by a long break for the rest of summer, now I have cans of pumpkin puree all over the kitchen. On the counter, in the pantry and a can opened in the fridge. I have quite a few recipes I must try this fall and I’m not going to take the peppermint train until I cross all the pumpkin recipes off my list.

First, pumpkin cheesecake bars!

After makingchocolate pumpkin bars featuring a layer of pumpkin cheesecake, this time I’m combining bothinto one super simple dessert – pumpkin cheesecake bars!Pumpkin cheesecake bars recipe (2)

These pumpkin cheesecake bars could not be easier to make.

The crust is my go-to 2 ingredients crust – graham cracker crumbs and melted butter. Combine, press on the bottom of a 13X9″ baking pan and set aside. No need to pre bake the crust before pouring in the filling.

The filling starts with the classic cheesecake ingredients – cream cheese, sugar and eggs. To that, for the pumpkin layer you’ll need pumpkin puree and pumpkin pie spices.

Remember, to ensure the cheesecake filling is smooth and silky, itis very important to have both eggs and cream cheese at room temperature.You also have to keep in mind a light beating is all it’s needed. If you over-mix the cheesecake filling you’ll most likely end up with cracks.

Pumpkin cheesecake bars recipe (3)

To make the two layers, once you have the cheesecake filling, pour half of itinto the prepared pan over the crust and stir the pumpkin puree into the other half. Carefully spoon the pumpkin mixture over the plan cheesecake and bake in preheated oven for about 50 minutes until just set. Easy-peasy!

The hardest part about these pumpkin cheesecake bars is waiting for them to cool down. About 1 hour in the warm oven and at least 3 hours in the fridge.

Finish the bars with a dollop of whipped cream and a sprinkle of pumpkin pie spices. Alternately, you can drizzle some caramel sauce over them and sprinkle some chopped nuts. Or both caramel sauce and whipped cream.

Or, if you don’t have the patience, just leave them plain.No matter what you decide, these pumpkin cheesecake bars are a must make this fall!

Pumpkin cheesecake bars recipe (4)

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Pumpkin cheesecake bars recipe

Yields 24 bars

20 minPrep Time

50 minCook Time

6 hrTotal Time

Pumpkin cheesecake bars recipe (8)Save Recipe

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Ingredients

Instructions

  1. Heat oven to 300°F.
  2. Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
  3. In a medium size bowl, combine the graham cracker crumbs with the melted butter.
  4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
  5. In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
  6. Beat in eggs, one at a time, just until blended.
  7. Spoon half of the mixture over the crust and spread evenly.
  8. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
  9. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
  10. Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
  11. Refrigerate for at least 3 hours before cutting into bars.
  12. Top each bar with whipped cream and a dust of pumpkin pie spice.

7.6.8

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

If you enjoyed these pumpkin cheesecake bars, you may also like

Marble Pumpkin Cheesecake

Chocolate pumpkin bars

Pumpkin pie bars

Sending love your way,

Roxana

**Disclaimer: This post may contain affiliate links. If you purchase an item from Amazon usingthe affiliate link, Roxana’s Home Bakingreceives a small commission. Your purchases support Roxana’s Home Baking and help me bring this blog to you week after week. I appreciate it! **

Pumpkin cheesecake bars recipe (2024)

FAQs

Why were cheesecake bars discontinued? ›

The dessert was a refrigerated snack bar with a graham cracker base and cream cheese topping. They where available in various flavours but the most famous flavour was Strawberry Cheesecake. Unfortunately they where discontinued 2004-5, why? Kraft decided to stop them as they had challenges in the production.

What is the difference between pumpkin and pumpkin pecan cheesecake factory? ›

Their straight up Pumpkin Cheesecake is a pumpkin-twist on the Factory's classic cheesecake-and-graham-cracker formula, but the Pumpkin Pecan Cheesecake adds a dense layer of gooey pecan pie, packed into a flaky pie crust and topped off with caramel and pecans.

How is Costco pumpkin cheesecake? ›

It's almost like a tender pumpkin pie with a little cheesecake added in. There IS a strong, delicious flavor in this cheesecake.

Why did my cheesecake bars crack? ›

The air you whip into the filling via high-speed beating creates pockets of steam as the cake bakes, which compromise the cake's solid structure and lead to cracks. To avoid this problem, ensure your cream cheese and eggs are at room temperature and mix the filling slowly, just until combined.

Can cheesecake bars be left out? ›

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

Should cheesecake bars be jiggly? ›

Method 1: Give it a Jiggle

If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done. You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want.

Is it better to overcook or undercook cheesecake? ›

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface.

What pumpkin makes the best pumpkin pie? ›

Sugar Baby Pumpkin

Also known as Sugar Pie pumpkins, these thin-skinned squash are smaller (4-8 lbs.) and have a sweet, dense flesh with a fine-grained, smooth texture. The cooked flesh is a bit drier, which makes a great pie filling.

What does pumpkin replace in baking? ›

Using nutritious pumpkin instead of eggs, oil and butter is a delicious way to feel good and enjoy the recipes you love.

What kind of pumpkin does Costco use in their pies? ›

According to David and Susan, Costco uses one kind of pumpkin exclusively: Dickinson pumpkins. Dickinson pumpkins are not the orange jack-o'-lantern canvas you're picturing; rather, they're beige with smooth sides.

Is Costco bringing back pumpkin cheesecake? ›

🤤 The Pumpkin Cheesecake is back in the Costco Bakery!!! Nearly 5lbs (about 16 slices) of deliciousness!

Does Aldi sell pumpkin cheesecake? ›

Mini Pumpkin Cheesecakes with a Pretzel Pecan Crust | ALDI US. Mini Pumpkin Cheesecakes with a Pretzel Pecan Crust.

Can you freeze Costco's pumpkin cheesecake? ›

"Next level, I tell ya." Several Costco members have also said the pumpkin cheesecake freezes well, so if you spot it in your local store, you could easily pick up a second one to keep in your freezer, just in case you start craving a taste of fall long after the season ends.

What happened to Philadelphia cheesecake bites? ›

And for those that don't know, the Philadelphia Cheesecake Snack Bar debuted in 1999, and it was essentially a portable cheesecake. that you find in the refrigerated aisle at. the grocery stores. But sadly, it was discontinued in 2004.

Why were secret bars discontinued? ›

The product was discontinued a couple of years later, due to high production costs and low volume of sales. In more recent years there have been a number of petitions, on websites such as Facebook, asking Nestlé to relaunch the Secret bar.

Why were Wonka bars discontinued? ›

The original Wonka Bars were pulled from shelves because The Quaker Oats Company couldn't get the recipe right and the chocolate kept melting.

Why did cheesecake fall? ›

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake. It may crack if it's too dry. Many people overbake their recipes to “play it safe”.

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