Pumpkin pie cheesecake bars are the perfect fusion of creamy cheesecake and spiced pumpkin pie. These bars feature a buttery graham cracker crust, a layer of smooth pumpkin pie filling, and a rich cheesecake topping. Perfect for fall gatherings or a delicious dessert any time of year, these bars are easy to make and sure to impress. Follow this recipe to create delicious pumpkin pie cheesecake bars that will delight your taste buds.

Pumpkin Pie Cheesecake Bars Recipe

Ingredients

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Pumpkin Pie Layer:

• 1 cup pumpkin puree
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ¾ cup evaporated milk

For the Cheesecake Layer:

• 16 oz (2 packages) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream

Instructions

1. Preparing the Graham Cracker Crust:

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, combine graham cracker crumbs and granulated sugar.
3. Add melted butter and mix until the crumbs are evenly coated.
4. Press the mixture firmly into the bottom of the prepared baking pan to form an even crust.
5. Bake for 8-10 minutes, then set aside to cool slightly.

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2. Preparing the Pumpkin Pie Layer:

1. In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.
2. Gradually stir in the evaporated milk until fully incorporated.
3. Pour the pumpkin mixture over the pre-baked graham cracker crust, spreading it evenly.

3. Preparing the Cheesecake Layer:

1. In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Add the granulated sugar and beat until well combined.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the vanilla extract and sour cream until smooth.
5. Carefully spoon the cheesecake mixture over the pumpkin layer, spreading it evenly.

4. Baking the Pumpkin Pie Cheesecake Bars:

1. Bake in the preheated oven for 40-45 minutes, or until the cheesecake layer is set and the edges are lightly browned.
2. Remove from the oven and allow to cool to room temperature.
3. Once cooled, refrigerate for at least 4 hours or overnight to fully set.

5. Serving the Pumpkin Pie Cheesecake Bars:

1. Use the parchment paper overhang to lift the bars out of the baking pan.
2. Cut into squares or rectangles with a sharp knife.
3. Optional: Garnish with whipped cream and a sprinkle of cinnamon before serving.

Tips:

• Crust: Ensure the crust is well-pressed to prevent crumbling when cutting the bars.
• Pumpkin Layer: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Cheesecake Layer: Make sure the cream cheese is softened to room temperature for a smooth, lump-free cheesecake mixture.
• Cooling: Proper chilling is essential for the bars to set properly and achieve the best texture.

Conclusion

These pumpkin pie cheesecake bars are the ultimate fall dessert, combining the best elements of pumpkin pie and cheesecake in one delicious treat. Perfect for holiday gatherings or simply enjoying with a cup of coffee, these bars are sure to become a favorite. Enjoy the creamy, spiced, and delightful flavors of this wonderful dessert!