Can I use canned pumpkin pie filling instead of plain pumpkin puree for pumpkin cheesecake bars?

It’s best to use plain canned pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains added spices, sugar, and other ingredients that can change the flavor and texture of your cheesecake bars. Using pumpkin puree allows you to control the seasoning and sweetness for a balanced taste.

How do I prevent cracks from forming on my pumpkin cheesecake bars?

To avoid cracks, make sure all ingredients like cream cheese, eggs, and sour cream are at room temperature before mixing. Avoid over-beating the batter to reduce air bubbles. Baking the bars in a water bath helps maintain even heat and moisture, which reduces cracking. After baking, leave the oven door slightly open and let the bars cool gradually before refrigerating.

What’s the best way to get clean, even slices when cutting pumpkin cheesecake bars?

For smooth slices, lift the bars from the pan using the foil liner. Use a large kitchen knife dipped in hot water, then wiped dry before each cut. Clean and reheat the knife between slices to prevent sticking and ensure neat edges.

Can I prepare pumpkin cheesecake bars ahead of time, and how should I store them?

Yes, you can make the bars up to 24 hours in advance. After baking, store them covered in the refrigerator to retain freshness. Leftovers should be kept refrigerated for up to 4 days. For longer storage, wrap individual bars tightly and freeze for up to 2 months; thaw overnight in the fridge before serving.

How do I make a firm crust that holds together well for pumpkin cheesecake bars?

Use finely crushed graham cracker crumbs and press them firmly into the pan using the bottom of a flat cup or measuring cup. Pressing firmly creates a compact crust that stays together when sliced and provides a crisp, even base for the cheesecake filling.

Pumpkin Pie Cheesecake Bars Recipe – Easy Fall Dessert Idea

Description

🥮 Enjoy the perfect blend of creamy cheesecake and spiced pumpkin pie in these delightful bars.
🍂 A festive, easy-to-make treat that’s ideal for sharing during the holiday season.

Ingredients

Scale

2 cups finely crushed graham cracker crumbs
1/4 cup granulated sugar
8 tablespoons unsalted butter, melted
1/8 teaspoon salt
24 ounces full-fat cream cheese, room temperature
1 2/3 cups granulated sugar
1/2 cup full-fat sour cream, room temperature
1 tablespoon vanilla extract
3 large eggs, room temperature
1 tablespoon all-purpose flour
1 1/4 cups pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 can (14 oz) sweetened condensed milk

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with foil or parchment paper and lightly grease.
2. Combine graham cracker crumbs with sugar, salt, and melted butter. Press firmly into the pan’s bottom for the crust.
3. Bake the crust for 10-15 minutes until golden and fragrant. Let it cool slightly.
4. Beat cream cheese with granulated sugar until smooth. Add vanilla, sour cream, salt, and eggs one at a time, mixing gently.
5. Mix pumpkin puree with pumpkin pie spice, cinnamon, salt, and blend with some cheesecake mixture for layering.
6. Pour the plain cheesecake mixture over the crust, alternating with pumpkin mixture. Swirl gently with a knife if desired.
7. Bake for 35-45 minutes until set but slightly jiggly in the center.
8. Cool on a rack, then refrigerate for at least 8 hours or overnight.
9. Lift out using foil, slice with a hot knife, and serve garnished with whipped cream and spices if desired.

Notes

🎃 Use full-fat dairy for the best texture.
🔪 Slice with a hot, clean knife for neat edges.
🌡️ Allow cooling and chilling time to develop rich flavors.

Prep Time: 20 minutes
Chill time: 8 hours
Cook Time: 35-45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 221-294
Sugar: 19-21g
Sodium: 200-231mg
Fat: 11-20g
Saturated Fat: 6-11g
Carbohydrates: 25-26g
Fiber: 1g
Protein: 4g
Cholesterol: 84mg

Keywords: Pumpkin Cheesecake Bars, Spiced Pie Flavor, Fall Dessert, Easy Recipe