Pumpkin Cheesecake Bars

$- 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 - 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, gather all the ingredients first. This helps you stay organized. Make sure to use quality ingredients for the best flavor. If you need to make swaps, here are some ideas: - Use gluten-free graham crackers instead of regular ones. - Swap brown sugar with white sugar if needed. - You can replace cream cheese with dairy-free cream cheese for a vegan option. You can use fresh pumpkin or canned pumpkin puree. Canned pumpkin is easy and saves time. Just check for pure pumpkin, not pumpkin pie filling. Fresh pumpkin has a more earthy taste. To prepare fresh pumpkin, roast and puree it. Both options work great in these bars. How to Prepare the Baking Pan First, preheat your oven to 350°F (175°C). Grab a 9x13 inch baking pan. Line it with parchment paper. Leave some paper hanging over the edges. This helps you lift the bars out later. Mixing and Pressing the Crust In a medium bowl, add 1 ½ cups of graham cracker crumbs. Then, pour in ½ cup melted unsalted butter. Add 2 tablespoons of brown sugar and 1 teaspoon of ground cinnamon. Mix well until everything is combined. Press the crumb mixture firmly into the bottom of the baking pan. Bake for 10 minutes. Let it cool a bit. Mixing Tips for a Smooth Mixture In a large bowl, beat 16 oz of softened cream cheese with 1 cup of granulated sugar. Use a hand mixer for a smooth texture. Make sure there are no lumps. Then, add 1 cup of pure pumpkin puree, 3 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of ground nutmeg, and a pinch of salt. Mix until fully blended and smooth. Importance of Room Temperature Ingredients Using room temperature ingredients helps the mixture blend easily. Cold cream cheese can make lumps. Let your cream cheese sit out for about 30 minutes before mixing. This step makes a big difference. Proper Baking Temperature and Timing Pour the pumpkin cheesecake mixture over the cooled crust. Spread it evenly with a spatula. Bake in the oven for 30 to 35 minutes. The center should be set, and the edges may puff slightly. Signs that the Cheesecake is Done To check if it’s done, insert a toothpick in the center. It should come out clean. If it is not clean, bake for a few more minutes. Once baked, take it out and let it cool at room temperature for an hour. Then, refrigerate for at least 3 hours or overnight to set. How to Avoid Cracks in Cheesecake Bars To keep your cheesecake bars smooth, avoid overmixing the filling. Overmixing can add too much air and cause cracks. When you mix, do it just until smooth. Another tip is to bake in a water bath. This adds moisture and helps the bars bake evenly. Secrets to a Creamy Filling To ensure a creamy filling, always use softened cream cheese. Cold cream cheese will not mix well. Beat it until smooth before adding other ingredients. Use room temperature eggs too. This helps them blend in better, making a silky texture. Ideas for Serving and Garnishing When serving, cut the bars into neat squares. A sharp knife helps create clean edges. Top each bar with a dollop of whipped cream. For added flair, sprinkle crushed pecans on top. This adds a nice crunch and looks great. Best Whipped Cream Techniques To make perfect whipped cream, use cold heavy cream. Whip it until soft peaks form. This means the cream holds its shape but is not too stiff. For extra flavor, add a bit of vanilla extract. It will elevate the taste and impress your guests. {{image_2}} You can easily change the taste of these bars. Adding chocolate or caramel swirls gives a fun twist. Drizzle melted chocolate or caramel on top before baking. Use a knife to swirl it in gently. This creates a rich flavor that pairs well with pumpkin. Another option is using different spices. If you love warm flavors, add ginger or cloves. These spices can enhance the pumpkin taste. Experiment to find your favorite mix. A little extra cinnamon also adds more warmth to each bite. If you need a gluten-free option, swap the graham crackers for gluten-free crumbs. Many brands offer great alternatives. You can also use almond flour to create a tasty crust. For dairy-free alternatives, choose vegan cream cheese. Look for brands that mimic the taste of regular cream cheese. This will keep the creamy texture while making it dairy-free. You can also use coconut milk for a rich flavor. These swaps ensure everyone can enjoy the bars. To keep your pumpkin cheesecake bars fresh, follow these tips: - Refrigeration: Store the bars in an airtight container. Place parchment paper between layers to prevent sticking. This helps keep them fresh for longer. - Freezing Tips and Duration: You can freeze these bars. Cut them into squares and wrap each piece in plastic wrap. Then, place them in a freezer bag. They last up to three months in the freezer. Knowing how long your pumpkin cheesecake bars last is key. - Shelf Life in the Fridge: When stored properly, these bars last about one week in the fridge. - Signs of Spoilage: Look for changes in color or texture. If you see mold or an off smell, it's time to toss them. Always trust your senses! Can I make these bars ahead of time? Yes, you can make these bars up to two days ahead. Once baked and cooled, wrap them tightly in plastic wrap. Store them in the fridge until you are ready to serve. This makes them perfect for fall gatherings! What’s the best way to cut cheesecake bars? To cut cheesecake bars neatly, use a sharp knife. Dip the knife in hot water, then wipe it dry before each cut. This method helps to get clean edges. You can also chill the bars in the fridge for easier cutting. Why did my cheesecake bars sink? If your bars sink, it may be due to overmixing or too many eggs. Mix just until combined. Another reason could be that they didn’t bake long enough. Make sure the edges puff up and the center is set. How can I fix a watery filling? To fix a watery filling, ensure you use pure pumpkin puree, not pumpkin pie filling. If it happens, try adding a bit more cream cheese. This thickens the mixture. You can also bake the bars a little longer to help firm them up. Making pumpkin cheesecake bars is simple and fun. We covered key ingredients, mixing, and baking. I shared tips to help you avoid cracks and achieve a creamy texture. Variations let you customize flavors and meet dietary needs. Storage info ensures your bars stay fresh and tasty. Remember, baking is about enjoying the process. With practice, you'll impress friends and family with your delicious treats. Happy baking!$

Indulge in the ultimate fall treat with these delicious Pumpkin Spice Cheesecake Bars! With a buttery graham cracker crust and creamy pumpkin filling, they are perfect for gatherings or a cozy night in. Easy to make and even easier to devour, this recipe is sure to impress family and friends. Don’t wait! Click through for step-by-step instructions and discover how to create this seasonal delight that will have everyone asking for seconds!

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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

1 cup granulated sugar

1 cup pure pumpkin puree

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground nutmeg

Pinch of salt

Whipped cream, for topping

Crushed pecans, for garnish

Instructions

Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.

In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and ground cinnamon. Mix until everything is well combined.

Press the crumb mixture firmly into the bottom of the prepared baking pan. Bake in the preheated oven for 10 minutes, then remove and let it cool slightly.

In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.

Add the pumpkin puree, eggs, vanilla extract, ground nutmeg, and a pinch of salt. Mix until fully combined and smooth.

Pour the pumpkin cheesecake mixture over the cooled crust, spreading it evenly with a spatula.

Bake in the oven for about 30-35 minutes or until the center is set and the edges are slightly puffed. A toothpick inserted in the center should come out clean.

Once baked, remove from the oven and let cool at room temperature for at least an hour, then refrigerate for at least 3 hours (or overnight) to fully set.

Once set, lift the bars out of the pan using the parchment overhang and cut into squares.

Serve with whipped cream on top and sprinkle crushed pecans for added crunch and flavor.

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