Description
These Ultimate Pumpkin Cheesecake Bars combine a spiced graham cracker crust with a creamy layered cheesecake and pumpkin filling, topped with cinnamon whipped cream. Perfect for fall gatherings and holiday celebrations, these bars boast a rich, velvety texture and bold autumn flavors.
Ingredients
Scale
Crust
- 3 cups graham cracker crumbs
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 stick (1/2 cup) unsalted butter, melted
Cheesecake Batter
- 4 packages (8 oz each) cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoons cornstarch
- 4 large eggs, at room temperature
- 1/2 cup heavy whipping cream, at room temperature
- 3/4 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
Pumpkin Layer
- 1 can (15 oz) pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pumpkin spice (optional)
- Remaining half of the cheesecake batter
Cinnamon Whipped Cream
- 2 cups heavy whipping cream, cold
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Position the oven rack in the middle to ensure even baking.
- Prepare the Pan: Lightly spray a 9×13-inch baking pan with baking spray and set aside.
- Make the Crust: In a large bowl, combine graham cracker crumbs, brown sugar, cinnamon, nutmeg, cloves, and melted butter. Mix until well combined. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan using a measuring cup for even pressing.
- Chill the Crust: Refrigerate or freeze the crust for at least 20 minutes to set.
- Prepare the Cheesecake Batter: Ensure cream cheese, eggs, heavy cream, and sour cream are at room temperature. In a stand mixer or with a hand mixer, beat cream cheese and granulated sugar on medium-low speed until light and fluffy. Add cornstarch, eggs one at a time, heavy cream, sour cream, and vanilla extract. Continue mixing until smooth and creamy, scraping the bowl sides as needed.
- Layer the First Batter Portion: Remove the crust from the freezer and pour half of the cheesecake batter evenly over it. Return the pan to the freezer for about one hour to allow this layer to firm up.
- Prepare the Pumpkin Layer: To the remaining half of the cheesecake batter, add pumpkin puree, cinnamon, nutmeg, and pumpkin spice. Whisk until fully combined and smooth.
- Add the Pumpkin Layer: Remove the pan from the freezer and carefully pour the pumpkin mixture on top of the chilled first batter layer. Smooth evenly with a spatula.
- Bake the Cheesecake Bars: (Optional) Prepare a water bath according to tips if desired. Bake the cheesecake bars in the preheated oven for about one hour. Around the 45-minute mark, check for doneness: the edges should be lightly puffed and golden, and the center should have a slight wobble.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake bars cool inside for one hour to prevent cracking.
- Cool on Rack and Refrigerate: Remove from oven, transfer to a cooling rack, and let cool for about 2 hours. Then chill in the refrigerator for 6 to 24 hours for full set and flavor development.
- Make Cinnamon Whipped Cream: In a large bowl, add cold heavy cream, granulated sugar, vanilla extract, and cinnamon. Using a mixer, whip starting on slow-medium speed, increasing to high until soft peaks form and mixture holds shape.
- Serve: Using a pastry bag fitted with a star tip, pipe the cinnamon whipped cream decoratively onto each cheesecake bar just before serving.
Notes
- Using room temperature ingredients ensures a smooth, lump-free cheesecake batter.
- Chilling the crust and the first cheesecake batter layer helps maintain distinct layers and prevents mixing.
- A water bath during baking helps prevent cracking and keeps the cheesecake moist.
- Do not open the oven door frequently while baking to avoid temperature fluctuations.
- For best flavor and texture, chill cheesecake bars for at least 6 hours or overnight before serving.
- The cinnamon whipped cream adds a delightful spiced complement, but can be omitted for a simpler presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cheesecake bars, pumpkin dessert, cheesecake bars, fall dessert, Halloween dessert, Thanksgiving dessert, layered cheesecake, cinnamon whipped cream
