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Best Easy Pumpkin Pie Cheesecake Bars Recipe

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These crowd-pleasing pumpkin pie cheesecake bars combine a buttery shortbread crust, spiced pumpkin layer, and creamy cheesecake for the ultimate fall dessert. Quick to prepare and perfect for gatherings, they deliver rich flavor with minimal effort.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (113g or 1 stick) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 1 can (15 oz or 425g) pumpkin puree
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 16 oz (454g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. Make the crust: In a food processor, combine flour, ½ cup sugar, and salt. Pulse to mix. Add cold cubed butter and pulse until mixture resembles coarse sand with a few pea-sized butter pieces. Press firmly into the bottom of the prepared pan. Bake for 15-18 minutes until edges are lightly golden. Set aside to cool slightly.
  3. Make the pumpkin layer: In a large bowl, whisk together pumpkin puree, ½ cup granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. Make the cheesecake layer: In another large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add ½ cup sugar and beat until fluffy (another 2 minutes). Add eggs one at a time, beating on low speed just until combined. Stir in vanilla.
  5. Assemble: Pour pumpkin mixture over the pre-baked crust and spread evenly. Spoon cheesecake mixture in dollops over the pumpkin layer, then gently spread to the edges.
  6. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door open, and let bars cool inside for 30 minutes. Remove and cool completely on a wire rack (about 1 hour). Refrigerate for at least 4 hours, preferably overnight, before slicing.

Notes

Room temperature ingredients are crucial for a smooth cheesecake layer. Do not overmix the cheesecake once eggs are added to prevent cracking. For clean slices, run a sharp knife under hot water and wipe dry between cuts. Bars can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin pie cheesecake bars, pumpkin cheesecake bars, easy pumpkin dessert, fall dessert, Thanksgiving dessert, cheesecake bars, pumpkin bars

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