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The Ultimate Pumpkin Cheesecake Bars

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These Pumpkin Cheesecake Bars combine a buttery spiced graham cracker crust with distinct layers of creamy vanilla cheesecake and warmly spiced pumpkin cheesecake. Cinnamon whipped cream adds a rich finishing touch that’s perfect for fall and holiday celebrations.

Ingredients

3 cups graham cracker crumbs

1/3 cup brown sugar

1 teaspoon ground cinnamon (for crust)

1 teaspoon ground nutmeg (for crust)

1/4 teaspoon ground cloves

1 stick (1/2 cup) unsalted butter, melted

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 (for cheesecake batter)

1 can (15 oz) pumpkin puree

1 teaspoon ground cinnamon (for pumpkin layer)

1/2 teaspoon ground nutmeg (for pumpkin layer)

1 teaspoon pumpkin spice (optional)

2 cups heavy whipping cream, cold

1/2 cup granulated sugar (for whipped cream)

1 teaspoon vanilla extract (for whipped cream)

1 teaspoon ground cinnamon (for whipped cream)

Instructions

  1. Preheat the oven to 325°F (163°C) with a rack positioned in the middle. Lightly coat a 9×13-inch baking pan with baking spray.
  2. Combine the graham cracker crumbs, brown sugar, cinnamon, nutmeg, cloves, and melted butter until evenly mixed.
  3. Press the crust mixture firmly into the bottom and partially up the sides of the prepared pan. Refrigerate or freeze for at least 20 minutes.
  4. Beat the room-temperature cream cheese and 1 1/2 cups granulated sugar on medium-low speed until smooth and fluffy.
  5. Add the cornstarch, eggs, 1/2 cup heavy whipping cream, sour cream, and vanilla. Mix until creamy and combined, scraping the bowl as needed.
  6. Pour half of the cheesecake batter over the chilled crust and freeze for about 1 hour, until firm enough to support the next layer.
  7. Combine the reserved cheesecake batter with the pumpkin puree, cinnamon, nutmeg, and optional pumpkin spice.
  8. Carefully pour the pumpkin cheesecake mixture over the chilled vanilla layer and smooth the surface.
  9. Bake for about 1 hour, checking around 45 minutes. The cheesecake is ready when the edges are puffed and lightly golden and the center retains a slight wobble.
  10. Turn off the oven, prop the door open, and leave the cheesecake inside to cool gradually for 1 hour.
  11. Transfer the pan to a cooling rack and cool for about 2 additional hours.
  12. Refrigerate for at least 6 hours, preferably overnight, until thoroughly chilled and firm.
  13. To make the cinnamon whipped cream, combine 2 cups cold heavy whipping cream, 1/2 cup granulated sugar, vanilla, and cinnamon.
  14. Whip on medium-low speed, gradually increasing to high, until soft peaks form and the whipped cream holds its shape.
  15. Slice the chilled cheesecake into bars and pipe or spoon cinnamon whipped cream over each serving just before serving.

Notes

For the smoothest cheesecake batter, bring the cream cheese, eggs, cream, and sour cream to room temperature before mixing.

Use plain pumpkin puree rather than pumpkin pie filling so the sweetness and spices remain balanced.

For clean slices, thoroughly chill the cheesecake and wipe a sharp knife clean between cuts.

For additional crunch, garnish the bars with chopped toasted pecans.

Keep leftovers tightly covered in the refrigerator and serve chilled.

Bars can be frozen without the whipped cream in an airtight container; thaw overnight in the refrigerator before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/the-ultimate-pumpkin-cheesecake-bars/