Pumpkin Bars

This Pumpkin Cheesecake Bars recipe is the perfect easy-to-make fall dessert – ultra creamy pumpkin bars packed with pumpkin spice flavours!

 

Estimated reading time: 8 minutes

It’s the season for pumpkin! We’ve already shared so many of our favourite pumpkin recipes with you here on The Busy Baker, like this Easy No Bake Pumpkin Cheesecake, these Pumpkin Chocolate Chip Cookies, and – our personal fave – this Easy Pumpkin Spice Latte.

But these Pumpkin Cheesecake Bars might just take the cake (pun absolutely intended). They’re so creamy and smooth with the perfect balance of pumpkin, spice, and sweetness. You are going to LOVE this fall dessert!

Here are a few reasons we love this Pumpkin Bar recipe!

1. It is EASY to MAKE: There are only a few ingredients needed to make this recipe.
2. It contains REAL PUMPKIN: This recipe calls for real, canned pumpkin puree which adds a ton of flavour and fibre.
3. It’s packed with PUMPKIN SPICE FLAVOUR: Is there anything better than anything pumpkin spice in the fall? We don’t think so!

Follow these tips for making the best Pumpkin cheesecake bars!

Room temperature ingredients mix together well to form a creamy cheesecake batter. Cold cream cheese or eggs can clump up and make the batter lumpy.

Low fat cream cheese and sour cream contains thickening agents and a high water content that can throw off the results of any recipe. Always use full fat dairy in baking unless the recipe specifies otherwise.

Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.

Once the eggs are incorporated and the mixture is creamy and smooth, stop mixing. Over-mixing can create too many air bubbles in the cheesecake that will give it a spongy texture instead of a creamy one.

Bake as directed until the centre is still jiggly. The cheesecake will finish baking once it’s removed from the oven.

Once it’s cooled completely, refrigerate for about 2 hours before slicing and serving. This will help create ultra clean slices.

Running into trouble with this recipe for pumpkin bars? Here’s how to troubleshoot!

Make sure the cream cheese is softened before mixing. If the cheesecake is too runny after the recommended time, add more time in the fridge until it is set.

Over-mixing the ingredients can cause the crust to crumble. Make sure to mix just until it is combined to avoid incorporating too much air.

Make sure to press the cookie mixture firmly into the pan (a spoon is helpful to make it uniform). If it is still too crumbly, add in some extra butter.

Make sure that your cream cheese is at room temperature before mixing. Lumps can also be avoided by beating the cream cheese until smooth before adding the other ingredients. Use a spatula to scrape down the sides of the bowl to avoid chunks.

Over-mixing can lead to a dense texture. Mix only until the ingredients are combined to maintain a light and fluffy consistency.

Adjust the sweetness by adding more or less sugar according to your tastes and preferences. Taste the mixture before chilling and make adjustments accordingly.

To make these Pumpkin Cheesecake Bars, you will need these kitchen items on hand (paid links):

• 9 x 9 square baking pan
• mixing bowls
• measuring cups and spoons
• a hand mixer or stand mixer
• spatula
• knife
• wire rack
• parchment paper

You’ll need these ingredients to make these Pumpkin Bars (paid links):

FOR CRUST:

•  1/2 cups graham cracker crumbs
• 6 tablespoons melted butter

FOR FILLING:

• 16 ounces full fat cream cheese at room temperature
• 1 cup granulated sugar
• 8 ounces canned pumpkin (approximately 230 grams)
• 1/4 cup full fat sour cream
• 1 1/2 teaspoons pumpkin spice (OR ground cinnamon, nutmeg, ginger, allspice, and cloves)
• 1/2 teaspoon vanilla extract
• 3 eggs

Try these variations on this Pumpkin Bar recipe.

1. Maple Pumpkin – Drizzle maple glaze over top of the bars or add maple syrup to the cheesecake filling.
2. Pumpkin Spice Latte – Mix a small amount of brewed espresso or coffee to the cheesecake mixture.
3. Gingerbread Pumpkin – Substitute gingerbread cookie crumbs for the base and add gingerbread spice to the filling for a holiday version.

We hope you enjoy this pumpkin recipe as much as we do! Let us know in the comments below, what’s your favourite pumpkin recipe for fall? We’d love to know!

• Starbucks Pumpkin Cream Cold Brew
• Pumpkin Cranberry Muffins
• Pumpkin Spice Frappuccino
• Creamy Pumpkin Soup
• Easy No Bake Pumpkin Cheesecake
• Healthy Pumpkin Oat Bread
• Pumpkin Cake with Caramel Frosting
• Pumpkin Cookies
• Pumpkin Pancakes
• Pumpkin Waffles

Watch the video below to see exactly how we make this delicious and easy dessert recipe. You can find more delicious recipe videos on our YouTube channel.