The Ultimate Pumpkin Cheesecake Bars [VIDEO]

Pumpkin Cheesecake Bars are luxuriously creamy and rich, with lots of pumpkin flavor. Topped with a hefty amount of homemade cinnamon whipped cream.

After I made the Instant Pot Pumpkin Cheesecake, I got so many requests to make an oven-baked version, that I got to work asap and make this layered Pumpkin Cheesecake recipe. For more pumpkin flavor, check my Pumpkin Fudge and the most amazing Pumpkin Bread stuffed with cream cheese. If you want to go all in, make this Pecan Pie Pumpkin Cheesecake, it’s guaranteed to impress.

Pumpkin Cheesecake Bars Recipe

Pumpkin Cheesecake Bars are my latest favorite fall dessert. They are irresistible, made of two layers: one is a classic vanilla cheesecake, and second, is very flavorful pumpkin cheesecake. This cheesecake basically combines the best of two worlds, and the vanilla cheesecake balances the pumpkin flavor in the most perfect way.

The cheesecake bars are topped with homemade cinnamon whipped cream, that is lighter in texture and works well with the fall flavors in this dessert. These Pumpkin Cheesecake Bars are a nice change from the classic Pumpkin Pie if you are looking for something more special to try this fall season.

You can also make this recipe in a large springform pan. You can skip the vanilla layer and mix the pumpkin puree into all the cheesecake batter, for a classic pumpkin cheesecake.

What do you need to make Pumpkin Cheesecake Bars?

For the graham crackers crust you will need:

• Graham crackers crumbs
• Brown sugar
• Spices: Ground cinnamon, ground nutmeg, and ground cloves
• Butter
• 9×13 inch non-stick pan

For the cheesecake layers you will need:

• Cream cheese
• Sugar and cornstarch
• Eggs
• Heavy cream and sour cream
• Vanilla extract
• Pumpkin puree
• Spices: Ground cinnamon, ground nutmeg, and ground cloves, pumpkin spice

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How to make a Gluten Free cheesecake crust:

• Use almond meal instead of graham crackers.
• A combination of quick oats and nuts works as well
• Use gluten-free crushed cookies or gluten-free graham cracker crumbs

How to prevent cheesecake cracks:

• Making sure that all the ingredients are at room temperature and well combined after mixed.
• Adding flour or/and cornstarch to the batter.
• Avoid opening the door oven while baking the cheesecake.
• Watch the cheesecake closely to avoid over-baking it. When the sides are puffed and the center of the cheesecake is just slightly wobbly, the cheesecake is done.
• Cooling the cheesecake in the oven, with the door slightly cracked is also very important, as the sudden change in temperature can cause cracks.
• Bake the cheesecake in a water bath, its one of the most successful techniques to avoid cracks on your cheesecake.

How to fix cheesecake cracks:

• You will need: 1) small offset spatula or spoon 2) hot water 3) kitchen towel.
• Let the cheesecake completely cool and refrigerate for at least 6 hours or per recipe instructions. The cheesecake needs to be cold to be able to fix the cracks.
• Use the spatula dipped into hot water (or you can use your fingers or a spoon) to gently push and press down in the area of the crack and spread to fill it in until the top is smooth.
• Clean the spatula with the towel as needed.
• Once finished, clean the offset spatula with the kitchen towel again, and dip it again into warm water and smooth the top of the cheesecake.
• You can add a thin layer of sour cream topping if the cracks are small.
• You can add a layer of whipped cream topping.

How to bake a cheesecake in a water bath:

• Wrap the outside of the springform pan in a double layer of foil, covering the bottom and sides of the pan, you need to cover the sides only from outside. This will prevent the cheesecake from water leaking in. If using a baking pan, there is no need to do this.
• Set the prepared pan in a large roasting pan that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the cheesecake pan.
• Transfer to a pre-heated oven and bake, until the center jiggles slightly like Jell-O and the sides are puffed and a light golden brown. The residual heat will cook the center of the cheesecake. If the cheesecake doesn’t wobble a bit in the center, it means it has been over-baked, and most likely will crack.
• Cool the cheesecake in the oven with the door slightly cracked for one hour.

How to slice the Pumpkin Cheesecake Bars:

• Run a long, sharp thin-bladed slicing knife under hot tap water or dip it into a glass of hot water prior to slicing the cheesecake.
• Wipe the knife clean and run it under hot water before making another cut.
• An easy, mess-free way to cut even slices is to use cheese wire or unflavored dental floss. This method can be easily used on cheesecakes baked in a springform pan. Clean the bits that stuck to the wire/floss before very cut.

How to freeze the Pumpkin Cheesecake Bars:

• You can freeze the cheesecake BEFORE you top it with whipped cream.
• Make sure the cheesecake has fully cooled and also was refrigerated for at least 6 hours.
• Wrap cheesecake bars tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag.
• Properly stored, it will maintain the best quality for about 2 to 3 months.

The Ultimate Pumpkin Cheesecake Recipe Video:

Print

5 from 36 votes

Servings: 8 servings

The Ultimate Pumpkin Cheesecake Bars

Prep Time:

30 mins

Cook Time:

1 hr

Total Time:

1 hr 30 mins

Pumpkin Cheesecake Bars are luxuriously creamy and rich, with lots of pumpkin flavor. Topped with a hefty amount of homemade cinnamon whipped cream.

Ingredients

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 cup granulated sugar
• 2 tablespoon 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

Cinnamon Whipped Cream:

• 2 cups heavy whipping cream cold
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 325 degrees Fahrenheit.

2. Adjust the top rack to be positioned in the middle of the oven.

Cheesecake Crust:

1. Lightly coat a 9x13-inch pan with baking spray and set aside.

2. Add the "Crust" ingredients to a large bowl and stir until well combined.
3. Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.

4. Refrigerate or best freeze for at least 20 minutes.

Cheesecake Batter:

1. Make sure all the ingredients are at room temperature before you begin.
2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed.
3. Add the rest of the ingredients from the "Cheesecake Batter" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
4. Remove crust from freezer and pour 1/2 of the cheesecake batter mixture into the prepared pan.
5. Return to freezer for about 1 hour, the layer needs to freeze enough to be able to pour the pumpkin layer on top of it.

Pumpkin Layer:

1. Add the "Pumpkin Layer" ingredients to the remaining half of cheesecake batter that you set aside, and whisk to fully combine. Scrape the sides and bottom of the bowl with a spatula.

2. Remove cheesecake from the freezer and pour the pumpkin layer on top. Level the top with a spatula.

Bake:

1. Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath".
2. Bake in the preheated oven for about one hour.
3. Try not to open the door to the oven. At the 45 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
4. Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.

Chill:

1. After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
2. Transfer to the refrigerator and chill for 6-24 hours.

Cinnamon Whipped Cream:

1. Add cream, sugar, vanilla and cinnamon to a large bowl.
2. Using a hand mixer or stand mixer, whisk on slow - medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
3. Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake bars right before serving.

Calories: 711, Fat: 42g, Saturated Fat: 25g, Cholesterol: 206mg, Sodium: 385mg, Potassium: 326mg, Carbohydrates: 98g, Fiber: 3g, Sugar: 64g, Protein: 11g, Vitamin A: 195.5%, Vitamin C: 3.4%, Calcium: 20.2%, Iron: 17.9%

Author: Catalina Castravet

Course: Dessert

Cuisine: American

Keyword: Pumpkin Cheesecake

All images and text © for Peas and Peonies, LLC.

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