Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars are rich, creamy, and decadent, featuring a buttery graham cracker crust, vanilla, and pumpkin cheesecake layers.
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 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
- Cinnamon Whipped Cream:
- 2 cups heavy whipping cream cold
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Adjust the top rack to be positioned in the middle of the oven.
- Cheesecake Crust:
- Lightly coat a 9x13-inch pan with baking spray and set it aside.
- Add the "Crust" ingredients to a large bowl and stir until well combined.
- Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the sides up to the middle of the pan edges.
- Refrigerate or freeze for at least 20 minutes.
- Cheesecake Batter:
- Make sure all the ingredients are at room temperature before you begin.
- 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.
- 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.
- Take the crust out of the freezer and pour half of the cheesecake batter into the prepared pan. Return it to the freezer for about 1 hour, allowing the layer to freeze sufficiently so that you can pour the pumpkin layer on top.
- Set aside the remaining half of the cheesecake batter. It will be used for the pumpkin layer.
- Pumpkin Layer:
- Add the ingredients for the "Pumpkin Layer" to the reserved cheesecake batter, and whisk until fully combined. Use a spatula to scrape the sides and bottom of the bowl.
- Remove the cheesecake from the freezer and pour the pumpkin layer on top. Level the top with a spatula.
- Bake:
- Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath".
- Bake in the preheated oven for about one hour.
- Do not open the oven door. At the 45-minute mark, check the cheesecake to see if it is done. The center should have a slight wobble, and the edges should be puffed and light golden brown.
- Turn off the oven, prop open the door, and let the cheesecake cool in the oven for one hour.
- Chill:
- After one hour, remove from the oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
- Transfer to the refrigerator and chill for 6-24 hours.
- Cinnamon Whipped Cream:
- Add cream, sugar, vanilla, and cinnamon to a large bowl.
- 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.
- Add the whipped cream to a pastry bag, fitted with a star piping tip, and pipe it onto cheesecake bars right before serving.
Notes
Preventing cheesecake cracks:
Make sure that all the ingredients are at room temperature and well combined after mixing, and add flour and/or cornstarch to the batter. Avoid opening the oven door 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 temperature change can cause cracks. Finally, bake the cheesecake in a water bath; it's one of the most successful techniques to avoid cracks on your cheesecake.
How to fix cheesecake cracks:
You will need: 1) a small offset spatula or spoon, 2) hot water, and 3) a 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, 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. Nutrition Calories: 524kcal | Carbohydrates: 85g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 265mg | Potassium: 324mg | Fiber: 3g | Sugar: 64g | Vitamin A: 7960IU | Vitamin C: 2mg | Calcium: 174mg | Iron: 2mg
Make sure that all the ingredients are at room temperature and well combined after mixing, and add flour and/or cornstarch to the batter. Avoid opening the oven door 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 temperature change can cause cracks. Finally, bake the cheesecake in a water bath; it's one of the most successful techniques to avoid cracks on your cheesecake.
How to fix cheesecake cracks:
You will need: 1) a small offset spatula or spoon, 2) hot water, and 3) a 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, 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. Nutrition Calories: 524kcal | Carbohydrates: 85g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 265mg | Potassium: 324mg | Fiber: 3g | Sugar: 64g | Vitamin A: 7960IU | Vitamin C: 2mg | Calcium: 174mg | Iron: 2mg