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To make pumpkin cheesecake bars, you need a few key ingredients. Here’s what you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup cream cheese, softened - ½ cup granulated sugar - 1 cup pumpkin puree (canned or fresh) - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon salt Each ingredient plays an important role. The graham cracker crumbs create a tasty crust. The cream cheese gives the bars that rich and creamy texture. Pumpkin puree adds flavor and color. The spices bring warmth that makes these bars perfect for fall. Want to make your bars even more special? Here are some options: - Whipped cream for a light, fluffy topping - Pumpkin seeds for a crunchy garnish - A sprinkle of cinnamon for extra flavor These toppings not only look great but also add delicious taste and texture. You may want to swap out some ingredients. Here are a few easy substitutions: - Use coconut oil instead of butter for a dairy-free option. - Greek yogurt can replace cream cheese for a lighter version. - If you need a gluten-free crust, try using almond flour or gluten-free graham crackers. These swaps keep the essence of pumpkin cheesecake bars while catering to different diets. For the full recipe, check out the detailed instructions above. Start by preheating your oven to 350°F (175°C). Grab an 8x8 inch baking dish. Line it with parchment paper. Leave some paper hanging over the edges. This will help you lift the bars out later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted butter. Stir until the crumbs are coated. Press this mixture firmly into the bottom of your lined dish. Make sure it’s even and compact. Bake the crust for about 8-10 minutes. It should look set and slightly golden. Let it cool for a bit. In a large mixing bowl, beat 1 cup of softened cream cheese using a hand mixer. Keep mixing until it’s smooth. Gradually add in ½ cup of granulated sugar. Mix until combined. Next, add in 1 cup of pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract. Don’t forget the spices: 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ¼ teaspoon of salt. Mix all these until smooth. Pour the pumpkin filling over your cooled graham cracker crust. Use a spatula to spread it evenly. Bake this in the oven for 30-35 minutes. The edges should be set, but the center can jiggle a bit. Take it out and let it cool to room temperature. After that, refrigerate it for at least 2 hours. Once chilled, lift the bars out using the parchment paper. Cut them into squares. You can top them with whipped cream and sprinkle pumpkin seeds if you like. For the full recipe, refer to the earlier section. Enjoy your delicious pumpkin cheesecake bars! To make your pumpkin cheesecake bars creamy, use room temperature cream cheese. Cold cream cheese can lead to lumps. Mix slowly to keep air out. Be sure to bake until the edges are set but the center still jiggles. This ensures a smooth texture once cooled. One common mistake is overmixing the filling. Overmixing adds too much air, which can cause cracks during baking. Another mistake is skipping the cooling step. Letting the bars cool before refrigerating helps them set properly. Lastly, don’t forget to line your dish with parchment paper. It makes lifting the bars out much easier. Serve these bars with a dollop of whipped cream. It adds a light and fluffy touch. Sprinkle some pumpkin seeds on top for a nice crunch. Want to impress your guests? Pair the bars with a spiced coffee. For the full recipe, check out the complete instructions above. {{image_2}} You can make vegan pumpkin cheesecake bars easily. Just swap the cream cheese for a plant-based version. Use coconut cream or cashew cream for a rich texture. Replace the eggs with flaxseed meal or chia seeds. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to replace one egg. This makes a great binder. The bars will taste just as good, and no one will know they are vegan! To make gluten-free pumpkin cheesecake bars, use gluten-free graham cracker crumbs. You can also use crushed nuts or oats as a crust base. Just mix them with melted butter and press them into the pan. Make sure to check all other ingredients for gluten. Most spices and pumpkin puree are gluten-free. This way, everyone can enjoy these tasty bars! There are many ways to add flavor to your pumpkin cheesecake bars. You can mix in chocolate chips for a sweet touch. You can also add chopped nuts for some crunch. A dash of maple syrup can give a nice twist. If you love spices, try adding allspice or cloves for depth. These small changes can make your bars even more delicious and fun to eat. For the full recipe, check the earlier section! Store your pumpkin cheesecake bars in an airtight container. Place parchment paper between layers if stacking. This keeps them fresh and prevents sticking. They will stay good in the fridge for up to five days. Make sure to cool them fully before storing. You can freeze these bars for later. Cut them into squares first. Wrap each square tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. To enjoy later, thaw them in the fridge overnight. These bars taste best when chilled. Serve them cold or at room temperature. If you want a little warmth, let them sit out for 15 minutes before serving. This way, you can enjoy their creamy texture and rich flavor. For an extra treat, add whipped cream on top just before serving. Try the Full Recipe for a delightful dessert! You can tell the bars are done when the edges look set. The center should have a slight jiggle, but not be runny. If the top starts to crack, it might be overbaked. Make sure to watch them closely in the last few minutes of baking. Yes, you can use fresh pumpkin! Just make sure to cook it and puree it well. Fresh pumpkin may have more water than canned, so drain any excess liquid. This way, your bars will still turn out creamy and smooth. The pumpkin cheesecake bars will stay fresh for about 4 to 5 days in the fridge. Keep them in an airtight container to maintain their flavor. If you want them to last longer, consider freezing them. Absolutely! You can make these bars a day or two ahead. Just bake them, cool them, and store them in the fridge. This way, they’ll be ready to serve when you need them. Plus, the flavors get even better as they sit! For the full recipe, check the details above. You learned all about making tasty pumpkin cheesecake bars. We covered key ingredients, how to prepare them, and tips for the best results. I shared options for vegan and gluten-free versions, with storage advice too. These bars are fun to make and perfect for any season. Share them with friends and family, or enjoy them on your own. Enjoy your baking journey!

Pumpkin Cheesecake Bars

Indulge in the fall flavors with these delightful Pumpkin Spice Cheesecake Bars! This simple recipe combines creamy pumpkin filling with a buttery graham cracker crust, perfect for any occasion. Easy to prepare and irresistibly delicious, these bars are topped with whipped cream and pumpkin seeds for an extra touch. Click to discover the full recipe and treat yourself to this seasonal favorite! Don't miss out on the ultimate autumn dessert!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup cream cheese, softened

½ cup granulated sugar

1 cup pumpkin puree (canned or fresh)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon salt

Whipped cream for topping (optional)

Pumpkin seeds for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal later.

    In a medium bowl, combine the graham cracker crumbs with the melted butter. Mix until the crumbs are fully coated. Press the mixture firmly into the bottom of the prepared baking dish to form an even crust.

      Bake the crust in the preheated oven for about 8-10 minutes until set and lightly golden. Remove from the oven and allow to cool slightly.

        In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.

          Gradually add in the sugar and beat until fully incorporated. Then, mix in the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and well blended.

            Pour the pumpkin cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.

              Bake in the oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle.

                Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled and set.

                  Once chilled, lift the bars out using the parchment paper overhang and cut into squares. Top with whipped cream and sprinkle with pumpkin seeds if desired.

                    Prep Time: 20 minutes | Total Time: 2 hours 45 minutes | Servings: 16 bars