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This easyPumpkin Cheesecake Bars Recipe makes such an excellent treat to enjoy for any autumnal holiday celebration.
Boy, do we love the fall season. Colorful leaves, crisp air, time for flannels, sweaters, cozy blankets, and bonfires. While we enjoy summer, fall brings a nice change of pace. I’m not sure I would be okay living somewhere without a clear change of season. I sure like to visit warm tropical places, but give me a sunny crisp fall day and I’m happy as a lark.
Of course, we cannot forget to food that fall ushers in, like comfy soups, quick breads, warm apple desserts and everything pumpkin. Are you looking for a sweet treat that everyone will love this fall? These colorful Pumpkin Cheesecake Barswith a chocolate cookie crust will become a annual favorite each fall. They are perfect for Halloween, tailgating, Thanksgiving, or just to celebrate the change in the season.
How to Make Pumpkin Cheesecake Bars
These cheesecake bars are easy to make. Begin by making the chocolate cookie crust. It’s super simple. Crushed chocolate creme filled cookies (like Oreos) and butter and combined then pressed into a baking pan. Bake the crust for about 10 minutes and allow to cool a bit.
While the crust is baking begin making the filling for the pumpkin cheesecake portion of the bars. Mix together cream cheese, sugar, canned pumpkin puree, eggs, vanilla, along with cinnamon, ginger, allspice, salt, and bit of flour. Once combined pour over the baked and slightly cooled cookie crust. The secret to making sure that the cheesecake does not crack is to place the baking pan that you are using for your cheesecake bars onto a rimmed baking sheet, then fill partway with hot water. This keeps the cheesecake moist and tender and ensures gorgeous results!
Once your Pumpkin Cheesecake Barshave baked, remove them from the oven and allow to cool. When they have cooled a bit, cover and transfer to the refrigerator to completely chill and set. I promise, it will be hard to not want to sneak a taste of them, but their time is well spent chilling out in the refrigerator. Keep covered and refrigerated until ready to serve. When ready to serve, carefully remove them from the pan using the parchment or foil overhang and slice them up.
Believe me, you’ll get requests for these yummy Pumpkin Cheesecake Barsyear after year! And youfind yourselfwaiting for summer to come to an end, so you can have a good excuse to make them too.
More delicious pumpkin recipes:
- Pumpkin Pancakes Recipe
- Pumpkin Chocolate Chip Bread Recipe
- Pumpkin Scones Recipe
- Easy No Bake Pumpkin Cheesecake Recipe
Pumpkin Cheesecake Bars Recipe
Yield: 16 (2-inch) squares
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Easy cheesecake bars with a chocolate cookie crust and a pumpkin spiced up cheesecake filling are the perfect treat for any fall occasion.
Ingredients
Crust:
- 20 creme-filled chocolate sandwich cookies (like Oreos)
- 2 1/2 tablespoon butter, melted
Filling:
- 16 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- hot water
Instructions
- Preheat oven to 350-degrees F. Line 8x8-inch baking pan with baking parchment or aluminum foil allowing overhang. Lightly coat with cooking spray.
- For crust:Pulse cookies in food processor until fully ground, continue pulsing while gradually streaming in melted butter until incorporated. Press mixture evenly into prepared baking pan. Bake 10 minutes. Set aside and allow to cool about 10 minutes.
- For filling: Using an electric mixture on medium speed, beat together cream cheese and sugar until smooth. Mix in pumpkin puree, then eggs one at a time, and beat together until smooth. Add vanilla, cinnamon, ginger, allspice, salt, and flour, beat until just combined.
- Pour evenly over prepared crust. Place pan on large rimmed baking sheet, and place in oven on center rack. Pour hot water into baking sheet until almost full. Bake at 350-degrees F for about 40-45 minutes, until set around edges, but still slightly jiggly in middle.
- Remove from oven cool completely on rack. Once cool, cover and chill until firm, at least 3 hours.
- Using the parchment or foil overhang, lift cheesecake out of pan and cut to desired size.
Did you make this recipe?
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Originally published October 3, 2014.
Related Posts:
Nutty Oatmeal Cranberry Bars Recipe
Pumpkin Dip Recipe
Pumpkin Chocolate Chip Bread Recipe
FAQs
Bake for about 45 minutes, until the filling is set but still a little jiggly in the center (it will continue to cook as it cools). An instant-read thermometer, inserted into the filling about 1″ in from the edge, should read 180°F-190°F. Remove the bars from the oven, and cool at room temperature for 30 minutes.
Is pumpkin cheesecake at Costco? ›
Servings and Size of Kirkland Pumpkin Cheesecake
Costco's Pumpkin Cheesecake costs $18.99.
What are pumpkin bars made of? ›
Pumpkin Bar Ingredients
For the Cake: eggs, pumpkin puree, white sugar, vegetable oil, all-purpose flour, cinnamon, baking soda, baking powder, and salt. For the Frosting: butter, cream cheese, vanilla extract, and confectioners' sugar.
Should cheesecake bars be jiggly? ›
Because cheesecake is a custard, it won't be completely firm when done. The easiest way to make sure you don't overbake it is to give it a little jiggle. Take a wooden spoon and give the cake pan a gentle tap on the side. The cake should jiggle just a little in the center if it's done.
What pan is best for cheesecake bars? ›
There is one springform pan to rule them all and it is the Fat Daddio. If you need a cheesecake pan or you're baking any other springform-pan-friendly items, it is the only way to go. Cake pans may seem like they're all the same, but that isn't even close to true.
How much is Costco's pumpkin cheesecake? ›
Costco's nearly 5-pound pumpkin cheesecake was priced at $17.99 last year, but the current price has yet to be released online for 2023.
Does Aldi have pumpkin cheesecake? ›
Bring these Mini Pumpkin Cheesecakes to your next holiday party as a snack or dessert and watch everyone fall in love with them. Made with all your favorite fall spices and ingredients.
How good is Costco pumpkin cheesecake? ›
The dessert has garnered quite the following since it first hit shelves, and for good reason: it's enormous, affordable, and absolutely decadent. Ideal for holiday parties, the seasonal dessert boasts a pumpkin cheesecake filling and a graham cracker crust.
What is a good substitute for graham crackers in cheesecake? ›
Go with speculoos or crisp ginger snaps for a spicy kick that works well with cheesecake or cream pies, vanilla wafers or animal crackers if you want something more subtle, or chocolate wafers or even Oreo cookies for something dark and chocolate-y.
Can I freeze homemade pumpkin cheesecake? ›
You can also freeze your pumpkin cheesecake (after it's cooled as indicated in the recipe) for several months. I like to cut mine into slices and wrap and freeze them individually.
Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks. Unlike pumpkin pie mix, canned pumpkin does not have any spices, sugars, or other additives. In many cases, the only ingredient is pumpkin.
Is Libby's pumpkin made of pumpkin? ›
Libby's, the quintessential canned pumpkin brand, uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On Libby's website, it states that their product is 100 percent pumpkin.
How do you cut pumpkin bars? ›
For an 8×8 pan:
- Using your bench scraper, measure out to the middle of the full-sized piece and cut down.
- Measure the halfway point between the middle cut and the edge. Cut straight down, and then repeat on the other side of the middle cut. ...
- Turn the dessert and repeat your cuts until you have 16 two-inch squares.
Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.
Is cheesecake done when it jiggles? ›
When you shake the pan and a 2 in (5.1 cm) area in the center jiggles slightly, the cheesecake is done. If there is a large, jiggly area, or if liquid breaks the surface or sloshes over the edges of the pan, the cheesecake is not finished cooking.
Do baked cream cheese bars need to be refrigerated? ›
Fillings and toppings should be kept refrigerated." It also states, "Dessert containing cream cheese, whether baked or unbaked, should be covered and stored in the refrigerator. Use within 5 days."
How long can cheesecake bars sit out? ›
While we wish we had better news, if you accidentally went to bed and left your cheesecake cooling on the counter, it's best to not risk illness by consuming it. When you have cheesecake that's already baked and chilled, the absolute max time you could let it sit out to avoid the USDA's "danger zone" is two hours.
