If you’re a fan of pumpkin pie and cheesecake, then these crustless pumpkin cheesecake bars will be your new favorite dessert. They’re creamy, smooth, and packed with all the delicious flavors of fall. Plus, they’re easy to make and perfect for serving at holiday gatherings or any time you’re craving a sweet treat.
In this article, we’ll share the recipe for these delicious bars, along with tips for making them and ideas for customizing them to your taste. Whether you’re a seasoned baker or a beginner in the kitchen, you’ll love how simple and delicious this dessert is.
Ingredients
- 1 can pumpkin puree
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 4 large eggs
Instructions
- Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add in the sugar, vanilla extract, cinnamon, ginger, and nutmeg, and mix until well combined.
- Add in the pumpkin puree and mix until smooth.
- Add in the eggs, one at a time, mixing well after each addition.
- Pour the mixture into the prepared baking pan and smooth out the top with a spatula.
- Bake for 35-40 minutes, or until the edges are lightly golden and the center is set.
- Remove from the oven and let cool completely before slicing into bars.
Nutritional Information
Each serving of these crustless pumpkin cheesecake bars contains approximately:
- Calories: 280
- Protein: 6g
- Carbohydrates: 27g
- Fat: 17g
- Saturated Fat: 9g
- Cholesterol: 125mg
- Sodium: 190mg
- Potassium: 172mg
- Fiber: 1g
- Sugar: 23g
Cooking Time
These crustless pumpkin cheesecake bars take about 10 minutes to prepare and 35-40 minutes to bake, for a total cooking time of approximately 45 minutes.
Equipment
To make these bars, you’ll need a large mixing bowl, an electric mixer, and a 9×13 inch baking pan. You may also want to use parchment paper to line the pan for easy removal and clean-up.
Serving Suggestions
These crustless pumpkin cheesecake bars are delicious served on their own or topped with whipped cream and a sprinkle of cinnamon. You could also try topping them with chopped nuts, caramel sauce, or chocolate chips for an extra-special treat.
Variations
If you want to customize these bars to your taste, there are a few variations you can try:
- Swap out the pumpkin puree for sweet potato puree or butternut squash puree for a different flavor.
- Add in some chopped nuts or chocolate chips to the batter for extra texture.
- Top the bars with a layer of graham cracker crumbs or a streusel topping for a crust-like crunch.
- Use different spices, such as allspice or cloves, for a more complex flavor profile.
Substitutions
If you don’t have all the ingredients on hand, there are a few substitutions you can make:
- You can use low-fat cream cheese instead of regular cream cheese, but the bars may not be as creamy and rich.
- You can use a sugar substitute, such as stevia or monk fruit sweetener, instead of granulated sugar, but the bars may have a slightly different texture and taste.
- You can use egg substitutes, such as applesauce or mashed bananas, instead of eggs, but the bars may not hold together as well.
Storage
These crustless pumpkin cheesecake bars can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container.
Tips
To make these bars as delicious as possible, here are a few tips to keep in mind:
- Make sure your cream cheese is softened before mixing it with the other ingredients for a smooth and creamy texture.
- Be sure to let the bars cool completely before slicing them into bars to prevent them from falling apart.
- You can use a water bath to help prevent cracking, but it’s not necessary for this recipe.
- If you want a more pronounced pumpkin flavor, you can add extra pumpkin puree or pumpkin pie spice to the batter.
Notes
These crustless pumpkin cheesecake bars are a great dessert for fall and winter gatherings or any time you want a sweet treat. They’re easy to make, customizable, and perfect for serving to a crowd. Plus, they’re a healthier alternative to traditional pumpkin pie or cheesecake, since they don’t have a crust.
Frequently Asked Questions
Here are some answers to common questions about these crustless pumpkin cheesecake bars:
Can I make these bars ahead of time?
Yes, you can make these bars up to 2 days ahead of time and store them in the refrigerator until you’re ready to serve them.
Can I use a different size baking pan?
You can use a smaller or larger baking pan, but you may need to adjust the cooking time accordingly. If you use a smaller pan, the bars will be thicker and may require a longer cooking time. If you use a larger pan, the bars will be thinner and may require a shorter cooking time.
Can I use a different type of cheese?
You can try using a different type of cheese, such as ricotta or mascarpone, but the bars may have a different texture and taste. Cream cheese is recommended for this recipe for its creamy and tangy flavor.
Are these bars gluten-free?
Yes, these bars are gluten-free since they don’t have a crust. However, be sure to check the labels of all your ingredients to ensure they’re gluten-free.
Final Thoughts
These crustless pumpkin cheesecake bars are a delicious and easy-to-make dessert that’s perfect for fall and winter gatherings or any time you’re craving a sweet treat. They’re creamy, smooth, and packed with all the delicious flavors of pumpkin pie and cheesecake, without the hassle of a crust. Plus, they’re customizable and can be made ahead of time, making them a great dessert option for busy home cooks. So why not give this recipe a try and treat yourself to something sweet?