Who doesn’t love the taste of pumpkin during the fall season? Pumpkin pies, bread, and lattes are all popular choices, but have you ever tried pumpkin cheesecake bars? If not, you’re in for a treat! This recipe from Pioneer Woman combines the creaminess of cheesecake with the warm, comforting flavors of pumpkin spice. Let’s get into the details and learn how to make this delicious dessert.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 4 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well and press into the bottom of a 9×13 inch baking dish.
- In another mixing bowl, beat the cream cheese and sugar until smooth. Add in the pumpkin puree, cinnamon, ginger, and cloves. Mix well.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour the mixture over the crust in the baking dish.
- Bake for 35-40 minutes or until the center is set. Let cool completely before cutting into bars.
Nutritional Information:
Serving size: 1 bar
Calories: 250
Fat: 18g
Saturated Fat: 10g
Cholesterol: 110mg
Sodium: 170mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 16g
Protein: 4g
Cooking Time:
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour
Equipment:
- Mixing bowls
- Hand mixer or stand mixer
- 9×13 inch baking dish
- Measuring cups and spoons
Serving Suggestions:
These pumpkin cheesecake bars can be served as is or with a dollop of whipped cream on top. They also pair well with a hot cup of coffee or tea.
Variations:
If you want to switch things up, try adding a gingersnap crust instead of graham cracker. You can also add a caramel sauce on top for extra sweetness.
Substitutions:
If you don’t have pumpkin puree, you can use butternut squash puree as a substitute. You can also use gingerbread spice instead of the individual spices listed in the recipe.
Storage:
Store these pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Tips:
- Make sure your cream cheese is softened before mixing for a smoother texture.
- Let the bars cool completely before cutting to prevent them from falling apart.
- If you want a firmer texture, you can add an extra egg or 1/4 cup of flour to the mixture.
Notes:
This recipe makes 12-16 bars depending on the size you cut them.
Frequently Asked Questions:
Can I freeze these pumpkin cheesecake bars?
Yes, you can freeze them for up to 2 months. Let them thaw in the refrigerator before serving.
Can I use a different type of crust?
Yes, you can use a cookie crust or a pastry crust if you prefer.
Can I use a different type of spice?
Yes, you can use pumpkin pie spice instead of the individual spices listed in the recipe.
Personal Thoughts:
As someone who loves pumpkin and cheesecake, this recipe is a match made in heaven. The bars are creamy, spicy, and perfect for fall. I love how easy they are to make and how delicious they taste. I highly recommend trying this recipe out for yourself!
Summarized Recipe:
Pumpkin cheesecake bars are a delicious fall treat that combines the creaminess of cheesecake with the warm, comforting flavors of pumpkin spice. The recipe is easy to follow and can be customized with different crusts and spices. The bars can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. They pair well with a hot cup of coffee or tea and a dollop of whipped cream on top.
So, what are you waiting for? Give this recipe a try and enjoy the taste of fall in every bite!