Are you looking for a pumpkin cheesecake recipe that will make your taste buds dance with joy? Look no further! America’s Test Kitchen has created a delightful recipe for pumpkin cheesecake bars that will satisfy your sweet tooth and leave you wanting more.
This recipe combines the creamy goodness of cheesecake with the warm and comforting flavors of pumpkin pie. Perfect for fall and winter holidays or any time you want a decadent dessert, these pumpkin cheesecake bars are sure to impress your guests.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the filling:
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions
- Preheat the oven to 325°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides.
- For the crust, mix together the graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined. Press the mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then remove from the oven and let cool while you prepare the filling.
- For the filling, whisk together the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt in a small bowl.
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
- Stir in the pumpkin mixture until well combined. Pour the filling over the cooled crust and spread it evenly with a spatula.
- Bake the bars for 40 to 45 minutes, or until the edges are set but the center still jiggles slightly when shaken.
- Let the bars cool completely in the pan on a wire rack. Then, cover and refrigerate for at least 2 hours or overnight.
- To serve, lift the bars out of the pan using the parchment paper overhang. Cut into squares and enjoy!
Nutritional Information
Each serving of pumpkin cheesecake bars contains approximately:
- Calories: 406
- Fat: 27g
- Saturated Fat: 15g
- Cholesterol: 132mg
- Sodium: 377mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 28g
- Protein: 7g
Cooking Time
Preparation time: 20 minutes
Cooking time: 55 minutes
Total time: 1 hour 15 minutes
Equipment
- 9×13-inch baking pan
- Parchment paper
- Medium bowl
- Large mixing bowl
- Electric mixer
- Spatula
- Wire rack
Serving Suggestions
These pumpkin cheesecake bars are delicious on their own, but you can also serve them with whipped cream, caramel sauce, or chopped nuts for added flavor and texture.
Variations and Substitutions
If you don’t have graham cracker crumbs, you can use crushed vanilla wafers, ginger snaps, or shortbread cookies for the crust. You can also substitute the pumpkin puree with sweet potato puree or butternut squash puree for a different twist on the classic recipe.
Storage
Store the pumpkin cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To thaw, let them sit at room temperature for about 30 minutes before serving.
Tips and Notes
- Make sure the cream cheese is at room temperature before starting the recipe to ensure a smooth and creamy filling.
- Don’t overmix the filling once you add the eggs or the bars may crack while baking.
- If you prefer a sweeter filling, you can add more sugar to taste.
- For a firmer filling, you can bake the bars for an additional 5 to 10 minutes.
Frequently Asked Questions
Can I use a different type of crust?
Yes, you can use any type of cookie or cracker crumbs for the crust. Just make sure to adjust the amount of sugar and butter accordingly.
Can I make these bars ahead of time?
Yes, you can make the bars up to 2 days in advance and store them in the refrigerator until ready to serve.
Can I freeze these bars?
Yes, you can freeze the bars for up to 3 months. Just make sure to wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to roast and puree the pumpkin before adding it to the filling.
Final Thoughts
The pumpkin cheesecake bars recipe by America’s Test Kitchen is a must-try for any dessert lover. The combination of creamy cheesecake and spicy pumpkin pie is simply irresistible. Whether you’re serving these bars for a holiday gathering or a weeknight treat, they’re sure to impress.
So why not give this recipe a try and see for yourself how delicious it is? Your taste buds will thank you!