Pumpkin Cheesecake Bars – this holiday dessert with graham crackers and pecan crust, classical creamy cheesecake layer, pumpkin cheesecake layer and streusel topping with oats and pecans will fulfill all your expectations. It’s a perfect Thanksgiving dessert. Since it’s pumpkin season, I’m trying to make the best of it by preparing amazing desserts. Pumpkin Cheesecake Bars are one of them.
I like sharing my recipes with you and I hope you are truly enjoying them. During cold days I enjoy baking with all the lovely smells of different fall desserts coming out of the oven. I love fall baking season. One of the recipes that you simply have to try is Pumpkin Cheesecake Bars. Buttery crust with crunchy pecans, creamy cheesecake layer, pumpkin cheesecake layer and streusel topping with oats and pecans make a perfect combination.
What do you need to prepare Pumpkin Cheesecake Bars?
To make the crust you need the following ingredients: Graham cracker crumbs, light brown sugar, ground cinnamon, unsalted butter, pecans.
To make the cheesecake filling you need: cream cheese, granulated sugar, vanilla extract, eggs, sour cream, all purpose flour, pumpkin puree, ground cinnamon, ground nutmeg, ground ginger.
To make streusel: all purpose flour, old fashioned rolled oats, light brown sugar, unsalted butter, ground cinnamon, ground nutmeg, salt, pecans.
WELL, THIS WAS JUST A SHORT VERSION OF THE INGREDIENTS. YOU CAN FIND MORE DETAILED ONE, WITH ALL THE NECESSARY INGREDIENTS AND THEIR QUANTITIES, IN THE RECIPE CARD AT THE BOTTOM OF THE POST.
How to prepare Pumpkin Cheesecake Bars?
First, make the crust – Combine all the ingredients and then press the mixture on the bottom of the 9×13 inch baking pan that has been lined with parchment paper and sprayed with non-stick spray and bake at 350 F for 8 minutes. Cool it completely before adding the cheesecake layer, which has two parts: classical cheesecake and pumpkin cheesecake layer.
To make the cheesecake layer – start by beating cream cheese, sugar and vanilla until it becomes smooth. Next, add one egg at a time and beat only to combine, then add flour and sour cream and continue beating until everything is combined. Do not overmix! Then, put 5 cups of cheesecake filling over the graham cracker crust and spread evenly. Leave it in the freezer for 5 minutes.
Meanwhile, start preparing the pumpkin cheesecake layer, by folding pumpkin puree and spices in the remaining cheesecake filling. Mix it until combined and then spread evenly over the cheesecake layer and bake for 30 minutes at 350 F.
Meanwhile, prepare streusel topping, by combining all the dry ingredients, then adding melted butter and stirring until well combined. The mixture should be crumbly. After 30 minutes, take the cheesecake out of the oven and sprinkle it with streusel. Bake the cake for another 40-50 minutes or until the edges are solid and the center sways when you shake the pan up.
When the cake is ready, turn the oven off and leave the cheesecake in it, with the door open for an hour, then leave it to cool completely at room temperature. Finally, leave the cake in the fridge for at least 6 hours, possibly for 24 hours. Cut the cake into cubes before serving with caramel sauce or whipped topping.
Tips and tricks:
The ingredients should be room temperature. Cream cheese, eggs and sour cream should be taken out of the fridge for at least one hour before using in order to beat them well.
Do not overbeat! Beat cheesecake filling at medium-low speed, not for too long, otherwise, there is a risk of air getting in and your cheesecake will have small holes in it, or there will be cracks on top.
Make sure not to overbeat eggs, try only to combine them, otherwise your cheesecake can get cracks on top.
Do not use quick oats combined with melted butter, or your streusel will be moist and too soft. Rolled oats should only be used.
How to store Pumpkin Cheesecake Bars? Keep them covered well in a fridge for 4-5 days.
Pumpkin is surely the fall queen and Pumpkin Cheesecake Bars sit on the throne of all fall desserts. Don’t waste any more time and prepare this amazing dessert! Why do I like Pumpkin Cheesecake Bars? First of all, you don’t need a water bath for cheesecake. I like that it’s layered and that layers are of different colors and texture. Creamy cheesecake layer and crunchy streusel fit perfectly.
If you like pumpkins, check out PUMPKIN DESSERTS. Cheesecake fans, this is just a place for you CHEESECAKES AND PIES. Thanksgiving is coming, if you’re still thinking about what to prepare, there are many ideas for you here THANKSGIVING.
Pumpkin Cheecake Bars
Pumpkin Cheesecake Bars – this holiday dessert with graham crackers and pecan crust, classical creamy cheesecake layer, pumpkin cheesecake layer and streusel topping with oats and pecans will fulfill all your expectations. It’s a perfect Thanksgiving dessert.
Ingredients
- CRUST:
- 2 1/2 cups graham cracker crumbs
- 3 tablespoon light brown sugar
- 1/3 teaspoon ground cinnamon
- 2 tablespoon finely chopped pecans
- 1/2 cups unsalted butter, melted
- CHEESECAKE FILLING:
- 4 (8oz) pkgs. cream cheese, softened to room temperature
- 1 1/2 cup granulated sugar
- 3 teaspoon vanilla extract
- 4 large egg at room temperature
- 1 cup sour cream at room temperature
- 1 tablespoon all purpose flour
- 1 can ( 15 ounces ) pumpkin puree
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- STREUSEL TOPPING:
- 1/2 cup unsalted butter, melted
- 3/4 cup all purpose flour
- 1 cup old fashioned rolled oats
- 3/4 cup light brown sugar
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup pecans, finely chopped
Instructions
- TO MAKE THE CRUST - Preheat the oven to 350 F. Then, line with parchment paper and spray with non-stick spray on a 9x13 inch baking pan and set aside. Next, combine graham cracker crumbs, light brown sugar, cinnamon, finally chopped pecans and melted butter in a medium sized dish. Put the mixture in an already prepared pan, spread it evenly and then press with a measuring cup to make solid and even layer. Bake for 8 minutes and then cool completely before adding a cheesecake layer.
- TO MAKE THE CHEESECAKE LAYER - In a medium sized dish, beat cream cheese, sugar and vanilla at medium-low speed until smooth, then add one egg at a time and continue beating until combined. Next, add flour and sour cream and mix some more to combine all the ingredients. Do not overmix! Then, put 5 cups of cheesecake filling over the graham cracker crust and spread evenly. Leave it in the freezer for 5 minutes. Meanwhile, prepare a pumpkin cheesecake layer.
- TO MAKE THE PUMPKIN CHEESECAKE LAYER - Fold pumpkin puree, cinnamon, nutmeg and ginger in the remaining cheesecake filling. Mix it until combined and then spread evenly over the cheesecake layer and bake for 30 minutes at 350 F. Meanwhile, prepare streusel topping.
- TO MAKE STREUSEL TOPPING - combine flour, rolled oats, light brown sugar, salt, cinnamon, nutmeg and pecans, then add melted butter and mix until well combined. The mixture should be crumbly. After 30 minutes, take the cheesecake out of the oven and sprinkle it with streusel. Bake the cake for another 40-50 minutes or until the edges are solid and slightly inflated and the center dented and swaying when you shake the pan up.
- When the cake is ready, turn the oven off and leave the cheesecake in it, with the door open for an hour, then leave it to cool completely at room temperature. Finally, leave the cake covered in the fridge for at least 6 hours, possibly for 24 hours. Cut the cake into cubes before serving with caramel sauce or whipped topping.
Notes
- The ingredients should be room temperature. Cream cheese, eggs and sour cream should be taken out of the fridge for at least one hour before using in order to beat them well.
- Do not overbeat! Beat cheesecake filling at medium-low speed, not for too long, otherwise, there is a risk of air getting in and your cheesecake will have small holes in it, or there will be cracks on top.
- Make sure not to overbeat eggs, try only to combine them, otherwise your cheesecake can get cracks on top.
- Do not use quick oats combined with melted butter, or your streusel will be moist and too soft. Rolled oats should only be used.
- How to store Pumpkin Cheesecake Bars? Keep them covered well in a fridge for 4-5 days.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 313Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 57mgSodium: 139mgCarbohydrates: 39gFiber: 1gSugar: 25gProtein: 4g
