Creamy Pumpkin Cheesecake Bars with Nut Crust Recipe
Introduction
Pumpkin Cheesecake Bars are a delightful blend of creamy cheesecake and rich pumpkin flavor, perfect for fall gatherings or anytime you crave a comforting dessert. These bars combine a nutty crust with a smooth, spiced pumpkin filling that’s easy to make and irresistible to eat.
Ingredients
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 3/4 cup sugar
- 1 1/2 cups nut crust (ground nuts mixed with butter and a little sugar)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Press the nut crust mixture evenly into the bottom of a greased 9×9-inch baking pan to form the base.
- Step 2: In a mixing bowl, beat the cream cheese until smooth. Add the sugar and pumpkin puree and mix until fully combined.
- Step 3: Pour the pumpkin cheesecake filling over the prepared crust and spread evenly.
- Step 4: Bake for 35-40 minutes, until the edges are set but the center still slightly jiggles.
- Step 5: Remove from oven and allow to cool completely, then refrigerate for at least 4 hours before cutting into bars.
Tips & Variations
- Use a mix of nuts like pecans and walnuts for extra texture in the crust.
- Add a teaspoon of cinnamon and a pinch of nutmeg to the filling for a warmer spice flavor.
- For a gluten-free option, ensure your nut crust ingredients contain no gluten.
- Top with whipped cream or a drizzle of caramel sauce before serving.
Storage
Store the pumpkin cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving. Reheat slightly if desired, but these bars are best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for the puree?
Yes, canned pumpkin puree works perfectly and is a convenient choice that maintains great flavor and texture.
How do I prevent the cheesecake from cracking?
Be careful not to overbake; the center should still have a slight jiggle when you take it out. Also, cooling the bars gradually and chilling before serving helps maintain a smooth surface.
PrintCreamy Pumpkin Cheesecake Bars with Nut Crust Recipe
Deliciously creamy pumpkin cheesecake bars featuring a smooth pumpkin-flavored cream cheese filling atop a nutty crust. These bars combine the comforting flavors of pumpkin and spices in an easy-to-make dessert perfect for fall gatherings or holiday celebrations.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 5 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust:
- 1 1/2 cups finely ground mixed nuts (e.g., pecans, almonds, walnuts)
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the finely ground nuts with sugar and melted butter until the mixture is well blended. Press this nut mixture evenly into the bottom of an 8×8 inch (20×20 cm) baking pan to form the crust.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, cinnamon, nutmeg, ginger, vanilla extract, and salt. Mix until all ingredients are fully combined and the batter is smooth.
- Bake the cheesecake bars: Pour the pumpkin cream cheese filling over the prepared nut crust in the baking pan, spreading it evenly. Bake in the preheated oven for 40 to 45 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Chill: Remove the cheesecake bars from the oven and let them cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight to allow the bars to firm up and flavors to develop.
- Serve: Once chilled, cut into squares and serve. Optionally garnish with whipped cream or a sprinkle of cinnamon before serving.
Notes
- If you prefer a less sweet crust, reduce sugar in the crust to 2 tablespoons.
- Use canned pumpkin puree for convenience and consistent flavor.
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Allow bars to chill thoroughly for best texture and flavor development.
- Store leftover bars covered in the refrigerator for up to 5 days.
Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, nut crust cheesecake, pumpkin recipes
