If you have some extra pumpkin on hand these pumpkin cheesecake bars can help with that. They can be made gluten-free or regular with a simple switch of the flour used.
When you can’t decide on cheesecake or pumpkin pie, this is the way to go. Combining the two will give you the best of both worlds with familiar and irresistible flavors. The hard part is not wanting to snack on them constantly… but no judgment if they disappear quickly.
Why I love pumpkin cheesecake bars
For starters, did I mention how easy this recipe is to follow? It’s normal to get intimated by having to make your own crust and filling on top of doing all the blending and baking. But when it comes to these yummy babies, it’s so simple.
There are only four ingredients for the crust and seven for the filling making this dessert super quick to make. I love the flavor of these bars. There’s a perfect mix of pumpkin and cheesecake flavor without one overpowering the other.
Gluten-free crust: This recipe calls for almond flour mixed with butter, sugar, and cinnamon. If gluten isn’t an issue in your family, simply use all-purpose flour instead of almond flour. Everything else stays the same.
Filling: The base of the filling is a mix of cream cheese and pumpkin puree. The rest of the filling ingredients are sugar, eggs, pumpkin pie spice, vanilla, and cinnamon.
Baking: After baking for approximately half an hour, you’ll leave the pumpkin cheesecake bars in the oven with it off for about 10 minutes (keeping the door closed.) Then, just like a classic cheesecake, crack the oven door and let the oven cool down to room temperature.
Cooling: These bars will need to cool all the way down to room temperature for two reasons. One, this will give the cheesecake time to set. Second, they need to cool to room temperature before putting them in the refrigerator.
Although this is a relatively easy recipe to follow, it’s still a cheesecake, which means there are several things to keep in mind. One of the most important tips to remember is to make sure all your ingredients are at room temperature. This will help prevent any lumps in the batter.
When purchasing your cream cheese, it’s best to go with the full-fat option. Anything less will typically have stabilizers in it that can affect the texture.
Also, there is a major difference between pumpkin puree and pumpkin pie filling. For this recipe, make sure you grab pumpkin puree! The pumpkin pie filling will already be sweetened.
Last but not least, be gentle when stirring and be careful to not over-whisk. Adding too much air to the batter can cause cracking during the baking process.
Looking for other pumpkin-inspired recipes?
Whether you’re looking for a pumpkin beverage, dessert, or meal, here are a few must-try recipes!
Starbucks Pumpkin Spice Latte: You don’t have to leave your home and sit in the long Starbucks line in order to have a yummy pumpkin spice latte. Instead, follow these six quick steps and have your own whenever you want!
Pumpkin Cheesecake: Of course I couldn’t leave this one out. With this recipe, you can skip the water bath and go from mixing to baking.
Pumpkin French Toast: Give your next breakfast a pumpkin up-do with a topping of homemade whipped maple cinnamon butter. If this doesn’t scream fall, I don’t know what does!
Farfalle in a Creamy Pumpkin Sauce: Instead of going with the typical Alfredo sauce, make this creamy pumpkin sauce to go with your bowtie pasta.
I have many more pumpkin-inspired recipes here. Let me know how your pumpkin cheesecake bars turn out and if you try any other pumpkin recipes!Print
These pumpkin cheesecake bars are just in time for fall or Thanksgiving! Super creamy and smooth with a sweet, cinnamon-spiced, and cheese taste that everyone will love!
For the Crust:
- 1 ½ Cups Almond flour
- ¼ Cup Sugar
- ¼ Cup Butter, melted
- ½ teaspoon Cinnamon
For the Filling:
- 16 oz, Cream cheese, at room temperature
- ⅓ Cup Sugar
- ¾ Cup Pumpkin puree, at room temperature
- 2 Eggs, room temperature
- 1 teaspoon Pumpkin pie spice
- ½ teaspoon Cinnamon
- 1 teaspoon Vanilla extract
Preheat the oven to 350°F. Prepare an 8’’ baking tray with parchment paper.
Mix the ingredients for the crust until a crumbly consistency. Place it into the prepared baking tray, press it down with your fingers evenly.
Bake it for 8-10 minutes or until lightly golden. Set aside.
Combine the cream cheese and sugar using an electric hand mixer until smooth. Then add pumpkin puree, ground cinnamon, and pumpkin spice. Mix to combine.
Add the eggs and gently use a spatula or a hand mixer to combine. Don’t over-whisk, or you’ll be adding undesired air to the batter will make the cheesecake end up with cracks when baked.
Pour the batter on top of the crust, shake the cheesecake onto the counter to release any bubble it could have inside.
Bake for 30-35 minutes or until it is almost set in the middle. A slightly jiggly cheesecake will make a softer and airy texture at the end. The cheesecake will be set entirely once chilled. Turn off the oven and leave it there with the door closed for 10 minutes. Then open the door a few inches and leave it there until the oven is at room temperature. Leave the cheesecake to cool before refrigerating it.
Place the cheesecake in the fridge for at least an hour to chill.
To serve, divide it into 9 pieces or bars and garnish with some fresh whipped cream on top.
The ingredients must be at room temperature before beginning to avoid lumps in the batter.
Once cooked and cooled, the cheesecake bars can be kept in the refrigerator for up to 5 days.