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Easiest Pumpkin Cheesecake Bars Recipe

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4.1 from 37 reviews

These Pumpkin Cheesecake Bars combine a spiced gingersnap and pecan crust with a creamy, smooth pumpkin cheesecake filling. Easy to prepare and perfect for fall or holiday gatherings, they feature classic autumn flavors of cinnamon, nutmeg, and allspice, topped with caramel sauce, whipped cream, and toasted pecans for a deliciously indulgent treat.

Ingredients

Crust

  • 12 oz. gingersnap cookies
  • 1/2 cup toasted pecans
  • 7 tablespoons melted butter

Filling

  • 3 (8 oz.) packages cream cheese, room temperature
  • 1 (15 oz.) can pumpkin puree
  • 1 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • Pinch of salt
  • 1 tablespoon vanilla extract
  • 2 eggs, room temperature

Toppings

  • Caramel sauce
  • Toasted chopped pecans
  • Whipped cream

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the bars.
  2. Prepare Crust Mixture: Place the gingersnap cookies and toasted pecans into a food processor and pulse until they reach a fine crumb texture. Transfer crumbs to a bowl and mix in the melted butter thoroughly to combine.
  3. Form Crust: Line a 9×13-inch baking pan with parchment paper or tin foil for easy removal. Press the crust mixture evenly into the bottom of the pan, forming a compact layer.
  4. Whip Cream Cheese: In a large bowl, use a hand mixer to whip the cream cheese until smooth and creamy with no lumps.
  5. Add Pumpkin and Spices: Add pumpkin puree, sugar, cinnamon, nutmeg, allspice, and a pinch of salt to the whipped cream cheese. Mix thoroughly until fully combined.
  6. Incorporate Vanilla and Eggs: Add vanilla extract and eggs to the mixture, blending gently until the filling is smooth and creamy. Avoid overmixing to maintain the right texture.
  7. Assemble Cheesecake: Pour the cheesecake batter over the prepared crust in the pan. Use a spatula to spread it evenly across the surface.
  8. Bake: Place the pan in the preheated oven and bake uncovered for 30 to 35 minutes. The cheesecake is done when the edges start to pull away from the pan and the center is set but still slightly jiggly.
  9. Cool and Chill: Remove the pan from the oven and let it cool on the counter for about 2 hours. Then, refrigerate the cheesecake bars for at least 8 hours to fully set.
  10. Slice and Serve: Once chilled, slice the bars into servings. Top each bar with caramel sauce, whipped cream, and toasted chopped pecans before enjoying.

Notes

  • Using room temperature cream cheese and eggs helps ensure a smooth filling without lumps.
  • Do not overmix the batter after adding eggs to prevent a dense texture.
  • Allowing the bars to chill overnight enhances flavor and texture.
  • If gingersnap cookies are unavailable, gingerbread cookies can be a tasty substitute for the crust.
  • You can adjust the amount of caramel and whipped cream topping to your preference.

Find it online: https://recipethrive.com/easiest-pumpkin-cheesecake-bars-recipe/