Pumpkin Cheesecake Bars for Winter Dessert Favorites Recipe

Introduction

These Pumpkin Cheesecake Bars are a cozy winter dessert perfect for gatherings or a special treat at home. Combining a spiced pumpkin filling with a creamy cheesecake texture on a buttery crust, they capture all the flavors of the season in every bite.

Ingredients

• 1¾ cups (210 g) all-purpose flour
• ⅓ cup packed dark brown sugar
• 2 teaspoons cornstarch
• ½ teaspoon kosher salt
• ¾ cup cold unsalted butter, cubed
• 1 tablespoon ice water
• 1½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 24 oz (3 bricks) cream cheese, room temperature
• 1 cup packed dark brown sugar
• ½ cup granulated sugar
• 1 can (15 oz) pure pumpkin purée
• 3 large eggs plus 1 yolk
• ⅓ cup heavy cream
• 2 teaspoons vanilla extract
• 1 tablespoon cornstarch
• ½ teaspoon kosher salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Step 2: To make the crust, pulse the flour, dark brown sugar, cornstarch, kosher salt, and cold cubed butter in a food processor until the mixture resembles coarse sand.
3. Step 3: Add the ice water and pulse briefly to bring the mixture together. Press the dough evenly into the prepared pan.
4. Step 4: Bake the crust for 18 minutes. Remove from the oven, brush the top lightly with an egg white, then bake for an additional 2 minutes. Set aside.
5. Step 5: Melt 2 tablespoons of butter in a small pan. Add the cinnamon, ginger, nutmeg, and cloves, cooking for about 45 seconds until fragrant. Scrape this spiced butter mixture into a mixing bowl.
6. Step 6: Add the cream cheese to the spiced butter and beat until smooth and creamy.
7. Step 7: On low speed, blend in the brown sugar, granulated sugar, pumpkin purée, eggs, egg yolk, heavy cream, vanilla extract, cornstarch, and kosher salt until fully combined.
8. Step 8: Pour the filling evenly over the baked crust.
9. Step 9: Place the pan in a water bath by setting it inside a larger pan filled about halfway with hot water. Tent loosely with foil.
10. Step 10: Bake for 40 minutes, then remove the foil and continue baking for 25 to 30 minutes more, until the edges are set but the center still has a slight jiggle.
11. Step 11: Cool the cheesecake bars in the oven (with oven turned off) for 1 hour. Then refrigerate for at least 6 hours or overnight to fully set.
12. Step 12: To serve, lift the bars out using the parchment overhang and slice with a hot, clean knife for neat edges.

Tips & Variations

• For a gluten-free option, substitute the all-purpose flour in the crust with a gluten-free flour blend.
• Use fresh pumpkin purée if available for a brighter pumpkin flavor.
• Adding a dollop of whipped cream or a drizzle of caramel sauce complements the spices beautifully.
• Make sure all cream cheese is fully softened to avoid lumps in the filling.

Storage

Store the pumpkin cheesecake bars covered in the refrigerator for up to 5 days. For longer storage, you can freeze them in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat slices briefly in the microwave if you prefer them slightly warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these pumpkin cheesecake bars are excellent when made a day ahead. Chilling overnight helps the flavors meld and makes slicing cleaner.

What is the purpose of the water bath during baking?

The water bath helps bake the cheesecake gently and evenly, preventing cracks and encouraging a smooth, creamy texture.

Pumpkin Cheesecake Bars for Winter Dessert Favorites Recipe

Print Recipe

★★★★★

4.5 from 88 reviews

These Pumpkin Cheesecake Bars combine a buttery spiced crust with a creamy, rich pumpkin-infused cheesecake filling, making a perfect winter dessert favorite that’s both festive and comforting.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 7 hours 25 minutes
• Yield: 12 to 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1¾ cups (210 g) all-purpose flour
• ⅓ cup packed dark brown sugar
• 2 teaspoons cornstarch
• ½ teaspoon kosher salt
• ¾ cup cold unsalted butter, cubed
• 1 tablespoon ice water
• 1 egg white (for brushing)

Spiced Butter Mixture

• 2 tablespoons unsalted butter
• 1½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Filling

• 24 oz (3 bricks) cream cheese, room temperature
• 1 cup packed dark brown sugar
• ½ cup granulated sugar
• 1 can (15 oz) pure pumpkin purée
• 3 large eggs plus 1 egg yolk
• ⅓ cup heavy cream
• 2 teaspoons vanilla extract
• 1 tablespoon cornstarch
• ½ teaspoon kosher salt

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
2. Make Crust: In a food processor, pulse together the all-purpose flour, dark brown sugar, cornstarch, kosher salt, and cold cubed butter until the mixture resembles coarse sand. Add the ice water and pulse just until the dough starts to come together. Press the dough evenly into the prepared pan. Bake the crust for 18 minutes. Remove from oven and brush the crust evenly with the reserved egg white, then bake for an additional 2 minutes to set the brush layer.
3. Bloom Spices: In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Cook, stirring constantly, for about 45 seconds until fragrant, then scrape this spiced butter mixture into a large mixing bowl.
4. Beat Filling: Add the room temperature cream cheese to the spiced butter and beat until smooth and creamy using a stand mixer or hand mixer. Gradually blend in the packed dark brown sugar, granulated sugar, pumpkin purée, eggs, extra yolk, heavy cream, vanilla extract, cornstarch, and kosher salt on low speed until just combined and smooth.
5. Bake: Pour the pumpkin cheesecake filling over the baked crust. Place the baking pan into a larger pan and carefully pour hot water into the larger pan until it reaches about halfway up the sides (creating a water bath). Tent the pan loosely with aluminum foil to prevent over-browning. Bake for 40 minutes, then remove the foil and bake an additional 25 to 30 minutes until the edges are set but the center still jiggles slightly.
6. Cool & Chill: Turn off the oven and let the cheesecake bars cool inside the oven for 1 hour to prevent cracking. Then transfer to the refrigerator and chill for at least 6 hours or overnight to set completely. When ready to serve, remove from pan using parchment overhang and slice using a hot, dry knife to get clean edges.

Notes

• Using a water bath helps prevent cracking and creates a creamy texture in the cheesecake filling.
• Make sure cream cheese is at room temperature to avoid lumps in the filling.
• Chill cheesecake bars overnight for best flavor and texture.
• Use a sharp knife warmed in hot water and wiped dry to slice smooth bars.
• Store leftovers covered in the refrigerator for up to 4 days.

Keywords: Pumpkin Cheesecake Bars, pumpkin dessert, winter dessert, cheesecake bars, spiced pumpkin dessert