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Pumpkin Cheesecake Bars for Winter Dessert Favorites Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/pumpkin-cheesecake-bars-for-winter-dessert-favorites-recipe/