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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - 2 cups cream cheese, softened at room temperature - 1 cup pumpkin puree (canned or homemade) - ¾ cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 teaspoon pumpkin pie spice - 1 cup whipped cream (for topping) - Optional: crushed pecans for garnish To make these pumpkin pie cheesecake bars, you need simple yet flavorful ingredients. Start with graham cracker crumbs for the crust. The melted unsalted butter binds the crumbs together. Brown sugar adds a hint of sweetness. For the filling, softened cream cheese is key. It gives a creamy texture. Pumpkin puree brings that classic fall flavor. Powdered sugar sweetens the mix, while vanilla extract enhances the taste. Ground cinnamon and nutmeg add warmth, along with pumpkin pie spice for a festive touch. Don’t forget the whipped cream! It’s perfect for topping the bars. If you like a little crunch, crushed pecans make a great garnish. To start, gather your ingredients. In a medium bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of brown sugar. Use a fork or spatula to mix these until they look like wet sand. The right texture helps the crust hold together. Now, take the mixture and transfer it to a lined 9x9-inch baking pan. Firmly press the mixture across the bottom of the pan. You can use your fingers or the back of a measuring cup to help pack it tightly. Once done, place the pan in the refrigerator to set while you prepare the filling. For the filling, grab a large mixing bowl. Beat 2 cups of softened cream cheese with an electric mixer on medium speed. Mix for about 2-3 minutes until it’s smooth and creamy. Then, add in 1 cup of pumpkin puree, ¾ cup of powdered sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and 1 teaspoon of pumpkin pie spice. Continue mixing until fully blended and velvety. Once your crust has set, retrieve it from the fridge. Carefully pour the cheesecake filling over the chilled crust. Use a spatula to spread it evenly across the surface. Make sure the top is smooth for a nice finish. Cover the baking pan with plastic wrap or foil. Seal it well and place it in the refrigerator. Allow it to chill for at least 4 hours. This time helps the filling set firm enough to cut into bars. When the cheesecake bars are chilled, lift them out of the pan using the edges of the liner. Place them on a cutting board and cut into squares. Top each square with a generous dollop of whipped cream. You can also sprinkle crushed pecans for added flavor and crunch. - Selecting the right graham cracker crumbs: I always choose finely crushed graham cracker crumbs. You can crush them at home or buy them pre-made. The finer the crumbs, the better they stick together. This keeps your crust firm and easy to cut. - Adjusting sweetness with brown sugar: I like to use brown sugar in my crust. It adds a nice hint of caramel flavor. If you prefer a sweeter crust, feel free to add a tad more brown sugar. Just keep the balance right with the filling. - Importance of room temperature ingredients: Always use room temperature cream cheese. Cold cream cheese can create lumps in your filling. Let it sit out for about 30 minutes before mixing. This small step makes your filling smooth and creamy. - Common pitfalls to avoid: Avoid over-mixing after adding pumpkin puree. This can make the filling too airy. Mix just until combined for a denser, richer texture. Also, watch out for unblended powdered sugar; it can create a gritty texture. - Serving suggestions for parties: For a festive touch, serve these bars on a colorful platter. You can even stack them neatly for a beautiful display. Make sure to have extra whipped cream on the side for guests to add. - Creative garnish ideas: Get creative with your garnishes! Try adding crushed pecans for a crunchy bite. You can also drizzle caramel sauce over the whipped cream for a sweet finish. A sprinkle of cinnamon on top makes it look even more inviting. {{image_4}} You can make these pumpkin pie cheesecake bars even more exciting. Try adding unique spices. A pinch of ginger or allspice can add warmth. You can also switch up the whipped cream. Use flavored whipped cream, like maple or vanilla, for a fun twist. If you need gluten-free options, use gluten-free graham crackers for the crust. You can also make a vegan version. Replace cream cheese with vegan cream cheese. Instead of butter, use coconut oil. This way, everyone can enjoy these treats. Want to make fewer bars? Halve the recipe easily. Just use half of each ingredient. If you're hosting a party, you might want more. Double the recipe for larger gatherings. This way, you can share the joy of these delicious bars with more friends. To keep your pumpkin pie cheesecake bars fresh, store them in the refrigerator. Place them in an airtight container to protect against odors and moisture. This method keeps the bars tasty and safe to eat. These cheesecake bars freeze well. To freeze, cut them into squares and wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe container. They can last up to three months in the freezer. When you want to enjoy them, simply thaw the bars in the fridge overnight. In the fridge, these cheesecake bars last for about five days. Look for signs of spoilage, such as off smells or discoloration. If you notice any changes, it’s best to discard them. Enjoy your delicious dessert while it’s fresh! Yes, you can use homemade pumpkin puree. Some find it fresher and tastier than canned. Homemade puree can be thicker, so adjust your moisture levels if needed. Canned pumpkin puree is consistent, easy, and saves time. Both options work well in this recipe. These cheesecake bars need to chill for at least 4 hours. This time allows the filling to set properly. Chilling helps the flavors blend and makes the bars easy to cut. For best results, consider chilling overnight for a firmer texture. You can substitute cream cheese with Greek yogurt or ricotta cheese. These options give a different texture and taste. Greek yogurt adds tanginess, while ricotta makes it creamier. Keep in mind these swaps may change the flavor slightly. If you want alternatives to whipped cream, try yogurt or coconut cream. For a lighter option, use whipped coconut milk. You can also use a drizzle of caramel or chocolate sauce. Each option can enhance the flavor of the bars. To know if the cheesecake is set, gently press the center. It should feel firm but still have a little give. You can also check the edges; they should be solid. If it jiggles too much, let it chill longer. This cheesecake bars recipe combines simple ingredients, clear steps, and helpful tips. You can create a tasty dessert that will impress anyone. Remember to chill the bars well for the best texture. Try variations to fit your taste or dietary needs. With proper storage, they last long, keeping your treats ready for any occasion. Enjoy sharing these delicious bars with friends and family, or savor them yourself. Your baking skills will shine, bringing joy to your table. Happy baking!

Pumpkin Pie Cheesecake Bars No Bake

Indulge in the delightful flavors of Pumpkin Pie Cheesecake Bars with this easy recipe! Combining creamy cheesecake with the warmth of pumpkin and spices, these bars are perfect for any fall gathering. Learn how to create a delicious graham cracker crust and a velvety filling that will impress your guests. Click through to explore this tasty treat and elevate your dessert game today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons brown sugar

2 cups cream cheese, softened at room temperature

1 cup pumpkin puree (canned or homemade)

¾ cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon pumpkin pie spice

1 cup whipped cream (for topping)

Optional: crushed pecans for garnish

Instructions
 

Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir the ingredients together using a fork or a spatula until the mixture has a texture similar to wet sand. This will ensure your crust is flavorful and holds together well.

    Press the Crust: Take the graham cracker mixture and transfer it to a lined 9x9-inch baking pan. Use your fingers or the back of a measuring cup to firmly press the mixture evenly across the bottom of the pan, making sure it’s packed tightly. Once done, place the pan in the refrigerator to set while you work on the filling.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until it becomes smooth and creamy, about 2-3 minutes. Add in the pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, ground nutmeg, and pumpkin pie spice. Continue mixing until the filling is fully blended and velvety, ensuring no lumps remain.

        Layer the Filling: Retrieve the crust from the refrigerator. Carefully pour the cheesecake filling over the chilled crust, using a spatula to spread it evenly across the surface. Ensure the top is smooth for an attractive finish.

          Chill: Cover the baking pan with plastic wrap or foil, making sure it’s sealed well, and place it in the refrigerator. Allow it to chill for at least 4 hours, or until the filling has set firm enough to cut into bars.

            Serve: Once the cheesecake bars are sufficiently chilled and firm, lift them out of the pan using the edges of the liner. Place them on a cutting board and cut into squares. Top each square with a generous dollop of whipped cream and, if desired, sprinkle with crushed pecans for added crunch and flavor.

              - Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12 bars

                Presentation Tips: For added flair, serve the bars on a decorative platter, and consider drizzling some caramel sauce over the whipped cream before serving. Enjoy the festive fall flavors!