Pumpkin Snickerdoodle Cheesecake Bars

$- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 3/4 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract The snickerdoodle crust gives your bars a sweet, comforting base. It starts with flour, baking powder, and cinnamon for flavor. The butter adds richness while sugar sweetens the mix. You will also need an egg and vanilla for taste. - 16 oz cream cheese, softened - 1 cup pumpkin puree (canned or fresh) - 1 cup powdered sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger This filling makes the bars creamy and rich. Cream cheese is key for texture. Pumpkin puree gives it that fall flavor. Sugar sweetens it, while eggs help it set. The spices add warmth and depth to the filling. - 2 tablespoons granulated sugar - 1 teaspoon ground cinnamon The topping is simple but delightful. Just combine sugar and cinnamon. This mix gives the bars a sweet finish and a little crunch. It complements the creamy cheesecake perfectly. Using fresh, quality ingredients is vital for the best taste. Always measure carefully to ensure success. Set your oven to 350°F (175°C). This temperature works best for baking. Line a 9x13 inch baking pan with parchment paper. Let some paper hang over the sides for easy lifting later. In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt. In a large bowl, beat the softened butter and granulated sugar. Mix until it is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract to the butter mixture. Mix until just combined. Gradually add the dry ingredients to the wet mixture. Stir until just combined; be careful not to overmix. Press the snickerdoodle dough evenly into the bottom of your prepared pan. Bake for about 15 minutes. The edges should look lightly golden. Remove it from the oven and let it cool slightly in the pan. In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, and eggs. Then mix in the vanilla, cinnamon, nutmeg, and ginger. Beat until the mixture is smooth and creamy. Pour the smooth cheesecake filling over the cooled snickerdoodle crust. Use a spatula to spread the filling evenly across the surface. In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the cheesecake layer. Place the pan back in the oven and bake for 25-30 minutes. The edges should be set, but the center can still jiggle slightly. It will firm up as it cools. Let the bars cool at room temperature for about 30 minutes. Then, move them to the fridge. Chill for at least 2 hours to get the best texture before slicing. You can serve these bars chilled or at room temperature. For a special touch, arrange them on a platter. Dust lightly with powdered sugar and top with whipped cream. This adds a nice look and taste! To keep your bars fluffy, mix just enough. When adding dry ingredients, stir gently. This way, your crust and filling will stay light and airy. Overmixing can lead to a dense texture. Use a spatula to fold in the flour and pump up those flavors. Baking at the right temperature is key. Always preheat your oven to 350°F. Use an oven thermometer to check. Your bars should have a slight jiggle in the center when done. This means they will set perfectly as they cool. Let them cool for at least 30 minutes before chilling in the fridge. For a stunning look, serve your bars on a fancy platter. Dust with powdered sugar for a sweet touch. Add a dollop of whipped cream on top of each bar. You can also sprinkle some extra cinnamon for flair. This makes every bite not just delicious, but also beautiful! {{image_4}} You can make these bars gluten-free! Just swap the all-purpose flour with a gluten-free blend. Many blends work well, so choose one that you like. The texture will stay soft and tasty. To make a vegan version, use plant-based butter and cream cheese. Replace the eggs with flaxseed meal or applesauce. Use coconut sugar instead of granulated sugar. This keeps the rich flavor and creamy texture. Want to try something new? Add chocolate chips to the cheesecake mix for a rich twist. You can also swirl in caramel sauce before baking. This will give a sweet and gooey touch. For a spiced kick, add a dash of cayenne pepper. It brings a fun heat to the sweet! To keep your pumpkin snickerdoodle cheesecake bars fresh, store them in the fridge. Use an airtight container to cover the bars. This will keep them moist and tasty. They can last in the fridge for about 5 days. Always make sure to slice them before storing. This way, you can grab a piece easily. You can also freeze these bars for later enjoyment. First, let the bars cool completely. Then, cut them into pieces. Wrap each piece tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can last for up to 3 months in the freezer. When you want to eat them, just thaw them in the fridge overnight. To reheat the cheesecake bars, take them out of the fridge. You can use the microwave for quick warming. Heat each slice for about 15-20 seconds. Keep an eye on them to avoid overheating. If you prefer, you can also warm them in the oven. Set the oven to 350°F (175°C) and warm for about 10 minutes. Enjoy them warm for a gooey treat! You know cheesecake bars are done when the edges look set. The center should still jiggle a bit. This slight jiggle means they will firm up as they cool. If you bake them too long, they will crack. Keep an eye on the time in the last few minutes. Yes, you can use fresh pumpkin! Make sure to cook and puree it first. This gives you a great flavor and texture. Just be sure to measure the same amount as the canned pumpkin. To cut cheesecake bars, use a sharp knife. Dip the knife in hot water, then wipe it dry before each cut. This helps create clean edges and makes the bars look nice. You can also chill them for a bit to make cutting easier. These bars can last in the fridge for about five days. Make sure to store them in an airtight container. If you want them to last longer, you can freeze them for up to three months. Absolutely! You can make these bars a day or two ahead. Just keep them in the fridge until you are ready to serve. This also lets the flavors blend more, making them taste even better. You learned how to make Pumpkin Snickerdoodle Cheesecake Bars in this guide. We covered the ingredients, step-by-step instructions, and helpful tips. You can even try variations like gluten-free or vegan options. Storing and reheating methods ensure your treats stay fresh. Remember, baking can be fun and rewarding. Don’t hesitate to experiment with flavors. Enjoy sharing these delicious bars with friends and family!$

Pumpkin Snickerdoodle Cheesecake Bars

Indulge in the deliciousness of Pumpkin Snickerdoodle Cheesecake Bars with this simple recipe! Combine a soft snickerdoodle crust with a creamy pumpkin cheesecake filling for the perfect fall treat. With rich flavors and easy-to-follow steps, these bars are sure to impress your friends and family. Click to explore the full recipe and create your own delightful dessert magic! #PumpkinDesserts #FallBaking #CheesecakeBars #SnickerdoodleDelight

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Ingredients

For the Snickerdoodle Crust:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup pumpkin puree (canned or fresh)

1 cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

For the Topping:

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some excess paper to hang over the sides for easy removal later.

Prepare the Snickerdoodle Crust: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes.

Combine Wet Ingredients: To the butter mixture, add the large egg and vanilla extract. Mix until just incorporated. Gradually add the dry ingredients to the wet mixture, stirring until just combined; do not overmix.

Bake the Crust: Press the snickerdoodle dough evenly into the bottom of your prepared baking pan. Bake for approximately 15 minutes, or until the edges are lightly golden. Once baked, remove from the oven and let it cool slightly in the pan.

Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Next, mix in the pumpkin puree, powdered sugar, hatch eggs, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger. Beat until the mixture is completely smooth and well combined.

Add the Filling: Pour the smooth cheesecake filling over the cooled snickerdoodle crust. Use a spatula to spread the filling evenly across the surface.

Make the Topping: In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this sugar-cinnamon mixture uniformly over the cheesecake layer.

Bake the Cheesecake Bars: Place the pan back in the oven and bake for 25-30 minutes. The edges should be set while the center can still have a slight jiggle, which will firm up as it cools.

Cooling and Chilling: Allow the bars to cool at room temperature for about 30 minutes. After that, transfer them to the refrigerator and chill for at least 2 hours to ensure they set properly before slicing them into bars.

Serve and Enjoy: These bars can be served chilled or at room temperature.

Prep Time: 25 minutes | Total Time: 3 hours | Servings: 12 bars

- Presentation Tips: For an elegant presentation, arrange the bars on a decorative platter. Dust them lightly with powdered sugar and top each bar with a dollop of whipped cream. This will not only add visual appeal but also a delightful creaminess to each bite!