Pumpkin Cheesecake Bars

- Amanda

Pumpkin season is in full swing and I couldn’t be happier about it. There’s just something about the combination of pumpkin with spices like cinnamon, nutmeg and cloves that brings such a comforting feeling of home and all the warm fuzzies I get when I think of my childhood and this time of year. Here, so far away in Istanbul, those moments of biting into something and being reminded of home are priceless. As are my memories of past Halloweens trick-or-treating and coming home to delicious homemade pumpkin pie. My mom’s is still my favorite. I think that’s why I’m so obsessed with these Pumpkin Cheesecake Bars. They’re perfectly spiced and light and silky just like her pumpkin pie. But they have a little something extra with the cream cheese without being as dense as typical cheesecake bars. They really are everything and more I expect and need from a pumpkin recipe in October.

I first came across this recipe last year in my coveted Better Homes & Gardens October Issue of Fall Recipes. Not sure about you, but as much as I love food magazines, I especially can’t resist autumn and holiday issues. The pictures and recipes are almost always drool worthy and so inspirational to get cooking and in the mood for the season. And here in Istanbul, while there are some international magazines available, they cost an arm and a leg. So, hence the need to cherish this BHG mag my mom sent me last year. The cover alone is reason enough to keep it prettily displayed all season long just like a beautiful coffee table book. In fact, I just received this year’s fall baking magazine in the box of goodies my mom sent the monkeys and it didn’t disappoint either. I can’t wait to dive into some of the recipes already, but first, let’s talk more about these Pumpkin Cheesecake bars.

I’ve seen many different recipes for pumpkin cheesecake bars and have made a few different versions of pumpkin cheesecake with great success. But for some reason, when I first saw this recipe it just looked a little less fussy than some of the others but still with all the classic ingredients. I’m so glad I decided to give it a try. Upon first bite I was instantly transported home and in fact, when I shared a batch of these at a recent event with fellow expats, an American friend said those exact words after she tasted one, “these taste like home.” I couldn’t agree more. And what’s best, they don’t take much time at all to make.

This bar is light and luscious and has just the right amount of pumpkin and spices. I think I even managed to get the crust right. I didn’t want to make a batch of gingersnaps for the crust (remember, less fussy) and graham crackers aren’t an option here. So I used a “caramel” biscuit I found and added a little ground ginger. Bingo. It worked like a charm and so much better then the biscuits I tried to use last time I needed graham crackers. If you can get your hands on some gingersnaps, I’d suggest using those, otherwise a classic graham cracker would work too. Or if you’re here in Istanbul, I’ll put a link below to what I used. I didn’t do a drizzle of chocolate on these bars as pictured in BHG because I’m a bit of a purist when it comes to pumpkin, but with that said, I think it could be good if you like that combo and would definitely add to their beauty. So, whether you’re testing recipes to take to this year’s Friendsgiving or just something to bring to your next fall get together, I promise these won’t disappoint.

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Pumpkin Cheesecake Bars

Prep Time 30 minutes
Cook Time 35 minutes

Ingredients

For the crust-

  • 2 cups finely crushed gingersnaps (or graham crackers would work too)
  • 1 tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 6 tbsps (85g) butter, melted

For the filling-

  • 2 8-oz pkgs. cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 1/2 tsps ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp fresh ground nutmeg
  • 1/2 tsp kosher salt
  • 3 lg eggs
  • 15 ounces pumpkin puree
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F/177C. Spray a 13×9" baking pan with baking spray and line with parchment paper extending the paper over the edges of the pan.

  2. For the crust, in a medium bowl, combine the cookie crumbs, sugar and salt with the melted butter. Dump into the prepared pan and press the mixture firmly onto the bottom of the pan. Set in the refrigerator while you make the filling.

  3. For the filling, in a large bowl, beat the cream cheese until smooth and then add the sugar, spices and salt and beat until combined.

  4. Add the eggs, beating on low after each addition until just combined.

  5. Using a spatula, stir in the pumpkin puree and vanilla until completely combined. Pour the filling over the chilled crust and spread evenly.

  6. Bake in the center rack of the preheated oven for about 30-35 minutes until the edges are puffed and the filling is just set in the center. Cool completely in pan on a wire rack.

  7. Once cooled, cover and chill at least 2 hours. Then lift the sides of the parchment paper to remove the whole pan of bars then cut into preferred sized bars. Store in a single layer in an airtight container in the refrigerator.

  8. If desired, top with drizzled melted chocolate, whipped cream, or serve simply as is.

Recipe Notes

*These will keep refrigerated up to 4 days and freeze well up to a couple of months.

*These are the caramel biscuits I use here in Turkey for the crust and added about 1/2 tsp ground ginger.  https://www.amazon.co.uk/LOTUS-CARAMELISED-BISCUIT-BISCOFF-BUNDLE/dp/B00X67KBPS

*Recipe slightly adapted from Better Homes & Gardens.