Pumpkin Cheesecake Bars
These pumpkin cheesecake bars feature a rich, velvety filling layered over a buttery graham cracker crust, with hints of cinnamon, ginger, and bourbon adding warmth and depth. Baked in a water bath to prevent cracking, they boast a smooth, dense texture with a lightly cracked top, perfect for fall gatherings or cozy evenings. The bars are served chilled, showcasing their vibrant pumpkin-orange hue and creamy consistency.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Hand mixer (or whisk)
- Rubber spatula
- Aluminum foil
- water bath setup
- Baking parchment
Ingredients
- 1 1/2 cups graham cracker crumbs or digestive biscuits, crushed finely
- 1/2 cup unsalted butter melted
- 16 oz full-fat cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/2 cups canned pumpkin purée well-drained
- 3 large eggs
- 2 tablespoons bourbon optional
Instructions
- Preheat your oven to 175°C (350°F). Line the bottom of your 9x13 inch baking dish with parchment paper for easy removal later.
- Mix the graham cracker crumbs with melted butter until combined and the crumbs look evenly coated. Press this mixture firmly into the bottom of the prepared dish to form a solid crust. Bake for 10 minutes until fragrant and just starting to turn golden.
- While the crust bakes, beat the softened cream cheese in a large bowl with a hand mixer or whisk until smooth and fluffy, about 2-3 minutes. Add sugar, vanilla, cinnamon, and cloves, and mix until well combined and fragrant.
- Stir in the pumpkin purée until the mixture is smooth and evenly colored, then add the eggs one at a time, mixing gently after each addition to keep the batter smooth and shiny.
- Pour the filling over the pre-baked crust, smoothing the top with a spatula. Wrap the dish tightly with aluminum foil to prepare for a water bath.
- Place the dish in a larger roasting pan and carefully pour hot water into the pan until it reaches halfway up the sides of your baking dish. Bake for 40-45 minutes until the edges are set and slightly cracked, and the center jiggles just a little when gently shaken.
- Remove the dish from the water bath and cool on a wire rack. Once cooled to room temperature, refrigerate for at least 4 hours or overnight to let the filling set thoroughly.
- Lift the chilled bars out of the dish using the parchment paper and cut into squares. Serve cold or at room temperature, topped with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel if desired.
Notes
For an extra flavor boost, add a splash of bourbon to the filling. Keep an eye on the water level during baking to prevent soggy crusts. Use a toothpick near the center to check for doneness—it's ready when the edges are set, and the center jiggles slightly.