Pumpkin Pie Cheesecake Bars Recipe

If you love pumpkin pie and cheesecake, then these Pumpkin Pie Cheesecake Bars are the best of both worlds.

Featuring a buttery shortbread crust, creamy layers of classic cheesecake and spiced pumpkin, and a topping of whipped cream, these bars are easy to make and perfect for any fall occasion. Get ready to wow your guests with these decadent treats that capture the essence of autumn in every bite!

Instructions

Make the Shortbread Crust

1. Preheat the Oven
   Preheat your oven to 325°F (165°C). Butter an 8×8 inch baking pan and line the bottom and sides with parchment paper, leaving a slight overhang for easy removal. Set aside.
2. Combine the Ingredients
   In a large bowl, mix the flour, powdered sugar, and cornstarch. Add softened butter, mixing until the dough becomes fine and crumbly and holds together when pinched.
3. Press and Bake the Crust
   Press the dough evenly into the prepared pan. Bake for 15-20 minutes, or until the edges are golden brown. Remove from the oven and let the crust cool slightly.

Make the Cheesecake Fillings

1. Prepare the Plain Cheesecake Layer
   In a large bowl, combine the cream cheese and brown sugar. Use an electric mixer to beat until smooth and creamy. Add the sour cream, flour, salt, and vanilla, mixing until just combined.
2. Add Eggs
   On low speed, add the eggs one at a time, mixing gently between each addition to avoid overmixing, which can lead to cracking.
3. Layer the Plain Cheesecake
   Pour half of the cheesecake batter over the cooled shortbread crust and smooth into an even layer.
4. Prepare the Pumpkin Cheesecake Layer
   To the remaining half of the cheesecake batter, gently fold in the pumpkin puree and pumpkin pie spice until just combined. Avoid overmixing to maintain a smooth texture.
5. Layer the Pumpkin Cheesecake
   Carefully pour the pumpkin cheesecake layer over the plain cheesecake layer, spreading gently with a spatula for even coverage.
6. Bake the Bars
   Place the baking pan in the oven and bake for 50-55 minutes or until the edges are set and the center jiggles slightly when shaken. Turn off the oven, crack the door, and let the bars cool in the oven for 10 minutes to prevent cracks.
7. Cool and Chill
   Remove from the oven and cool at room temperature for 1 hour. Then cover and refrigerate for at least 4-6 hours (or overnight) until fully set.

Make the Whipped Cream

1. Chill the Bowl
   Place a mixing bowl in the freezer for about 10 minutes to speed up whipping.
2. Whip the Cream
   In the chilled bowl, add the heavy cream, powdered sugar, and milk powder (if using). Whip on high speed until stiff peaks form.
3. Add Topping and Serve
   Spread whipped cream over the chilled cheesecake bars. Dust with additional pumpkin pie spice, if desired. Slice and serve!

FAQs

Can I use a different crust for this recipe?

Yes, a graham cracker crust would work well if you prefer it over shortbread. However, the shortbread crust adds a nice buttery flavor that complements the creamy cheesecake layers.

How should I store leftover bars?

Store any leftovers in an airtight container in the refrigerator for up to 5 days. These bars can also be frozen for up to 2 months. Just thaw them in the fridge overnight before serving.

What if I don’t have pumpkin pie spice?

You can make your own by combining ground cinnamon, ginger, nutmeg, and cloves. Use about ½ teaspoon of cinnamon and adjust the others to your taste.