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Pumpkin Cheesecake bars are a good alternative to pumpkin cheesecake when you need a simpler recipe (these require no water bath and cool much faster) and have a larger crowd to feed. I’ve written this for an 8×8″ pan but it doubles well in a 9×13 pan. This recipe is based on the more traditional pumpkin cheesecake recipe in Baking Illustrated (by the editors of Cook’s Illustrated) with the shortcake crust from a cheesecake bar recipe that I found elsewhere. I also included Cook’s graham cracker crust recipe, modified to fit this pan size.
Pumpkin Cheesecake Bar
Ingredients:
Shortbread Crust:
5 Tbsp butter (softened, but still cool)
1/3 cup brown sugar
1 cup flour
1/2 cup chopped pecans
Pumpkin Cheesecake Filling:
1/2 cup sugar
1/8 tsp. cloves
1/8 tsp. allspice
1/8 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. cinnamon
1 8 oz pkg cream cheese (room temperature important for good whipping)
1 teaspoon vanilla
5 oz pumpkin puree (not pumpkin pie filling!)
1 egg (room temperature)
2 Tbsp heavy whipping cream
Directions:
Crust: Cream butter and brown sugar, add flour and nuts and mix. Set aside 3/4 cup of the mixture for topping. Press remainder in bottom of 8 x 8 inch baking pan. Bake at 350 degrees for 12 to 15 minutes.
Filling (prepare while crust is cooking):
1. Remove some of the moisture from the pumpkin. Do this by lining a large plate or baking sheet with a triple layer of paper towels. Spread the pumpkin on the towels and cover with another triple layer of paper towels. Press firmly until the towels are saturated. Fold the pumpkin on itself, peeling the towels off and throwing them away. [Really!]
2. Whisk sugar and spices together.
3. Blend sugar mixture and cream cheese until smooth.
4. Add the pumpkin from step one, vanilla, and an egg. Beat well. Add the cream and combine until incorporated.
5. Pour the filling in to the crust, and smooth the top. Sprinkle with the reserved topping. Return to oven and bake 25 minutes more. Cool, then chill in the refrigerator.
Serve when fully chilled.
This recipe doubles well in a 9 x 13 pan.
The shortbread crust is delicious: buttery and nutty. It also has the advantage of being stiff so that the bars can be picked up (although you still have to be careful of the soft pumpkin tops). Another option is to make these with a spiced graham cracker crust. The graham crackers and spices are the perfect complement to the pumpkin, but note that the graham crust is perhaps not as sturdy. You may find it easier to eat these with a fork.
Pumpkin Cheesecake Bar--Graham Crust closeup
Graham Cracker Crust
13 1/2 whole graham crackers (7.5 oz)
4 1/2 Tbsp sugar
3/4 tsp ground ginger
3/4 tsp ground cinnamon
3/8 tsp ground cloves
9 Tbsp (1 stick + 1 Tbsp) unsalted butter, melted
Graham Crust instructions: Preheat oven to 325. Spray the pan with Pam. Food process the crackers, sugar and spices until “finely ground”. In a different bowl, pour melted butter over the crumbs and mix together. Press crumbs into an even layer in the pan. ”Bake until fragrant and browned,” about 15 minutes.
Comments
3 Responses to “Pumpkin Cheesecake Bars”
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Yummm I cannot wait to try out on my dinner party crowd. Thank you.
Yet another reason that it’s a crime I don’t live closer to you… I’d be right over with quality control measures.
… do I get another shot at the card? : )
ohh that looks great, the texture/consistency looks very nice. seems easy enough to make (and pretty quick to make too)… must try this, yum!