Description
These Pumpkin Cheesecake Bars combine a rich and creamy cream cheese layer with a spiced pumpkin layer on a chocolate wafer cookie crust, baked to perfection. A perfect fall dessert that features classic autumn spices and an optional dark chocolate topping for an extra touch of indulgence.
Ingredients
Scale
Crust
- 8 ounces chocolate wafer cookies
- 2 tablespoons sugar
- 6 tablespoons butter, melted
Cheesecake
- 24 ounces cream cheese, softened
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ¼ cup sour cream
Pumpkin Layer
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
Optional Topping
- 2 ounces dark chocolate, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Prepare a water bath for your 8″ x 8″ baking pan if you choose to use one. Line the pan with parchment or foil, leaving an overhang on all sides to help lift the bars out easily later. Set aside.
- Make the Crust: Place the chocolate wafer cookies in a food processor and pulse until finely ground. Add the sugar and melted butter, then pulse until the mixture resembles fine sand. Press the crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Place it in the refrigerator to set while you prepare the cheesecake layers.
- Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese and sugar on medium-high speed until smooth and creamy. Add vanilla extract, eggs, and sour cream, then continue beating until fully combined and silky smooth.
- Create Two Batter Portions: Remove about 1 ¾ cups of the cream cheese batter and spread it evenly over the prepared crust in the pan, creating the base cheesecake layer.
- Make Pumpkin Layer: Add the pumpkin puree and all the spices (cinnamon, nutmeg, ginger, cloves, and allspice) to the remaining batter. Stir until thoroughly blended. Carefully spread this pumpkin-spiced batter on top of the cream cheese layer in the pan.
- Bake in Water Bath: Place the baking pan into the prepared water bath inside the preheated oven. Bake for 55 to 60 minutes, until the edges are set but the center is just slightly jiggly.
- Cool Gradually: Turn off the oven and prop the oven door open with the handle of a wooden spoon. Let the cheesecake bars cool inside the oven for about one hour. This gradual cooling prevents cracks.
- Chill: Remove the pan from the water bath and refrigerate the bars for at least 4 hours to let them set completely.
- Serve: When ready to serve, use the parchment or foil overhang to lift the bars out of the pan. Cut into bars using a clean, warm knife (run it under hot water and dry before cutting). Sprinkle chopped dark chocolate over the top if desired for a finishing touch.
Notes
- Using a water bath helps prevent cracking by regulating the temperature during baking.
- Chilling for at least 4 hours (ideally overnight) is essential for the bars to set properly and ease cutting.
- If you don’t have a water bath setup, you can wrap the bottom of your baking pan with aluminum foil and bake without a bath, but the texture and cracks may vary.
- For easier cutting, use a warm knife and wipe it clean between cuts.
- The optional dark chocolate topping adds a rich contrast but can be omitted if preferred.
