PUMPKIN CHEESECAKE BARS

This pumpkin cheesecake recipe was originally created in 2014 and since then hundreds of people have made and loved this recipe! It’s been amazing to read the reviews and hear just how much of a hit this pumpkin cheesecake has been. One of the most emailed in questions and requests I get is to make it BIGGER. While the 9 x 9-inch pan is delicious, we’ve heard loud and clear you want a 9 x 13-inch pan of these incredible pumpkin cheesecake bars. So I’ve updated this post with step-by-step pictures, helpful tips, and a new recipe.

But don’t worry, the beloved 9 x 9-inch pan homemade pumpkin cheesecake recipe has not been changed — it’s still the same for those of you that have enjoyed the smaller pan size. Thank you so much for being a part of this site and sharing your pictures and results with this recipe; it truly makes our day to see!

Pumpkin Cheesecake Bars are my latest favorite fall dessert. They are irresistible, made of two layers: one is a classic vanilla cheesecake, and second, is a very flavorful pumpkin cheesecake. This cheesecake basically combines the best of two worlds, and the vanilla cheesecake balances the pumpkin flavor in the most perfect way.

The cheesecake bars are topped with homemade cinnamon whipped cream, that is lighter in texture and works well with the fall flavors in this dessert. These Pumpkin Cheesecake Bars are a nice change from the classic Pumpkin Pie, if you are looking for something more special to try this fall season. You can also make this recipe in a large springform pan. You can skip the vanilla layer and mix the pumpkin puree into all the cheesecake batter, for a classic pumpkin cheesecake.

Ingredients
Crust:

•  3 cups graham cracker crumbs
•  1/3 cup brown sugar
•  1 teaspoon ground cinnamon
•  1 teaspoon ground nutmeg
•  1/4 teaspoon ground cloves
•  1 stick (1/2 cup) unsalted butter melted

Cheesecake Batter:

•  4 packages (8 oz each) cream cheese at room temperature
•  1 1/2 cup granulated sugar
•  2 tablespoon cornstarch
•  4 large eggs at room temperature
•  1/2 cup heavy whipping cream at room temperature
•  3/4 cup sour cream at room temperature
•  1 teaspoon vanilla extract

Pumpkin Layer:

•  1 can (15 oz) pumpkin puree
•  1 teaspoon ground cinnamon
•  1/2 teaspoon ground nutmeg
•  1 teaspoon pumpkin spice optional

Cinnamon Whipped Cream:

•  2 cups heavy whipping cream cold
•  1/2 cup granulated sugar
•  1 teaspoon vanilla extract
•  1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 325 degrees Fahrenheit.
2. Adjust the top rack to be positioned in the middle of the oven.

Cheesecake Crust:

1. Lightly coat a 9x13-inch pan with baking spray and set aside.
2. Add the "Crust" ingredients to a large bowl and stir until well combined.
3. Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.
4. Refrigerate or best freeze for at least 20 minutes.

Cheesecake Batter:

1. Make sure all the ingredients are at room temperature before you begin.
2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed.
3. Add the rest of the ingredients from the "Cheesecake Batter" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
4. Remove crust from freezer and pour 1/2 of the cheesecake batter mixture into the prepared pan.
5. Return to freezer for about 1 hour, the layer needs to freeze enough to be able to pour the pumpkin layer on top of it.

Pumpkin Layer:

1. Add the "Pumpkin Layer" ingredients to the remaining half of cheesecake batter that you set aside, and whisk to fully combine. Scrape the sides and bottom of the bowl with a spatula.
2. Remove cheesecake from the freezer and pour the pumpkin layer on top. Level the top with a spatula.

Bake:

1. Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath".
2. Bake in the preheated oven for about one hour.
3. Try not to open the door to the oven. At the 45 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
4. Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.
5. Chill:
6. After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
7. Transfer to the refrigerator and chill for 6-24 hours.

Cinnamon Whipped Cream:

1. Add cream, sugar, vanilla and cinnamon to a large bowl.
2. Using a hand mixer or stand mixer, whisk on slow - medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
3. Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake bars right before serving.

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