Spiced Pumpkin Cheesecake Bars
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Pumpkin cheesecake bars with a gingersnap and graham crust. Layered with a creamy pumpkin filling infused with warming spices. Topped with a nutty brown sugar glaze baked to sweet, crunchy perfection. Chill overnight for clean cuts and rich texture. Made in an 8x8 pan. Ready in about 14 hours including chill time. Flavor balanced by cinnamon, nutmeg, and cloves, with subtle vanilla notes. Moderate sweetness, creamy-fat mouthfeel, and a crunchy top layer. Serves 9 with roughly 620 calories each.
Prep:
15 min
Cook:
1h 25min
Total:
14h 10min
Servings:
9 servings
#fall desserts
#cheesecake
#pumpkin
#baking
#holiday treats
Bars that combine fall warmth with cheesecake tang. Gingersnap and graham meld for a spicy, buttery base that holds moisture and flavor. Pumpkin blends with cream cheese for a dense, velvety filling rich with cinnamon and cloves hinting in the background. Nuts caramelize atop, adding crunch and slick sweetness. Not quick but worth the patience; chilling is the secret for slicing ease and taste depth. I’ve learned to watch the wobble, not the timer blindly. Slight tips, like lowering oven temp five degrees and using parchment, prevent those cracks and crust sogginess that annoyed me before. A small mix of butter and spice in the crust keeps it lively yet grounded. Oven smells start subtle then bloom mid-bake, and the final nutty aroma ties it all together. Beach weather might ask for ice cream atop, winter calls for coffee or mulled cider.
Ingredients
Crust
- 1 cup gingersnap crumbs (substitute with crushed ginger cookies if none available)
- 1/2 cup graham cracker crumbs
- 1 tsp ground cinnamon
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter, melted (can swap for light olive oil for a different twist)
Filling
- 16 oz cream cheese, softened
- 2/3 cup packed brown sugar (reduce up to 2 tbsp if less sweet preferred)
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup whole milk
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional; substitute allspice)
- 1/4 tsp kosher salt
Topping
- 1/2 cup chopped pecans (or walnuts if pecans unavailable)
- 3 tbsp packed light brown sugar
- 2 tbsp water
About the ingredients
Gingersnap crumbs can be swapped for crushed gingerbread or ginger cookies if unavailable. If you have no graham crackers, use digestive biscuits or even vanilla wafers for added nuance. Butter is the binder but olive oil works for a slightly lighter crust—expect texture differences: less crisp but still holds. Cream cheese must be softened to avoid lumps; cold blocks slow mixing and cause uneven baking. Brown sugar adds moisture and depth but can be swapped for coconut sugar for subtle caramel tones. Whole milk is best; skim or alternative plant milks result in a thinner custard so adjust eggs accordingly by adding one more or doubling pumpkin puree. Pecans take a back seat to walnuts if budget or allergies strike; lightly toast them for extra flavor. Vanilla is non-negotiable; use pure extract over imitation for real aroma. Cloves are small but mighty so substitute allspice carefully or leave out for simpler spice. Salt heightens flavors, so don’t skip or reduce by much.
Method
Crust
- Set oven to 345°F for slightly slower bake on crust and filling, helps even cooking. Line 8x8 pan with parchment, leave overhang to lift bars out cleanly later. Combine gingersnap crumbs, graham crumbs, cinnamon, and sugar in processor. Pulse until fine, watch texture closely—too long turns into paste. Add melted butter and pulse just enough to blend evenly. Press crumb mixture firmly into pan base, no gaps or loose crumbs. The silent press helps hold shape, don’t be shy with pressure. Bake 8 to 12 minutes, edges golden, smell of spices and butter rising. Cool 12 minutes minimum, crust firms up and prevents sogginess.
Filling
- Beat cream cheese and brown sugar on medium speed until totally creamy, no lumps—tested by stirring with spatula. Add pumpkin, mix on low until fully combined; avoids air bubbles that cause cracks later. Crack eggs one by one, beating well after each before adding next, helps emulsion and texture. Mix milk with vanilla, pour slowly while the mixer runs on low. Add spices and salt now, blend gently but thoroughly. Pour batter onto cooled crust, smooth surface with off-set spatula. Bake at 345°F for 48 to 55 minutes. Edges will puff and show slight browning; center should jiggle softly like thick custard when nudged. Overbaking means cracks and dryness, underbaking makes it wobble like too runny pudding. Pull from oven at perfect wobble stage.
Topping
- Mix pecans, brown sugar, and water in small bowl until pasty but spreadable. Do not overwater; mixture should hold shape. Spread evenly on hot cheesecake, resist urge to pile thick. Bake another 28 to 33 minutes at 345°F. Watch like hawk last 10 minutes. Golden-brown nuts and bubbling sugar signal done. Tent foil gently if topping darkens too fast, prevents charcoal taste. Remove pan from oven; placed on wire rack, leave to cool 1 hour at room temp. Then chill in fridge minimum 10 hours or overnight to fully set—this step critical for clean cuts and proper texture.
- After chilling, lift bars out using parchment overhang. Cut with sharp knife wiped between slices to prevent smears. Expect tight crumb on crust, creamy smooth middle, and crunchy nut topping. Store leftovers covered in fridge up to 4 days or freeze wrapped tightly. Bring to room temp before serving for best flavor release.
Cooking tips
Starting at 345°F rather than 350 moderates browning and prevents burnt edges. Parchment lined pan plus pressing crust firmly avoids crumb fall-apart. Watch crumb texture closely during processing; too fine turns pasty, too coarse won’t bind. Cream cheese and sugar beating until very smooth prevents lumps in filling, these can bake into ugly pockets. Folding eggs slowly helps emulsify batter—not rushing this step means less cracking post bake. The wobble test is crucial; cheesecake sets from edges inward so center jiggle means ready for resting not raw. Nut topping is fragile; spread thin and monitor browning every 5 minutes towards end of cooking; foil tenting is a lifesaver. Overnight chill not optional—bar firmness, flavor melding, and sliceability depend on it. Use wire rack to finish cooling to avoid soggy bottom from residual steam. Cut bars cold with sharp knife clean slices are reward for wait.
Chef's notes
- 💡 Lower oven temp slightly from usual 350 to 345 degrees. Slows bake, helps edges brown gently without burning; crucial for custard texture too. Watch crust—gingersnap crumbs can turn pasty if over-processed. Pulse short bursts only, watch crumbs close. Butter holds crust but olive oil swap works for lighter feel; expect less crisp but holds shape. Press crumb mixture firmly, no gaps or loose clumps. Without firm press, crumble falls apart. Let crust cool fully after bake; hot crust ruins filling set.
- 💡 Beat cream cheese and brown sugar until creamy, no lumps allowed. Lumps bake dry patches. Add pumpkin slow, low speed, keeps mix smooth also cuts air bubbles that cause cracks later. Eggs added one by one, beating well each time. Rushing leads to cracks, separate batter. Pour milk and vanilla in slow stream while mixer runs on low. Mixing order matters, impacts texture heavily. Pour batter on cooled crust, smooth top with offset spatula. Thickness should be even for uniform bake. Overbake and bars crack, underbake means wobble persists too long.
- 💡 Wobble test key. Edges firm, center jiggles softly like thick custard. Not raw, not dry. Pull bars at this ambiguity point. Custard sets from edges inward. Don't rely on timer alone; ovens vary. Let cool 1 hour on wire rack to avoid soggy crust from steam. Nut topping: mix pecans, light brown sugar, water to pasty but spreadable. Don't add too much water or runny mess. Spread thin, resist piling. Topping bakes fast last 10 mins; watch closely. Use foil tent last minutes if browning too fast to prevent bitter burnt notes.
- 💡 Chilling overnight is non-negotiable. Bars firm up, flavors meld, slices clean without crumble. Removing bars using parchment overhang easy but sharp knife needed. Wipe knife between cuts for clean edges, reduces smearing creamy filling. Store leftovers covered in fridge up to 4 days, freeze tightly wrapped if longer. Room temp before serving unleashes full aroma. Cloves optional; replace with allspice or omit if mild spice preferred. Vanilla extract mandatory for aroma; skip imitation for weak effect. If no graham crackers, digestive biscuits or vanilla wafers fine substitutes.
- 💡 If topping burns despite tenting, brush foil lightly with oil to prevent sticking. Brown sugar in crust can swap for coconut sugar, adds caramel-like aroma but changes color; watch bake time. Milk alternatives like coconut milk thin custard. Adjust eggs + pumpkin to compensate; more eggs if plant milk used for set. Pecans swapped with toasted walnuts for budget or allergies. Toast nuts lightly first—adds flavor and crunch. Crust soggy? Try longer bake or brush base with melted white chocolate before filling, seals crust moisture. Oil substitution for butter in crust lacks aroma but lightens texture.
Common questions
How to avoid cracks in cheesecake?
Beat cream cheese and sugar fully smooth. Add eggs slow, one at a time beating well each. Don’t overmix or trap air. Watch wobble at bake end; overbake dries edges causing cracks. Lower oven temp slightly.
Can I swap gingersnap crust?
Yes, crushed gingerbread or ginger cookies work. No graham? Use digestive or vanilla wafers. Butter is binder but olive oil lighter, expect texture shift. Press firmly in pan so it holds. Bake longer if soggy.
Why is my topping burning fast?
Nut topping burns easily. Spread thin, watch last 10 minutes closely. Tent foil gently to slow browning. Brush foil with oil to prevent sticking if heavy tenting needed. Don’t overadd water; pasty mix better than runny.
How to store bars properly?
Cover and fridge up to 4 days, or freeze tightly wrapped. Bring to room temp before serving for best texture. Cold slices cut cleaner but flavor muted. Wire rack cooling prevents soggy bottom by stopping steam buildup.
