Pumpkin Pie Cheesecake Bars Recipe for Thanksgiving

Pumpkin Pie Cheesecake Bars Recipe

The best pumpkin pie cheesecake bars you will ever taste! Bring these to thanksgiving dinner and make them thankful they invited you!

– Jessa Marie

Disclaimer: This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

Happy Fall everyone! I am kicking off this season by introducing my pumpkin pie cheesecake bars. Every once in a while, you get really lucky and you nail a recipe on the first try. This is one of them, so I’m really proud of my first official pumpkin recipe. These pumpkin pie cheesecake bars are something I’ve wanted to experiment with for a while, and I hope you like them as much as I do.

As soon as I graduated university, I was considered a full fledged adult. Which in my family means you have to bring a dish to thanksgiving and Christmas. No more eating for free. You better earn your keep!

This year I was thinking of bringing a dessert to thanksgiving. But regular pumpkin pie is so basic, I thought to myself. Let’s try something more adventurous. And so the pumpkin pie cheesecake bars were born! 

I know they might not be for everyone. But if you’re a fan of pumpkin pie and cheesecake and need something to contribute to thanksgiving dinner, I think this is the recipe for you.

Let this be my thanksgiving gift to you. Way better than what the settlers gave to the first nations peoples, which was nothing but misery for the next 500 years. Let’s be honest.

Anyways back to the recipe. It’s pretty simple. All you have to do is mix the three layers separately, and you’re golden! But some pointers can’t hurt. So here are my pumpkin pie cheesecake bars tips!

Pumpkin Pie Cheesecake Bars
Pumpkin Pie Cheesecake Bars

Pumpkin Pie Cheesecake Bars Recipe Tips

  1. Make sure that the butter for your crust is completely melted, but not super hot when you mix in your sugar and salt. You don’t want the two dissolving in your butter.
  2. The butter for your pumpkin pie layer should be softened not melted. If you don’t have time to wait for it to come to room temperature, use this trick. Microwave it at 5 second intervals until you can easily slice through it with a knife. Don’t nuke it for 20 seconds straight or else you’ll end up with a butter puddle. Which is not what you want for pumpkin pie cheesecake bars.
  3. Keep in mind that the cream you add to your pumpkin pie layer is what makes it moist and smooth. If you are the kind of person that wants a smoother texture, add more cream. See tip four on how to balance this.
  4. For every 1/4 cup of cream you add, also add 2 tbsp of flour. Flour acts as a thickener, so that the pumpkin pie layer of your pumpkin pie cheesecake bars won’t get too runny.
Pumpkin Pie Cheesecake Bars Thanksgiving Dessert
Pumpkin Pie Cheesecake Bars Thanksgiving Dessert

Pumpkin Pie Cheesecake Bars Recipe

Prep Time: 1 hr
Cook Time: 1 hr 15 min

Serves: 12

Pumpkin Pie Cheesecake Bars Ingredients

Homemade Crust
Cheesecake Layer
Pumpkin Pie Layer

Tools

Recipe Steps

Homemade Crust

  1. First for the crust, in a large bowl mix together the melted butter, sugar, and salt. Then slowly add in the flour until you have a consistent dough. Cover and refrigerate for now. See images 1 and 2.

Cheesecake Layer

  1. Next prepare your cheesecake mixture. In a separate bowl, pour your half a cup of whipping cream. Using a mixer on medium speed, whip the cream until it forms stiff peaks. Set aside. See image 3.
  2. Then in another bowl, mix together cream cheese, granulated sugar, confectioners sugar, lemon juice, vanilla, and pumpkin spice until smooth. It would probably be easiest to do this with an electric mixer as well. See image 4.
  3. Add your whipped cream to the cream cheese mixture and mix until smooth with a wooden spoon. Cover and refrigerate for now. See image 5.

Pumpkin Pie Layer

  1. Finally to prepare your pumpkin pie layer, cream together butter and brown sugar using an electric mixer.
  2. Then add eggs, vanilla, pumpkin pie spice, cinnamon, and nutmeg. Mix until well combined. See image 7.
  3. Next add your pumpkin purée, cream, and flour. Mix until the batter is smooth and consistent. See tips 3 and 4 if you’re worried about consistency.

Assembly and Baking

  1. Preheat your oven to 350°F.
  2. Take both your crust dough and cheesecake mixture out of the fridge. Lay some parchment paper out on your surface, a piece large enough to line your baking pan with some excess to spill out the sides (roughly 13×17 inches).
  3. Roll out your dough until it is 1/2 inch thick and large enough to line the bottom of your baking pan. Line your baking pan with the parchment paper and your dough. See image 8.
  4. Next evenly spread your cheesecake mixture on top of your crust to form your cheesecake layer. Your baking pan should be half full by this point. See image 9.
  5. Finally, add your pumpkin pie mixture on top of your cheesecake layer, evenly spreading it over to form the top layer.  See image 10.
  6. Place in the oven and bake for 1 hr and 15 minutes, until your top layer has started to brown. See image 11.
  7. Cool for 5-10 minutes before cutting into 12 squares and serving. Enjoy!

If you want more recipes like this one, subscribe and never miss a new one! Check out my easy apple crumble recipe in the mean time. Thanks for baking with me!

Pumpkin Pie Cheesecake Bars Recipe

Pumpkin Pie Cheesecake Bars Recipe

Jessa Marie
Check out this easy pumpkin pie cheesecake bars recipe. Perfect for Thanksgiving dessert.
Prep Time 1 hr
Cook Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 12
Calories 569 kcal

Equipment

  • hand mixer
  • 9×13 inch baking pan
  • parchment paper

Ingredients
  

Homemade Crust

  • 2/3 cup sugar
  • 1 cup butter melted
  • 1/2 tsp salt
  • 2 cup all purpose flour

Cheesecake Layer

  • 1/2 cup whipping cream
  • two 8 oz blocks of cream cheese softened
  • 6 tbsp granulated sugar
  • 4 tbsp confectioners’ sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice

Pumpkin Pie Layer

  • 1/2 cup butter softened
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 796 mL pumpkin purée
  • 1/4 cup whipping cream
  • 2 tbsp flour

Instructions
 

Homemade Crust

  • First for the crust, in a large bowl mix together the melted butter, sugar, and salt. Then slowly add in the flour until you have a consistent dough. Cover and refrigerate for now. See images 1 and 2.

Cheesecake Layer

  • Next prepare your cheesecake mixture. In a separate bowl, pour your half a cup of whipping cream. Using a mixer on medium speed, whip the cream until it forms stiff peaks. Set aside. See image 3.
  • Then in another bowl, mix together cream cheese, granulated sugar, confectioners sugar, lemon juice, vanilla, and pumpkin spice until smooth. It would probably be easiest to do this with an electric mixer as well. See image 4.
  • Add your whipped cream to the cream cheese mixture and mix until smooth with a wooden spoon. Cover and refrigerate for now. See image 5.

Pumpkin Pie Layer

  • Finally to prepare your pumpkin pie layer, cream together butter and brown sugar using an electric mixer.
  • Then add eggs, vanilla, pumpkin pie spice, cinnamon, and nutmeg. Mix until well combined. See image 7.
  • Next add your pumpkin purée, cream, and flour. Mix until the batter is smooth and consistent. See tips 3 and 4 if you’re worried about consistency.
  • Assembly and Baking
  • Preheat your oven to 350°F.
  • Take both your crust dough and cheesecake mixture out of the fridge. Lay some parchment paper out on your surface, a piece large enough to line your baking pan with some excess to spill out the sides (roughly 13×17 inches).
  • Roll out your dough until it is 1/2 inch thick and large enough to line the bottom of your baking pan. Line your baking pan with the parchment paper and your dough. See image 8.
  • Next evenly spread your cheesecake mixture on top of your crust to form your cheesecake layer. Your baking pan should be half full by this point. See image 9.
  • Finally, add your pumpkin pie mixture on top of your cheesecake layer, evenly spreading it over to form the top layer. See image 10.
  • Place in the oven and bake for 1 hr and 15 minutes, until your top layer has started to brown. See image 11.
  • Cool for 5-10 minutes before cutting into 12 squares and serving. Enjoy!
Keyword Cheesecake, Pumpkin, Pumpkin Pie, Pumpkin Pie Cheesecake, Pumpkin Pie Cheesecake Bars, Thanksgiving

Check out my easy apple crumble recipe for more fall dessert recipes and subscribe below to never miss a recipe!

You may also like

No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating