Pumpkin Cheesecake Bars

pumpkin cheesecake bars are a great way to make your fall gatherings even more festive. All you need is a favorite moist yellow cake recipe, canned pumpkin, cream cheese, sugar, cinnamon, ginger and fresh lemon juice. The bars are then topped with whipped cream, crushed gingersnaps or other crumbs of your choice!

Bake a cheesecake in a water bath:

A water bath is a baking technique used to evenly distribute heat and prevent the cheesecake from cracking. To make a water bath, wrap the outside of the springform pan in two layers of aluminum foil. Pour hot water into a large baking dish and place the springform pan inside. The water should come up about two-thirds of the way up the sides of the pan. Bake the cheesecake according to your recipe’s instructions.

Prevent cheesecake cracks:

There are a few things you can do to prevent cheesecake cracks from occurring. Make sure all of your ingredients are at room temperature before beginning to bake. Do not overmix the batter, and be careful not to overbake the cheesecake. When the cheesecake is done baking, allow it to cool slowly in the oven. Once it has cooled, refrigerate it for several hours before serving.

Fix cheesecake cracks:

If your cheesecake does crack, there is a simple fix. Just heat up some strawberry jam in the microwave and spread it over the top of the cheesecake. The jam will help to disguise the cracks and make your dessert look like new.

How to slice cheesecake bars:

When slicing cheesecake bars, it is important to use a sharp knife. Wet the blade of the knife with water and then slice the cheesecake evenly into pieces. If you are serving the cheesecake bars at a party or special event, it may be helpful to put them on a serving platter so that they can be easily enjoyed by your guests. Enjoy!

How to freeze a cheesecake

Cheesecakes can be frozen for a few months without any problems. To freeze a cheesecake, first wait until it has completely cooled. Then, wrap it in plastic wrap and place it in a freezer-safe container. Make sure to label the container with the date of freezing. The cheesecake can be stored in the freezer for up to three months.

Cooking tips:

– When wrapping the springform pan in aluminum foil, make sure it is tightly sealed to prevent water from seeping in.

– Do not overmix the batter, as this can also lead to cracks.

– Be careful not to overbake the cheesecake – you want it to be slightly wobbly in the center when you remove it from the oven.

– To fix cracks in a cheesecake, spread a layer of strawberry jam over the top.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cheesecake Bars

  • Author: admin


  • 1 cup (225 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar, packed
  • 2 large eggs, beaten
  • 1/4 cup (50 grams) pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 ounces (227 grams) cream cheese, at room temperature
  • 3 tablespoons (42 grams) sour cream, at room temperature
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon cinnamon
  • pinch of ginger
  • pinch of salt
  • 1/8 cup (30 ml) fresh lemon juice
  • 8 ounces (227 grams) whipped cream, for topping


  1. to make pumpkin cheesecake bars recipe, preheat the oven to 350 degrees F. Grease an 8-inch square pan with non-stick cooking spray. Set aside.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  3. Beat together the butter and sugars on high speed until light and creamy for about 3 minutes. On low speed gradually beat in the eggs, pumpkin puree and vanilla extract until smooth.
  4. Mix in half of the dry ingredients followed by half of the milk, mixing just until it’s incorporated. Repeat with the remaining half to make a smooth batter.
  5. Spread into prepared pan and bake for about 40-45 minutes or until cheesecake is set around the edges but still jiggly in the center.
  6. Cool completely on wire rack at room temperature before cutting into bars to make 20 servings.
  7. On medium speed, beat together the cream cheese, sour cream, sugar, cinnamon, ginger and salt until smooth. Gradually beat in the lemon juice. Gently fold in whipped topping just until incorporated. Spread onto cooled pumpkin bars.
  8. Refrigerate for at least 4 hours before serving or cover with plastic wrap over the top of cheesecake bars and refrigerate overnight. Cut into 20 bars. Enjoy!
Send this to a friend