Pumpkin Pie Cheesecake Bars

Pumpkin pie meets cheesecake bars in this perfect fall recipe! Featuring 4 delicious layers inspired by 2 classic desserts: the bottom layer is made up of a quick and easy shortbread cookie dough, topped with 2 layers of cheesecake (one vanilla and the other pumpkin flavored) and all finished off with pillowy whipped cream! They're super easy to whip up and pack plenty of classic fall flavor in each bite.

* Quick little shoutout to the lovely human from Instagram who originally requested this recipe! I had so much fun testing and making it!!

what are pumpkin pie cheesecake bars?

There's really no right or wrong answer here! Anything that combines pumpkin pie flavor and cheesecake is good enough for me lol. BUT that being said, here's a little breakdown of my interpretation of it:

the components

These pumpkin pie cheesecake bars feature 4 layers that not only look beautiful but they taste AMAZING.

1. Shortbread crust: When I think of pie, I think of the buttery, rich, and flakey crust. Instead of going with a classic graham cracker crust, we're using a super easy and quick shortbread cookie dough for the bottom layer to really channel buttery pie crust vibes. All you need to do to make the shortbread is quite literally mix all the ingredients together. We then give it a short little partial bake to help dry it out slightly and set the surface to ensure the crust stays perfectly crisp and crunchy. This crust was adapted from my all time favorite shortbread cookie recipe!
2. Two cheesecake layers: I feel like the 2 different colored and flavored layers make these bars feel extra special! The first layer is just classic NY style cheesecake batter - timeless and perfect - but with a hint of brown sugar to give it a warmer and toastier flavor. The second layer uses the same batter, but we're going to fold in some pumpkin and pie spice. It really brings the pumpkin pie flavor and the seasonal orange color!
3. Whipped cream and pumpkin pie spice: It wouldn't feel right to have pumpkin pie without whipped cream on top, and these cheesecake bars are no different. A simple, pillowy drop of freshly whipped cream, dusted with a bit more pumpkin pie spice, ties everything together.

how to make pumpkin pie cheesecake bars

1. Make the shortbread crust: Drop all the shortbread crust ingredients into a bowl and mix together until fine and crumbly. The mixture should stick together if you grab some of the dough and give it a squeeze.
2. Pack it into your pan and bake. It's ready to come out of the oven when the edges JUST start to brown and the surface is no longer shiny. Set aside.

3. Make the cheesecake batter: Start by beating together cream cheese and brown sugar until smooth.
4. Whisk in the sour cream, flour, salt, and vanilla.
5. Then mix in the eggs, one at a time, until combined.

6. Pour about half of the cheesecake batter over your shortbread crust. Spread it into an even layer.
7. Mix pumpkin puree and pie spice into the remaining half of the batter. Dollop the pumpkin batter over the plain batter in your baking pan and spread into an even layer. If you want a marbled look, you could also drop alternating spoonfuls of each batter and swirl them together if you'd like!
8. Bake and cool. Bake the cheesecake until puffed and golden brown. Turn the oven off and cool the cheesecake for about 10 minutes in the oven and then set it out to cool to room temperature. Chill in the fridge until set.

9. Whip cream until it reaches stiff peaks. Spread the whipped cream on top of the cooled cheesecake and dust with more pumpkin pie spice if desired. Slice and serve!

can I make these bars with a graham cracker crust?

Yes! If you want to skip the shortbread and go with a more traditional crust, here are the ingredient amounts and steps:

1. In a medium bowl, mix together 1 & ¼ cups (135g) graham cracker crumbs, 1 tablespoon granulated sugar and 6 tablespoons (85g) melted and cooled unsalted butter. The mixture should look like wet sand.
2. Drop the crust mixture into your baking pan and pack it tightly into the bottom. I find it's easiest and best to use the bottom of a cup to really press it in.
3. Bake in the center of a preheated 325F oven for 8 minutes. The crust will look virtually the same, but this short bake helps keep it nice and crisp!

The rest of the recipe remains the same.

can I skip the milk powder in the whipped cream?

You can, but if you do, I would recommend holding off on whipping the cream until right before you're ready to serve the cheesecake. Milk powder helps stabilize the whipped cream and allows it to store for longer without deflating. The powdered sugar also partially helps with stabilization, but it's not quite enough to allow for long-term storage.

Whipped cream made without milk powder (or some other form of stabilizer) will deflate and continue to soften as it sits. The whipped cream made without milk powder will keep for about 1 day while the whipped cream with milk powder will keep for 3 to 4 days.

can I make these bars gluten free?

Yes! To make the shortbread crust gluten free, use an equal amount of 1:1 gluten free flour in place of the all-purpose. Make sure the gluten free flour you use contains xanthan gum in the list of ingredients otherwise the crust will end up crumbly and brittle. Gluten free flour is denser than all-purpose, so I HIGHLY recommend measuring it by weight instead of using cups to ensure you have the perfect amount.

To make the cheesecake batter gluten free, replace the all-purpose flour with 1 tablespoon of cornstarch. Cornstarch absorbs more liquid so you won't need the full 2 tablespoons.

tips

1. Room temperature ingredients: Not only do they whip up easier, but room temperature butter is important for properly hydrating the shortbread crust. For the filling, room temperature ingredients are important for achieving a smooth and crack free cheesecake! When it comes to the whipped topping, it's important to use COLD cream because it will whip up faster and more sturdy!
2. Measuring the flour: To ensure the shortbread crust is the perfect balance of tender, buttery, and still holds its shape, it's important to watch how you measure the flour to avoid accidentally adding in too much. It's always best and most accurate to measure flour using a scale if you have one, but if you are using cups, don't scoop the measuring cup directly into the bag of flour! This can cause extra weight worth of flour to pack in and will dry out the crust. Instead, spoon the flour into your measuring cup then use a flat utensil to level it off.
3. Cream cheese: Always use cream cheese that's sold in blocks or bricks when baking (unless your recipe states otherwise) and NOT cream cheese spread. Brick cream cheese is firmer and is specially made for baking! Also make sure you're using full fat cheese. Cream cheese with reduced fat typically contains more water to account for the volume lost from having less fat. The added moisture can lead to texture problems.
4. Pumpkin puree: Make sure to pick out a can of pumpkin puree that's 100% pumpkin. There's really no need for any additional ingredients. Any puree that contains other ingredients can impact the texture and flavor of the cheesecake bars. Also, avoid homemade or organic purees as these are usually more watery and can (again) cause problems with the texture. My personal favorite brand of pumpkin puree is Libby's.
5. Mixing the cheesecake batter: Avoid overmixing the cheesecake batter. Not only is it added work (and who likes that??) but it will also incorporate air into the batter which will make the cheesecake more prone to cracking as it bakes. You can check out my classic cheesecake recipe for more cheesecake tips!
6. Baking: You'll know the cheesecake is finished baking once it's puffed up, the edges are golden brown, and if you gently shake the pan, the center jiggles while the edges remain firm.
7. Cooling: To avoid cracks and ensure the cheesecake has the perfect dense and firm texture, we're going to do a 3 step cooling process: 10 minutes in the warm oven with the door slightly ajar, 1 hour on the counter to reach room temperature, and then 4 hours in the fridge to allow it to fully cool and set. This will give the filling a NY style, almost fudgy texture!
8. Cheesecake storage: Cover the cheesecake with plastic wrap and keep stored in the fridge until ready to serve. Cheesecake will keep for about 3 to 4 days in the fridge.

check out these other recipes!

• Pumpkin Spice Latte Cupcakes
• Super Moist Pumpkin Bread
• Chewy Pumpkin Cookies
• Caramel Cheesecake
• No Bake Biscoff Cheesecake

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

Print

Enjoy!

---