These Pumpkin Blondie Cheesecake Bars are a perfect fall treat! With a soft pumpkin base and creamy cheesecake layer, they are irresistible and festive.
Honestly, they vanish faster than I can make them! I love serving these at gatherings, and watching everyone go back for seconds. Who could resist that yumminess? 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient and consistent in flavor. But if you have fresh pumpkin, you can roast it and blend it for a richer taste. Just ensure it’s well-pureed and not too watery!
Baking Powder: This keeps your blondies fluffy. If you’re out, you can substitute with 1/2 teaspoon of baking soda and 1/2 teaspoon of vinegar or lemon juice.
Cream Cheese: Full-fat cream cheese gives a better texture, but you can use low-fat if you want to lighten it up a bit. I find that room temperature cream cheese blends evenly without lumps.
Heavy Whipping Cream: This is essential for the topping, but you can also use cool whip or a dairy-free alternative if you’re looking for a lighter or vegan option.
How Do I Prevent My Cheesecake Layer From Cracking?
A crack-free cheesecake is all about the baking method. Follow these tips to succeed:
- **Avoid Overmixing:** Mix just until smooth to keep air from incorporating—air can lead to cracks.
- **Bake in a Water Bath:** If you’re up for it, placing your pan in a larger dish filled with water helps keep the temperature even.
- **Cool Slowly:** Allow the cheesecake to cool in the oven (turned off) for about an hour. This helps prevent sudden temperature changes.
With these tips and ingredient insights, you’re all set for delicious Pumpkin Blondie Cheesecake Bars that everyone will love. Happy baking!
How to Make Pumpkin Blondie Cheesecake Bars
Ingredients You’ll Need:
For the Pumpkin Blondie Layer:
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (canned or fresh)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips (optional)
For the Cheesecake Layer:
- 16 ounces (2 packages) cream cheese, softened
- ⅔ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
For the Topping:
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Melted chocolate for drizzling (optional)
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare, followed by 40-45 minutes of baking. Don’t forget to chill them for at least 2 hours (or overnight) so they firm up nicely. The total time would be around 3 hours, including chilling!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Then, line a 9×13 inch baking pan with parchment paper, making sure to leave some overhang. This will help you lift the bars out easily later!
2. Prepare the Pumpkin Blondie Layer:
In a large mixing bowl, whisk together the melted butter and brown sugar until it’s nice and smooth. Add in the eggs and vanilla extract; mix well. Now, stir in the pumpkin puree until everything is fully combined. In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until it’s just combined. Fold in chocolate chips if you decide to use them, and then spread this luscious batter evenly into your prepared pan!
3. Make the Cheesecake Layer:
In a medium bowl, beat the softened cream cheese until it’s nice and smooth. Next, add the granulated sugar, egg, vanilla extract, cinnamon, and flour; beat everything on medium speed until creamy and fully combined. Carefully pour this cheesecake batter over the pumpkin blondie layer, spreading it gently.
4. Bake the Bars:
Pop the pan into the preheated oven and bake for about 40-45 minutes, or until the cheesecake layer is set and the edges are lightly browned. Keep an eye on them to avoid overbaking, as that can dry out the cheesecake!
5. Cool Down:
Once baked, let the bars cool completely in the pan on a wire rack. After cooling, cover and refrigerate for at least 2 hours, or preferably overnight, to let them set up nicely.
6. Whip Up the Topping:
When you’re ready to serve, prepare your whipped cream topping. In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread this fluffy goodness evenly over the chilled bars!
7. Final Touches:
If you want, drizzle melted chocolate over the topped bars and give a light dusting of cinnamon for that extra flair.
8. Cut and Serve:
For neat slices, use a sharp knife warmed in hot water. Cut into squares and serve! Enjoy these delightful Pumpkin Blondie Cheesecake Bars at your gathering or as a cozy fall treat!
This recipe yields about 12 generous bars, showcasing a tender pumpkin blondie layer topped with a smooth spiced cheesecake, finished with fluffy whipped cream and a chocolate drizzle. Perfect for cozy gatherings or a delightful dessert any time of year! Enjoy every bite!
Can I Use a Different Type of Pumpkin?
Yes! You can use fresh pumpkin puree instead of canned. Just be sure to roast and properly blend the pumpkin to achieve a smooth consistency without extra moisture.
How Can I Make These Bars Gluten-Free?
You can substitute all-purpose flour with a gluten-free baking blend. Make sure it’s a one-to-one substitution to maintain the texture of the bars.
Can I Freeze Leftover Bars?
Absolutely! Wrap individual bars tightly in plastic wrap and then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw them in the fridge before enjoying!
How Should I Store Unused Bars?
Store any leftover bars in an airtight container in the fridge for up to 5 days. They taste great chilled or at room temperature, but the whipped topping is best added just before serving to maintain its texture!
