Imagine a dessert that combines the cozy warmth of pumpkin spice with the luxurious smoothness of Irish cream cheesecake – a treat so irresistible, it'll make your taste buds dance with joy! These Pumpkin Cheesecake Bars are not just a dessert; they're a culinary experience that bridges the gap between classic American comfort food and sophisticated flavor profiles. Whether you're looking to impress guests at a dinner party or treat yourself to a decadent afternoon indulgence, this recipe promises to be your new go-to dessert that's both easy to make and impossible to resist.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup Irish cream liqueur
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared baking pan to create a uniform crust.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Add granulated sugar to the cream cheese and continue mixing until fully incorporated and no lumps remain.
- Gradually add pumpkin puree, Irish cream liqueur, vanilla extract, ground cinnamon, and ground nutmeg to the mixture. Mix until all ingredients are well combined.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure the mixture is smooth and all ingredients are evenly distributed.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from the oven and let cool completely at room temperature for about 1 hour. Then refrigerate for at least 2-3 hours or overnight to allow the bars to set fully.
- Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 even squares using a sharp knife.
- Optional: Garnish with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce before serving.
Tips
- Room Temperature Magic: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature. This helps create a smoother, lump-free batter.
- Don't Overmix: When adding eggs, mix just until incorporated. Overmixing can lead to a tough, dense cheesecake.
- Prevent Cracks: The slight jiggle in the center when you remove the bars from the oven is normal. It will set as it cools, preventing unsightly cracks.
- Chill Completely: Patience is key! Allow the bars to chill thoroughly in the refrigerator for the best texture and flavor development.
- Clean Cut Technique: For perfectly clean-cut bars, use a sharp knife wiped with a hot, damp cloth between each cut.
- Storage Tip: These bars can be stored in an airtight container in the refrigerator for up to 5 days, making them perfect for make-ahead desserts.
- Customize Your Garnish: While optional, a dollop of whipped cream or a light dusting of cinnamon can elevate the presentation and add an extra layer of flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 32g
Protein: 7g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
