Pumpkin puree and cream cheese make a smooth filling baked on a simple cookie crust. Cinnamon and maple syrup bring warmth to the bars.
Makes 9 bars · Prep: 20 minutes · Bake: 38–43 minutes · Chill: at least 4 hours
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At a glance
Pumpkin Cheesecake Bars with Cinnamon
- Prep time
- 20 min
- Cook time
- 43 min
- Yield
- 9 bars
Ingredients
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| Amount | Ingredient |
|---|---|
| 180 g | (about 1½ cups) finely crushed butter cookies |
| 75 g | (5 tbsp plus 1 tsp) unsalted butter, melted |
| 400 g | (about 14 oz) full-fat cream cheese, room temperature |
| 200 g | (about ¾ cup plus 1 tbsp) unsweetened pumpkin puree* |
| 70 g | (⅓ cup) sugar |
| 2 | eggs |
| 2 tbsp | maple syrup* |
| 1 tsp | vanilla extract* |
| 1 tsp | ground cinnamon* |
| 1 pinch | salt |
Instructions
- Preheat the oven to 175°C / 350°F. Line an approximately 20 cm / 8-inch square baking pan with parchment.
- Crush the butter cookies finely, mix with melted butter and press firmly into the pan. Bake for 8 minutes, then cool briefly.
- Beat the cream cheese and sugar until smooth. Briefly mix in the pumpkin puree, eggs, maple syrup, vanilla extract, cinnamon and salt until combined.
- Spread the filling over the crust and bake for 30–35 minutes until the edges are set and the center still has a slight wobble.
- Cool to room temperature, then cover and refrigerate for at least 4 hours. Cut into 9 bars and serve chilled.
Allergens: Contains milk, egg and wheat. Check ingredient labels for other allergens and traces. Keep refrigerated.
Pumpkin cheesecake bars for autumn gatherings
A crisp cookie base and a creamy pumpkin filling make these bars easy to portion for a coffee break or a dessert table. Their cooling time also makes them a useful choice when you want to prepare dessert the day before guests arrive. Serve them chilled so the filling holds its shape.
Tips for a smooth cheesecake filling
Start with room-temperature cream cheese and mix in the eggs briefly to avoid beating too much air into the filling. A slight wobble in the center at the end of baking is expected; the filling firms up as it cools. For tidy portions, cut the thoroughly chilled bars with a clean knife, wiping the blade between cuts.
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