Pumpkin Cheesecake Bars

A slice of traditional cheesecake is a sweet that goes well with new flavors and changes. You’ll love these creamy bars if you like pumpkin pie and cheesecake. On the bottom, there’s a sturdy graham cracker crust, then a layer of traditional white cheesecake, and then a thin layer of pumpkin cheesecake that smells like cinnamon and pumpkin pie seasonings. One pan makes lots of bars you can bring to the next party; I guarantee the pan will return home empty.

Cooking tips:

• It would assist if you used very soft cream cheese. You can put it in the microwave for about 30 seconds if you want to. It will lighten this way quickly.
• Before you cut bars, make sure they are completely cold.
• These bars can be maintained for up to 3 days. But don’t forget to add the whipped cream before serving.

Ingredients

Crust:

• 3 cups of graham cracker crumbs
• 1/3 cup browned sugar
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cloves
• 1/2 cup of unsalted butter

Cheesecake Mixture:

• 4 packages (8 oz each) of cream cheese is a soft, spreadable cheese (at room temperature)
• 1 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 4 big eggs (at room temperature)
• 1/2 cup of rich whipping cream (room temperature)
• 3/4 cup of soured cream (at room temperature)
• a tsp vanilla extract

Pumpkin Layer:

• 1 (15 oz) can of pumpkin puree
• 1 teaspoon of cinnamon powder
• 1/2 teaspoon of nutmeg powder
• 1 tsp. Pumpkin pie spice (optional)

Cinnamon Whipping Cream:

• 2 cups of heavy cream for whipping (cold)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla essence
• 1 teaspoon of ground cinnamon

Instructions

• Preheat the oven to 325°F.
• Adjust the oven’s top rack to the center position.

Cheesecake Crusts:

• Spray some baking spray on a 9×13-inch pan and set it aside.
• Add the Crust ingredients to a great bowl and stir until everything is well mixed.
• Press the combination into the pan that has been set up. Press the crust down with a measuring cup and try to line the sides up to the middle of the pan.
• At least 20 minutes in the cooler or freezer is best.

Cheesecake Mixture:

• Before you begin, ensure all the ingredients are at room temperature.
• On medium-low speed, beat the cream cheese and sugar in the bowl of a stand mixer or a great bowl with a hand mixer until light and fluffy.
• Add the rest of the “Cheesecake Batter” ingredients and keep beating until everything is well mixed and creamy. Utilize a spatula to scrape the sides and rear of the bowl.
• Take the crust out of the freezer and pour half of the cheesecake batter into the pan. Place the layer back in the cooler for about an hour. It needs to freeze enough so that you can pour the pumpkin layer on top.
• Put the other half of the cheesecake batter to the side. The pumpkin layer will be made with it.

Pumpkin Layer:

• Mix the Pumpkin Layer ingredients with the other half of the cheesecake batter you had set aside. Utilize a spatula to scrape the sides and bottom of the bowl.
• Bring the cheesecake out of the freezer and pour the pumpkin layer on top. Utilize a spatula to create the top even.

Bake:

• If you want to bake the cheesecake in a “water bath,” read the post for tips.
• Bake for about an hour on a stove that has been heated.
• Don’t try to open the oven door. Check on the cheesecake after 45 minutes to see if it’s done. The middle should have a small wobble, and the edges should be puffy and light golden brown.
• Turn off the oven and prop the entrance open. Leave the cheesecake in the oven for an hour to cool down.

Chill:

• After an hour, bring the cheesecake out of the oven and put it on a cooling rack for about 2 hours until it is cool enough to put in the fridge.
• Please place it in the fridge and let it chill for 6 to 24 hours.

Cinnamon Whipping Cream:

• Mix cream, sugar, vanilla, and cinnamon in a large bowl.
• Using only a hand mixer or stand mixer, whisk on slow to medium speed and gradually increase to high speed. Mix until the cream forms soft peaks and holds its shape.
• Before serving, put the whipped cream in a pastry bag with a star tip and pipe it onto the cheesecake bars.

How to keep the cheesecake from cracking:

• They are trying to ensure that all the ingredients are at room temperature and well-mixed after they have been mixed.
• We add flour, cornstarch, or both to the batter.
• Don’t open the gate of the oven while the cheesecake is baking.
• Keep a close eye on the cheesecake, so it doesn’t get too done. The cheesecake is finished when the sides have puffed up, and the middle is slightly loose.
• It’s significant to let the cheesecake cool in the oven with the door cracked a bit since a sudden temperature change can start causing cracks.
• Bake the cheesecake in a water bath. This is one of the best ways to keep your cheesecake from cracking.

How to fix a cheesecake with cracks:

• Let the cheesecake cool entirely and put it in the fridge for at least 6 hours or as long as the recipe says. To fix the cracks, the cheesecake needs to be cold.
• You can utilize your fingers, a spoon, or a spatula dipped in hot water to gently push and press down on the crack and spread it out to fill it in until the top is smooth.
• Use the towel to clean the spatula when you need to.
• Once you’re done, clean the offset spatula again with the kitchen towel, dip it in warm water, and use it to smooth the edge of the cheesecake.
• If the cracks are small, you can put a thin layer of sour cream on top.
• You can top it with a layer of whipped cream.

How to divide cheesecake bars:

• Before cutting the cheesecake, run a long, thin-bladed slicing knife under hot tap water or sink it into a glass of hot water.
• Before you make another cut, clean the weapon and operate it under hot water.
• Use cheese wire or unsweetened dental floss to cut even slices without making a mess. Cheesecakes grilled in a springform pan can be easily made with this method. Before each cut, clean off the bits stuck to the wire or floss.

How to freeze cheesecake?

• You can place the cheesecake in the cooler before putting the whipped cream on top.
• Ensure it has cooled down and been in the fridge for at least 6 hours.
• Wrap the cheesecake bars tightly in aluminum foil or plastic freezer wrap, or put them in a heavy-duty freezer bag.
• If you store it right, it will stay at its best for about 2 to 3 months.