One of my guilty pleasures at Whole Foods is their cheesecake brownies. But dang are they expensive there!
Well, since I hd some extra pumpkin puree I thought it was a good time to see if I could make these bars but with fresh pumpkin.
So it won’t quite be the same as those cheesecake brownies from the bakery, but my thought was that they’d be just as good.
Turns out I was right!
I’ve got the recipe for you to try right here –
Pumpkin Cheesecake Bars Made with Fresh Pumpkin
These rich and creamy pumpkin cheesecake bars feature a buttery graham cracker crust, a luscious cream cheese layer, and a spiced pumpkin topping made from fresh pumpkin puree. Perfect for fall gatherings, Thanksgiving desserts, or anytime you crave the cozy flavors of autumn.
Ingredients
- 1½ cups graham cracker crumbs (about 10-12 full graham crackers)
- 6 tablespoons unsalted butter (melted)
- 3 tablespoons granulated sugar (for crust)
- 16 oz cream cheese (2 packages, room temperature)
- ¾ cup granulated sugar (for cheesecake layer)
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1½ cups fresh pumpkin puree (from about 2 lbs fresh pumpkin, see instructions for preparing)
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup heavy cream
Instructions
1. Prepare fresh pumpkin puree: Cut a 2-pound sugar pumpkin or pie pumpkin in half, scoop out seeds and stringy pulp. Place cut-side down on a baking sheet lined with parchment paper. Roast at 375°F for 45-60 minutes until flesh is very tender. Let cool, then scoop out flesh and puree in a food processor until completely smooth. Strain through a fine-mesh sieve or cheesecloth to remove excess moisture. You need 1½ cups of thick puree.
💡 Tip: This step can be done 1-2 days ahead and puree stored in the refrigerator. Make sure the puree is thick, not watery, for best results.
2. Preheat oven to 325°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment and exposed pan sides.
3. Make the crust: In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Mix until mixture resembles wet sand. Press firmly and evenly into the bottom of prepared pan. Bake for 10 minutes, then remove and let cool slightly while preparing filling.
4. Make cheesecake layer: In a large bowl or stand mixer, beat cream cheese and ¾ cup sugar on medium speed until smooth and fluffy, about 2-3 minutes. Scrape down sides of bowl.
💡 Tip: Make sure cream cheese is truly at room temperature for a smooth, lump-free filling.
5. Add 2 eggs and 1½ teaspoons vanilla to cream cheese mixture, beating on low speed just until combined. Do not overmix. Pour cream cheese mixture over the baked crust and spread evenly.
6. Make pumpkin layer: In another bowl, whisk together the fresh pumpkin puree, remaining 1 egg, remaining ½ teaspoon vanilla, heavy cream, cinnamon, ginger, allspice, cloves, and salt until well blended and smooth.
7. Pour pumpkin mixture over the cheesecake layer. Use a knife or skewer to gently swirl the two layers together in a figure-8 pattern, creating a marbled effect. Don't over-swirl or the layers will blend completely.
💡 Tip: For distinct layers instead of marbled, carefully spoon the pumpkin mixture over the cheesecake layer without swirling.
8. Bake at 325°F for 45-50 minutes, until edges are set but center still jiggles slightly. The bars will continue to set as they cool. Turn off oven, crack the door open, and let bars cool in oven for 30 minutes.
9. Remove from oven and cool completely at room temperature, about 1 hour. Then refrigerate for at least 4 hours or overnight until fully chilled and firm.
10. Using parchment overhang, lift bars from pan. Cut into 16 squares using a sharp knife, wiping the blade clean between cuts for neat edges. Serve chilled.
Notes
You can substitute nutmeg for the allspice.
Tips
- For the smoothest puree, use sugar pumpkins or pie pumpkins rather than carving pumpkins, which are watery and stringy.
- After pureeing fresh pumpkin, if it seems too wet, place it in a cheesecloth-lined strainer over a bowl and refrigerate for 1-2 hours to drain excess moisture.
- Let cream cheese and eggs come to room temperature for at least 30 minutes before using to prevent lumps and ensure smooth mixing.
- Store bars in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
- For clean cuts, warm your knife under hot water and dry it between each slice.
- Top bars with whipped cream, a sprinkle of cinnamon, or candied pecans just before serving for an elegant presentation.
Variations
If you’re looking to go beyond basic, then I’ve got some options for you. See if any of these variations hit the mark for yumminess –
- Gingersnap Crust: Replace graham crackers with gingersnap cookies for a spicier, more complex flavor base.
- Chocolate Swirl: Add 2 oz melted dark chocolate to the cheesecake layer and swirl for chocolate-pumpkin bars.
- Maple Sweetened: Replace ¼ cup of the sugar in the pumpkin layer with pure maple syrup for deeper autumn flavor.
- Pecan Streusel Topping: After swirling, sprinkle top with a mixture of ½ cup chopped pecans, 2 tablespoons flour, 2 tablespoons brown sugar, and 2 tablespoons melted butter before baking.
- Gluten-Free: Use gluten-free graham crackers or almond flour-based crust (1½ cups almond flour, 3 tablespoons melted butter, 2 tablespoons sugar).
- Lighter Version: Use reduced-fat cream cheese (Neufchâtel) and substitute half-and-half for heavy cream.
- Individual Servings: Divide mixture among lined muffin tins and bake for 20-25 minutes for portable cheesecake bites.
Nutrition Facts
Calories: 245 kcal
Total Fat: 16g
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 75mg
Sodium: 185mg
Total Carbohydrates: 22g
Dietary Fiber:1g
Sugars:17g
Protein:4g
Vitamin A:120% DV
Vitamin C:4% DV
Calcium:6% DV
Iron:6% DV