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Best Pumpkin Cheesecake Bars: Easy Make-Ahead Dessert

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These pumpkin cheesecake bars feature a brown butter shortbread crust and a creamy, spiced pumpkin cheesecake filling. They’re make-ahead friendly, require no water bath, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (2 sticks or 226 grams) unsalted butter
  • 2 cups (240 grams) all-purpose flour
  • ½ cup (60 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 24 ounces (three 8-ounce blocks) cream cheese, softened
  • 1 cup (200 grams) granulated sugar
  • 1 cup (about 240 grams) pumpkin puree
  • ½ cup (120 grams) sour cream
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice

Instructions

  1. Brown the butter: Cut 1 cup unsalted butter into pieces and melt in a medium saucepan over medium heat, stirring constantly. Cook until the butter turns deep amber and smells nutty, about 5-7 minutes. Remove from heat immediately and pour into a heatproof bowl. Let cool for about 10 minutes.
  2. Make the crust: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. In a large bowl, whisk together 2 cups flour, ½ cup powdered sugar, and ¼ teaspoon salt. Pour in the cooled brown butter and 1 teaspoon vanilla extract. Stir with a fork until the mixture resembles coarse crumbs and holds together when squeezed. Press evenly into the bottom of the prepared pan. Bake for 18-20 minutes until edges are golden and center is se…
  3. Make the filling: In a large bowl, beat 24 ounces softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add 1 cup granulated sugar and beat for another 2 minutes until light and fluffy. Add ½ cup sour cream and 2 teaspoons vanilla extract; mix until combined. Add eggs one at a time, beating on low speed after each addition until just incorporated. In a small bowl, whisk together 2 teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, a…
  4. Assemble and bake: Pour the filling over the cooled crust and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and center jiggles slightly. Turn off the oven, crack the door open, and let the bars sit inside for 30 minutes. Remove from oven and cool completely on a wire rack.
  5. Chill and slice: Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Lift the bars out using the parchment slings, place on a cutting board, and cut into squares with a sharp knife (run knife under hot water and wipe dry between cuts for neat slices).

Notes

Don’t skip browning the butter—it transforms the crust. Use room temperature ingredients for a smooth filling. Let bars cool slowly in the turned-off oven to prevent cracks. For clean slices, chill overnight and use a hot knife. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, cheesecake bars, make-ahead dessert, Thanksgiving dessert, brown butter shortbread crust

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