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Perfect Make-Ahead Pumpkin Pie Cheesecake Bars

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These make-ahead pumpkin pie cheesecake bars feature a buttery shortbread crust, creamy pumpkin cheesecake filling, and warm fall spices. They’re perfect for holiday gatherings and can be prepared up to three days in advance.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup heavy cream, cold (for optional topping)
  • 2 tablespoons powdered sugar (for optional topping)
  • ½ teaspoon vanilla extract (for optional topping)
  • Crushed pecans or candied pepitas for garnish (optional)

Instructions

  1. Preheat your 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.
  2. Make the shortbread crust: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until the mixture looks like coarse meal with some pea-sized butter bits remaining. Do not over-process.
  3. Press the crust into the prepared pan firmly and evenly, about ¼-inch thick. Bake for 15-18 minutes until the edges are just starting to turn golden. Set aside to cool slightly. Leave the oven on.
  4. Beat the cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  5. Add the sugar and beat until combined, about 1 minute. Scrape the bowl again.
  6. Add the pumpkin puree, pumpkin pie spice, extra cinnamon, and salt. Beat on low speed until just combined.
  7. Add the vanilla extract, then add the eggs one at a time, beating on low speed after each addition just until the yolk disappears. Do not over-mix.
  8. Pour the filling over the pre-baked crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Bake at 350°F for 38-45 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  10. Cool completely on a wire rack, about 1-2 hours. Then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. Once fully chilled, use the parchment paper handles to lift the entire block out of the pan. Place on a cutting board and slice into 16 bars (4 rows by 4 rows) using a sharp knife. Wipe the knife clean between cuts.
  12. For the optional whipped cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Pipe or dollop onto each bar and sprinkle with crushed pecans or pepitas.

Notes

These bars actually taste better on day two or three. They can be made up to 3 days in advance and stored in the refrigerator. For clean slices, run the knife under hot water between cuts. If the cheesecake cracks, cover with whipped cream. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, use dairy-free cream cheese and vegan butter.

Nutrition

Keywords: pumpkin cheesecake bars, make-ahead dessert, Thanksgiving dessert, pumpkin bars, cheesecake bars, fall dessert, holiday dessert

Find it online: https://jollyfork.com/perfect-make-ahead-pumpkin-pie-cheesecake-bars/