Sweeten Your Thanksgiving: Pumpkin Spice Cheesecake Bars You Can’t Miss

Quick Overview Section:

• Recipe Rating: ★★★★★ (4.9/5 from 150 readers)
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: Serves 12
• Calories: 215 kcal per serving

Introduction:

Thanksgiving is a time for family, friends, and of course, dessert! One of my favorite autumn treats is Pumpkin Spice Cheesecake Bars. This recipe combines the rich flavors of Pumpkin, cream cheese, and warm spices, evoking cozy memories of fall gatherings. They’re not just visually appealing but also gluten-free and can be made dairy-free for those with dietary restrictions. If you’re looking for a delicious way to sweeten your Thanksgiving feast, these bars are not to be missed!

Ingredients List:

• 1 ½ cups gluten-free graham cracker crumbs
• ½ cup unsalted butter, melted (or coconut oil for dairy-free)
• 2 cups cream cheese (or vegan cream cheese)
• 1 cup Pumpkin puree
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons Pumpkin pie spice
• ¼ teaspoon salt

Step-by-Step Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch Baking dish.
2. In a mixing bowl, combine the gluten-free graham cracker crumbs and melted butter. Feel free to substitute with almond Flour for a nutty flavor.
3. Press the mixture evenly into the bottom of the prepared Baking dish to form a crust.
4. In another bowl, beat the cream cheese with an electric mixer until smooth and creamy.
5. Add Pumpkin puree, sugar, eggs, vanilla extract, Pumpkin pie spice, and salt. Mix until well combined and fluffy.
6. Pour the cheesecake mixture over the crust and spread evenly.
7. Bake for 25-30 minutes or until the edges are set and the center has a slight jiggle.
8. Cool completely, then refrigerate for at least 2 hours before slicing into bars.

Tips and Tricks Section:

• For an added flavor boost, try mixing in some chopped pecans or walnuts into the crust.
• Use parchment paper in the Baking dish for easy removal and clean-up.
• If you’re short on time, feel free to use store-bought gluten-free crust.
• Top with whipped cream or a caramel drizzle right before serving for that extra touch!

Nutritional Information (per serving):

• Calories: 215 kcal
• Macronutrients:
  • Protein: 3 g
  • Fat: 13 g
  • Carbohydrates: 23 g
• Micronutrients:
  • Fiber: 1 g
  • Sugar: 10 g
  • Sodium: 170 mg

Recipe Notes:

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Make-Ahead: These bars can be made a day in advance, making them perfect for holiday meal prep.

FAQs:

1. How do I store leftovers?

   • Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

2. Can I freeze them?

   • Yes! Wrap individual bars in plastic wrap and freeze for up to 3 months. Just let them thaw in the fridge before serving.

3. What can I substitute for the cream cheese?

   • Use dairy-free cream cheese for a vegan alternative or silken tofu for a lighter version.

4. Can I use fresh Pumpkin instead of Pumpkin puree?

   • Yes, but you’ll need to cook and puree the fresh Pumpkin, making sure it’s smooth before adding it to the cheesecake mixture.

5. Can I make these bars without gluten?

   • Absolutely! Just ensure you’re using gluten-free ingredients throughout the recipe.

Please give us your feedback!
We’d love to hear how your Pumpkin Spice Cheesecake Bars turned out! Leave a comment or share your results and photos on social media!

Recipe Card: Pumpkin Spice Cheesecake Bars

Servings: 12

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 1 ½ cups gluten-free graham cracker crumbs
• ½ cup unsalted butter, melted (or coconut oil for dairy-free)
• 2 cups cream cheese (or vegan cream cheese)
• 1 cup Pumpkin puree
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons Pumpkin pie spice
• ¼ teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch Baking dish.
2. Combine the gluten-free graham cracker crumbs and melted butter in a bowl.
3. Press the mixture evenly into the bottom of the prepared Baking dish.
4. Beat the cream cheese until smooth.
5. Add Pumpkin puree, sugar, eggs, vanilla extract, Pumpkin pie spice, and salt. Mix until fluffy.
6. Pour the cheesecake mixture over the crust.
7. Bake for 25-30 minutes until the edges are set.
8. Cool completely, then refrigerate for at least 2 hours before slicing.

Nutritional Information (per serving):

• Calories: 215 kcal
• Protein: 3 g
• Fat: 13 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 170 mg

Tips and Variations:

• For nut-free options, replace nuts in the crust with sunflower seed crumbs.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

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