These Pumpkin Blondie Cheesecake Bars are a delightful mix of sweet pumpkin flavor and creamy cheesecake. They are soft, chewy, and perfect for fall gatherings or just a cozy night in!
The way the pumpkin and cheesecake blend together is simply heavenly. I can’t resist having a bite (or two) whenever I make them! They’re super easy to whip up and a real hit with friends and family!
Key Ingredients & Substitutions
Unsalted Butter: This gives richness to the blondie layer. If you’re a fan of coconut, try using coconut oil instead for a slight tropical flavor!
Brown Sugar: It adds a deep, caramel-like taste. If you’re out of it, you can use granulated sugar, but the flavor won’t be as rich.
Canned Pumpkin Puree: This brings moisture and that lovely pumpkin taste. If fresh pumpkin is available, you can roast and puree it. However, I find canned pumpkin so convenient and consistent!
Pumpkin Pie Spice: A blend of spices like cinnamon and nutmeg gives warmth. You can easily make your own mix if you have those spices on hand!
Heavy Cream: Needed for the whipped topping, but you can substitute it with coconut cream for a dairy-free version that’s still creamy.
How Can I Ensure My Cheesecake Layer Is Smooth and Creamy?
Making a creamy cheesecake layer requires a few careful steps. Start with softened cream cheese; it blends better when at room temperature. Here’s how:
- Beat the cream cheese first until it’s super smooth before adding other ingredients. This prevents clumps.
- Add the sugar and mix well before adding the egg. Make sure it’s mixed thoroughly to ensure even sweetness.
- When mixing in the pumpkin puree and spices, do so gently, just until combined, to avoid over-mixing, which can introduce air and crack the cheesecake.
These tricks will help keep your cheesecake layer creamy and delicious!
How to Make Pumpkin Blondie Cheesecake Bars
Ingredients You’ll Need:
For the Blondie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Pumpkin Cheesecake Layer:
- 8 oz (227g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1/2 cup (120ml) canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
For the Whipped Topping and Garnish:
- 1 cup (240ml) heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon, for dusting
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and another 40-45 minutes to bake. After baking, you’ll want to chill the bars in the refrigerator for at least 3 hours (or overnight for the best flavor) before serving. In total, it’s about 4 hours including chilling time, which is well worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little paper overhang on the sides. This will help you lift out the bars once they’re done baking!
2. Make the Blondie Base:
In a medium bowl, combine the melted butter and brown sugar, stirring until it’s smooth and well mixed. Next, beat in the egg and vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Pour this delicious blondie batter into your prepared pan and spread it evenly. Bake for 12-15 minutes, or until it is partially set but not fully cooked.
3. Prepare the Pumpkin Cheesecake Layer:
While the blondies are baking, make the pumpkin cheesecake layer. In a large bowl, beat the softened cream cheese and granulated sugar together until it’s creamy and smooth. Then, add the egg, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until everything is well blended.
4. Assemble and Bake:
Once the blondie layer is partially baked, carefully pour the pumpkin cheesecake mixture over it, smoothing the top with a spatula. Place the pan back in the oven and bake for an additional 25-30 minutes. The cheesecake should be set, and you can check by inserting a toothpick near the center; it should come out clean or with just a few moist crumbs.
5. Cool and Chill:
Remove the pan from the oven and let the bars cool completely on a wire rack. After they are cool, place the pan in the refrigerator for at least 3 hours, or overnight for the best results.
6. Make the Whipped Topping:
When you’re ready to serve the bars, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will give you a light and fluffy topping!
7. Top and Serve:
Spread or pipe the whipped cream over the chilled pumpkin cheesecake bars and dust with ground cinnamon for a lovely finish. Then, carefully lift the bars out of the pan using the parchment paper overhang and cut them into squares. Serve cold and enjoy each delicious bite!
These Pumpkin Blondie Cheesecake Bars are sure to become a favorite with their rich blondie base and creamy pumpkin cheesecake top—perfect for gatherings and a cozy treat at home!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Yes, you can use fresh pumpkin puree instead of canned pumpkin! Just roast a sugar pumpkin, scoop out the flesh, and blend until smooth. Make sure to measure out the same amount as specified (1/2 cup) before adding it to the cheesecake layer.
How Do I Store Leftover Bars?
Store any leftover bars in an airtight container in the refrigerator for up to 3 days. You can also wrap them in plastic wrap for longer storage, up to a week. Just remember to add the whipped topping fresh when serving!
Can I Make These Bars in Advance?
Absolutely! These bars can be made a day or two ahead of time. After chilling in the refrigerator, they stay fresh and flavorful. Just add the whipped cream topping right before serving for the best texture!
What’s the Best Way to Cut the Cheesecake Bars?
For clean slices, use a sharp knife that’s been dipped in hot water and then wiped dry before cutting. This helps prevent sticking to the creamy cheesecake, giving you nicely defined edges!
