Indulge in the rich and creamy flavors of pumpkin cheesecake bars, a delightful treat perfect for any autumn gathering. These bars combine the warm spices of pumpkin pie with the smooth texture of cheesecake, all atop a crunchy graham cracker crust. Whether you're hosting a holiday dinner or simply craving a seasonal dessert, these bars are sure to impress.
Some ingredients in this recipe might not be staples in your pantry. Coconut oil and Coconut cream are often found in the baking or health food aisle. Cashews need to be soaked beforehand, so plan accordingly. Pumpkin puree is typically available in the canned goods section, especially during the fall season. Make sure to check the labels to ensure you're getting pure pumpkin and not pumpkin pie filling.
Ingredients For Pumpkin Cheesecake Bars Recipe
Graham cracker crumbs: These form the base of the crust, providing a crunchy texture and a slightly sweet flavor.
Coconut oil: Used to bind the graham cracker crumbs together, it adds a subtle coconut flavor and is a healthier alternative to butter.
Pumpkin puree: The star ingredient, it gives the bars their distinctive pumpkin flavor and creamy texture.
Cashews: When soaked and blended, they create a smooth, creamy filling that mimics traditional cheesecake.
Coconut cream: Adds richness and a hint of coconut flavor to the filling.
Maple syrup: A natural sweetener that complements the pumpkin and spices beautifully.
Pumpkin pie spice: A blend of warm spices like cinnamon, nutmeg, and cloves that enhances the pumpkin flavor.
Vanilla extract: Adds depth and enhances the overall flavor of the bars.
Technique Tip for This Recipe
When blending the cashews for the filling, ensure they are soaked for at least 4 hours or overnight. This will make them much softer and easier to blend, resulting in a smoother, creamier texture for your pumpkin cheesecake bars. If you're short on time, you can also boil the cashews for 15 minutes to achieve a similar effect.
Suggested Side Dishes
Alternative Ingredients
graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits provide a similar texture and slightly sweet flavor, making them a good alternative for the crust.
coconut oil - Substitute with vegan butter: Vegan butter can provide a similar binding effect and richness to the crust as coconut oil.
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar consistency and sweetness, making it a good alternative to pumpkin puree.
cashews - Substitute with macadamia nuts: Macadamia nuts have a creamy texture when soaked and blended, similar to cashews, and can be used to create a smooth filling.
coconut cream - Substitute with cashew cream: Cashew cream can provide a similar creamy texture and richness as coconut cream.
maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good alternative to maple syrup.
pumpkin pie spice - Substitute with homemade spice blend: A blend of cinnamon, nutmeg, ginger, and cloves can replicate the flavor of pumpkin pie spice.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can enhance the overall taste of the cheesecake bars.
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How to Store / Freeze Your Pumpkin Cheesecake Bars
Allow the pumpkin cheesecake bars to cool completely at room temperature. This helps to set the filling and makes them easier to handle.
Once cooled, transfer the bars to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.
Store the container in the refrigerator. The bars will stay fresh for up to 5 days, maintaining their creamy texture and rich flavor.
For longer storage, consider freezing the bars. First, place them on a baking sheet lined with parchment paper and freeze until solid, about 2 hours.
After freezing, wrap each bar individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps them tasting fresh.
Place the wrapped bars in a resealable freezer bag or airtight container. Label with the date to keep track of their freshness.
When ready to enjoy, thaw the bars in the refrigerator overnight. This gradual thawing helps maintain their creamy consistency.
For a quicker option, you can thaw the bars at room temperature for about 1-2 hours. However, be mindful not to leave them out too long to avoid any texture changes.
Enjoy your pumpkin cheesecake bars chilled or at room temperature for the best flavor and texture.
How to Reheat Leftovers
Oven Method: Preheat your oven to 300°F (150°C). Place the pumpkin cheesecake bars on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the creamy texture of the cheesecake filling.
Microwave Method: Place a slice of the pumpkin cheesecake bars on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals if needed. Be cautious not to overheat, as this can cause the crust to become soggy.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the pumpkin cheesecake bars in the air fryer basket, ensuring they are not touching. Heat for about 5-7 minutes. This method can help retain the crust's crispiness while warming the filling.
Double Boiler Method: If you prefer a gentle reheating method, place the pumpkin cheesecake bars in a heatproof dish. Set this dish over a pot of simmering water (make sure the water does not touch the bottom of the dish). Cover the dish with a lid or aluminum foil and heat for about 10-15 minutes. This method helps to evenly warm the bars without drying them out.
Best Tools for This Recipe
Oven: Used to bake the pumpkin cheesecake bars at the specified temperature.
Mixing bowl: Needed to mix the graham cracker crumbs and melted coconut oil for the crust.
Blender: Essential for blending the filling ingredients until smooth.
Baking pan: Used to press the crust into and pour the filling over.
Spatula: Helps in spreading the crust evenly in the baking pan and smoothing out the filling.
Measuring cups: Required to measure out the ingredients accurately.
Measuring spoons: Used to measure smaller quantities like the pumpkin pie spice and vanilla extract.
Knife: Needed for slicing the cooled cheesecake into bars.
Cutting board: Provides a surface for slicing the cheesecake bars.
Cooling rack: Allows the baked cheesecake to cool properly before slicing.
How to Save Time on This Recipe
Prepare the crust ahead: Mix the graham cracker crumbs and coconut oil the night before and store in the fridge.
Soak cashews overnight: Soak the cashews in water overnight to ensure they blend smoothly and save time.
Use canned pumpkin puree: Opt for canned pumpkin puree instead of making it from scratch to cut down on prep time.
Blend efficiently: Use a high-speed blender to quickly achieve a smooth filling.
Line the baking pan: Line your baking pan with parchment paper for easy removal and less cleanup.
Pumpkin Cheesecake Bars Recipe
Ingredients
Crust
- 1.5 cups Graham cracker crumbs
- 0.25 cup Coconut oil, melted
Filling
- 1 cup Pumpkin puree
- 1 cup Cashews, soaked
- 0.5 cup Coconut cream
- 0.5 cup Maple syrup
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs and melted coconut oil in a bowl. Press into the bottom of a baking pan to form the crust.
- Blend all filling ingredients until smooth. Pour over the crust.
- Bake for 45 minutes. Let cool before slicing into bars.
Nutritional Value
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Suggested Appetizers and Main Courses
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