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Best No-Water-Bath Pumpkin Pie Cheesecake Bars (Easy Fall Dessert)

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These pumpkin pie cheesecake bars combine the best of pumpkin pie and cheesecake into one easy, no-fuss bar that slices beautifully and tastes like a warm hug on a cool autumn day. No water bath required, just simple ingredients and a low-and-slow baking method for a creamy, crack-free dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 cup pumpkin puree (100% pure pumpkin)
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. Make the shortbread crust: In a medium bowl, whisk together flour, sugar, and salt. Cut in cold cubed butter using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized butter pieces. Press evenly into prepared pan. Bake for 15-18 minutes until edges are golden. Set aside to cool slightly.
  3. Make the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add sugar and beat until fluffy. Add eggs one at a time, beating on low after each addition. Stir in vanilla and flour until just combined. Set aside.
  4. Make the pumpkin layer: In a separate bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, vanilla, pumpkin pie spice, and salt until smooth.
  5. Pour cheesecake mixture over pre-baked crust and spread evenly. Gently spoon pumpkin mixture over cheesecake layer and spread carefully. Use a knife or skewer to gently swirl the layers together with 4-5 figure-eight motions.
  6. Reduce oven temperature to 325°F (160°C). Bake for 35-40 minutes until edges are set and center jiggles slightly like firm Jell-O.
  7. Turn off oven and crack the door open. Let bars rest in oven for 30 minutes. Remove from oven and cool completely on a wire rack (about 1 hour). Refrigerate for at least 4 hours, preferably overnight.
  8. Use parchment handles to lift slab out of pan. Place on cutting board and slice into bars using a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix the cheesecake layer to avoid cracks. The gentle cool-down in the turned-off oven prevents cracking without a water bath. Chill for at least 4 hours (preferably overnight) for clean slices. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and full-fat coconut cream.

Nutrition

Keywords: pumpkin cheesecake bars, no water bath cheesecake, fall dessert, pumpkin pie bars, easy cheesecake bars

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