Pumpkin cheesecake bars just got an upgrade with a cloud of cinnamon whipped cream on top. Every bite tastes like fall! They’re creamy, spiced, and downright irresistible!
Ingredients
- Graham Cracker Crumbs
- Granulated White Sugar
- Butter
- Cream Cheese
- Brown Sugar
- Sour Cream
- Pure Vanilla Extract
- Pumpkin Purée
- Pumpkin Pie Spice
- Large Eggs
- Heavy Whipping Cream
- Powdered Sugar
- Ground Cinnamon
How to Make Pumpkin Cheesecake Bars
Crust
- Preheat the oven to 350℉. Line an 8″x8″ or 9″x9″ square baking dish with deep sides with parchment paper. Let the parchment paper hang over two of the sides for easy lifting later.
- Blend graham crackers in a food processor until they are fine crumbs.
- Combine graham cracker crumbs, sugar, and melted butter. It should be a sand-like consistency. Press it onto the parchment paper in the bottom of the square baking dish.
Filling
- In an electric mixer, add cream cheese, sour cream, and both sugars. Beat until smooth. Add vanilla, pumpkin purée, and pumpkin spice. Add eggs and mix; do not overbeat the eggs. Pour the cheesecake batter on top of the crust.
- Bake in the oven for 30-35 minutes until the center is set.
Cinnamon Whipping Cream
- Whip together heavy whipping cream, powdered sugar, vanilla, and cinnamon in an electric mixer with a whisk attachment or in a medium-sized bowl using a hand mixer on low speed. Gradually increase the speed to high and continue whipping until stiff peaks form.
- Add a dollop of cinnamon whipped cream to each slice or use an icing bag with a star tip and zig-zag the whipped cream back and forth as shown in the photos above. If you don’t want the whole bar to have topping, I recommend making only a half batch of whipped topping.
Tips For Making the Best Pumpkin Cheesecake
Use room temperature ingredients
Cream cheese, eggs, and pumpkin purée blend much more smoothly when they’re not straight from the fridge. This helps prevent chunks of cream cheese in your cheesecake.
Line your pan with parchment paper
It makes it super easy to lift the bars out after baking and keeps cleanup a breeze.
Don't skip the chill time
Let the bars cool completely and chill for a few hours (or overnight) before slicing. This helps them set properly and makes clean cuts easier.
Wipe the knife for clean slices
Wipe the knife clean between slices for those perfectly cut bars.
Whip the topping just before serving
Cinnamon whipped cream tastes best when it's freshly whipped. If making it ahead, store it in the fridge and give it a quick re-whip before topping.
Add a dusting of cinnamon or nutmeg on top
For a pretty finish and extra flavor, sprinkle a little cinnamon or pumpkin pie spice over the whipped topping before serving.
Recommended Recipes
- 3-Layer Pumpkin Pie Dip
- 22 Easy Fall Desserts
- 40 Easy Pumpkin Desserts Made with Canned Pumpkin Purée
- Gingerbread Cheesecake Bars
- Pumpkin Spice Cookies
- Pumpkin Cheesecake Cookie Cups
- Pumpkin Cheesecake Drop Cookies
- Pumpkin Cheesecake Muffins
- Pumpkin Pie Bars
- Sheet Pan Libby's Pumpkin Bars
Pumpkin Cheesecake Bars
Equipment
Ingredients
Crust
- 1 ½ cups Graham Cracker Crumbs
- 3 tablespoons Granulated White Sugar
- 6 tablespoons Butter melted
Filling
- 16 ounces Cream Cheese room temperature
- ½ cup Brown Sugar
- ¼ cup Granulated White Sugar
- 3 tablespoons Sour Cream
- 1 teaspoon Pure Vanilla Extract
- ⅔ cup Libby's Canned Pumpkin Purée
- 1¾ teaspoons Pumpkin Pie Spice
- 2 Large Eggs
Cinnamon Whipped Cream
- 1 cup Heavy Whipping Cream
- 4 tablespoons Powdered Sugar
- ½ teaspoon Pure Vanilla Extract
- ¼ teaspoon Ground Cinnamon
Instructions
Crust
- Preheat the oven to 350℉. Line an 8"x8" or 9"x9" square baking dish with deep sides with parchment paper. Let the parchment paper hang over two of the sides for easy lifting later.
- Blend graham crackers in a food processor until they are fine crumbs.
- Combine graham cracker crumbs, sugar, and melted butter. It should be a sand-like consistency. Press it onto the parchment paper in the bottom of the square baking dish.
Filling
- In an electric mixer, add cream cheese, sour cream, and both sugars. Beat until smooth. Add vanilla, pumpkin purée, and pumpkin spice. Add eggs and mix; do not overbeat the eggs. Pour the cheesecake batter on top of the crust.
- Bake in the oven for 30-35 minutes until the center is set.
Cinnamon Whipping Cream
- Whip together heavy whipping cream, powdered sugar, vanilla, and cinnamon in an electric mixer with a whisk attachment or a medium-sized bowl with a hand mixer over low speed. Gradually increase speed to high and continue whipping until it forms stiff peaks.
- You can add a dollop of cinnamon whipped cream to each slice or use an icing bag with a star tip and zig-zag the whipped cream back and forth as shown in the photos above. If you don't want the whole bar to have topping, I recommend making only a half batch of whipped topping.
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