If you’re searching for a delicious and guilt-free dessert to serve this holiday season, these Layered Pumpkin Cheesecake Bars are the perfect treat! They combine the rich, creamy texture of cheesecake with the warm, spiced flavors of pumpkin, all while being lower in calories. These bars are light yet indulgent, making them a delightful addition to your holiday table.
Why You’ll Love These Pumpkin Cheesecake Bars
These bars are the perfect balance of sweet and spice, with a creamy cheesecake layer that pairs beautifully with a smooth pumpkin layer. Plus, they’re lighter in calories, so you can indulge without the guilt!
Taste and Texture
Each bite of these cheesecake bars offers a creamy, rich texture with the perfect amount of pumpkin spice flavor. The graham cracker crust adds a subtle crunch that complements the soft, luscious layers.
Why You’ll Love It
- Lighter in Calories: Made with reduced-fat and fat-free ingredients, these bars are a healthier option for dessert lovers.
- Perfect for the Holidays: The warm, spiced pumpkin layer is perfect for fall and winter gatherings.
- Easy to Make: With simple ingredients and clear steps, these bars come together easily.
- Impressive Yet Guilt-Free: They’re a delicious, light treat that’s sure to impress your guests without weighing them down.
Ingredients You’ll Need
For the Crust:
- 1 1/2 cups graham cracker crumbs: The base of the bars, providing a slightly sweet, crunchy foundation.
- 2 tablespoons granulated sugar: Adds a touch of sweetness to the crust.
- 1/4 cup unsalted butter, melted: Binds the crumbs together to form a firm crust.
For the Cheesecake Layer:
- 8 oz reduced-fat cream cheese, softened: Adds creaminess while keeping the bars lighter.
- 8 oz fat-free cream cheese, softened: Further lightens the cheesecake layer without sacrificing texture.
- 1/2 cup granulated sugar: Sweetens the cheesecake layer.
- 1/4 cup fat-free sour cream: Adds tanginess and smoothness.
- 1 teaspoon vanilla extract: Enhances the flavor with a subtle sweetness.
- 2 large egg whites: Helps lighten the texture.
- 1 large egg: Adds richness and helps set the cheesecake layer.
For the Pumpkin Layer:
- 1 cup canned pumpkin puree: The star ingredient, adding rich pumpkin flavor.
- 1/4 cup granulated sugar: Sweetens the pumpkin layer.
- 1 teaspoon ground cinnamon: Adds warmth and spice.
- 1/4 teaspoon ground ginger: Brings a hint of zest.
- 1/4 teaspoon ground nutmeg: Adds depth and warmth.
- 1/4 teaspoon ground cloves: Enhances the spiced flavor profile.
- 1/2 teaspoon vanilla extract: Complements the pumpkin spices.
Tools You’ll Need
- 9×9-inch baking pan: For baking the cheesecake bars.
- Parchment paper: To line the baking pan for easy removal.
- Mixing bowls: For preparing the crust, cheesecake layer, and pumpkin layer.
- Electric mixer: For beating the cream cheese and combining ingredients.
- Spatula: For spreading the layers evenly in the pan.
🎃 Layered Pumpkin Cheesecake Bars 🍰: A Light and Luscious Holiday Dessert
If you’re searching for a delicious and guilt-free dessert to serve this holiday season, these Layered Pumpkin Cheesecake Bars are the perfect treat! They combine the rich, creamy texture of cheesecake with the warm, spiced flavors of pumpkin, all while being lower in calories. These bars are light yet indulgent, making them a delightful addition to your holiday table.
Ingredients
Ingredients You’ll Need
For the Crust:
- 1 1/2 cups graham cracker crumbs: The base of the bars, providing a slightly sweet, crunchy foundation.
- 2 tablespoons granulated sugar: Adds a touch of sweetness to the crust.
- 1/4 cup unsalted butter, melted: Binds the crumbs together to form a firm crust.
For the Cheesecake Layer:
- 8 oz reduced-fat cream cheese, softened: Adds creaminess while keeping the bars lighter.
- 8 oz fat-free cream cheese, softened: Further lightens the cheesecake layer without sacrificing texture.
- 1/2 cup granulated sugar: Sweetens the cheesecake layer.
- 1/4 cup fat-free sour cream: Adds tanginess and smoothness.
- 1 teaspoon vanilla extract: Enhances the flavor with a subtle sweetness.
- 2 large egg whites: Helps lighten the texture.
- 1 large egg: Adds richness and helps set the cheesecake layer.
For the Pumpkin Layer:
- 1 cup canned pumpkin puree: The star ingredient, adding rich pumpkin flavor.
- 1/4 cup granulated sugar: Sweetens the pumpkin layer.
- 1 teaspoon ground cinnamon: Adds warmth and spice.
- 1/4 teaspoon ground ginger: Brings a hint of zest.
- 1/4 teaspoon ground nutmeg: Adds depth and warmth.
- 1/4 teaspoon ground cloves: Enhances the spiced flavor profile.
- 1/2 teaspoon vanilla extract: Complements the pumpkin spices.
Instructions
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, or lightly grease the pan.
2. Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared baking pan, creating an even layer. Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly.
3. Prepare the Cheesecake Layer
In a large mixing bowl, beat the reduced-fat and fat-free cream cheese together until smooth and creamy.
Add the granulated sugar, fat-free sour cream, and vanilla extract, and continue to beat until well combined.
Add the egg whites and egg, one at a time, beating on low speed until just combined. Be careful not to overmix, as this can cause the cheesecake to crack during baking.
4. Prepare the Pumpkin Layer
In a separate bowl, combine the canned pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Stir until smooth and well combined.
5. Assemble the Layers
Pour half of the cheesecake mixture over the prepared crust, spreading it evenly with a spatula.
Carefully spoon the pumpkin mixture over the cheesecake layer, spreading it gently to avoid mixing the layers.
Top with the remaining cheesecake mixture, spreading it evenly over the pumpkin layer.
6. Bake the Bars
Bake the bars in the preheated oven for 40-45 minutes, or until the center is set and the edges are lightly browned.
Remove from the oven and allow the bars to cool completely in the pan.
7. Chill and Serve
Once cooled, refrigerate the bars for at least 3 hours, or overnight, to allow them to fully set.
When ready to serve, lift the bars out of the pan using the parchment paper overhang and cut them into 16 squares.
Serve chilled, and enjoy the creamy, spiced goodness of these light yet luscious cheesecake bars!
Notes
Tips for Making the Perfect Layered Pumpkin Cheesecake Bars
- Use softened cream cheese: This ensures a smooth, creamy filling without lumps.
- Do not overmix: Overmixing can cause air bubbles, which may lead to cracks in the cheesecake.
- Chill thoroughly: Allowing the bars to chill for several hours ensures they are fully set and easy to cut.
Nutrition
- Calories: 140 kcal
- Sugar: 12g
- Sodium: 125mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, or lightly grease the pan.
2. Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared baking pan, creating an even layer. Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly.
3. Prepare the Cheesecake Layer
In a large mixing bowl, beat the reduced-fat and fat-free cream cheese together until smooth and creamy.
Add the granulated sugar, fat-free sour cream, and vanilla extract, and continue to beat until well combined.
Add the egg whites and egg, one at a time, beating on low speed until just combined. Be careful not to overmix, as this can cause the cheesecake to crack during baking.
4. Prepare the Pumpkin Layer
In a separate bowl, combine the canned pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Stir until smooth and well combined.
5. Assemble the Layers
Pour half of the cheesecake mixture over the prepared crust, spreading it evenly with a spatula.
Carefully spoon the pumpkin mixture over the cheesecake layer, spreading it gently to avoid mixing the layers.
Top with the remaining cheesecake mixture, spreading it evenly over the pumpkin layer.
6. Bake the Bars
Bake the bars in the preheated oven for 40-45 minutes, or until the center is set and the edges are lightly browned.
Remove from the oven and allow the bars to cool completely in the pan.
7. Chill and Serve
Once cooled, refrigerate the bars for at least 3 hours, or overnight, to allow them to fully set.
When ready to serve, lift the bars out of the pan using the parchment paper overhang and cut them into 16 squares.
Serve chilled, and enjoy the creamy, spiced goodness of these light yet luscious cheesecake bars!
Tips for Making the Perfect Layered Pumpkin Cheesecake Bars
- Use softened cream cheese: This ensures a smooth, creamy filling without lumps.
- Do not overmix: Overmixing can cause air bubbles, which may lead to cracks in the cheesecake.
- Chill thoroughly: Allowing the bars to chill for several hours ensures they are fully set and easy to cut.
Storage Instructions
Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. These bars can also be frozen for up to 2 months—just thaw in the refrigerator before serving.
Frequently Asked Questions
Can I use full-fat cream cheese?
Yes, you can use full-fat cream cheese if you prefer, though it will increase the calorie content of the bars.
Can I substitute the graham cracker crust?
Absolutely! You can use a gingersnap or digestive biscuit crust for a different flavor profile.
How do I prevent the cheesecake from cracking?
Make sure not to overmix the batter and avoid opening the oven door during baking. Cooling the bars slowly in the oven with the door slightly open can also help prevent cracks.
Conclusion
These Layered Pumpkin Cheesecake Bars are the perfect dessert for the holiday season, combining the rich flavors of pumpkin spice with a light and creamy cheesecake layer. They’re easy to make, look impressive, and are sure to be a hit at any gathering.
For more delicious holiday treats, check out my Cranberry Orange Scones or Gingerbread Cookies. And if you make these cheesecake bars, don’t forget to share your creations—tag me on Pinterest with your photos!
Nutritional Information (per serving)
- Calories: 140 kcal
- Protein: 3g
- Carbohydrates: 19g
- Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 30mg
- Sodium: 125mg
- Fiber: 1g
- Sugar: 12g
Enjoy every luscious bite of these Layered Pumpkin Cheesecake Bars!
