Is there anything more disappointing than pulling a beautiful cheesecake out of the oven, only to find it has sunk in the middle? This recipe for Pumpkin Crumble Cheesecake Bars is here to banish that frustration forever! These bars are packed with warm autumn spices, creamy cheesecake filling, and a buttery, crunchy crumble topping. Best of all, we’ll share a simple secret to ensure your cheesecake bars stay perfectly level and avoid that dreaded sinking.
Why You’ll Love These Pumpkin Crumble Cheesecake Bars
These Pumpkin Crumble Cheesecake Bars are a fall baking dream come true! Here’s why you’ll absolutely adore them:
- No More Sinking! Our secret ingredient guarantees a perfectly textured cheesecake every time.
- Incredible Flavor: The combination of pumpkin spice, creamy cheesecake, and buttery crumble is irresistible.
- Perfect for Sharing: These bars are easy to slice and serve, making them ideal for potlucks, parties, or a Thanksgiving dessert spread.
- Make-Ahead Friendly: You can bake these bars a day or two in advance, making them a lifesaver during busy holiday seasons.
Gathering Your Ingredients for Pumpkin Crumble Cheesecake Bars
Before we dive into baking, let’s gather our ingredients. The beautiful thing about these Pumpkin Crumble Cheesecake Bars is that they use fairly common ingredients, yet the end result is extraordinary. We’ll build layers of flavor and texture, starting with a simple graham cracker crust, followed by a rich and spiced cheesecake filling, and topped off with a delightful oat crumble and decadent caramel sauce.
Here’s a breakdown of what you’ll need, along with some tips to ensure the best possible outcome:
For the Foundation: The Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs: These form the base of our bars, providing a subtly sweet and slightly crunchy foundation. You can buy pre-made crumbs or crush your own graham crackers in a food processor.
- 1/3 cup granulated sugar: This adds a touch of sweetness to the crust, complementing the graham crackers.
- 6 tablespoons unsalted butter, melted: The melted butter binds the crumbs and sugar together, creating a cohesive crust. Ensure the butter is completely melted for even distribution.
Building the Flavor: The Pumpkin Cheesecake Filling
- 24 ounces cream cheese, softened: The star of our cheesecake filling! Make sure the cream cheese is fully softened to avoid lumps in your batter. Full-fat cream cheese is recommended for the richest flavor and texture.
- 1 1/4 cups granulated sugar: Sweetens the cheesecake filling and contributes to its smooth texture.
- 1 teaspoon vanilla extract: Enhances the other flavors in the filling, adding a touch of warmth and complexity. Use pure vanilla extract for the best results.
- 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg: This trio of spices is what gives these bars their signature pumpkin spice flavor. Feel free to adjust the amounts to your liking. You could even add a pinch of ground cloves or allspice!
- 2 large eggs: Bind the filling together and contribute to its richness and structure.
- 1 cup pumpkin puree: The heart of our pumpkin cheesecake! Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Adding Texture and Sweetness: The Crumble Topping
- 1 cup all-purpose flour: Provides structure for the crumble topping.
- 1/2 cup packed brown sugar: Adds sweetness and a hint of molasses flavor, creating a delightful contrast to the cheesecake filling.
- 1/2 cup rolled oats: Adds a chewy texture and nutty flavor to the crumble.
- 1/2 cup unsalted butter, cold and cubed: The cold butter is essential for creating a crumbly texture. Cut it into small cubes for easy incorporation.
- 1/2 cup chopped pecans or walnuts: Adds a crunchy texture and nutty flavor to the crumble. Feel free to use your favorite nuts or a combination of both.
The Sweet Finale: The Caramel Sauce
- 1 cup granulated sugar: Forms the base of our caramel sauce.
- 1/4 cup water: Helps the sugar dissolve evenly.
- 1/2 cup heavy cream: Adds richness and creaminess to the caramel sauce.
- 2 tablespoons unsalted butter: Contributes to the smooth and silky texture of the caramel.
- 1/4 teaspoon salt: Enhances the sweetness of the caramel and balances the flavors.
Crafting Your Pumpkin Crumble Cheesecake Bars: Step-by-Step
Ready to get baking? Don’t be intimidated by the multiple components of this recipe. We’ll break it down into easy-to-follow steps, and I’ll share some tips and tricks along the way to ensure your Pumpkin Crumble Cheesecake Bars turn out perfectly every time. The key to a perfect cheesecake is patience, especially when it comes to cooling. Don’t rush that step!
- Preheat and Prep: First, preheat your oven to 350 degrees F (175 degrees C). While the oven is heating, grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This overhang is crucial – it acts as handles, making it incredibly easy to lift the finished bars out of the pan for slicing.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until all the crumbs are evenly moistened. Then, press the mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to help pack it down tightly for a solid base.
- Whip Up the Cheesecake Filling: Now, for the heart of our bars! In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. This is best done with an electric mixer – a stand mixer or a hand mixer will work great. Make sure there are no lumps of cream cheese remaining, as this will affect the final texture. Beat in the vanilla extract, cinnamon, ginger, and nutmeg until evenly combined, infusing that warm fall spice into the creamy base. Add the eggs one at a time, beating well after each addition. This ensures each egg is fully incorporated, contributing to a smooth and emulsified batter. Finally, gently mix in the pumpkin puree until just combined. Be careful not to overmix at this stage, as it can lead to a tougher cheesecake.
- The Secret to No Sinking: This is the moment we’ve been waiting for! Before pouring the pumpkin cheesecake filling into the prepared crust, spread a thin, even layer of sour cream (about 1/4 cup) over the crust. This seemingly simple step is our secret weapon against sinking cheesecakes. The sour cream acts as a moisture barrier, preventing the crust from absorbing too much moisture from the filling. Excessive moisture absorption is a primary reason why cheesecakes crack and sink. Spread it evenly for uniform protection! Bake the pumpkin cheesecake filling for 40 minutes. Then, reduce heat to 325 degree F. Baking the pumpkin cheesecake at a low temperature helps prevent the cheesecake from sinking.
- Create the Crumble Topping: While the cheesecake is baking, prepare the crumble topping. In a medium bowl, combine the all-purpose flour, packed brown sugar, and rolled oats. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The key here is to keep the butter cold – this creates those lovely pockets of fat that melt during baking, resulting in a tender and crumbly texture. Stir in the chopped pecans or walnuts.
- Crumble and Bake: Remove the cheesecake from the oven and evenly sprinkle the crumble topping over the cheesecake filling. Return the pan to the oven and bake for an additional 25-30 minutes, or until the edges are set and the center is slightly jiggly. The jiggle indicates that the cheesecake is cooked through but still has a creamy consistency.
- Cool Completely and Chill: This is the hardest part, but also the most crucial! Let the cheesecake bars cool completely in the pan at room temperature. This allows the cheesecake to set gradually, preventing cracking. Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight. Chilling the bars firms them up, making them easier to slice and allowing the flavors to meld together beautifully.
- Caramel Drizzle: While the cheesecake bars are chilling, prepare the caramel sauce. In a saucepan, combine the granulated sugar and water over medium heat. Cook, without stirring, until the sugar dissolves and turns a golden amber color. This requires patience – don’t stir the mixture, as it can cause the sugar to crystallize. Once the sugar has reached a beautiful amber hue, remove the saucepan from the heat and carefully whisk in the heavy cream, butter, and salt. Be careful, as the mixture will bubble vigorously when you add the cream. Let the caramel sauce cool slightly before drizzling.
- Slice and Serve: Once the cheesecake bars are thoroughly chilled, lift them out of the pan using the parchment paper overhang. Cut them into bars and drizzle generously with the homemade caramel sauce before serving. The combination of creamy cheesecake, crunchy crumble, and sweet caramel is simply divine!
Tips for Perfect Pumpkin Crumble Cheesecake Bars Every Time
Here are a few extra tips and tricks to ensure your Pumpkin Crumble Cheesecake Bars are a resounding success:
- Softened Cream Cheese is Key: Seriously, don’t skip this step! Fully softened cream cheese is essential for a smooth, lump-free cheesecake filling.
- Don’t Overmix: Overmixing the cheesecake batter can incorporate too much air, leading to cracks during baking. Mix until just combined.
- The Sour Cream Barrier: This is the secret weapon! Don’t skip the thin layer of sour cream on the crust. It’s a simple step that makes a huge difference.
- Low and Slow Baking: Baking the cheesecake at a lower temperature helps prevent it from cracking and sinking.
- Cooling is Crucial: Let the cheesecake cool completely at room temperature before refrigerating. This allows it to set gradually and prevents cracking.
- Make Ahead: These bars are perfect for making ahead of time! They can be stored in the refrigerator for up to 3 days. The flavors actually improve as they sit.
- Nut-Free Option: Omit the pecans or walnuts from the crumble topping for a nut-free version. You could substitute with extra oats or a sprinkle of cinnamon.
- Gluten-Free Option: Substitute the all-purpose flour in the crumble topping with a gluten-free all-purpose flour blend. Be sure to check that your graham cracker crumbs are also gluten-free. For a similar, but different, crust alternative, check out recipes that incorporate cottage cheese!
What to Serve With Pumpkin Crumble Cheesecake Bars
These Pumpkin Crumble Cheesecake Bars are delicious on their own, but here are a few serving suggestions to elevate your dessert experience:
- A dollop of whipped cream: Adds a light and airy contrast to the rich cheesecake.
- A sprinkle of cinnamon: Enhances the warm spice flavors.
- A scoop of vanilla ice cream: Creates a decadent dessert sundae.
- A cup of hot coffee or tea: The perfect accompaniment to a cozy fall treat.
Your Pumpkin Crumble Cheesecake Bars Questions Answered (FAQ)
Why did my cheesecake crack?
Cracking can be caused by a few factors, including overmixing the batter, baking at too high a temperature, or cooling the cheesecake too quickly. Be sure to follow the tips in this recipe to minimize the risk of cracking.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices that will alter the flavor and texture of the cheesecake. Use pure pumpkin puree for the best results.
Can I freeze these cheesecake bars?
Yes, these cheesecake bars freeze well. Wrap them tightly in plastic wrap and then in foil, and store them in the freezer for up to 2 months. Let them thaw in the refrigerator overnight before serving.
My caramel sauce crystallized. What did I do wrong?
Crystallization can occur if you stir the sugar mixture while it’s cooking. Avoid stirring the sugar until it has completely dissolved and turned a golden amber color. If crystallization does occur, you can try adding a tablespoon of lemon juice to the mixture, which may help dissolve the crystals.
Can I use a different type of nut in the crumble topping?
Absolutely! Feel free to use your favorite nuts, such as almonds, walnuts, or macadamia nuts. You can even use a combination of different nuts.
Enjoy Your Homemade Pumpkin Crumble Cheesecake Bars!
There you have it – a foolproof recipe for Pumpkin Crumble Cheesecake Bars that are guaranteed to impress! With their creamy cheesecake filling, crunchy crumble topping, and secret ingredient to prevent sinking, these bars are the perfect fall dessert. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible treats. Don’t forget to leave a comment below and let me know how they turned out! And if you loved this recipe, please share it with your friends and family. Happy baking!
Pumpkin Crumble Cheesecake Bars (Stops Cakes Sinking!)
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 cup pumpkin puree
- For the Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup rolled oats
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans or walnuts
- For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan.
- Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in vanilla extract, cinnamon, ginger, and nutmeg. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree until combined.
- The Secret to Preventing Sinking: Before pouring the pumpkin cheesecake filling into the prepared crust, spread a thin layer of sour cream (about 1/4 cup) evenly over the crust. This layer acts as a moisture barrier and prevents the crust from absorbing too much moisture from the filling, which is a key reason cheesecakes sink. Bake the pumpkin cheesecake filling for 40 minutes. Then, reduce heat to 325 degree F. Baking the pumpkin cheesecake at a low temperature helps prevent the cheesecake from sinking.
- Prepare the Crumble Topping: In a medium bowl, combine flour, brown sugar, and rolled oats. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in chopped pecans or walnuts.
- Sprinkle the crumble topping evenly over the cheesecake filling.
- Bake for an additional 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- Let the cheesecake bars cool completely in the pan before refrigerating for at least 4 hours, or preferably overnight.
- Prepare the Caramel Sauce: In a saucepan, combine sugar and water over medium heat. Cook, without stirring, until the sugar dissolves and turns a golden amber color. Remove from heat and carefully whisk in heavy cream, butter, and salt. Let cool slightly.
- Lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into bars and drizzle with caramel sauce before serving.