Double Layer Pumpkin Cheesecake Bars: A Fall Dessert Sensation

Fall is officially here, and that means it’s time to embrace all things pumpkin! From pumpkin spice lattes to pumpkin pie, the possibilities are endless. But if you’re looking for a dessert that’s a little bit different, a little bit more decadent, and a whole lot easier than pie, then you’ve come to the right place. These Double Layer Pumpkin Cheesecake Bars are the perfect autumnal treat. They combine the creamy richness of cheesecake with the warm spices of pumpkin pie, all in a convenient and portable bar form. Trust me, one bite of these, and you’ll be hooked!

These bars feature a buttery graham cracker crust, a smooth and tangy cheesecake layer, and a spiced pumpkin cheesecake topping that’s simply irresistible. They’re perfect for potlucks, holiday gatherings, or just a cozy night in. And the best part? They’re surprisingly easy to make! Let’s dive into the recipe.

## What Makes These Pumpkin Cheesecake Bars So Special?

Before we get started, let’s talk about what makes these bars so amazing:

* **Double Layer Goodness:** The combination of the classic cheesecake base and the pumpkin-infused cheesecake topping creates a symphony of textures and flavors that’s simply divine.
* **Perfectly Spiced:** The pumpkin layer is generously spiced with cinnamon, ginger, nutmeg, and cloves, giving it that warm and comforting fall flavor we all crave.
* **Creamy and Dreamy:** Both cheesecake layers are incredibly creamy and smooth, thanks to the use of cream cheese and sour cream.
* **Easy to Make:** While they look impressive, these bars are surprisingly simple to put together. No water bath required!
* **Portable and Convenient:** These bars are perfect for taking to parties, picnics, or any other gathering. They’re also great for portion control (if you can resist eating more than one!).

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make these delicious Double Layer Pumpkin Cheesecake Bars:

**For the Graham Cracker Crust:**

* 1 ½ cups graham cracker crumbs (about 12-14 graham crackers)
* 5 tablespoons (70g) unsalted butter, melted
* ¼ cup (50g) granulated sugar

**For the Cheesecake Layer:**

* 16 ounces (450g) cream cheese, softened to room temperature
* ½ cup (100g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* ¼ cup sour cream

**For the Pumpkin Cheesecake Layer:**

* 15 ounces (425g) pumpkin puree (not pumpkin pie filling)
* ½ cup (100g) granulated sugar
* 1 large egg
* 1 teaspoon pumpkin pie spice
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground ginger
* ⅛ teaspoon ground cloves
* ¼ cup sour cream

## Equipment You’ll Need

* 9×13 inch baking pan
* Mixing bowls (large and medium)
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Rubber spatula
* Parchment paper (optional, for easy removal)

## Step-by-Step Instructions

Now that we have all of our ingredients and equipment ready, let’s get baking! Here’s how to make these Double Layer Pumpkin Cheesecake Bars:

**Step 1: Prepare the Graham Cracker Crust**

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easier to lift the bars out later.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
3. Press the graham cracker mixture evenly into the bottom of the prepared baking pan. Use the bottom of a measuring cup or your fingers to pack it down firmly.
4. Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from the oven and let cool completely.

**Step 2: Make the Cheesecake Layer**

1. In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Make sure there are no lumps!
2. Add the eggs one at a time, beating well after each addition. Be careful not to overmix, as this can incorporate too much air into the batter.
3. Stir in the vanilla extract and sour cream until just combined.

**Step 3: Make the Pumpkin Cheesecake Layer**

1. In a separate medium bowl, whisk together the pumpkin puree, sugar, egg, pumpkin pie spice, cinnamon, ginger, cloves, and sour cream until smooth.

**Step 4: Assemble and Bake the Cheesecake Bars**

1. Pour the cheesecake layer over the cooled graham cracker crust, spreading it evenly.
2. Gently pour the pumpkin cheesecake layer over the cheesecake layer, spreading it evenly as well. You can create a swirl effect by using a knife or toothpick to gently swirl the two layers together. Be careful not to overmix.
3. Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. The bars will continue to set as they cool.
4. Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
5. Remove the bars from the oven and let them cool completely at room temperature. Then, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.

**Step 5: Slice and Serve**

1. Once the cheesecake bars are completely chilled, use the parchment paper overhang to lift them out of the pan.
2. Cut the bars into squares or rectangles using a sharp knife. For clean cuts, wipe the knife clean with a damp cloth after each slice.
3. Serve the Double Layer Pumpkin Cheesecake Bars cold. You can garnish them with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce, if desired.

## Tips for Perfect Pumpkin Cheesecake Bars

* **Use Room Temperature Cream Cheese:** This is crucial for achieving a smooth and creamy cheesecake. Take the cream cheese out of the refrigerator at least an hour before you start baking.
* **Don’t Overmix the Batter:** Overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack. Mix until just combined.
* **Bake at a Low Temperature:** Baking at a lower temperature helps prevent the cheesecake from cracking and ensures even baking.
* **Cool Slowly:** Cooling the cheesecake slowly in the oven with the door ajar helps prevent cracking. This allows the cheesecake to gradually adjust to the temperature change.
* **Chill Thoroughly:** Chilling the cheesecake bars for at least 4 hours, or preferably overnight, allows them to set completely and makes them easier to slice.
* **Use a Hot Knife for Clean Cuts:** Dip your knife in hot water and wipe it clean with a damp cloth before each slice to ensure clean cuts.
* **Get Creative with Toppings:** Feel free to experiment with different toppings, such as whipped cream, caramel sauce, chocolate shavings, chopped nuts, or a sprinkle of cinnamon.

## Variations and Additions

Want to customize your Double Layer Pumpkin Cheesecake Bars? Here are a few ideas:

* **Add Chocolate Chips:** Stir chocolate chips into either the cheesecake layer or the pumpkin layer for a chocolatey twist.
* **Use a Different Crust:** Substitute the graham cracker crust with an Oreo crust, a gingersnap crust, or a shortbread crust.
* **Add a Nutty Streusel Topping:** Make a streusel topping with flour, butter, sugar, and chopped nuts (like pecans or walnuts) and sprinkle it over the pumpkin layer before baking.
* **Drizzle with Caramel Sauce:** After the bars have cooled, drizzle them with caramel sauce for an extra touch of sweetness.
* **Add a Bourbon Glaze:** Whisk together powdered sugar, bourbon, and a little bit of milk to create a bourbon glaze and drizzle it over the bars.
* **Spiced Pecans:** Add chopped, spiced pecans to the crust or sprinkle on top for added texture and flavor.

## Serving Suggestions

These Double Layer Pumpkin Cheesecake Bars are delicious on their own, but they also pair well with:

* **Whipped Cream:** A dollop of whipped cream adds a light and airy touch.
* **Ice Cream:** Serve with a scoop of vanilla or cinnamon ice cream for a decadent dessert.
* **Coffee or Tea:** These bars are the perfect accompaniment to a warm cup of coffee or tea.
* **Caramel Sauce:** A drizzle of caramel sauce enhances the sweetness and adds a rich flavor.

## Make-Ahead Tips

These Double Layer Pumpkin Cheesecake Bars are a great make-ahead dessert. You can make them up to 3 days in advance and store them in the refrigerator. In fact, the flavors tend to meld together even more over time, making them even more delicious!

## Storage Instructions

Store leftover Double Layer Pumpkin Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. To freeze, wrap the bars individually in plastic wrap and then place them in a freezer-safe container.

## Why This Recipe Works

This recipe works because it carefully balances the flavors and textures of the cheesecake and pumpkin layers. The graham cracker crust provides a sturdy base, while the creamy cheesecake layer adds richness and tanginess. The pumpkin layer is perfectly spiced and complements the cheesecake beautifully. The slow cooling process helps prevent cracking, and the thorough chilling ensures that the bars set properly. The result is a decadent and delicious dessert that’s sure to impress.

## Nutritional Information (Approximate)

(Please note that this is an estimate, and the actual nutritional information may vary depending on the specific ingredients used.)

* Calories: 350-400 per bar
* Fat: 25-30g
* Saturated Fat: 15-20g
* Cholesterol: 100-120mg
* Sodium: 200-250mg
* Carbohydrates: 30-35g
* Sugar: 20-25g
* Protein: 5-7g

## Final Thoughts

These Double Layer Pumpkin Cheesecake Bars are the ultimate fall dessert. They’re easy to make, incredibly delicious, and perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible treats. Your friends and family will thank you!

Enjoy!

## Recipe Card

**Double Layer Pumpkin Cheesecake Bars**

**Yields:** 16-20 bars
**Prep time:** 30 minutes
**Cook time:** 35-40 minutes
**Cooling time:** 2-3 hours

**Ingredients:**

* **Graham Cracker Crust:**
* 1 ½ cups graham cracker crumbs (about 12-14 graham crackers)
* 5 tablespoons (70g) unsalted butter, melted
* ¼ cup (50g) granulated sugar
* **Cheesecake Layer:**
* 16 ounces (450g) cream cheese, softened to room temperature
* ½ cup (100g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* ¼ cup sour cream
* **Pumpkin Cheesecake Layer:**
* 15 ounces (425g) pumpkin puree (not pumpkin pie filling)
* ½ cup (100g) granulated sugar
* 1 large egg
* 1 teaspoon pumpkin pie spice
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground ginger
* ⅛ teaspoon ground cloves
* ¼ cup sour cream

**Instructions:**

1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan.
3. Bake crust for 8-10 minutes, then cool completely.
4. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla and sour cream.
5. In a separate bowl, whisk pumpkin puree, sugar, egg, pumpkin pie spice, cinnamon, ginger, cloves, and sour cream.
6. Pour cheesecake layer over the crust, then pour pumpkin layer over the cheesecake layer. Swirl if desired.
7. Bake for 35-40 minutes, or until edges are set and center is slightly jiggly.
8. Turn off oven and let cool in the oven with the door ajar for 1 hour.
9. Remove from oven and cool completely at room temperature. Refrigerate for at least 4 hours, or overnight.
10. Lift bars out of pan using parchment paper. Cut into squares and serve cold.

**Notes:**

* Use room temperature cream cheese for a smooth cheesecake.
* Don’t overmix the batter.
* Cool the cheesecake slowly to prevent cracking.
* Chill thoroughly before slicing.

Enjoy your Double Layer Pumpkin Cheesecake Bars!