Pumpkin Cheesecake Bars with Shortbread Crust
Would people love fall that much if there weren’t pumpkins? I don’t think so. In recent years, we have witnessed a massive popularization of pumpkin. People started to include pumpkin in literally everything: chicken soup, bread, pasta, mousse, frosting, stews… The list is endless. And, I have to admit, I fell under this influence, too. Today, I’m going to share with you my favorite pumpkin (and fall) dessert: pumpkin cheesecake bars with shortbread crust.
How to Make Pumpkin Cheesecake Bars with Shortbread Crust?
Making pumpkin cheesecake bars is easy-peasy. You need a few minutes of mixing, a few minutes of crashing cookies, and some time for baking.
Preparation time will also depend on if you are going to use canned pumpkin puree or make homemade one; if you are going to make shortbread crust from scratch, use store-bought one, or make one with ground shortbread cookies like I did.
So, I’ll share with you my way of preparation that proved to be the most convenient and delicious at the same time.
Step 1: Pumpkin puree preparation
To make pumpkin puree, start by cleaning your pumpkin from its seeds. Cut the pumpkin into pieces and put them in the preheated oven for 40-55 minutes until it becomes soft on the inside.
Baking time will depend on the pumpkin you are using. I used butternut squash and was baking it for 45 minutes. The outer side will probably be harder, so it is important to check if it’s baked by using the fork and trying to cut into the pumpkin with that fork.
When the pumpkin is baked, peel the pumpkin meat off and place it into a food processor. Mix it until you get a nice puree.
Now add some cinnamon, nutmeg and one tablespoon of flour. Blend these ingredients into the puree, and leave it aside for now.
Step 2: Making the crust
To make the crust, I used 7 oz of shortbread cookies and some water.
Place cookies into the food processor and pulse until you get the crumbs. Pour 4 oz of water over the crumbs and stir well.
Push the mixture on the bottom of the pan and bake the crust for 10 minutes in the preheated oven. Don’t worry if there will be some cracks. That’s because this shortbread crust is crumbly and made with water instead of butter.
Step 3: Mixing the cheesecake filling
Start by putting sour cream, cream cheese, sugar, vanilla extract and flour into one bowl, and mix well. When all the ingredients are blended together, it is time to start adding eggs one by one and whip the mixture each time. This part is done very quickly.
Step 4: Bringing pumpkin and cheesecake filling together
Pour cheesecake filling on the baked crust. Now use a teaspoon to randomly place pumpkin puree in the cheesecake filling.
Step 5: Baking and serving
Pumpkin cheesecake bars with shortbread crust are done when you notice a golden surface. So, after 40-45 minutes. Don’t overbake it! If the dessert is still jiggly, it means that it is perfectly baked!
Set the dessert aside, leave it to set properly, and don’t cut it for at least one hour.
As I said, it is best when you leave it in the fridge overnight. But, if you are really impatient, wait at least one hour just to make sure you will be able to cut it properly.
Do You Eat Pumpkin Cheesecake Bars Hot or Cold?
Like every other cheesecake, this one is better when eaten cold. In fact, it is the best the second day, after a whole night of refrigerating when the flavors blend together and make perfect flavor harmony.
But, if you need a last-minute dessert idea, these pumpkin cheesecake bars won’t disappoint you! I’m always impatient to wait for this dessert to cool, and I indulge in it while it’s still warm. Let’s just say that it is hard to stop on only one bar.
If you love cheesecake, make sure you check out the recipe for Philadelphia eggnog cheesecake. My favorite so far!
Pumpkin Cheesecake Bars with Shortbread Crust
Ingredients
Pumpkin Filling
- 1 cup Pumpkin puree You will need a half of the pumpkin to make the homemade one.
- 1 tbsp Flour
- ½ tsp Cinnamon
- ⅓ tsp Ground nutmeg
Shortbread Crust
- 7 oz Shortbread cookies
- 4 oz Warm water
Cheesecake Filling
- 1 cup Sour cream
- 11 oz Cream cheese
- 5 tbsp Sugar
- 2 tsp Vanilla Extract
- 3 tbsp All-purpose flour
- 3 Eggs
Instructions
Pumpkin Filling
- Cut your pumpkin and clean it from seeds.
- Put the pumpkin in the preheated oven for 40 to 55 minutes. The outer side will probably be harder, so it is important to check if it's baked by using the fork and trying to cut into the pumpkin with that fork.
- When the pumpkin is baked, peel the pumpkin meat off and place it into a food processor. Mix it until you get a nice puree.
- Now add some cinnamon, nutmeg and one tablespoon of flour. Blend these ingredients into the puree, and leave it aside for now.
Shortbread Crust
- Place cookies into the food processor and pulse until you get the crumbs. Pour 4 oz of water over the crumbs and stir well.
- Push the mixture on the bottom of the pan and bake the crust for 10 minutes in the preheated oven (350 °F). Don't worry if there will be some cracks. That's because this shortbread crust is crumbly and made with water instead of butter.
Cheesecake Filling
- Start by putting sour cream, cream cheese, sugar, vanilla extract and flour into one bowl, and mix well.
- When all the ingredients are blended together, it is time to start adding eggs one by one and whip the mixture each time.
Putting Everything Together
- Pour cheesecake filling on the baked crust. Now use a teaspoon to randomly place pumpkin puree in the cheesecake filling.
Baking and Serving
- Pumpkin cheesecake bars with shortbread crust are done when you notice a golden surface. So, after 40-45 minutes. Don't overbake it! If the dessert is still jiggly, it means that it is perfectly baked!
- Set the dessert aside, leave it to set properly, and don't cut it for at least one hour. To get the best result, leave it in the fridge overnight and serve then.
Notes
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
