Pumpkin Spice Cheesecake Bars

If you’re on a pumpkin spice kick, add these creamy pumpkin cheesecake bars to the lineup. They're filled with a layer of silky‑smooth cheesecake perked up with pumpkin puree and everyone’s favorite fall spices, all spread over a buttery pecan‑graham cracker crust. These are a sure bet for parties and bake sales in the fall, and just as lovely as an elegant finish to a cozy supper. I'm thinking a menu of chicken tortellini soup, rosemary dinner rolls, and a bright kale citrus salad would be perfect.

Why do the ingredients need to be at room temperature for pumpkin spice cheesecake bars?

You'll want to let your cream cheese, sour cream, and eggs come to room temperature before you start making the cheesecake batter. When these ingredients are warm, they're softer and easier to mix, so you won't be left with lumps of cream cheese or unbeaten egg whites in your bars. Using ingredients that are all the same temperature also helps the cake bake evenly, as the batter won't be too cold in spots.

What's the best way to store pumpkin spice cheesecake bars?

Store these bars in an airtight container or covered with plastic wrap in the refrigerator for up to four days. While there really isn’t such a thing as a bad cheesecake bar, these taste best within three days of baking.