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Homemade Creamy Pumpkin Cheesecake Bars with Maple Glaze

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These Creamy Pumpkin Spice Cheesecake Bars with Maple Glaze are a recreation of a beloved bakery’s magic. The silky pumpkin layer swirled with rich cheesecake sits on a buttery shortbread crust, topped with a dreamy maple glaze.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 16 oz cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon sour cream
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream, as needed for consistency
  • ¼ teaspoon maple extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9 baking pan with parchment paper, leaving some overhang on two sides. Grease the parchment lightly with butter or cooking spray.
  2. In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Press the mixture evenly into the prepared pan. Bake for 15-18 minutes until lightly golden around the edges. Let it cool slightly while you make the fillings.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the granulated sugar and beat until combined, scraping down the sides. Add the eggs one at a time, beating on low after each just until incorporated. Mix in the vanilla extract and sour cream. Set aside.
  4. In a separate medium bowl, whisk together the pumpkin puree, brown sugar, egg, pumpkin pie spice, cinnamon, nutmeg, and sour cream until smooth.
  5. Pour the cheesecake mixture over the slightly cooled crust and spread it evenly. Drop spoonfuls of the pumpkin mixture on top of the cheesecake layer. Using a butter knife or skewer, gently swirl the two mixtures together in figure-eight motions.
  6. Place the pan in the preheated oven and bake for 35-40 minutes, or until the edges are set and the center jiggles slightly when you gently shake the pan. If the top browns too quickly, tent loosely with foil after 25 minutes.
  7. Let the bars cool in the pan on a wire rack for 1 hour at room temperature. Then refrigerate for at least 4 hours, preferably overnight.
  8. In a small bowl, whisk together the sifted powdered sugar, maple syrup, and 1 tablespoon of milk or cream. Add more milk a teaspoon at a time until you reach a pourable but thick consistency. Stir in the maple extract if using.
  9. Once the bars are fully chilled, lift them out of the pan using the parchment overhang. Drizzle the maple glaze over the top in a zigzag pattern. Let the glaze set for about 10 minutes before cutting. Use a sharp knife wiped clean between cuts for neat squares.

Notes

Room temperature ingredients are crucial for a smooth cheesecake layer. Do not overmix the batter to prevent cracks. For a water bath shortcut, place a small pan of hot water on the lower oven rack while baking. Chill overnight for best texture and clean slices. The glaze should be added just before serving for the prettiest presentation.

Nutrition

Keywords: pumpkin cheesecake bars, maple glaze, fall dessert, Thanksgiving dessert, pumpkin spice, cheesecake bars, shortbread crust

Find it online: https://gleamgulp.com/homemade-creamy-pumpkin-cheesecake-bars-with-maple-glaze/