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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 3/4 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 16 oz cream cheese, softened - 1 cup pumpkin puree - 1 cup powdered sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 2 tablespoons granulated sugar - 1 teaspoon ground cinnamon Gathering the right ingredients is key to making these Pumpkin Snickerdoodle Cheesecake Bars. You start with the snickerdoodle crust. Use flour, baking powder, cinnamon, salt, butter, sugar, an egg, and vanilla extract. Each item adds a special touch. Next, prepare for the cheesecake filling. You’ll need cream cheese, pumpkin puree, powdered sugar, eggs, vanilla extract, and spices like cinnamon, nutmeg, and ginger. These flavors mix to create a rich filling that shines. For the topping, grab some granulated sugar and cinnamon. This mix will add that final sweet touch on top of your bars. All these ingredients come together to create a dessert that is both tasty and fun to make! 1. Preheat your oven to 350°F (175°C). This step warms up your kitchen. 2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. This helps mix the dry items well. 3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This takes about 2-3 minutes. 4. Add the egg and vanilla extract to the butter mixture. Mix until combined. 5. Gradually add the dry ingredients to the wet mixture. Stop mixing as soon as it's combined. 6. Press the dough evenly into the bottom of a 9x13 inch baking pan. Make sure it covers the bottom well. 7. Bake for 15 minutes. The crust should be lightly golden. Once done, take it out and let it cool. 1. In a large bowl, beat the softened cream cheese until smooth. This is key for a creamy filling. 2. Add the pumpkin puree, powdered sugar, eggs, vanilla, cinnamon, nutmeg, and ginger. Mix until everything is smooth and creamy. 3. Carefully pour the cheesecake filling over the cooled snickerdoodle crust. Spread it evenly to cover the crust. 1. In a small bowl, mix the granulated sugar and cinnamon for the topping. This adds flavor and a nice finish. 2. Sprinkle this mixture evenly over the cheesecake layer. This gives a sweet touch on top. 3. Bake in the preheated oven for 25-30 minutes. The edges should be set, and the center should jiggle slightly. 4. Let the bars cool at room temperature for about 30 minutes. Then, refrigerate them for at least 2 hours to set before slicing into bars. To make the best snickerdoodle crust, start with room temperature ingredients. This helps the butter mix well with the sugar. If the butter is too cold, it won’t blend properly. Next, don’t overmix the crust. Just mix until it all comes together. This keeps the crust light and fluffy. For a smooth cheesecake filling, make sure your cream cheese is fully softened. Cold cream cheese can lead to lumps. Blend all the ingredients until smooth. This includes pumpkin puree, eggs, and spices. A creamy filling makes the bars taste rich and delicious. I love to garnish these bars with whipped cream on top. It adds a nice touch of sweetness. You can serve them chilled or at room temperature. Both ways, they taste great! For a fun twist, try dusting them with powdered sugar before serving. {{image_2}} You can easily make these bars even more fun. Try adding chocolate chips for a sweet surprise. The rich chocolate pairs well with the pumpkin. You can also drizzle caramel on top for a gooey finish. This adds a nice contrast to the spiced cheesecake. If you want a twist, use a graham cracker crust instead. It gives a nice crunch and a sweet flavor. For those who need gluten-free options, use gluten-free flour for the crust. It works well and keeps the bars delicious. Change things up with seasonal ingredients. Swap out the pumpkin for sweet potato for a unique taste. You can also toss in cranberries for a tart kick. This adds a bright flavor and makes the bars even more festive. To keep your bars fresh, place them in the fridge. Use an airtight container to protect them from drying out. You can also cover the pan tightly with plastic wrap. This keeps the flavors intact. I recommend eating them within five days for the best taste. If you want to save some for later, you can freeze them. First, cut the bars into squares. Wrap each piece in plastic wrap. Then, place them in a freezer bag. This keeps them fresh for up to three months. To enjoy, thaw them in the fridge overnight. This keeps the texture nice and creamy. Pumpkin Snickerdoodle Cheesecake Bars taste best when eaten fresh. I suggest you enjoy them within five days when stored in the fridge. If they start to smell off or look dry, it’s time to toss them. Always trust your senses when it comes to food safety. Yes, you can make these bars ahead of time. I recommend preparing them a day before. Let the bars cool at room temperature, then refrigerate. This allows the flavors to blend well. Serve them chilled or at room temperature. If you don’t have pumpkin puree, you can use sweet potato puree. You may also use butternut squash puree. The ratio is the same, one cup for each. These options give a similar taste and texture. To check for doneness, look for slight jiggles in the center. The edges should be set while the middle is a bit wobbly. It will firm up as it cools. Keep an eye on it to avoid overbaking. Yes, you can swap flavors easily! Try using chocolate or vanilla instead of pumpkin. You can also add fruit purees like raspberry or strawberry for a fruity twist. Adjust spices accordingly to match the new flavor. The Pumpkin Snickerdoodle Cheesecake Bars blend sweet and spicy flavors in a fun way. We covered ingredients for the snickerdoodle crust, creamy cheesecake filling, and tasty toppings. I shared step-by-step baking tips, fun variations, and storage info. Remember, using room temperature ingredients ensures the best texture. Enjoy these bars chilled or warm, and feel free to swap flavors! Baking should be fun, so experiment with different tastes and textures. Try this recipe, and make it your own!

Pumpkin Snickerdoodle Cheesecake Bars

Indulge in the ultimate fall treat with these Pumpkin Snickerdoodle Cheesecake Bars! Delight in a soft snickerdoodle crust layered with creamy pumpkin cheesecake, topped with a sprinkle of cinnamon sugar. Perfect for gatherings or cozy nights in, these bars are a must-try dessert this season. Click through to explore the easy recipe and impress your friends and family! #PumpkinDesserts #CheesecakeBars #FallBaking #DessertRecipe
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Ingredients
  

For the Snickerdoodle Crust:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup pumpkin puree

1 cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

For the Topping:

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.

    Make the Snickerdoodle Crust: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large mixing bowl, beat the softened butter with granulated sugar until light and fluffy.

      Add the egg and vanilla extract to the butter mixture, mixing until combined. Gradually mix in the dry ingredients until just combined.

        Press the dough evenly into the bottom of the prepared baking pan. Bake for 15 minutes until lightly golden. Remove from the oven and set aside to cool.

          Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add in the pumpkin puree, powdered sugar, eggs, vanilla, cinnamon, nutmeg, and ginger. Mix until the mixture is smooth and creamy.

            Pour the cheesecake filling over the cooled snickerdoodle crust, spreading it evenly.

              Make the Topping: In a small bowl, combine the granulated sugar and cinnamon. Sprinkle this mixture evenly over the cheesecake layer.

                Bake in the preheated oven for 25-30 minutes, until the edges are set and the center slightly jiggles.

                  Cooling and Chilling: Allow the bars to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set before slicing into bars.

                    Serve chilled or at room temperature, and enjoy!

                      Prep Time: 25 minutes | Total Time: 3 hours | Servings: 12 bars

                        - Presentation Tips: Serve on a decorative platter, dusted lightly with powdered sugar, and top each bar with a dollop of whipped cream for an extra touch.