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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 1 (8 oz) package cream cheese, softened - 1 cup canned pumpkin puree - ½ cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 teaspoon pumpkin pie spice - 1 cup heavy whipping cream - ¼ cup granulated sugar For this recipe, you need precise measurements. Each ingredient adds to the bars' taste and texture. Here’s what to keep in mind: - Use a dry measuring cup for the graham cracker crumbs. - Measure butter in a liquid measuring cup. - Use a kitchen scale for the powdered sugar if you have one for more accuracy. Choosing the right brands can enhance flavor. Here are my top picks: - Graham Crackers: I like Honey Maid for its sweetness and crunch. - Cream Cheese: Philadelphia is a classic choice for a creamy texture. - Pumpkin Puree: Libby’s offers a rich, fresh taste. - Heavy Whipping Cream: I recommend Land O'Lakes for its high fat content, giving more volume when whipped. Using quality ingredients makes a big difference in your Pumpkin Cheesecake Icebox Bars. Enjoy the process and the taste! To start, gather your graham cracker crumbs, melted butter, and sugar in a bowl. Combine the crumbs, butter, and sugar until everything sticks together. I like to use my hands for this part; it helps me feel the texture. Next, press the crumb mixture firmly into the bottom of an 8x8 inch baking dish. Make sure it is even and flat. Once done, place this dish in the fridge to chill while we make the filling. Now for the fun part! In a large bowl, take your softened cream cheese and beat it until smooth. I recommend using an electric mixer for this step to save your arm. After it’s creamy, add in the canned pumpkin puree. Then, mix in the powdered sugar, vanilla extract, ground cinnamon, nutmeg, and pumpkin pie spice. This mix of flavors is what makes these bars special. Keep mixing until it’s all blended and creamy. Next, in a separate bowl, whip the heavy cream with granulated sugar until you see stiff peaks. This step is crucial for a light texture. Once stiff peaks form, gently fold the whipped cream into your pumpkin mixture. Be careful here; you don’t want to deflate the whipped cream. Keep folding until you don’t see any white streaks. Now it’s time to layer the filling. Pour the creamy pumpkin cheesecake filling over your chilled graham cracker crust. Use a spatula to spread it out evenly. Cover the dish with plastic wrap and place it back in the fridge. Let it chill for at least 4 hours, or until the filling sets up nicely. After it’s set, remove the bars from the dish and cut them into squares. Serve these chilled and enjoy the deliciousness of your pumpkin cheesecake icebox bars! To get the best texture, make sure your cream cheese is very soft. I leave it out for at least 30 minutes before mixing. This helps it blend smoothly with the pumpkin. When you whip the heavy cream, beat it until you see stiff peaks. This adds lightness to the bars. Be gentle when you fold the whipped cream into the pumpkin mixture. This keeps the bars fluffy and creamy. You can make these bars a day before you plan to serve them. Just cover the dish with plastic wrap and chill it in the fridge. If you want to freeze them, cut them into squares first. Wrap each square tightly in plastic wrap. Then, put them in a freezer-safe bag. They will stay good for up to two months. When ready to eat, thaw them in the fridge overnight. One common mistake is not pressing the crust firmly enough. A loose crust can crumble when you cut the bars. Make sure to press it down well into the dish. Another mistake is overmixing the pumpkin filling. Once you fold in the whipped cream, stop mixing as soon as you see no streaks. Overmixing can make the filling dense and heavy. Lastly, don’t skip the chilling time. If you cut the bars too soon, they won’t hold their shape. {{image_2}} You can make these bars gluten-free. Simply swap graham cracker crumbs with gluten-free crumbs. Look for brands that use rice or almond flour. You can also check if the butter is gluten-free. This way, everyone can enjoy the treat! Want to make your bars even richer? Try adding chocolate or caramel swirls. You can melt chocolate chips or use store-bought caramel sauce. Drizzle them over the cheesecake layer before chilling. Use a knife to swirl them into the filling for a fun look! Feel free to play with spices in this recipe. If you prefer a bolder flavor, add more cinnamon or nutmeg. You can also try using ginger or allspice for a warm twist. For a different taste, mix in some maple syrup instead of sugar. This change adds a nice depth to the pumpkin flavor! To keep your Pumpkin Cheesecake Icebox Bars fresh, place them in an airtight container. Make sure the bars are completely cool before storing them. This helps keep the texture just right. You can also cover the dish with plastic wrap if you don't have a container. These bars stay fresh in the fridge for up to five days. I suggest enjoying them within the first three days for the best taste. If you want to freeze them, cut the bars into squares first. Wrap each square in plastic wrap, then store them in a freezer bag. They can last up to three months in the freezer. Just remember to label the bag with the date. You don’t need to reheat these bars. They taste best served cold. If they have been frozen, let them thaw in the fridge overnight before enjoying. This way, they regain their creamy texture without losing any flavor. Yes, you can use fresh pumpkin. Just make sure to cook and mash the pumpkin first. This gives a nice flavor. Fresh pumpkin may have more water. So, drain it well before using. This helps keep your bars from getting too soggy. You know the bars are set when they are firm to the touch. After chilling for at least four hours, gently press the top. If it bounces back, they are ready. They should not feel jiggly. For best results, chill them overnight if you can. This makes the flavors mix well and the texture perfect. You can make some easy swaps! Use a gluten-free graham cracker for a gluten-free option. Swap cream cheese with a vegan cream cheese for a dairy-free treat. You can use coconut whipped cream instead of heavy cream if you want a lighter option. Just note that swaps may change the taste or texture a bit. This blog post covered how to make delicious pumpkin cheesecake icebox bars. You learned about ingredients, measurements, and trusted brands. I shared step-by-step instructions for the crust and filling. You also discovered tips for the best texture and how to avoid common mistakes. Variations like gluten-free options and added flavors can take your bars to the next level. Lastly, I provided storage info and answers to common questions. Enjoy your tasty creation, and remember, practice makes perfect!

Pumpkin Cheesecake Icebox Bars

Satisfy your sweet tooth this fall with these delectable Pumpkin Cheesecake Icebox Bars! This easy recipe combines creamy pumpkin cheesecake over a buttery graham cracker crust for an irresistible treat. Perfect for gatherings, they are no-bake and super simple to prepare. Ready in just 4 hours, these bars are sure to impress! Click to explore the full recipe and make this festive dessert today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

1 (8 oz) package cream cheese, softened

1 cup canned pumpkin puree

½ cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon pumpkin pie spice

1 cup heavy whipping cream

¼ cup granulated sugar

Instructions
 

Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined and the crumbs are evenly moistened.

    Press the crust: Press the crumb mixture firmly into the bottom of an 8x8 inch baking dish to create an even layer. Place in the refrigerator to set while preparing the filling.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

        Add pumpkin and sugars: Mix in the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and pumpkin pie spice until fully incorporated and creamy.

          Whip the cream: In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.

            Fold the whipped cream: Gently fold the whipped cream into the pumpkin cheesecake mixture until no streaks remain. Be careful not to deflate the whipped cream.

              Layer the filling: Pour the pumpkin cheesecake filling over the chilled graham cracker crust and spread it out evenly.

                Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours or until the filling is fully set.

                  Cut and serve: Once set, remove the bars from the dish and cut them into squares. Serve chilled and enjoy!

                    Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 9 squares

                      - Presentation Tips: Serve bars chilled on a decorative platter, drizzled with additional whipped cream and a sprinkle of cinnamon on top for an enticing look.