Do’s and Don’ts
DO:
- Use full-fat cream cheese for the best texture (this is cheesecake, not a diet).
- Let the bars chill completely—cutting warm bars is a mess waiting to happen.
- Add a dollop of whipped cream or a drizzle of caramel for extra flair!
DON’T:
- Use pumpkin pie filling—it’s already spiced and sweetened and will mess up the balance.
- Overmix the cheesecake batter; too much air can cause cracks.
- Skip lining the pan with parchment; you’ll regret it during cleanup.
Optional Add-Ins and Toppings:
- Crunchy Topper: Sprinkle crushed pecans or walnuts on the pumpkin layer before baking.
- Spiced Crust: Add a pinch of cinnamon to the graham cracker crust for extra warmth.
- Fancy Finish: Dust with powdered sugar or pipe a decorative swirl of whipped cream before serving.
These pumpkin cheesecake bars are the perfect blend of creamy cheesecake and spiced pumpkin goodness. Ideal for fall gatherings or any time you want to impress with minimal effort. 🍁🍂🎃
