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Creamy Reese’s Pumpkin Peanut Butter Cheesecake Bars

Creamy Reese’s Pumpkin Peanut Butter Cheesecake Bars - featured image
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These creamy, nutty, and slightly spicy cheesecake bars combine pumpkin puree with a swirl of Reese’s peanut butter for a quick and indulgent fall dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 oz (450 g) cream cheese, softened
  • ½ cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ¼ teaspoon salt
  • ¾ cup creamy Reese’s peanut butter
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 325°F (163°C). Lightly grease a 9×9-inch pan or line it with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Stir until mixture resembles wet sand. Press evenly into the bottom of the pan. Bake for 8-10 minutes until set and golden around the edges. Let cool slightly.
  3. In a large bowl, beat softened cream cheese until smooth and creamy (about 2-3 minutes). Gradually add ½ cup sugar and continue beating until fully incorporated.
  4. Add pumpkin puree, eggs, and vanilla extract; mix until combined. Stir in cinnamon, nutmeg, ginger, and salt. Batter should be thick but pourable.
  5. In a small microwave-safe bowl, warm Reese’s peanut butter for 20 seconds to soften. Stir in powdered sugar until smooth.
  6. Pour cheesecake filling over cooled crust and smooth the top gently. Dollop spoonfuls of peanut butter mixture on top. Using a knife or skewer, swirl the peanut butter through the cheesecake batter to create a marbled effect without over-swelling.
  7. Bake for 40-45 minutes until edges are set but center jiggles slightly when nudged.
  8. Let bars cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
  9. Use parchment overhang to lift bars from pan. Cut into 12 squares with a sharp knife wiped clean between cuts.

Notes

Use room temperature cream cheese and eggs for smooth batter. Avoid overmixing after adding eggs to prevent cracking. Chill bars for at least 2 hours for best texture and flavor. For gluten-free, substitute graham cracker crumbs with almond flour. For vegan, use dairy-free cream cheese and egg replacer.

Nutrition

Keywords: pumpkin cheesecake bars, Reese’s peanut butter, pumpkin dessert, creamy cheesecake, fall dessert, easy cheesecake bars, peanut butter swirl

Find it online: https://milacook.com/creamy-reeses-pumpkin-peanut-butter-cheesecake-bars-easy-homemade-recipe/