Cheesecake is our thing. Well, around here, it’s cheesecake. And, when it’s Pumpkin Spice Season, these Pumpkin Ricotta Cheesecake Bars are our cheesecake of choice.
Why You’ll Love This Pumpkin Ricotta Cheesecake Recipe
Pumpkin Ricotta Cheesecake Bars blend the creamy richness of cheesecake with the festive flavors of pumpkin pie, making them a must-have dessert for autumn gatherings.
The light texture of ricotta paired with the comforting spices of pumpkin pie creates a delightful treat that’s less dense than traditional cheesecake, offering a pleasing alternative that’s perfect for seasonal festivities.
Recipe Ingredients
To create these delicious bars, you’ll need:
- 1 pound of pie dough for the crust (it can be store-bought!)
- Ricotta cheese and cream cheese to form the base of the cheesecake
- Eggs and additional yolks to enrich the texture
- Powdered sugar for a smooth sweetness
- Pure vanilla extract and pumpkin pie spice to enhance the fall flavors
- Pure pumpkin puree, not pie mix, for that genuine pumpkin taste
- Whipped cream for garnish, adding a light, fluffy topping to each bar
How to Make This Recipe
Begin by rolling out your pie dough on a floured surface and fitting it into a rimmed baking sheet, then chill. For the filling, blend the cheeses, eggs, sugar, and vanilla until smooth, pour it over the crust, then swirl in a mixture of some reserved cheesecake batter with pumpkin puree and spices for a marbled effect.
Bake until just set, cool, then cut into bars. Top each with spiced whipped cream for a festive presentation.
Variations On This Recipe
- Chocolate Chip Pumpkin: Stir mini chocolate chips into the pumpkin batter before swirling for a chocolatey twist.
- Maple Pecan: To add a nutty sweetness, drizzle maple syrup over the filling and sprinkle with chopped pecans before baking.
- Gingersnap Crust: Substitute pie dough with a cookie crust for extra spice and crunch.
- Vegan Version: Use vegan cream cheese and a flaxseed mixture instead of eggs and coconut whipped cream for topping.
What to Serve This Recipe With
Pumpkin Ricotta Cheesecake Bars are delightful or paired with a hot cup of spiked apple cider, a hot chocolate, or a latte for a cozy dessert experience. They also make a great accompaniment to a dessert wine like a late harvest Riesling. Serve them at your next fall party or Thanksgiving gathering or simply as a special treat after a family dinner to enjoy the season’s flavors.
Go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
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Pumpkin Ricotta Cheesecake Bars Recipe
Ingredients
- 1 pound pie dough
- Flour for rolling the dough
- 1 pound part-skim ricotta cheese room temperature
- 1 pound cream cheese room temperature
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup 100% pure pumpkin puree (not pumpkin pie mix)
- 1 1/2 teaspoons ground pumpkin pie spice plus 1/4 teaspoon for garnish
- 2 cups whipped cream for garnish
Instructions
- Prepare The Pan: Heat oven to 375°F and arrange a rack in the middle. Line the bottom of a 10-by-15-by-1-inch rimmed baking sheet or jelly roll pan with parchment paper.
- Roll Out The Dough: Lightly flour a work surface and roll thawed dough into a 18-by-12-inch rectangle. Work quickly to keep the dough as cold as possible. Transfer the dough to the prepared baking sheet and press it into the baking sheet (you should have a slight overhang of pie dough on each edge).
- Trim the dough so it just hangs over the edge of the baking sheet by a 1/4-inch then prick the bottom of the crust with a fork. Freeze the dough until it's chilled and set, at least 10 to 15 minutes (you'll need to freeze it longer — at least 30 minutes — on a hot day).
- Make The Cheesecake: Meanwhile, combine cheese, eggs, yolks, sugar, and vanilla extract in a large bowl with a hand mixer (or food processor), and process or mix until mixture is smooth.Pour all but 3/4 cup of the filling into the prepared crust. Mix remaining 3/4 amount of the cheesecake mixture with the pumpkin puree and the pumpkin pie spice until smooth.Drop spoonfulls of the pumpkin mixture on the top of the plain filling then drag a knife through the batter in a figure-eight to create a marbled patter. Bake until crust is golden and cheese mixture is just set on the edges but still wobbly like custard in the center, about 30 to 35 minutes.
- Serve The Bars: Remove bars to a wire rack and cool. Mix whipped topping and pumpkin pie spice and set aside. Once cool, using a sharp knife dipped in hot water, cut into 24 or 48 squares. Garnish with whipped topping and serve.
