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Perfect Spiderweb Pumpkin Pie Cheesecake Bars: Easy Fall Dessert

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These Perfect Spiderweb Pumpkin Pie Cheesecake Bars combine a buttery shortbread crust, creamy cheesecake, and spiced pumpkin layers with a stunning chocolate spiderweb design. They’re foolproof, make-ahead friendly, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (210g)
  • ½ cup granulated sugar (100g)
  • ½ cup unsalted butter, cold and cubed (113g, 1 stick)
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened (two 8-ounce blocks)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (240g, not pumpkin pie filling)
  • ½ cup packed brown sugar (100g, light or dark)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ cup sour cream (60g)
  • ¼ cup semi-sweet chocolate chips (45g)
  • 1 teaspoon coconut oil or vegetable oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with cooking spray or a thin smear of butter.
  2. In a medium bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the granulated sugar and beat for another 2 minutes until light and fluffy. Add the eggs one at a time, beating on low after each addition just until combined. Mix in the vanilla extract and sour cream until smooth.
  4. In a separate bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon until well combined. Take about 1 cup of the cream cheese mixture and stir it into the pumpkin mixture until smooth.
  5. Pour the remaining plain cheesecake mixture over the pre-baked crust and spread it into an even layer. Gently spoon the pumpkin mixture over the top in dollops, then use a spatula to spread it evenly.
  6. Melt the chocolate chips and coconut oil together in a small microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Transfer the melted chocolate to a small zip-top bag and snip off a tiny corner. Pipe concentric circles starting from the center of the pumpkin layer—about 5 circles, spaced about an inch apart. Working quickly, drag a toothpick or skewer from the center outward through all the circles. Wipe the toothpick clean between each spoke. Then drag from the outsi…
  7. Bake at 350°F (175°C) for 35-40 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan. A toothpick inserted near the center should come out with a few moist crumbs.
  8. Place the pan on a wire rack and let it cool to room temperature, about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
  9. Once fully chilled, use the parchment handles to lift the entire block out of the pan. Place on a cutting board and use a sharp knife to slice into 16 squares. For clean cuts, wipe the knife clean between each slice.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the batter to avoid cracks. The jiggle test is key—center should wobble slightly when done. Chill at least 4 hours before cutting for clean slices. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese, plant-based butter, and coconut cream.

Nutrition

Keywords: pumpkin cheesecake bars, spiderweb dessert, fall dessert, pumpkin pie cheesecake, easy dessert, Thanksgiving dessert, Halloween dessert

Find it online: https://bakebelle.com/perfect-spiderweb-pumpkin-pie-cheesecake-bars-easy-fall-dessert/