Pumpkin Cheesecake Bars for Prosperity in Love and Life | Sara's Kitchen Witchcraft

Stitch your life together one little pumpkin cheesecake bar at a time.

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Don't you dare put that damn Christmas tree up yet.

No.

I don't care that Halloween is over. I don't care that you don't like Thanksgiving (trust me, I get it; I don't like it either.) I don't wanna hear it.

It is still autumn, and we are pressing on with our pumpkin-apple-cinnamon goodness. Y'all wait all year for autumn just to rush it faster than any other season and try and skip to Christmas—not this year! Not with me!

Because as a certified New England girly, autumn is my favorite season, and after re-igniting my sweet tooth on Halloween, I thought... it's time for a dessert. A good dessert. A pumpkin dessert.

Lo and behold, I found these beautiful pumpkin cheesecake bars from Sugar Spun Run. While I did edit a couple steps (I just ended up combining the pumpkin and spices all into the same batter instead of trying to separate it), the flavor profile I got from this mix before it went into the oven was unreal. As I type this, they're setting in my fridge, and I don't care if it's 9PM when they're ready; I'm having one tonight.

And for the magic, we're focusing on—you guessed it—pumpkin, cinnamon, and nutmeg, but also this time, vanilla and dairy (cream cheese, butter, sour cream), too. Let's take a look!

Magic in Pumpkin Cheesecake Bars

With its milky color, dairy (be it milk, sour cream, cream cheese, etc.) is naturally associated with the moon—and when you throw butter in the mix, too, you also have to remember that for our ancestors who were wealthy enough to own a cow, the flowing abundance of their milk was a sign not only of being fed, but of a little luxury in otherwise hard seasons of life! And like last time, pumpkin's orange color invokes a feeling of creativity, and its girth as a fruit, as well as its plentiful seeds, scream wealth and prosperity. Combine that with the warming spices that make up pumpkin pie spice (allspice, nutmeg, cinnamon, clove, and ginger), and you have a lot of bright inspiration and empowerment for all your creative, career, or relationship opportunities.

Fire and water dance together here again, with a lot of passion, inspiration, and joy mixing with a more intuitive, contemplative, and sentimental undercurrent. Moreover, with planets like Jupiter, Venus, the Moon, and the Sun, we have a blend of energies that’s perfect for building stability in our everyday lives and relationships, as well as perfect for sparking action and emboldening us to take advantage of the opportunities life throws our way. Who better to share this kind of energy with than friends and family? ♥

Pumpkin Cheesecake Bars (Recipe from Sugar Spun Run)

Prep time: 30min

Cook Time: 45-50min

Makes 9-12 servings

Ingredients:

Graham Cracker Crust:

• 1 ½ cups (170 g) graham cracker crumbs

• 2 Tablespoons granulated sugar

• 1 Tablespoon brown sugar firmly packed

• 7 Tablespoons (100 g) salted butter melted

Cheesecake

• 24 oz  (680 g) cream cheese softened

• ¾ cup  (150 g) granulated sugar

• ¼ cup  (50 g) light brown sugar firmly packed

• ½ cup  (113 g) sour cream

• 1 teaspoon vanilla extract

• 3   large eggs lightly beaten

• ⅔ cup  (170 g) canned pumpkin

• 1 ½ teaspoons pumpkin spice or:

  • 1/4 tsp allspice

  • 1/4 tsp nutmeg

  • 1/4 tsp clove

  • 1/4 tsp ginger

  • 1/2 tsp cinnamon

Directions:

1. Melt your butter and mix together with crushed graham crackers and sugar.

2. Line a 9x9 baking tray with parchment paper and press your crust mixture evenly into the pan.

3. Preheat your oven to 325 degrees Fahrenheit.

4. With either a hand mixer or a stand mixer, beat cream cheese and sugar together on medium speed until smooth.

5. Add sour cream and vanilla and beat again.

6. Add one egg at a time, mixing in between so eggs get fully incorporated.

7. Add pumpkin and your spice mix, mixing one more time until all is smooth and incorporated.

8. Pour cheesecake mix into your pan and bake for 45-50min, or until the edges are set and the middle is still a bit jiggly.

9. Let cool to room temperature, then refrigerate for at least 6 hours or overnight.

Cheesecake is my favorite dessert, but I never make it because I have no springform pan. Now, though, with this, I can still have that delicious cheesecake flavor (with an autumn twist!) easily and without a lot of fuss or special equipment right at home. It's so good, and I know you're going to love it. Save this for your Thanksgiving recipes, or just make it whenever! ♥

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Sara Raztresen is a Slovene-American writer, screenwriter, and Christian witch. Her fantasy works draw heavily on the wisdom she gathers from her own personal and spiritual experience, and her spiritual practice borrows much of the whimsy and wonder that modern society has relegated to fairy-and-folktale. Her goal is to help people regain their spiritual footing and discover God through a new (yet old) lens of mysticism.

Follow Sara on Tiktok, Instagram, Twitter, and Youtube, and explore her fiction writing here.