Description
These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a creamy, spiced pumpkin cheesecake filling. Perfect for fall gatherings or holiday desserts, they are easy to make and deliver rich autumnal flavors in every bite.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Prepare the crust mixture. In a medium bowl, combine the graham cracker crumbs with 1/4 cup of granulated sugar. Add the melted butter and stir until all crumbs are evenly coated and the mixture resembles wet sand.
- Form the crust. Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan to create a solid crust layer.
- Mix the cream cheese. In a large mixing bowl, beat the softened cream cheese together with 1 cup of granulated sugar until the texture becomes smooth and creamy, with no lumps.
- Add pumpkin and spices. To the cream cheese mixture, add the canned pumpkin puree, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Beat everything on low speed until the batter is completely combined and smooth.
- Pour and spread the batter. Pour the pumpkin cheesecake batter over the crust in the baking pan, spreading it out evenly with a spatula to ensure a uniform layer.
- Bake the bars. Place the pan in the preheated oven and bake for 35-40 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
- Cool and chill. Remove the pan from the oven and allow the cheesecake to cool to room temperature. Then refrigerate for at least 3 hours or overnight to ensure it fully sets for clean slices.
- Slice and serve. Once chilled and firm, slice the cheesecake into bars. Serve them chilled for the best texture and flavor.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- You can line the baking pan with parchment paper for easier removal of the bars.
- If you want a more intense pumpkin flavor, consider adding an extra 1/2 teaspoon of pumpkin pie spice.
- These bars keep well in the refrigerator for up to 5 days.
- For a festive touch, top with whipped cream or a sprinkle of cinnamon before serving.
