Description
These Pumpkin Cheesecake Bars combine a spiced graham cracker crust with a creamy, smooth pumpkin-infused cheesecake filling, making them a perfect festive dessert for fall or any time you’re craving a rich, flavorful treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars after baking.
- Make the Crust Mixture: In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until the mixture achieves a wet sand consistency.
- Press and Bake the Crust: Firmly press the crust mixture evenly into the bottom of the lined baking dish. Bake in the preheated oven for 10 minutes, then remove and let cool slightly.
- Beat Cream Cheese: Using an electric mixer, beat the softened cream cheese in a large bowl until creamy and smooth.
- Add Sugar and Pumpkin Mixture: Gradually add 1 cup granulated sugar to the cream cheese, mixing well. Then add pumpkin puree, eggs one at a time, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until smooth and fully combined.
- Assemble and Bake: Pour the cheesecake filling evenly over the cooled crust. Bake for about 30 minutes until the edges are set but the center slightly jiggles when shaken.
- Cool in Oven: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.
- Chill: Refrigerate the cheesecake bars for at least 2 hours or overnight to fully set.
- Serve: Use the parchment paper overhang to lift the cheesecake out of the pan and cut into bars. Serve chilled or at room temperature.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- You can substitute canned pumpkin puree if fresh pumpkin is unavailable.
- Do not overbake the cheesecake to maintain a creamy texture.
- For extra flavor, top bars with whipped cream or a sprinkle of cinnamon before serving.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx. 2x2 inches)
- Calories: 280
- Sugar: 18g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Pumpkin cheesecake bars, pumpkin dessert, fall dessert, cheesecake bars, spiced pumpkin bars
