Description
Delicious and creamy Pumpkin Pie Cheesecake Bars featuring a smooth pumpkin-infused cheesecake layer on a buttery graham cracker crust. Perfect for fall gatherings or any time you crave a rich, spiced dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 teaspoon salt
Cheesecake Filling
- 16 oz (2 packages) cream cheese, softened
- 1 cup pumpkin puree (canned or homemade)
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and salt. Press the mixture firmly into the bottom of a lined baking pan to form an even crust. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Remove and let cool.
- Make the cheesecake filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Add pumpkin puree, sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger. Mix thoroughly until the mixture is smooth and well combined.
- Assemble the bars: Pour the pumpkin cheesecake filling over the cooled crust in the baking pan. Spread it out evenly using a spatula.
- Bake the cheesecake bars: Bake in the preheated oven at 350°F (175°C) for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool the bars: Allow the bars to cool at room temperature for 30 minutes. Then, refrigerate the bars for at least 2 hours to let them fully chill and set.
- Serve: Cut into squares and optionally dust with cinnamon before serving for an extra touch of spice.
Notes
- Use full-fat cream cheese for best texture and flavor.
- You can substitute homemade pumpkin puree for canned if preferred.
- Ensure the cream cheese is softened to avoid lumps in the batter.
- Bars can be stored in the refrigerator for up to 4 days.
- Optionally garnish with whipped cream or a sprinkle of cinnamon for presentation.
