Pumpkin Cheesecake Bars
Pumpkin cheesecake bars are a beautiful fusion of creamy cheesecake and spiced pumpkin flavor, making them a seasonal favorite that is perfect for gatherings or cozy nights at home.
Equipment
- Mixing Bowl
- 9x13-inch Baking Pan
- Electric Mixer
Ingredients
Crust
- 1.5 cups Graham cracker crumbs These serve as the base and provide a delightful crunch.
- 0.5 cup Unsalted butter, melted The butter binds the crumbs together, ensuring a rich flavor.
- 0.25 cup Granulated sugar This adds sweetness to the crust, balancing the savory flavors.
Filling
- 16 oz Cream cheese, softened This is the main ingredient that provides the creamy texture.
- 1 cup Pumpkin puree Use pure pumpkin puree for the best flavor.
- 1 cup Granulated sugar Sweetens the filling and balances the spices.
- 3 large Eggs Help the filling set while giving it a smooth consistency.
- 1 tsp Vanilla extract Adds depth to the flavor profile.
- 1 tsp Ground cinnamon A classic spice that enhances the pumpkin flavor.
- 0.5 tsp Ground nutmeg Contributes to the warm, seasonal flavor.
- 0.5 tsp Ground ginger Adds a zesty kick that complements the other spices.
- 0.25 tsp Salt Balances the sweetness and enhances the overall flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well-coated and resemble wet sand.
- Pour the mixture into a greased 9x13-inch baking pan. Press the crumbs evenly into the bottom of the pan.
- Bake the crust for about 10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Mix in the pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until fully combined and smooth.
- Add the eggs one at a time, mixing well after each addition.
- Carefully pour the pumpkin cheesecake filling over the cooled crust. Spread it evenly.
- Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Allow to cool at room temperature for about an hour, then refrigerate for at least 4 hours, or overnight for best results.
- Once chilled, cut into squares and serve with a sprinkle of cinnamon or a dollop of whipped cream if desired.
Notes
These bars can be made a day or two in advance for better flavor. Store leftovers in an airtight container in the refrigerator for up to 5 days.