Description
Indulgent “Layered Pumpkin Cheesecake Bars” blend creamy autumn richness with classic dessert elegance. Warm spices and silky textures invite you to savor seasonal comfort in each delectable bite.
Ingredients
Scale
Crust:
- 1.5 cups graham cracker crumbs
- 0.5 cups granulated sugar
- 0.5 cups (1 stick) unsalted butter, melted
Filling:
- 16 ounces (452 grams) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup pumpkin puree
- 0.5 cups all-purpose flour
- 1 teaspoon vanilla extract
Spices:
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground cloves
Instructions
- Preheat the oven to 325°F (163°C) and prepare a 9×13 inch baking dish by lining it with parchment paper, ensuring overhanging edges for easy removal.
- Create the graham cracker crust by mixing crumbs, sugar, and melted butter, then firmly press the mixture into the bottom of the prepared pan.
- Bake the crust for 10 minutes until lightly golden, then remove and allow to cool slightly.
- In a large mixing bowl, whip cream cheese until completely smooth and creamy.
- Gradually incorporate sugar into the cream cheese, beating until the mixture becomes light and fluffy.
- Blend in pumpkin puree, ensuring a uniform orange color and consistent texture.
- Add eggs one at a time, mixing thoroughly after each addition to maintain a silky consistency.
- Introduce vanilla extract and warm spices (cinnamon, nutmeg, and cloves), stirring until evenly distributed.
- Gently fold in flour, mixing just until the batter becomes homogeneous.
- Pour the pumpkin cheesecake mixture over the pre-baked crust, spreading carefully to create an even layer.
- Bake for 45-50 minutes, watching for set edges and a slightly wobbly center.
- Turn off the oven and allow the cheesecake to cool gradually with the door slightly open for one hour.
- Transfer to the refrigerator and chill for a minimum of 4 hours or overnight to set completely.
- Use the parchment paper overhang to lift and slice into individual bars before serving.
Notes
- Crust Crunch Tip: Use a flat-bottomed measuring cup or glass to press the graham cracker mixture firmly and evenly into the pan for a compact, crisp base.
- Temperature Control: Allow cream cheese to soften at room temperature for 30-45 minutes before mixing to ensure a smooth, lump-free batter without overmixing.
- Moisture Management: Pat pumpkin puree with paper towels to remove excess liquid, preventing a watery cheesecake texture and ensuring a rich, creamy consistency.
- Slice Savvy: Run a sharp knife under hot water and wipe dry between cuts to achieve clean, precise edges when serving the bars.
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 288
- Sugar: 19 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg