Description
Creamy, rich pumpkin cheesecake bars deliver autumn’s warmest embrace in each delectable bite. Smooth cream cheese blends with spiced pumpkin, creating a dessert that whispers comfort and celebration of seasonal flavors you’ll savor completely.
Ingredients
Scale
Main Ingredients:
- 2 (8 ounces) packages cream cheese, softened
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Sweeteners:
- 2 cups granulated sugar
Spices and Extras:
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
Optional Topping:
- Whipped cream
- Ground cinnamon for sprinkling
Instructions
- Prepare the oven to 325F (163C) and line an 8×8-inch baking pan with parchment paper, ensuring overhang for easy removal.
- Mix graham cracker crumbs with sugar and melted butter, pressing the mixture firmly and evenly into the pan’s bottom to create a compact crust.
- Bake the crust for 8 minutes until lightly golden, then remove and allow to cool to room temperature.
- Using an electric mixer, whip cream cheese until completely smooth and free of lumps.
- Gradually add sugar to the cream cheese, blending until the mixture becomes creamy and well-incorporated.
- Fold in pumpkin puree, eggs, vanilla extract, and spices (cinnamon, nutmeg, ginger), mixing until the filling is uniformly combined and silky.
- Carefully pour the pumpkin cheesecake filling over the cooled crust, spreading evenly with a spatula to ensure consistent coverage.
- Bake for 40-45 minutes, watching for a slightly firm center and lightly golden edges as indicators of doneness.
- Remove from oven and let cool completely at room temperature, then transfer to refrigerator for minimum 2 hours to set and develop flavors.
- Once chilled, lift from pan using parchment edges, slice into bars, and garnish with optional whipped cream and cinnamon dusting.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly.
- Gently tap the pan on the counter after pouring the filling to release any air bubbles and create a silky texture.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prevent cracks by avoiding overmixing the cheesecake batter and baking in a water bath for even, gentle heat distribution.
- Prep Time: 15 minutes
- Cook Time: 48-53 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 289 kcal
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg