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Creamy Pumpkin Cheesecake Bars

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These creamy pumpkin cheesecake bars feature a buttery graham cracker crust and a velvety pumpkin cheesecake filling, making them the perfect easy fall dessert for parties, potlucks, or cozy nights in. Simple ingredients and a fuss-free method deliver classic autumn flavors in every bite.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 150g), finely crushed
  • 2 tablespoons granulated sugar (25g)
  • 6 tablespoons unsalted butter (85g), melted
  • Pinch of salt
  • 16 ounces cream cheese (450g), softened (full-fat recommended)
  • 1 cup pure pumpkin puree (240g, not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup brown sugar (50g)
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • Optional garnish: whipped cream
  • Optional garnish: chopped pecans or walnuts
  • Optional garnish: extra cinnamon or pumpkin pie spice

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper for easy removal (optional).
  2. In a large mixing bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and a pinch of salt. Mix in melted butter until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into an even layer in the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
  4. In a separate bowl, beat softened cream cheese until smooth and fluffy (about 2 minutes on medium speed). Add 3/4 cup granulated sugar and 1/4 cup brown sugar, mixing until combined.
  5. Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, cinnamon, and a pinch of salt. Beat until silky smooth and homogenous, scraping down the sides as needed.
  6. Pour the pumpkin cheesecake filling over the slightly cooled crust. Smooth the top with a spatula.
  7. Bake at 325°F (160°C) for 35-40 minutes, or until the center is just set and a toothpick inserted comes out mostly clean. The edges will puff slightly and the center may jiggle a bit.
  8. Remove from oven and let cool in the pan for 1 hour. Transfer to the fridge for at least 3 hours (overnight is best) before slicing.
  9. Lift the bars out using parchment paper, then slice into squares or rectangles. Wipe your knife between cuts for clean edges.
  10. Garnish with whipped cream, chopped nuts, or a sprinkle of pumpkin pie spice. Serve chilled or at room temperature.

Notes

For best results, use room temperature ingredients and chill the bars thoroughly before slicing. If you prefer a gluten-free version, substitute the graham crackers with gluten-free cookies or almond flour. The bars can be made ahead and freeze well for up to 2 months. If cracks appear, simply cover with whipped cream or a dusting of spice.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, easy cheesecake bars, party dessert, pumpkin recipe, Thanksgiving dessert, creamy cheesecake, graham cracker crust

Find it online: https://bitematrix.com/creamy-pumpkin-cheesecake-bars-recipe-easy-fall-dessert-for-parties/