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Pumpkin Cheesecake Bars

Creamy pumpkin cheesecake bars feature a buttery graham cracker crust topped with a rich, spiced pumpkin filling. The bars are baked until just set, resulting in a smooth, velvety texture with warm fall flavors and a slightly crispy crust. Perfect for sharing at gatherings or enjoying with a cozy cup of tea, they strike a delightful balance between indulgence and comfort.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 10-12 crackers, crushed
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 16 oz cream cheese softened
  • 1 cup canned pumpkin puree
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice mix of cinnamon, ginger, nutmeg, cloves
  • 3/4 cup granulated sugar

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F).
  2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl until well combined and the crumbs are evenly coated.
  3. Press the crumb mixture firmly into the bottom of a 9x13 inch baking pan lined with parchment paper, creating an even crust.
  4. Bake the crust for 8-10 minutes until it turns golden and fragrant, then remove from oven and let cool slightly.
  5. In a mixing bowl, beat the softened cream cheese and 3/4 cup sugar with an electric mixer until smooth and creamy, about 2-3 minutes, listening for a gentle whirring sound.
  6. Add the canned pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture, then beat until well blended and fragrant.
  7. Crack in the eggs one at a time, mixing slowly after each addition until the filling is smooth and slightly fluffy, with no lumps.
  8. Pour the pumpkin filling over the cooled crust, spreading evenly with a spatula to create a smooth top surface.
  9. Bake the bars for 40-45 minutes, or until the edges are lightly golden and the center jiggles slightly when gently shaken—this indicates they are just set.
  10. Remove from the oven and allow to cool in the pan on a wire rack for at least 2 hours, then refrigerate for an additional 4 hours for best slicing.
  11. Use a sharp knife to cut into squares, wiping the blade clean between cuts for neat slices. Serve chilled or at room temperature for a creamy, flavorful experience.

Notes

Ensure the cream cheese is softened before mixing to avoid lumps. Using a water bath can help prevent cracks on top during baking. Chill thoroughly before slicing for clean cuts.