Pumpkin Cheesecake Bars
These layered pumpkin cheesecake bars combine a crunchy graham cracker crust with a rich, spiced pumpkin filling. Baked until golden and creamy, they have a smooth, velvety texture and an inviting aroma of cinnamon and pumpkin. Perfect for fall gatherings, they can be made ahead and enjoyed chilled or at room temperature.
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Calories: 250kcal
Servings: 9
Equipment
- 9-inch square baking pan
- Electric Mixer or Whisk
- Spatula
- Cooling Rack
Ingredients
- 1 1/2 cups graham cracker crumbs about 10-12 crackers crushed finely
- 1/3 cup unsalted butter melted
- 1/4 teaspoon salt
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree canned or fresh
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 175°C (350°F). Line a 9-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.
- Combine the graham cracker crumbs, melted butter, and salt in a bowl. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Use the back of a spatula or your fingers to smooth it out.
- Bake the crust for 10 minutes until golden and fragrant. Remove from the oven and set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy, about 2-3 minutes. This creates a fluffy base for the filling.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Stir in the pumpkin puree, cinnamon, nutmeg, cloves, and vanilla extract until well combined. The mixture should be smooth and slightly thickened.
- Pour the pumpkin filling over the baked crust, spreading it evenly with a spatula so the surface is smooth and level.
- Bake the assembled bars for 40-45 minutes, until the edges are lightly browned and the center jiggles just slightly when gently shaken.
- Remove the pan from the oven and let the bars cool in the pan for about 30 minutes. Then, refrigerate for at least 4 hours or overnight to set fully.
- Lift the bars out of the pan using the parchment overhang. Slice into squares and serve chilled, optionally garnished with whipped cream or toasted pecans for extra flair.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 250mg | Sugar: 15g | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg