Pumpkin Cheesecake Bars
Creamy, spiced pumpkin cheesecake layered over a buttery graham cracker crust—perfect for cozy fall gatherings or indulgent treats.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 16 ounces (450g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240g) pumpkin puree
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
Instructions
- Preheat the oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until well mixed, then press firmly into the bottom of the lined pan. Bake for 10 minutes and let cool.
- Beat softened cream cheese with granulated sugar until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, mix pumpkin puree with cinnamon, nutmeg, and salt. Add this mixture to the cheesecake batter and stir until fully combined.
- Pour the pumpkin cheesecake mixture over the cooled crust. Smooth the top with a spatula and bake for 45-50 minutes, or until the center is set but slightly wobbly.
- Let the bars cool to room temperature, then refrigerate for at least 3 hours before slicing.
Notes
[‘Use parchment paper to line the pan for easy removal.’, ‘Ensure cream cheese and eggs are at room temperature for a smooth batter.’, ‘Avoid overmixing the cheesecake batter to prevent cracks.’, ‘Cool completely before slicing for clean cuts.’]
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Fat: 16
- Carbohydrates: 24
- Protein: 4
Keywords: Pumpkin Cheesecake Bars, Fall Dessert, Easy Cheesecake Recipe, Pumpkin Dessert, Thanksgiving Dessert