Description
Indulgent pumpkin cheesecake bars blend creamy autumn flavors with rich cream cheese and warm spices. Crumbly graham cracker crust and silky pumpkin filling make this dessert a seasonal favorite you’ll crave during holiday gatherings.
Ingredients
Scale
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 cups (about 14 full graham crackers) graham cracker crumbs
- 1/2 cup (113 g) unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- Prepare the oven at 350F (175C). Arrange parchment paper in a 9×13-inch baking dish or apply light grease to prevent sticking.
- Combine graham cracker crumbs with melted butter, sugar, and cinnamon in a mixing bowl. Thoroughly blend until crumbs are uniformly moistened. Press the mixture compactly into the dish’s bottom, creating a uniform base layer.
- Toast the crust for 8-10 minutes until achieving a delicate golden hue. Transfer from oven and allow to cool while assembling the filling.
- Using an electric mixer, whip cream cheese and sugar until achieving a silky, uniform consistency. Introduce pumpkin puree, eggs, vanilla, warming spices (cinnamon, nutmeg, ginger, cloves), and salt. Blend until forming a smooth, homogeneous mixture.
- Gently cascade the pumpkin cheesecake mixture over the cooled crust, ensuring an even distribution. Bake for 35-40 minutes, watching for a set center with a subtle wobble when nudged.
- Extract from oven and permit complete cooling within the pan. Refrigerate for minimum 2 hours to allow proper setting and flavor melding.
- Slice into rectangular portions. Optional embellishments include dollops of whipped cream, drizzled caramel, chopped nuts, or a light cinnamon dusting.
Notes
- Ensure cream cheese is at room temperature to achieve a smooth, lump-free filling that blends perfectly with other ingredients.
- Use fresh spices for the most vibrant and aromatic pumpkin flavor, which dramatically enhances the overall taste of the cheesecake bars.
- Create a gluten-free version by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs, maintaining the same delicious texture.
- Prevent cracks by avoiding overmixing the cheesecake batter and baking at a consistent temperature, which helps maintain a creamy, uniform consistency.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 180
- Sugar: 10 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg