Pumpkin Cheesecake Bars Recipe
Pumpkin Cheesecake Bars feature a graham cracker crust and creamy pumpkin cheesecake filling, packed with spices like cinnamon, ginger, and cloves. Ideal for fall gatherings or Thanksgiving, this recipe blends the warm flavors of pumpkin and cheesecake into a perfect bite-sized dessert.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16-20 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs (12 crackers)
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ½ cup (1 stick) unsalted butter, melted
For the Pumpkin Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 2 tbsp all-purpose flour
- ½ tsp salt
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl. Press the mixture into a greased 9x13-inch pan. Bake for 10 minutes and let cool.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the pumpkin puree, eggs, vanilla, cinnamon, ginger, cloves, nutmeg, flour, and salt. Mix until fully combined.
- Bake: Pour the pumpkin cheesecake filling over the cooled crust. Bake for 40-45 minutes, or until the center is set. Cool completely before cutting into bars.
- Chill and Serve: Refrigerate for at least 2 hours before serving for the best texture.
Notes
- Ensure cream cheese is softened for smooth blending.
- Store in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 270
- Sugar: 18g
- Sodium: 210mg
Find it online: https://cookingwithsandra.com/pumpkin-cheesecake-bars-recipe-2/