Pumpkin Cheesecake Bars
Delight in these creamy pumpkin cheesecake bars with a buttery graham cracker crust, perfect for fall gatherings or a cozy night in.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups sugar
- 0.5 cups melted butter
For the cheesecake filling
- 2 cups cream cheese, softened Ensure it's at room temperature.
- 1 cups sugar
- 1 cups pumpkin puree Canned pumpkin works well.
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, half a cup of sugar, and melted butter until well combined.
- Press this mixture firmly into the bottom of a greased 9x13 inch baking pan.
- Bake the crust for about 10 minutes, then remove and cool slightly.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add the sugar, then mix in the pumpkin puree, eggs, vanilla extract, and spices (cinnamon, nutmeg, ginger, and salt).
- Mix until everything is well combined and creamy.
Combine and Bake
- Pour the cheesecake mixture over the cooled crust, spreading it evenly.
- Bake for 30-35 minutes or until the filling is set (it should be slightly jiggly in the center).
- Remove from the oven and let it cool completely at room temperature.
Chill and Serve
- Once cooled, refrigerate the bars for at least two hours before cutting them into squares.
- Serve chilled and enjoy!
Notes
Ensure cream cheese is at room temperature for a smooth texture; adjust spices to taste. These bars can be topped with whipped cream or a chocolate drizzle for added flair.