Description
These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a creamy, spiced pumpkin cheesecake filling. Perfectly balanced with cinnamon, nutmeg, and ginger, these bars are a festive and delicious dessert for fall or holiday gatherings. Topped with whipped cream, a sprinkle of cinnamon, and optional chopped pecans, they offer a delightful blend of creamy and crunchy textures in every bite.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Filling
- 2 (8 oz) packages cream cheese, softened
- 1 cup pumpkin puree (canned or homemade)
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Toppings
- Whipped cream (for serving)
- Ground cinnamon (for dusting)
- Chopped pecans (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and later the cheesecake bars.
- Prepare Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, granulated sugar, ground cinnamon, and salt. Mix until the mixture becomes crumbly and well combined.
- Bake Crust: Press the crumb mixture evenly into the bottom of a 9×13-inch baking dish. Bake in the preheated oven for about 10 minutes to set the crust. Remove and allow to cool slightly.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, nutmeg, ground ginger, and salt. Mix everything until the filling is smooth and fully combined.
- Assemble and Bake: Pour the pumpkin cheesecake filling over the cooled crust in the baking dish and spread it out evenly. Bake again in the oven for 30-35 minutes until the filling is set and the edges are slightly puffed.
- Cool and Chill: Remove the bars from the oven and allow them to cool at room temperature for 1 hour. Then refrigerate the bars for at least 4 hours or overnight to fully set and chill.
- Serve: Cut into 12 squares. Serve each bar topped with a dollop of whipped cream, a sprinkle of ground cinnamon, and optionally some chopped pecans for added crunch and flavor.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use canned pure pumpkin puree, not pumpkin pie filling, for accurate flavor.
- Let the bars chill thoroughly to get clean cuts and a firm texture.
- For an extra nutty flavor, lightly toast the chopped pecans before garnishing.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
