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Pumpkin Cheesecake Bars

Indulge in these rich and creamy Pumpkin Cheesecake Bars with a buttery graham cracker crust and spiced pumpkin filling, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Use high-quality graham cracker crumbs.
  • 1/4 cup sugar
  • 1/3 cup melted butter Ensure it is not too hot when mixing.
For the cheesecake filling
  • 16 oz cream cheese, softened Must be at room temperature.
  • 1 cup sugar Consider using coconut sugar for a slightly healthier option.
  • 1 tsp vanilla extract Use pure vanilla extract if possible.
  • 4 large eggs Add one at a time, mixing well.
  • 1 cup canned pumpkin puree Make sure it’s not pumpkin pie filling.
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Prepare the crust by mixing the graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined. Press mixture firmly into the bottom of the greased baking dish.
  3. Make the cheesecake filling by beating the cream cheese in a large bowl until smooth. Gradually add 1 cup of sugar while continuing to beat until fluffy.
  4. Incorporate the eggs one at a time, mixing well after each addition.
  5. Add the pumpkin puree and spices, stirring until fully combined.
Baking
  1. Pour the filling evenly over the crust, spreading it gently with a spatula.
  2. Bake for 30-35 minutes or until the center is set and the edges begin to golden.
Cooling and Serving
  1. Cool at room temperature, then refrigerate for at least 4 hours before cutting.
  2. Serve topped with whipped cream or a sprinkle of cinnamon.

Notes

These bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.