Pumpkin Spice Cheesecake Bars
Delightful bars featuring a creamy pumpkin filling on a buttery graham cracker crust, topped with whipped cream, perfect for fall gatherings.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter (melted)
For the filling
- 24 oz cream cheese (softened, around 3 blocks)
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 tablespoon all-purpose flour (optional, for structure)
For garnishing
- Whipped cream
- Caramel sauce
- Chopped pecans
- Ground cinnamon or nutmeg, for dusting
Instructions
Preparation
- Gather all your ingredients and kitchen tools. Preheat your oven to 325°F (163°C).
Prepare the Base or Crust
- In a medium bowl, mix together the graham cracker crumbs and granulated sugar.
- Add the melted butter and stir until all crumbs are fully coated.
- Press this mixture evenly into the bottom of your baking pan and bake for 10 minutes until lightly golden.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
- Optionally, mix in flour for firmer texture.
Combine and Bake
- Pour the filling over the baked graham cracker crust and spread evenly.
- Bake for 45-50 minutes, until edges are set with a slight jiggle in the center.
Cool and Chill
- Turn off the oven and crack the door to let the cheesecake cool gradually.
- Cool at room temperature for at least 30 minutes, then refrigerate for at least 4 hours.
Serve and Garnish
- Lift the bars out of the pan (if using parchment). Slice into squares.
- Top with whipped cream, caramel sauce, and chopped pecans or sprinkle with cinnamon.
Notes
Always use room temperature ingredients for a smooth filling. Customize spice levels to suit your preferences.