Pumpkin Cheesecake Bars

Dive into the cozy embrace of autumn with our luscious Pumpkin Cheesecake Bars! This delightful treat marries the rich, creamy goodness of classic cheesecake with the warm, comforting flavors of pumpkin spice. Each velvety bite unveils a harmonious fusion of smooth cheesecake and velvety pumpkin, nestled atop a buttery graham cracker crust. Whether you're savoring the changing seasons or indulging in a festive gathering, these bars are a delectable tribute to fall's most cherished flavors.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Cheesecake Bars, Pumpkin Cheesecake Bars, Pumpkin Dessert, Thanksgiving Desserts

Servings: people

Calories: 260kcal

Author: George - U Keep Cooking

Equipment

(8 x 8) inch baking pan

Ingredients

Graham Cracker Crust Ingredients:

1 Cup Graham Crackers (crushed)
½ Cup Butter
3 Tbsp Sugar
¼ Tsp Salt
¼ Tsp Cinnamon

Pumpkin Cheesecake Filling Ingredients:

2 (8 oz) Cream Cheese Bricks (room temp)
¾ Cup Sugar
⅓ Cup Brown Sugar
1 Cup Pumpkin Puree (room temp)
3 Large Eggs (room temp)
1 Tsp Vanilla Extract
1 Tsp Cinnamon
¼ Tsp Nutmeg (ground)
½ Tsp Ground Ginger
¼ Tsp Salt
3 Tbsp Flour

Instructions

Prepare the Graham Cracker Crust:

Preheat oven to 350 degrees F.
Combine the crushed graham crackers, cinnamon, sugar, salt, and melted butter.
Line a (8 x 8) baking pan with parchment paper. Press the graham cracker mixture into the baking pan. Bake for 15 minutes to set the crust.

Prepare the Pumpkin Cheesecake Filling:

Reduce oven temperature to 325 degrees F.
Combine the softened cream cheese, sugar, and brown sugar. Beat with a mixer until smooth.
Add the pumpkin puree and vanilla extract and continue to combine with the mixer. With the mixer on low speed add in the eggs one at a time and combine well.
Add in the cinnamon, nutmeg, ginger, salt, and sifted flour, and mix one more time on low until combined.
Pour the cheesecake batter into the baking pan with the graham cracker crust and place it in the middle rack of the oven. Place a glass baking pan on the lower rack of the oven and fill it up with hot water (this is used in place of a hot water bath). Bake the cheesecake for 45-50 minutes, or just until there is a slight wobble in the center of the cheesecake.
Turn off the oven, slightly prop the oven door open, and let the cheesecake cool down for 30 minutes before pulling it out to cool down fully at room temp.
Refrigerate the cheesecake for 4 hours or overnight before cutting into it.
Serve with whipped cream, sprinkle of pumpkin spice, and enjoy!

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