Description
These Pumpkin Pie Cheesecake Bars are the perfect fusion of two beloved fall desserts! A buttery graham cracker crust is topped with a creamy, spiced pumpkin cheesecake layer, all baked to golden perfection.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Pumpkin Cheesecake Filling:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Optional Toppings:
- Whipped cream
- Caramel sauce
- Chopped pecans
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the Crust: In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Pour in the melted butter and stir until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes, or until lightly golden. Let cool slightly while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually beat in ¾ cup sugar until well combined.
- Add the pumpkin puree, eggs, pumpkin pie spice, vanilla extract, and salt. Beat on low speed until just combined and smooth. Be careful not to overmix.
- Assemble and Bake: Pour the pumpkin cheesecake filling evenly over the prepared crust.
- Bake for 30-35 minutes, or until the edges are set and the center is almost set (it will jiggle slightly).
- Cool and Chill: Let the bars cool completely in the pan on a wire rack. Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Serve: Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares. Serve plain or with your favorite toppings like whipped cream, caramel sauce, or chopped pecans.
Notes
- Ensure your cream cheese is fully softened for a smooth, lump-free cheesecake filling.
- Do not overmix the cheesecake batter after adding the eggs, as this can cause cracks.
- Chilling is crucial for the bars to set properly and achieve the best texture.
- These bars can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg