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Creamy Pumpkin Cheesecake Bars

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These creamy pumpkin cheesecake bars combine warm pumpkin spice and rich cream cheese for a comforting fall dessert that’s quick and easy to make. Perfect for parties, potlucks, or cozy family gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup canned pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • Pinch of salt
  • Optional: whipped cream
  • Optional: drizzle of caramel sauce

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and 1 tsp cinnamon. Stir in melted butter until mixture resembles wet sand.
  3. Press crust firmly into the bottom of the prepared pan in an even ½-inch layer. Bake for 8-10 minutes until fragrant and slightly golden.
  4. While crust bakes, beat softened cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy.
  5. Mix in ¾ cup sugar and pumpkin puree until combined.
  6. Add eggs one at a time, mixing well after each addition.
  7. Stir in vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined.
  8. Pour filling over pre-baked crust and smooth the top. Tap pan gently to release air bubbles.
  9. Bake for 40-45 minutes until edges are set but center jiggles slightly. Avoid overbaking to prevent cracks.
  10. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  11. Slice into bars with a sharp knife wiped clean between cuts. Serve chilled with whipped cream or caramel drizzle if desired.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Do not overbake; the center should jiggle slightly. Line pan with parchment paper for easy removal. Dip knife in hot water and wipe between cuts for clean slices. For gluten-free crust, substitute almond flour with maple syrup and melted butter. For vegan version, use vegan cream cheese, coconut oil, and flax eggs.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, easy pumpkin recipe, creamy cheesecake bars, pumpkin spice dessert

Find it online: https://yumyep.com/creamy-pumpkin-cheesecake-bars-easy-recipe-for-fall-parties-2024/