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Creamy Pumpkin Cheesecake Bars

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These creamy pumpkin cheesecake bars feature a spiced graham cracker crust and a silky pumpkin cheesecake filling, making them the perfect easy fall dessert for gatherings or cozy nights in. They’re quick to prepare, crowd-pleasing, and customizable for gluten-free or dairy-free diets.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger (optional)
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup canned pumpkin puree
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Pinch of salt
  • Whipped cream (optional, for topping)
  • Extra ground cinnamon (optional, for dusting)
  • Chopped pecans or walnuts (optional, for topping)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Preheat oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon salt. Add melted butter and mix until evenly moistened.
  3. Press the crust mixture firmly into the prepared pan in an even layer. Bake for 10 minutes, then let cool slightly.
  4. In a large bowl, beat cream cheese until smooth and fluffy (about 1 minute). Add pumpkin puree, 1/3 cup sugar, and sour cream; mix until combined, scraping down sides as needed.
  5. Beat in egg, vanilla, 1/2 teaspoon cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Mix until just combined; do not overmix.
  6. Pour the filling over the cooled crust and smooth out with a spatula.
  7. Bake at 325°F (160°C) for 30-35 minutes, until edges are set and center wobbles slightly.
  8. Cool bars at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight.
  9. Lift bars out using parchment, slice into 12 squares with a sharp knife (clean knife between cuts for neat edges).
  10. Top with whipped cream, a sprinkle of cinnamon, or chopped nuts if desired.

Notes

For best texture, use room temperature cream cheese, sour cream, and egg. Don’t overmix after adding the egg. Chill thoroughly before slicing for clean bars. Easily adapt for gluten-free or dairy-free diets by swapping ingredients. Bars can be made ahead and freeze well (without toppings).

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, easy pumpkin bars, creamy cheesecake, Thanksgiving dessert, autumn baking, pumpkin spice, graham cracker crust, holiday dessert, make ahead dessert

Find it online: https://yumyep.com/creamy-pumpkin-cheesecake-bars-recipe-easy-fall-dessert-ideas/