Description
Experience the essence of fall with these Pumpkin Spice Cheesecake Bars—a delightful fusion of creamy pumpkin filling atop a buttery graham cracker crust, enhanced by warm spices like cinnamon and nutmeg. Perfect for holiday gatherings or cozy nights, each bite transports you to crisp autumn days filled with laughter and joy. Easy to make and utterly irresistible, these bars are sure to impress family and friends alike.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup granulated sugar (or brown sugar for depth)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan or line it with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until crumbly. Press firmly into the bottom of the prepared pan.
- In another bowl, beat softened cream cheese until smooth. Add sugar and mix until fluffy. Gradually incorporate pumpkin puree, eggs, vanilla extract, and spices until blended.
- Pour the cheesecake mixture over the crust and smooth out any bumps.
- Bake for 25-30 minutes until edges are set but center is slightly jiggly. Let cool completely before refrigerating for at least two hours.
- Cut into squares and serve chilled for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (60g)
- Calories: 250
- Sugar: 18g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: For added texture, consider folding in chocolate chips or nuts into the filling. Substitute pumpkin puree with roasted butternut squash for a unique twist. Allowing bars to set overnight enhances their flavor.