Pumpkin Spice Cheesecake Bars
Delightful pumpkin spice cheesecake bars blend creamy filling and crunchy graham cracker crust, perfect for fall gatherings.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling
- 24 oz cream cheese, softened (3 blocks)
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 tablespoon all-purpose flour (optional, for structure)
For serving (optional)
- whipped cream
- caramel sauce
- chopped pecans
- ground cinnamon or nutmeg
Instructions
Preparation of Crust
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Stir until the crumbs resemble wet sand.
- Line a 9×13-inch baking pan with parchment paper.
- Press the crumb mixture firmly into the bottom of the pan.
Baking the Crust
- Preheat your oven and bake the crust until firm and lightly golden.
Making the Filling
- In a large mixing bowl, beat softened cream cheese until smooth.
- Gradually add ¾ cup of granulated sugar and continue to mix until fully combined.
- Add eggs one at a time, mixing just until combined after each addition.
- Mix in pumpkin puree, vanilla extract, and pumpkin pie spice.
- If using, add optional flour for added structure.
Assembling and Baking
- Pour the cheesecake filling over the pre-baked crust and spread evenly.
- Bake until edges are set but the center has a gentle jiggle.
Cooling
- Allow to cool at room temperature before transferring to the refrigerator.
- Chill for a few hours to enhance flavors and set the bars.
Notes
Press the crust evenly and chill the cheesecake bars for best texture. Use a warm knife for clean slices.