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Pumpkin Cheesecake Bars

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These rich and creamy pumpkin cheesecake bars combine a buttery graham cracker crust with a smooth pumpkin-flavored cheesecake filling, making them the perfect fall dessert.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup salted sweet cream butter, melted
  • 1/4 cup granulated sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 cup pure pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Whipped topping and cinnamon for garnish (optional)

Instructions

  1. Preheat the oven to 325°F. Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Stir until the mixture is well combined and resembles wet sand.
  3. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes, then remove from oven and set aside to cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  5. Add in 1 cup sugar and vanilla extract. Beat until well combined.
  6. Add the eggs one at a time, beating well after each addition.
  7. Remove 1 cup of the cream cheese mixture and set aside.
  8. Add the pumpkin puree, pumpkin pie spice, and ground cinnamon to the remaining cheesecake batter. Beat until fully incorporated.
  9. Pour the pumpkin cheesecake mixture over the cooled crust and spread it out evenly.
  10. Dollop the reserved plain cheesecake mixture over the top, and use a knife to gently swirl the two mixtures together to create a marbled effect.
  11. Bake for 40 to 45 minutes, or until the center is set and only slightly jiggles.
  12. Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
  13. Lift the bars from the pan using the parchment overhang. Slice and garnish with whipped topping and a sprinkle of cinnamon, if desired.

Notes

  • Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake batter.
  • Use pure pumpkin puree, not pumpkin pie filling.
  • Allow the bars to chill thoroughly before slicing to ensure clean cuts.
  • The bars can be made a day ahead and stored in the refrigerator.

Nutrition

Find it online: https://yumfamilyrecipes.com/pumpkin-cheesecake-bars/