Pumpkin cheesecake bars
Pumpkin cheesecake bars are the perfect fusion of creamy cheesecake and pumpkin pie, creating a deliciously smooth and spiced dessert with a buttery graham cracker crust.
Equipment
- 9x13-inch Baking Dish: For baking the bars.
- Food Processor: To crush graham crackers and mix the crust (or use a rolling pin and plastic bag).
- Mixing Bowls: For both the crust and filling ingredients.
- Electric Mixer: For blending the cream cheese filling.
- Spatula: For spreading the batter evenly.
- Cooling Rack: For cooling the bars after baking.
Ingredients
- For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons granulated sugar
- For the Cheesecake Layer
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- For the Pumpkin Layer
- 1 cup pumpkin purée
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Make the crust by mixing graham cracker crumbs, melted butter, and sugar. Press into the baking dish and bake for 8-10 minutes.
- In a bowl, beat cream cheese and sugar until smooth. Add vanilla and eggs, one at a time.
- Set aside 1/3 of the mixture. To the rest, add pumpkin purée, cinnamon, nutmeg, and ginger, mixing well.
- Pour the plain cheesecake layer over the crust, then top with the pumpkin mixture.
- Bake for 40-45 minutes, then cool completely and chill for at least 4 hours before slicing.
Notes
These bars freeze well; wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months. Enjoy this cozy fall treat anytime!