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Pumpkin Cheesecake Bars

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These bakery-style pumpkin cheesecake bars combine a buttery graham cracker crust, creamy cheesecake, and spiced pumpkin for an easy, crowd-pleasing dessert. Perfect for fall gatherings or anytime you crave a cozy, hand-held treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 150g)
  • 1/4 cup granulated sugar (50g)
  • 1/2 cup unsalted butter, melted (115g)
  • Pinch of salt
  • 16 oz cream cheese, softened (450g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract (5ml)
  • 3/4 cup pure pumpkin puree (not pumpkin pie filling) (170g)
  • 1/4 cup brown sugar (50g)
  • 1 teaspoon ground cinnamon (2g)
  • 1/2 teaspoon ground nutmeg (1g)
  • 1/2 teaspoon ground ginger (1g)
  • 1/4 teaspoon allspice or cloves (0.5g, optional)
  • Whipped cream (optional, for garnish)
  • Crushed graham crackers or pecans (optional, for garnish)
  • Pinch of extra cinnamon (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, melted butter, and a pinch of salt. Mix until the crumbs resemble wet sand.
  3. Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  4. In a large bowl, beat softened cream cheese with 3/4 cup granulated sugar until smooth and fluffy (about 2 minutes). Scrape the sides often.
  5. Add eggs one at a time and vanilla extract, mixing until just combined. Do not over-mix after adding eggs.
  6. In a separate bowl, whisk together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and allspice or cloves until smooth.
  7. Pour about 2/3 of the cheesecake mixture onto the crust and smooth with a spatula.
  8. Gently fold the pumpkin mixture into the remaining cheesecake batter, then dollop over the plain layer. Swirl with a knife or skewer for a marbled effect.
  9. Bake for 35–40 minutes, or until edges are set but the center still jiggles slightly.
  10. Cool to room temperature in the pan, then chill in the fridge for at least 3 hours (overnight is best).
  11. Lift bars out using parchment, slice into squares with a sharp knife (wiping between cuts), and garnish as desired.

Notes

For best results, use room temperature cream cheese and eggs. Do not over-mix after adding eggs to prevent cracks. Chill bars thoroughly before slicing for clean edges. Gluten-free and dairy-free adaptations are possible with simple swaps. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, easy cheesecake bars, pumpkin dessert, bakery-style bars, Thanksgiving dessert, holiday baking, creamy cheesecake, graham cracker crust, marbled cheesecake

Find it online: https://chrisfeasts.com/pumpkin-cheesecake-bars-recipe-easy-bakery-style-dessert-youll-love/