Description
Rich, spiced, and perfectly sliceable pumpkin cheesecake bars with a crunchy graham cracker crust. These bars are easy to make, travel well, and offer the cozy flavor of fall without the hassle of a traditional pie.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ cup granulated sugar (for crust)
- 24 oz full-fat cream cheese, softened
- 1 ½ cups granulated sugar (for filling)
- 3 large eggs, room temperature
- 15 oz can pure pumpkin puree
- ½ cup heavy cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a bowl, mix graham cracker crumbs, melted butter, and ½ cup sugar. Press firmly into the bottom of the prepared pan.
- Pre-bake the crust for 8-10 minutes. Remove from oven and reduce temperature to 325°F (160°C).
- In a stand mixer, beat the softened cream cheese until smooth. Add 1 ½ cups sugar and beat until combined.
- Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
- Add pumpkin puree, heavy cream, pumpkin pie spice, cinnamon, nutmeg, salt, and vanilla. Mix on low until just combined.
- Pour the filling over the hot pre-baked crust and spread evenly with an offset spatula.
- Bake at 325°F for 35-40 minutes, until edges are set and the center has a slight jiggle.
- Turn off the oven and crack the door open. Let bars cool in the oven for 1 hour.
- Remove from oven and cool completely at room temperature (1-2 hours).
- Cover and refrigerate for at least 4 hours, preferably overnight, to set.
- Lift bars out of the pan using parchment overhang. Slice into 12-16 bars and serve chilled.
Notes
Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not use pumpkin pie filling; use 100% pure pumpkin puree. For extra creaminess, consider using a water bath. Bars taste best after chilling overnight.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22
- Sodium: 280
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: pumpkin cheesecake bars, fall dessert, holiday baking, pumpkin recipe, cream cheese bars, easy dessert