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Pumpkin Cheesecake Bars

These pumpkin cheesecake bars feature a crunchy graham cracker crust topped with a creamy, spiced pumpkin filling. The combination of textures—crisp crust and smooth, flavorful filling—creates a cozy, fall-inspired dessert. Baked until just set and chilled thoroughly, they offer a perfect bite of seasonal comfort.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 16 oz full-fat cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup pumpkin puree canned or homemade
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Equipment

  • 9-inch square baking pan
  • Mixing bowls
  • Electric mixer or whisk
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat your oven to 175°C (350°F). Line a 9-inch square baking pan with parchment paper, leaving overhang for easy removal.
  2. Mix graham cracker crumbs with melted butter until evenly coated and crumbly. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
  3. Bake the crust for about 10 minutes or until it turns golden and smells toasted. Remove from oven and let cool slightly while preparing the filling.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy, about 2-3 minutes.
  5. Add sugar to the cream cheese and continue beating until combined and creamy. Then, beat in eggs one at a time, ensuring each is fully incorporated.
  6. Stir in pumpkin puree, vanilla extract, cinnamon, ginger, and nutmeg until the mixture is smooth and fragrant.
  7. Pour the pumpkin filling over the cooled crust, spreading it out evenly with a spatula.
  8. Bake in the oven for 40-45 minutes, or until the edges are set but the center still has a slight jiggle. You may see a slight crack in the center—this is normal.
  9. Remove from the oven and let the bars cool completely in the pan on a wire rack. Once cooled, chill in the refrigerator for at least 2 hours or overnight to set fully.
  10. Lift the bars out of the pan using the parchment overhang and slice into squares.
  11. Serve chilled or at room temperature, enjoying the creamy, spiced pumpkin flavors with a crunchy crust in every bite.

Notes

Ensure the cream cheese is at room temperature for a smooth filling. Don’t overbake to prevent cracks. Chill thoroughly before slicing for clean cuts.