Pumpkin Spice Cheesecake Bars
Indulge in the aromatic essence of fall with these delightful Pumpkin Spice Cheesecake Bars, featuring a buttery graham cracker crust and creamy cheesecake filling that captivates your taste buds.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 24 oz cream cheese, softened (3 blocks)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 tablespoon all-purpose flour (optional, for structure)
Optional Toppings
- whipped cream
- caramel sauce
- chopped pecans
- ground cinnamon or nutmeg
Instructions
Prepare the Crust
- Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl.
- Stir until the crumbs resemble wet sand.
- Press this crumbly mixture into a parchment-lined 9×13-inch baking pan, forming an even layer across the bottom.
- Bake for about 8–10 minutes at 325°F to help it firm up.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add the sugar, then mix in the eggs one at a time, just until combined.
- Blend in the pumpkin puree, vanilla extract, pumpkin spice, and flour if desired.
Bake
- Pour the cheesecake filling over the baked crust, spreading it evenly.
- Bake at 325°F for 35–40 minutes, until the edges are set but the center jiggles.
- Let cool at room temperature, then chill in the refrigerator for at least 4 hours before slicing.
Notes
Avoid overbaking as it can make the bars dry. Ensure cream cheese is fully softened for a smooth filling. Chill bars fully before slicing to avoid mess.