Description
Silky smooth pumpkin cheesecake bars bring autumn’s warmth to your dessert table with creamy layers of seasonal spice. Rich graham cracker crust and velvety pumpkin filling create a delightful treat that connects memories and comfort in each delectable bite.
Ingredients
Scale
Pumpkin Cheesecake Bars
Main Ingredients:
- 16 ounces (453 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 cup (245 grams) pumpkin puree
- 1 ½ cups (180 grams) graham cracker crumbs
Spices and Flavorings:
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 tablespoon all-purpose flour
Binding and Base Ingredients:
- 6 tablespoons (85 grams) unsalted butter, melted
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon ground cinnamon (optional)
Optional Topping:
- 1 cup (240 grams) sour cream
- 2 tablespoons (25 grams) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Craft a buttery foundation by combining graham cracker crumbs, sugar, cinnamon, and melted butter in a mixing bowl. Press the mixture firmly into a greased 9×9-inch baking dish, creating an even layer.
- Preheat the oven to 350°F and bake the crust for 8-10 minutes until lightly golden. Remove and allow to cool completely at room temperature.
- In a large mixing bowl, whip cream cheese and sugar until achieving a silky, smooth consistency. Incorporate vanilla extract, ensuring thorough blending.
- Gently fold in eggs one at a time, maintaining a creamy texture. Add pumpkin puree, ground spices, and flour, stirring until ingredients are uniformly combined.
- Carefully pour the pumpkin cheesecake mixture over the cooled crust, spreading evenly to cover the entire surface.
- Transfer to the preheated oven and bake for 40-45 minutes. The filling should appear set with a slight jiggle in the center when gently shaken.
- Whisk together sour cream, sugar, and vanilla for an optional luxurious topping. Spread over the cooled cheesecake and return to the oven for an additional 5 minutes.
- Remove from oven and let cool completely at room temperature. Refrigerate for a minimum of 3 hours to allow the bars to set and develop optimal flavor.
- Slice into squares and serve chilled for a decadent autumn-inspired dessert.
Notes
- Prevent cracking by baking the cheesecake in a water bath to ensure even, gentle heating and maintain moisture.
- Soften cream cheese at room temperature for at least 30 minutes to achieve a smooth, lump-free filling without overmixing.
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Cool the bars completely before cutting to get clean, precise edges and prevent the filling from falling apart.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 230 kcal
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg