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Creamy Pumpkin Cheesecake Bars

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These creamy pumpkin cheesecake bars combine the warm spices of fall with a smooth, velvety texture and a buttery graham cracker crust, perfect for potlucks and cozy gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • Optional: ¼ teaspoon ground cloves
  • Optional topping: ¼ cup powdered sugar (for dusting)
  • Optional topping: whipped cream or caramel drizzle, to serve

Instructions

  1. Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until crumbs are moistened and mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a glass or measuring cup. Bake for 10 minutes, then remove and let cool slightly.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down sides occasionally.
  5. Add pumpkin puree and sugar to the cream cheese and beat until combined and silky.
  6. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract, cinnamon, nutmeg, ginger, salt, and optional cloves. Mix until spices are evenly distributed but do not overmix.
  7. Pour the filling over the pre-baked crust and smooth the top with a spatula.
  8. Bake for 40-45 minutes at 325°F (163°C) until edges are set but center jiggles slightly.
  9. Cool bars on a wire rack for about an hour, then refrigerate at least 4 hours or overnight.
  10. Use parchment overhang to lift bars from pan. Slice into 12 squares with a sharp knife warmed under hot water and dried.
  11. Serve with a dusting of powdered sugar, whipped cream, or caramel drizzle if desired.

Notes

Use softened cream cheese for a smooth texture. Avoid overmixing after adding eggs to prevent cracks. Use parchment paper for easy removal. Chill bars overnight for best texture. Gluten-free and dairy-free substitutions are possible.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, creamy pumpkin bars, easy pumpkin dessert, potluck dessert, autumn dessert

Find it online: https://blixfood.com/creamy-pumpkin-cheesecake-bars-easy-fall-potluck-dessert-recipe/