Pumpkin Spice Cheesecake Bars

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 tsp pumpkin pie spice
• ½ tsp ground cinnamon
• 2 large eggs
• 1 tsp vanilla extract
• ¼ tsp salt

Steps

1. 1 Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper.
2. 2 Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the prepared pan.
3. 3 Bake crust for 10 minutes, then remove and let cool slightly.
4. 4 In a large bowl, beat cream cheese until smooth. Add pumpkin, sugars, spices, eggs, vanilla, and salt. Mix until combined.
5. 5 Pour the pumpkin mixture over the crust. Smooth the top.
6. 6 Bake for 30-35 minutes, or until the center is almost set.
7. 7 Cool completely at room temperature, then chill for at least 4 hours or overnight.
8. 8 Lift the cheesecake from the pan using parchment paper and cut into squares.

Equipment

• 9x9 inch baking pan
• parchment paper
• mixing bowls
• electric mixer

Variations

• Add a layer of chocolate ganache on top before chilling.
• Top with toasted pecans for added crunch.

Substitutions

• Use almond flour instead of graham cracker crumbs for a gluten-free version.
• Substitute coconut sugar for granulated sugar for a different flavor profile.

Pairings

• Serve alongside a fruit salad.
• Pair with a glass of dessert wine.

Nutrition

Tips

• Ensure all ingredients are at room temperature for a smoother mixture.
• Don't overbake; the center will firm up as it cools.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Freezing: Freeze wrapped bars for up to 2 months. Thaw overnight in the refrigerator.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a hot cup of coffee or tea.

FAQ