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Perfect Pumpkin Cheesecake Bars: Easy Fall Dessert

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These pumpkin cheesecake bars are the ultimate fall dessert, featuring a buttery graham cracker crust, a creamy cheesecake layer, and a spiced pumpkin topping. They’re easy to make, perfect for gatherings, and disappear faster than anything else on the table.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree
  • ½ cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir with a fork until the mixture resembles wet sand.
  3. Press the crust into the pan: Transfer the crumb mixture to the prepared pan. Use a flat-bottomed measuring cup or glass to press it down firmly and evenly.
  4. Bake the crust: Bake for 10 minutes until lightly golden and fragrant. Remove from oven and let cool while you prepare the fillings.
  5. Make the cheesecake layer: In a large mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add ½ cup sugar and beat until combined, about 1 minute. Add eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract. Do not overmix.
  6. Make the pumpkin layer: In a separate medium bowl, whisk together pumpkin puree, ½ cup sugar, 1 egg, 1 teaspoon vanilla extract, cinnamon, ginger, nutmeg, and cloves until smooth.
  7. Layer the fillings: Pour the cheesecake mixture over the pre-baked crust and spread evenly. Gently spoon the pumpkin mixture over the cheesecake layer and spread carefully.
  8. Create the swirl effect (optional): Use a butter knife or skewer to gently drag through the layers in a figure-eight pattern. Do not over-swirl.
  9. Bake the bars: Bake for 35-40 minutes. The edges should be set, and the center should still have a slight jiggle.
  10. Cool completely: Let the bars cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
  11. Slice and serve: Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares with a sharp knife, wiping the knife clean between cuts.

Notes

Room temperature ingredients are essential for a smooth batter. Do not overmix the cheesecake batter to avoid cracks. For clean slices, chill the bars thoroughly and wipe the knife clean between cuts. The bars can be made up to 3 days in advance and stored in the refrigerator.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, pumpkin dessert, cheesecake bars, easy pumpkin recipe

Find it online: https://bakebelle.com/perfect-pumpkin-cheesecake-bars-easy-fall-dessert/