Delicious Pumpkin Cheesecake Bars You Can’t Resist
Indulge in these creamy Pumpkin Cheesecake Bars, a perfect autumn treat that blends classic flavors with nutritious pumpkin.
Equipment
- 9×9-inch baking pan
- Mixing bowl
- Electric mixer
- Spatula
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups butter melted
- 0.25 cups sugar brown sugar preferred
For the Cheesecake Filling
- 8 oz cream cheese softened
- 15 oz canned pumpkin
- 0.5 cups sugar adjust for sweetness
- 3 large eggs
- 1 teaspoon vanilla extract pure preferred
- 1 teaspoon pumpkin pie spice
For Topping (Optional)
- 1 cup whipped cream for serving
- 0.5 cups chopped pecans for added crunch
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until crumbly. Press this mixture into the bottom of a greased 9x9-inch baking pan. Bake for 10 minutes. Allow to cool.
- In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth, about 2 minutes. Gradually add sugar and mix well. Add canned pumpkin, vanilla extract, and pumpkin pie spice until creamy.
- Add eggs one at a time, mixing on low after each until just incorporated. Pour the mixture over the cooled crust and smooth the top.
- Bake for 25 to 30 minutes, until the edges are set and the middle has a slight jiggle. Remove and cool for 30 minutes.
- Transfer to the refrigerator to chill for at least 2 hours. Once chilled, lift out and slice into squares. Optionally top with whipped cream and chopped pecans.
Notes
Use room temperature ingredients for a smoother filling. Do not overmix to prevent cracks during baking. Wrap leftovers tightly for storage.
Nutrition
Serving: 1barCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 1mgCalcium: 40mgIron: 1mg
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