Description
These pumpkin cheesecake bars are a decadent fall dessert with a creamy cheesecake layer and a buttery crust, perfect for holiday gatherings.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then remove and let cool slightly.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and ginger; mix until well combined.
- Pour the filling over the cooled crust and spread evenly.
- Bake for 40-45 minutes or until the center is set. Let cool completely, then refrigerate for at least 2 hours before slicing into bars.
Notes
For a spicier version, add more nutmeg or ginger to taste. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 18g
- Fat: 18g
- Carbohydrates: 25g
- Protein: 4g