Pumpkin Cheesecake Bars
Delicious and easy-to-make pumpkin cheesecake bars that offer a delightful twist on traditional Thanksgiving desserts.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups sugar
- 0.5 cups unsalted butter, melted
Filling
- 2 packages (8-ounce) cream cheese, softened Make sure it's at room temperature for easier mixing.
- 0.75 cups sugar Adjust sweetness according to your preference.
- 2 large eggs
- 1 cups canned pumpkin puree Fresh pumpkin can be used if pureed and not watery.
- 0.5 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice For a spicier flavor, consider adding more.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
- In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press this mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then let it cool.
Making the Filling
- In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice until fully combined.
- Pour the pumpkin mixture over the cooled crust and spread it evenly.
Baking
- Bake for an additional 30 minutes, or until the center is set.
- Allow it to cool in the pan, then refrigerate for at least 2 hours before slicing.
Notes
These bars can be served chilled with a dollop of whipped cream or a sprinkle of nutmeg. Store leftovers in an airtight container in the refrigerator for 4 to 5 days or freeze them for up to 3 months.