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Pumpkin Pie Cheesecake Bars

Introduction:

Celebrate the flavors of fall with Pumpkin Pie Cheesecake Bars – a delightful fusion of creamy cheesecake and spiced pumpkin pie. These bars feature a buttery graham cracker crust, a layer of creamy pumpkin cheesecake filling, and a topping of whipped cream and pumpkin pie spice, creating a dessert that’s both indulgent and comforting. Whether you’re baking for a special occasion or simply craving a taste of autumn, these bars are sure to hit the spot.

Why We Love This Recipe:

✔️ Rich and Creamy Texture: Enjoy the creamy richness of cheesecake paired with the smoothness of pumpkin pie, creating a dessert that’s both luxurious and satisfying. ✔️ Warm and Spicy Flavor: Experience the warm spices of cinnamon, nutmeg, and ginger, enhanced by the sweetness of pumpkin, creating a dessert that’s perfect for the fall season. ✔️ Easy to Make: Whip up a batch of these bars with simple ingredients and straightforward instructions, making them perfect for novice and experienced bakers alike.

Ingredients:

For the Graham Cracker Crust:

  • 1 and 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

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For the Pumpkin Cheesecake Filling:

  • 1 (8-ounce/225g) package cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) canned pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

For the Topping:

  • Whipped cream
  • Pumpkin pie spice

Instructions:

Preheat the Oven and Prepare the Baking Dish:

Preheat your oven to 350°F (175°C). Grease a 9×9-inch (23x23cm) baking dish and line it with parchment paper, leaving an overhang on the sides for easy removal.

Make the Graham Cracker Crust:

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until well combined.

Press the mixture firmly into the bottom of the prepared baking dish to form an even layer. Set aside.

Make the Pumpkin Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Beat in the canned pumpkin puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.

Pour the pumpkin cheesecake filling over the graham cracker crust in the baking dish.

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Bake and Cool the Bars:

Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly.

Remove the bars from the oven and let them cool completely in the baking dish.

Once cooled, refrigerate the bars for at least 2 hours, or until chilled and firm.

Serve and Enjoy:

Lift the bars out of the baking dish using the parchment paper overhang and transfer them to a cutting board.

Slice the bars into squares and top each square with a dollop of whipped cream and a sprinkle of pumpkin pie spice.

Serve immediately and enjoy the flavors of fall!

Notes:

  • For an extra indulgent touch, you can drizzle caramel sauce over the bars before serving.
  • Store any leftover bars in an airtight container in the refrigerator for up to 3 days.

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