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Best Easy Pumpkin Cheesecake Bars Recipe

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These pumpkin cheesecake bars feature a creamy, tangy cheesecake layer swirled with spiced pumpkin on a buttery graham cracker crust. They’re quick to make, perfect for fall gatherings, and taste even better after a day in the fridge.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • ½ cup (113g) unsalted butter, melted
  • Pinch of salt (if using unsalted butter)
  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) brown sugar, packed
  • 1 large egg, at room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and a pinch of salt. Pour in melted butter and stir with a fork until all crumbs are moistened. The mixture should look like wet sand and hold together when squeezed.
  3. Press the crust into the prepared pan using the bottom of a measuring cup or flat-bottomed glass. Press edges slightly higher than the center. Bake for 10 minutes, then set aside to cool slightly.
  4. Make the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add ½ cup granulated sugar and beat until combined, about 1 minute. Add 2 room-temperature eggs one at a time, beating on low after each addition just until incorporated. Stir in vanilla extract.
  5. Make the pumpkin layer: In a separate bowl, whisk together pumpkin puree, packed brown sugar, 1 egg, pumpkin pie spice, and extra cinnamon until smooth.
  6. Assemble the layers: Pour cheesecake mixture over pre-baked crust and spread evenly. Drop spoonfuls of pumpkin mixture on top (6-8 dollops). Gently swirl with a butter knife or skewer using about 5 figure-eight motions.
  7. Bake on the middle rack for 35-40 minutes, until edges are set and center jiggles slightly when shaken. The top should look matte, not glossy.
  8. Cool completely on a wire rack (1-2 hours), then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Once fully chilled, use parchment sling to lift bars out of pan. Place on cutting board and slice into 16 even squares with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth texture. Don’t overmix the cheesecake batter to avoid cracks. Cool gradually to prevent cracking. For clean cuts, use a wet knife and wipe between slices. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, cheesecake bars, graham cracker crust, easy pumpkin recipe

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