Dessertscookfastrecipes
Pumpkin Cheesecake Bars
These simple pumpkin cheesecake bars feature a creamy, spiced pumpkin filling and a crunchy graham cracker crust. A make-ahead dessert that's great for Thanksgiving, delivering festive flavor without the fuss.
👥 12 Servings⏱️ Prep & Cook: 5h 55m⏳ Prep: 20 min🔥 Cook: 1h 35m👤 Mateo Ramirez📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Preheat oven to 350°F. Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides to act as a sling.
2
For the crust, combine graham cracker crumbs, 3 tbsp granulated sugar, 1/4 tsp salt, and 1/4 tsp cinnamon. Stir in melted butter until the mixture resembles wet sand.
granulated sugar (for crust)3 tbspcup granulated sugar (for filling)3/4tsp salt (for crust)1/4tsp salt (for filling)1/4tsp cinnamon (for crust)1/4cinnamon (for filling)1 tspbutter, melted6 tbsp
3
Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for ⏱️ 15 minutes. Set aside to cool on a wire rack and reduce oven temperature to 325°F.
4
For the filling, use a mixer to beat the softened cream cheese with the granulated and brown sugars until smooth and creamy.
cream cheese, softened16 oz
5
On low speed, mix in the pumpkin puree and vanilla extract until just combined.
pumpkin puree, room temperature1 cupvanilla extract1 tsp
6
Add the eggs one at a time, mixing on low speed after each one until just incorporated.
large eggs, room temperature3
7
Add the cinnamon, nutmeg, ginger, salt, and sifted flour. Mix on low one last time until no dry streaks remain. Do not overmix.
tsp cinnamon (for crust)1/4cinnamon (for filling)1 tsp
8
Pour the filling over the cooled crust. Place the pan on the middle oven rack. On a lower rack, place a separate pan filled with hot water to create steam.
9
Bake for 45 to ⏱️ 50 minutes, or until the edges are set and the center has a slight jiggle.
10
Turn the oven off and prop the door open slightly. Let the cheesecake cool slowly in the oven for ⏱️ 30 minutes.
11
Remove from the oven and let it cool completely at room temperature. Then cover and chill in the refrigerator for at least ⏱️ 4 hours, or preferably overnight.
12
Use the parchment paper sling to lift the cheesecake from the pan. Cut into bars and serve.
Nutrition Facts
calories
280 calories
fat Content
18g fat
serving Size
1 bar
fiber Content
1g fiber
sugar Content
20g sugar
sodium Content
200mg sodium
protein Content
5g protein
carbohydrate Content
25g carbs
saturated Fat Content
9g saturated fat
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