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Pumpkin Cheesecake Bars

Delightful pumpkin cheesecake bars with a rich filling and crunchy graham cracker crust, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Can substitute with crushed digestive biscuits or vanilla wafers.
  • 1/4 cup sugar
  • 1/2 cup butter, melted
For the filling
  • 2 cups cream cheese, softened
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 3 pieces eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan with cooking spray or line it with parchment paper for easy removal.
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of your prepared pan to form a crust, spreading it evenly.
  3. In another bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar, continuing to mix until well combined. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and salt. Beat until the mixture is creamy and well-mixed.
  4. Pour the pumpkin cheesecake filling over your prepared graham cracker crust. Bake in the preheated oven for approximately 45 minutes or until the filling is set and slightly jiggles in the center.
  5. Allow the bars to cool at room temperature for about 30 minutes before covering them and refrigerating for at least 2 hours. Once chilled, cut them into squares and serve with your favorite toppings.

Notes

Store in the refrigerator for up to 5 days. For longer storage, freeze wrapped tightly in plastic wrap and place in an airtight container for up to 3 months. Thaw in the refrigerator overnight and enjoy cold.