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Creamy Pumpkin Cheesecake Bars: Easy 30-Min Recipe

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These creamy pumpkin cheesecake bars are the perfect fall dessert, combining a buttery graham cracker crust with a silky pumpkin cheesecake filling. Ready in about 30 minutes of active time, they’re a crowd-pleaser for any gathering.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed fine)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving some overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in 6 tablespoons of melted butter and stir until the mixture looks like wet sand and holds together when pressed.
  3. Press the crust into the pan: Dump the crumb mixture into your prepared pan and press it down firmly and evenly using the bottom of a flat measuring cup.
  4. Pre-bake the crust: Bake the crust for 10 minutes until lightly golden and fragrant. Set aside to cool while you make the filling. Leave the oven on.
  5. Beat the cream cheese: In a large bowl, beat 16 ounces of softened cream cheese with ¾ cup sugar until smooth and creamy, about 2 minutes with an electric mixer on medium speed. Scrape down the sides halfway through.
  6. Add the eggs one at a time: Add 2 eggs, one at a time, beating on low speed after each addition until just combined. Do not overmix.
  7. Add the pumpkin and flavorings: Add 1 cup pumpkin puree, 1 teaspoon vanilla extract, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ¼ teaspoon salt. Beat on low speed until combined and smooth.
  8. Pour the filling over the crust: Pour the cheesecake filling onto the pre-baked crust. Use a spatula to spread it evenly to the edges. Tap the pan gently on the counter to release air bubbles.
  9. Bake the bars: Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly (like Jell-O). The top should be lightly golden around the edges.
  10. Cool completely: Let the bars cool on a wire rack for about 1 hour at room temperature. Then refrigerate for at least 4 hours, preferably overnight.
  11. Slice and serve: Once fully chilled, lift the bars out using the parchment paper overhang. Use a sharp knife to cut into squares, wiping the knife clean between each slice.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix after adding eggs to prevent cracks. The center should be slightly jiggly when done. For clean cuts, use a hot 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, fall dessert, easy cheesecake bars, pumpkin dessert, graham cracker crust, creamy pumpkin bars

Find it online: https://leilameals.com/creamy-pumpkin-cheesecake-bars-easy-30-min-recipe/