Description
Creamy pumpkin cheesecake bars blend autumn’s warmth with rich, silky indulgence. Spiced graham cracker crust and smooth cream cheese create a delightful dessert that welcomes seasonal comfort on your plate.
Ingredients
Scale
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- 6 tbsps unsalted butter, melted
- 1 ½ cups graham cracker crumbs (about 10–12 crackers)
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Crust Preparation: Calibrate oven to 325°F (163°C). Arrange parchment paper in a 9×9-inch baking vessel, ensuring complete coverage of bottom and sides.
- Crust Assembly: Blend graham cracker crumbs, sugar, cinnamon, and melted butter into a cohesive mixture. Compress the blend uniformly across the pan’s base. Transfer to oven and toast for 8-10 minutes until lightly golden, then allow to cool completely.
- Filling Creation: Whip cream cheese until silky smooth. Incorporate granulated and brown sugars, blending until luxuriously creamy. Introduce pumpkin puree, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Blend thoroughly until mixture achieves a uniform, velvety consistency.
- Baking Process: Cascade cheesecake mixture over the pristine crust. Position in preheated oven and bake 35-40 minutes, monitoring until center sets with a subtle tremor when gently nudged.
- Cooling and Setting: Allow bars to rest at ambient temperature for 30 minutes. Transfer to refrigerator and chill minimum 3 hours (preferably overnight) to achieve optimal texture and flavor melding.
- Serving Presentation: Extract from refrigerator, slice into precise squares, and serve chilled for maximum gustatory pleasure.
Notes
- Use a food processor or rolling pin to create uniform, fine crumbs for a consistent and stable crust base.
- Avoid overbaking by removing the cheesecake when the center is slightly jiggly; it will continue setting during cooling.
- Bring cream cheese, eggs, and other dairy to room temperature before mixing to ensure smooth, lump-free filling and better incorporation.
- Blot excess liquid from pumpkin puree using paper towels to prevent watery cheesecake and maintain a dense, creamy texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg