Pumpkin Spice Cheesecake Bars (Printer-Friendly Version)
Creamy spiced cheesecake bars with a graham crust, ideal for warming fall moments and festive treats.
# What You'll Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Filling
04 -
24 oz (3 packages) cream cheese, softened
05 -
3/4 cup granulated sugar
06 -
3 large eggs
07 -
1 cup canned pumpkin puree
08 -
1 teaspoon vanilla extract
09 -
1 tablespoon pumpkin pie spice
10 -
1 tablespoon all-purpose flour (optional)
→ Toppings (optional)
11 -
Whipped cream
12 -
Caramel sauce
13 -
Chopped pecans
14 -
Ground cinnamon or nutmeg
# Steps to Follow:
01 -
Preheat oven to 325°F. Combine graham cracker crumbs, melted butter, and sugar until evenly moistened. Press mixture firmly into bottom of a parchment-lined 9 x 13-inch baking pan. Bake for 8-10 minutes to set.
02 -
Beat softened cream cheese until smooth and fluffy. Gradually add sugar, then incorporate eggs one at a time, mixing just until combined. Stir in pumpkin puree, vanilla extract, pumpkin pie spice, and optional flour until fully blended.
03 -
Pour filling over the pre-baked crust, spreading evenly. Bake at 325°F for 35-40 minutes until edges are firm but center slightly jiggles.
04 -
Allow bars to cool to room temperature, then refrigerate for a minimum of 4 hours to set fully before slicing.
# Additional Tips:
01 -
For best texture, avoid overmixing eggs to prevent cracks. Use full-fat cream cheese for creaminess.