Pumpkin Cheesecake Bars
Indulge in the comforting flavors of fall with these Pumpkin Cheesecake Bars. Creamy pumpkin filling is nestled atop a buttery graham cracker crust, creating a dessert that’s both rich and delightful. Perfect for gatherings or cozy nights in, these bars are sure to impress friends and family alike. Easy to prepare and customizable, they’re the ultimate treat for any pumpkin lover!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ cup granulated sugar (or brown sugar)
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 2 large eggs, room temperature
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan.
- In another bowl, beat softened cream cheese until smooth. Gradually add pumpkin puree, mixing until combined. Add eggs one at a time along with cinnamon; blend well.
- Pour the pumpkin cheesecake filling over the crust and spread evenly with a spatula.
- Bake for 25-30 minutes until set but slightly jiggly in the center. Allow to cool at room temperature before chilling in the fridge for at least two hours.
- Lift bars from the pan using parchment paper edges, cut into squares, and serve.
Nutrition
- Serving Size: 1 bar (55g)
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: - For added flavor, consider mixing in chocolate chips or nuts before baking. - Swap graham crackers for ginger snap cookies for an extra spicy twist. - These bars can be made ahead of time; they taste even better after chilling overnight.