Description
Indulge in the perfect fall treat with these creamy and spiced pumpkin cheesecake bars on a buttery graham cracker crust. A delightful dessert for any occasion!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ cup all-purpose flour
Instructions
- Preheat your oven to 325°F (163°C). Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, combine graham cracker crumbs, ½ cup sugar, and melted butter. Press the mixture into the bottom of the prepared baking dish to form a crust.
- Bake the crust for 10 minutes, then remove from the oven and set aside.
- In a large bowl, beat the cream cheese until smooth. Add 1 cup sugar and continue to beat until well combined.
- Mix in the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and cloves until smooth.
- Gradually add flour, beating until just combined.
- Pour the pumpkin cheesecake mixture over the baked crust, spreading it evenly.
- Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour.
- Refrigerate for at least 4 hours, or overnight, before slicing into bars.
Notes
- For an extra touch, consider topping with whipped cream and a sprinkle of cinnamon before serving.
- These bars can be made a day in advance for easier entertaining.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
