Description
Creamy pumpkin cheesecake atop a buttery graham cracker crust, these bars are a deliciously indulgent treat perfect for fall celebrations.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- For the Topping (optional):
- Whipped cream
- Ground cinnamon for sprinkling
Instructions
- Preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.
- Combine graham cracker crumbs, sugar, and melted butter; press into the bottom of the pan.
- Bake the crust for 8 minutes; let cool slightly.
- Beat cream cheese until smooth; add sugar and mix well.
- Incorporate pumpkin, eggs, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour filling over the cooled crust and spread evenly.
- Bake for 40-45 minutes, until the center is set and edges are lightly golden.
- Cool completely on a wire rack, then refrigerate for at least 2 hours before cutting.
- Serve chilled with whipped cream and a sprinkle of cinnamon if desired.
Notes
Best served chilled for a refreshing dessert experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
