Pumpkin Cheesecake Bars Recipe
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar (for filling)
- 1/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 325°F (165°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease any exposed pan surfaces with cooking spray.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup.
- Bake the crust for 10 minutes. Remove it from the oven and set it aside to cool slightly while you prepare the filling. Keeping the oven on at the same temperature.
- In a large mixing bowl, beat the softened cream cheese, 1/2 cup granulated sugar, and brown sugar until smooth and creamy. Use an electric mixer on medium speed for about 2-3 minutes to ensure there are no lumps.
- Add the eggs one at a time, beating on low speed after each addition just until combined. Stir in the vanilla extract. Be careful not to overmix at this stage to avoid adding too much air to the batter.
- Remove about 1/2 cup of the plain cheesecake batter and set it aside if you want to create a swirl, otherwise, add the pumpkin puree, pumpkin pie spice, and cinnamon directly to the main bowl. Mix until the color is uniform and the spices are well distributed.
- Pour the pumpkin cheesecake mixture over the pre-baked crust. If you saved plain batter, drop spoonfuls on top and swirl with a knife. Bake for 40-45 minutes, or until the edges are set but the center still has a slight jiggle.
- Allow the bars to cool at room temperature for at least one hour. Cover and refrigerate for at least 4 hours, or preferably overnight. Once fully chilled, lift the bars out using the parchment paper and slice into squares.