Pumpkin Spice Cheesecake Bars
Delightful Pumpkin Spice Cheesecake Bars with a creamy cheesecake layer atop a crunchy graham cracker crust, perfect for fall gatherings.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
For the filling
- 2 packages (8 oz) cream cheese, softened
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/2 tsp salt
Instructions
Preparation
- Preheat the oven to 350°F (180°C) and line an 8×8-inch baking dish with parchment paper for easy removal.
- In a mixing bowl, combine the graham cracker crumbs with melted butter and sugar. Mix until well combined. Press this mixture firmly into the bottom of the prepared baking dish to form an even layer.
- Place the crust in the preheated oven and bake for 10 minutes. Remove and let it cool while you prepare the filling.
- In a large bowl, beat the softened cream cheese until smooth. Add in the sugar, pumpkin puree, eggs, vanilla extract, pumpkin spice, and salt. Beat until everything is well combined and creamy.
- Carefully pour the pumpkin cheesecake filling over the pre-baked crust. Gently spread it out into an even layer.
- Return the baking dish to the oven and bake for an additional 30-35 minutes, or until the filling is set and a toothpick comes out clean.
- Once done, remove from the oven and let the bars cool completely at room temperature. Refrigerate for at least 2 hours before cutting into squares.
Notes
For a gluten-free option, substitute graham cracker crumbs with almond flour mixed with a little coconut oil. Don't overbake the bars to maintain a silky-smooth texture. Store bars tightly covered in the refrigerator for up to one week or freeze for up to 3 months.