Pumpkin Pie Cheesecake Bars
Pumpkin Pie Cheesecake Bars combine the creamy decadence of cheesecake with the spiced warmth of pumpkin pie, making them the perfect dessert for fall and holiday celebrations.
Ingredients
- 1½ cup graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Instructions
- Prepare the crust:Combine graham cracker crumbs, melted butter, and 3 tablespoons sugar in a bowl. Press the mixture into a parchment-lined 8x8-inch baking dish. Bake at 350°F (175°C) for 10 minutes. Let it cool.Make the filling:Beat softened cream cheese and sugar until smooth. Add pumpkin puree, vanilla, and spices, mixing well. If baking, beat in eggs one at a time until fully combined.Assemble the bars:Pour the cheesecake mixture over the cooled crust. Smooth the top with a spatula.Bake or chill:For baked bars: Bake at 350°F (175°C) for 40-45 minutes until the center is set. Cool to room temperature, then refrigerate for at least 4 hours.For no-bake bars: Chill in the refrigerator for at least 6 hours or overnight until firm.Serve:Slice into 12 bars and garnish with whipped cream, caramel drizzle, or chopped nuts, if desired.
Notes
- For a gluten-free option, use gluten-free graham crackers.
- To make no-bake bars, skip the eggs and chill longer for proper setting.