Description
Creamy pumpkin spice cheesecake bars with a buttery graham cracker crust. Perfectly spiced, portable, and ideal for parties or a cozy night in.
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
A pinch of salt
For the Filling:
24 ounces (3 blocks) full-fat cream cheese, softened
1 cup granulated sugar
1 cup pure pumpkin puree (not pie filling)
3 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 1/2 tablespoons pumpkin pie spice
A pinch of salt
Instructions
1. Preheat oven to 325°F (165°C) and line a 9×13 inch baking pan with parchment paper.
2. Mix graham cracker crumbs, melted butter, sugar, pumpkin pie spice, and salt. Press evenly into pan and bake 10 minutes, then cool slightly.
3. Beat cream cheese and sugar until smooth. Add pumpkin puree, vanilla, flour, pumpkin pie spice, and salt. Mix until combined.
4. Add eggs one at a time, mixing on low after each until just blended.
5. Pour filling over crust and spread evenly. Bake 35-45 minutes until edges set and center slightly jiggles.
6. Turn off oven, leave bars inside for 1 hour. Transfer to wire rack to cool completely. Refrigerate at least 4 hours, preferably overnight.
7. Slice into bars and serve.
Notes
Use room temperature cream cheese and eggs. Avoid overmixing and overbaking. Chill thoroughly for best texture. Bars can be stored in the refrigerator up to 5 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg