Cheesecake Pumpkin Pie Bars
Indulge in the ultimate fall dessert with these irresistible Cheesecake Pumpkin Pie Bars, a decadent fusion of creamy cheesecake and spiced pumpkin pie atop a buttery graham cracker crust. Perfectly layered and baked to perfection, these bars feature a luscious cream cheese base topped with a warmly spiced pumpkin layer, blending classic autumn flavors with a rich, velvety texture. With every bite, you'll savor the harmonious combination of cinnamon, nutmeg, ginger, and cloves, set against the sweet crunch of the crust. Ideal for holidays, potlucks, or anytime you crave a festive treat, these bars are easy to slice, beautifully portable, and sure to impress your guests. Whether served chilled or at room temperature, Cheesecake Pumpkin Pie Bars are a show-stopping dessert that’s as comforting as it is elegant.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar (for cheesecake layer)
- 3 units large eggs
- 2 teaspoons pure vanilla extract
- 15 ounces pure pumpkin puree
- 0.5 cups light brown sugar, packed
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
Instructions
Preheat the oven to 325°F (163°C) and line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy lifting.
In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons granulated sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of the prepared baking dish to form the crust. Bake for 8 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar using a hand mixer or stand mixer on medium speed until smooth and creamy, about 2 minutes.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. Reserve 1 cup of this mixture and set aside for the pumpkin layer.
Spread the remaining cheesecake mixture evenly over the baked crust.
In a separate bowl, combine the pumpkin puree, light brown sugar, cinnamon, nutmeg, ginger, cloves, and salt. Stir in the reserved 1 cup of cheesecake mixture until smooth and fully blended.
Gently spoon the pumpkin mixture over the cheesecake layer and spread it into an even layer.
Bake the bars in the preheated oven for 45–50 minutes, or until the center is set and doesn’t jiggle when gently shaken.
Remove from the oven and let cool to room temperature. Then refrigerate for at least 3 hours, or until fully chilled and firm.
Lift the bars out of the pan using the parchment paper overhang. Slice into 12 even bars and serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 30.5 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
