Easy Pumpkin Cheesecake Bars
Indulge in the creamy decadence of Easy Pumpkin Cheesecake Bars, a delightful dessert that combines the rich flavors of fall with the irresistible creaminess of cheesecake. Built on a buttery graham cracker crust, these bars feature two luscious layers: a classic vanilla cheesecake base and a spiced pumpkin topping infused with cinnamon, nutmeg, ginger, and cloves. Perfectly baked to achieve a smooth, velvety texture, these cheesecake bars are easy to make and ideal for holiday gatherings or anytime you crave a taste of autumn. With just 20 minutes of prep time, this make-ahead treat sets beautifully in the fridge, ensuring each slice is as stunning as it is delicious. Whether you’re serving them at Thanksgiving or enjoying a cozy night in, these pumpkin cheesecake bars are guaranteed to impress with their harmonious layers and warm, spiced flavors.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 1 cups Pumpkin puree (not pumpkin pie filling)
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
Instructions
Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a medium bowl, combine the graham cracker crumbs and 1/4 cup of granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared pan to form the crust. Use the back of a spoon or a flat-bottomed measuring cup to make an even layer. Bake for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until well incorporated.
Divide the cream cheese mixture into two equal portions. Spread one half evenly over the cooled crust for the plain cheesecake layer.
To the remaining cream cheese mixture, add the pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Mix well until fully combined.
Gently spread the pumpkin cheesecake mixture over the top of the plain cheesecake layer, creating a smooth, even layer.
Bake in the preheated oven for 40 minutes, or until the edges are set and the center is only slightly jiggly.
Remove the cheesecake bars from the oven and allow them to cool completely to room temperature in the pan. Then refrigerate for at least 4 hours, or ideally overnight, to fully set.
Once chilled, lift the cheesecake bars out of the pan using the parchment overhang. Slice into 12 even bars and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.7 g | 364% | |
| Saturated Fat | 163.9 g | 820% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1132 mg | 378% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 395.3 g | 144% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 269.0 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 731 mg | 56% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1928 mg | 41% | |
*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.
