Pumpkin Dessert
Dive into the warm, spiced flavors of fall with this irresistible Pumpkin Dessert—a creamy, layered treat that combines a buttery graham cracker crust with a luscious pumpkin cheesecake filling. Perfectly seasoned with cinnamon, nutmeg, and ginger, this dessert delivers the cozy essence of pumpkin pie with the decadence of a cheesecake bar. It's easy to make, with just 20 minutes of prep time, and bakes to golden perfection in under an hour. Whether served on its own or topped with a dollop of whipped cream, this dessert is perfect for autumn gatherings, Thanksgiving celebrations, or anytime you're craving a sweet, seasonal indulgence.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter (melted)
- 0.25 cups granulated sugar
- 8 oz cream cheese (softened)
- 1 cups canned pumpkin puree
- 14 oz sweetened condensed milk
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.25 tsp salt
- 1 cups whipped cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and line it with parchment paper, letting the edges hang over for easy removal later.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of the prepared baking dish to form the crust. Use the bottom of a measuring cup or a flat spatula to press it firmly. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese. Beat until fully combined and the mixture is smooth.
Pour the pumpkin filling over the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the center is set and no longer jiggles when the dish is gently shaken.
Remove the dessert from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 2 hours or until fully chilled.
Once chilled, lift the dessert out of the pan using the parchment paper overhang. Cut into 12 bars.
Serve as is or topped with a dollop of whipped cream for an extra touch of indulgence.
Nutrition Facts
Calories |
5278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.7 g | 423% | |
| Saturated Fat | 196.7 g | 983% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1274 mg | 425% | |
| Sodium | 3534 mg | 154% | |
| Total Carbohydrate | 504.5 g | 183% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 357.1 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1805 mg | 139% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2890 mg | 62% | |
*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.
