Spiced Pumpkin Cheesecake Bars combine the creamy richness of cheesecake with the warm, comforting flavors of pumpkin and spices. These bars are a perfect fall dessert or a delightful treat for any time of year.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pumpkin Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Topping (optional):
- 1/4 cup chopped pecans (or walnuts)
- 1/4 cup caramel sauce (store-bought or homemade)
Instructions:
Prepare the Crust:
- Preheat the oven: Preheat your oven to 325°F (163°C). Grease or line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- Combine crust ingredients: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly coated.
- Press into pan: Press the mixture evenly into the bottom of the prepared baking pan to form the crust. Use the back of a spoon or the bottom of a glass to press it down firmly.
- Bake: Bake the crust in the preheated oven for 10 minutes. Remove and let cool slightly while you prepare the filling.
Prepare the Pumpkin Cheesecake Filling:
- Beat cream cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add sugar: Gradually add the granulated sugar, mixing until well combined and smooth.
- Add pumpkin and spices: Beat in the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until fully incorporated.
- Add eggs: Beat in the eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix.
- Pour filling over crust: Pour the pumpkin cheesecake filling over the pre-baked graham cracker crust, spreading it evenly with a spatula.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the center is set and the edges are slightly puffed. The center may still have a slight jiggle when you shake the pan.
- Cool: Allow the cheesecake bars to cool in the pan on a wire rack for about 1 hour. Once cooled, refrigerate for at least 3 hours, or preferably overnight, to set completely.
Add Topping (Optional):
- Top with pecans: Before serving, sprinkle the chopped pecans (or walnuts) on top of the bars.
- Drizzle with caramel sauce: Drizzle caramel sauce over the bars for added sweetness and flavor.
Tips for Perfect Spiced Pumpkin Cheesecake Bars:
- Use room temperature cream cheese: Ensure the cream cheese is softened to avoid lumps in the filling.
- Don’t overmix: Mix the filling ingredients until just combined to prevent cracks in the cheesecake.
- Chill thoroughly: Refrigerate the bars for a few hours or overnight to allow them to set properly and make cutting easier.
Why You’ll Love This Recipe:
- Seasonal flavors: The combination of pumpkin and warm spices is perfect for fall and holiday gatherings.
- Creamy and rich: The creamy cheesecake filling pairs beautifully with the spiced pumpkin flavor.
- Easy to serve: Bars are a convenient and easy-to-serve dessert, perfect for parties or family gatherings.
Enjoy making and indulging in these Spiced Pumpkin Cheesecake Bars—a delicious and comforting dessert that brings the flavors of fall to your table!