Pumpkin Cheesecake Bars

Get ready for fall with these decadent Pumpkin Cheesecake Bars! A perfect combination of creamy cheesecake and autumn flavors in every bite.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

Instructions:

• 1. Preheat oven to 350°F and line a 9×9 inch baking pan with parchment paper.
• 2. In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press onto the bottom of the prepared pan.
• 3. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
• 4. Stir in pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
• 5. Pour the cream cheese mixture over the crust and spread evenly.
• 6. Bake for 35-40 minutes or until the center is set.
• 7. Let it cool completely before refrigerating for at least 2 hours.
• 8. Cut into bars and serve chilled. Enjoy!

Popular Questions:

• Can I use pre-made graham cracker crust instead of making my own?

Yes, you can use pre-made graham cracker crust if you prefer. Just make sure it fits into your 9×9 inch baking pan.

• Can I use pumpkin pie filling instead of pumpkin puree?

No, it is recommended to use pumpkin puree for this recipe to achieve the best texture and flavor.

• Can I substitute the cream cheese with a dairy-free alternative?

Yes, you can use a dairy-free cream cheese alternative for a lactose-free version of this recipe.

• How long can I store these pumpkin cheesecake bars?

You can store them in the refrigerator for up to 4-5 days in an airtight container.

• Can I freeze these bars?

Yes, you can freeze these bars for up to 1-2 months. Thaw in the refrigerator before serving.

Helpful Tips:

 
• For added flavor, top with whipped cream and a sprinkle of cinnamon before serving.

 

• You can add a drizzle of caramel sauce on top for an extra indulgent touch.

 

• Feel free to adjust the amount of pumpkin pie spice to suit your taste preferences.

 

• Try using ginger snap crumbs instead of graham crackers for a different twist.

 

• For a nutty crunch, sprinkle chopped pecans or walnuts on top before baking.

Expert Secrets:

 
• Let the cream cheese soften at room temperature before using for a smoother cheesecake texture.

 

• Avoid overmixing the batter to prevent air bubbles in the cheesecake bars.

 

• Bake the bars in the center of the oven for even heat distribution.

 

• Cool the bars completely before refrigerating to prevent condensation forming on the surface.

 

• For a spicier kick, add a pinch of cayenne pepper to the pumpkin pie spice mix.