Spiced Pumpkin Cheesecake Bars

Pumpkin has long been a central figure in autumnal traditions across various cultures, symbolizing harvest and abundance. From Halloween jack-o’-lanterns to Thanksgiving pies, this vibrant gourd plays a pivotal role in seasonal festivities. Its versatility extends far beyond just desserts; pumpkin can be found in soups, breads, and even savory pasta dishes, showcasing its ability to complement a wide range of flavors.

Spiced Pumpkin Cheesecake Bars

Fall into the season with these spiced pumpkin cheesecake bars that beautifully blend classic pumpkin pie flavors with a creamy cheesecake twist. Ideal for cozy evenings or festive gatherings, these bars feature a buttery graham cracker crust, rich pumpkin filling infused with warm spices, and a light topping of whipped cream. This seasonal treat not only delights the palate but also adds a touch of elegance to any dessert table. Perfect for both experienced bakers and beginners!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon ground cinnamon

For the cheesecake filling:

16 oz cream cheese, softened to room temperature

1 cup pumpkin puree (canned or homemade)

1 cup granulated sugar

½ cup packed brown sugar

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon salt

2 tablespoons all-purpose flour (optional, for thickening)

For the topping:

Whipped cream (for serving)

Ground cinnamon (for dusting)

Instructions

Prepare the crust:

- Preheat your oven to 325°F (160°C).

- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the ingredients are evenly incorporated.

- Transfer the mixture to a 9x13-inch baking pan lined with parchment paper. Press the crust mixture firmly and evenly into the bottom of the pan to form a solid base.

Bake the crust:

- Place the pan in the preheated oven and bake for approximately 10 minutes, or until the crust is lightly golden and fragrant.

- Remove it from the oven and let it cool slightly while you prepare the cheesecake filling.

Make the cheesecake filling:

- In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy, about 2 minutes.

- Gradually add the pumpkin puree, granulated sugar, and brown sugar. Mix until all ingredients are fully blended and no lumps remain.

Add eggs and spices:

- Incorporate the eggs, one at a time, beating on low speed after each addition until just combined.

- Stir in the vanilla extract, ground cinnamon, nutmeg, ginger, cloves, salt, and optional flour. Mix until the filling is completely smooth.

Pour filling over crust:

- Carefully pour the pumpkin cheesecake filling over the cooled crust. Use a spatula to spread it evenly across the surface.

- Gently tap the pan on the counter to release any trapped air bubbles.

Bake the cheesecake bars:

- Bake in the oven for 30-35 minutes or until the center is set and has a slight jiggle. The edges should appear slightly puffed and lightly browned.

Cool the bars:

- Once baked, remove the pan from the oven and allow it to cool on a wire rack at room temperature for about 1 hour.

- Afterward, transfer the pan to the refrigerator and chill for at least 4 hours, or overnight for the best texture.

Slice and serve:

- Once completely chilled, grasp the edges of the parchment paper to lift the dessert from the pan.

- Slice into squares or rectangles, and serve with a generous dollop of whipped cream atop each piece. Finish with a light dusting of ground cinnamon for an elegant touch.

Prep Time, Total Time, Servings: 20 mins | 5 hours | 16 bars