Print

Best Easy Pumpkin Pie Cheesecake Bars Recipe

pumpkin pie cheesecake bars - featured image
Print Recipe

These quick pumpkin pie cheesecake bars are the fall dessert you didn’t know you needed. They’re fast enough for a weeknight, impressive enough for company, and forgiving enough for a beginner.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) pumpkin puree
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving some overhang on two sides. Lightly spray the parchment with non-stick spray.
  2. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in 6 tablespoons of melted butter and stir with a fork until it looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. Bake for 8 minutes, then set aside to cool slightly.
  3. In a large bowl, beat 16 ounces of softened cream cheese with ½ cup sugar until smooth and creamy—about 2 minutes with a hand mixer. Scrape down the sides. Add 2 eggs, one at a time, beating well after each. Mix in 1 teaspoon vanilla. Pour this mixture over the warm crust and spread it evenly.
  4. In another bowl, whisk together 1 can of pumpkin puree, ½ cup brown sugar, 2 eggs, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, and ¼ teaspoon salt. Whisk until smooth and well combined. Gently spoon this over the cheesecake layer, spreading it carefully to cover completely.
  5. Take a knife or a toothpick and gently swirl the two layers together. Just a few figure-eight motions. If you prefer distinct layers, skip this step.
  6. Place the pan in the preheated oven and bake for 35-40 minutes. The edges should look set and slightly puffed, but the center will still jiggle a little when you shake the pan. Remove from the oven and let cool on a wire rack for 1 hour.
  7. Once cooled to room temperature, transfer the pan to the refrigerator and chill for at least 3 hours, preferably overnight.
  8. Use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and use a sharp knife to slice into 16 squares. Wipe the knife clean between cuts for neat edges. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth cheesecake layer. Don’t overmix the cheesecake once eggs are added. The center should still jiggle when you remove from the oven. Chill time is non-negotiable for clean slices. Use a sharp knife and wipe clean between cuts.

Nutrition

Keywords: pumpkin cheesecake bars, easy pumpkin dessert, fall baking, quick dessert, cheesecake bars, pumpkin pie bars

Find it online: https://lenatable.com/best-easy-pumpkin-pie-cheesecake-bars-recipe/