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Creamy Pumpkin Cheesecake Bars – Easy Graham Cracker Layer Recipe

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These creamy pumpkin cheesecake bars feature a double-layered graham cracker crust and a silky pumpkin-spiced cheesecake filling. Perfect for fall gatherings, potlucks, or a cozy dessert, they’re easy to make and guaranteed to please any crowd.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14 full crackers, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon ground cinnamon (optional)
  • 16 oz cream cheese, softened
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
  • 1/4 teaspoon salt
  • Whipped cream (optional garnish)
  • Chopped pecans or walnuts (optional garnish)
  • Caramel drizzle (optional garnish)

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Grease lightly if desired.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon (if using). Mix until crumbs are moistened and look like wet sand.
  3. Reserve about 1/2 cup of the crust mixture for topping. Press the remaining mixture firmly into the bottom of the pan using the bottom of a measuring cup.
  4. Pre-bake the crust at 350°F (175°C) for 10 minutes. Let cool while preparing the filling.
  5. In a large bowl, beat softened cream cheese until smooth and creamy. Add granulated sugar and mix until combined.
  6. Beat in pumpkin puree, then add eggs one at a time, mixing well after each addition.
  7. Stir in sour cream, vanilla extract, pumpkin pie spice, and salt. Mix just until smooth—do not overbeat.
  8. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula. Sprinkle the reserved crust mixture evenly over the top.
  9. Bake at 350°F (175°C) for 30-35 minutes, or until edges are set but the center still has a slight jiggle. A toothpick inserted near the center should come out mostly clean.
  10. Allow bars to cool to room temperature in the pan. Chill in the refrigerator for at least 3 hours (overnight is best).
  11. Use the parchment overhang to lift bars out of the pan. Cut into squares with a sharp knife, wiping between cuts for neat edges.
  12. Top with whipped cream, chopped nuts, or caramel drizzle, if desired.

Notes

For best results, use room temperature cream cheese and eggs. Do not overmix the batter after adding eggs to prevent cracks. Chill bars thoroughly before slicing for neat squares. Variations include gluten-free, dairy-free, nutty, or chocolate swirl adaptations. Bars freeze well for up to 2 months.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, graham cracker crust, easy pumpkin bars, Thanksgiving dessert, creamy cheesecake, autumn baking, pumpkin spice, bar dessert, holiday treats

Find it online: https://norasfoods.com/creamy-pumpkin-cheesecake-bars-easy-graham-cracker-layer-recipe/