Pumpkin Spice Cheesecake Bars (Print-Friendly Version)
Creamy pumpkin spice cheesecake squares on a buttery graham base, packed with warm seasonal flavors.
# Ingredients You’ll Need:
→ Crust
01 -
2 cups crushed graham crackers
02 -
1/4 cup white sugar
03 -
1/2 cup melted unsalted butter
→ Filling
04 -
24 oz softened cream cheese
05 -
3/4 cup white sugar
06 -
3 large eggs
07 -
1 cup pumpkin puree from can
08 -
1 teaspoon pure vanilla extract
09 -
1 tablespoon pumpkin pie spice mix
10 -
1 tablespoon plain flour
→ Optional Garnish
11 -
Sprinkle of cinnamon or nutmeg
# How to Make It:
01 -
Heat your oven to 350°F (177°C). Put parchment paper in an 8x8-inch baking dish, making sure some hangs over the edges so you can lift the bars out later.
02 -
Mix together the graham cracker crumbs, 1/4 cup sugar, and the melted butter in a bowl. Push this mixture down firmly into your lined pan to make a solid base.
03 -
Pop the crust in the oven for 8 minutes until it smells good. Take it out and let it cool a bit.
04 -
Beat the soft cream cheese with 3/4 cup sugar in your mixer until it's nice and smooth. Then add the eggs one by one, mixing well after each one goes in.
05 -
Stir in the pumpkin puree, vanilla, pumpkin pie spice, and flour until everything's well combined and looks creamy.
06 -
Dump the cream cheese mixture over your cooled crust and spread it out evenly. Bake at 350°F (177°C) for about 25 minutes or until it's mostly set but still jiggles a tiny bit in the middle.
07 -
Let the whole thing cool down to room temperature, then stick it in the fridge for at least 3 hours to firm up.
08 -
Grab those parchment edges to pull the dessert out, cut it into squares, and if you want, dust the tops with some cinnamon or nutmeg.
# Extra Suggestions:
01 -
Make sure your cream cheese isn't cold when you start mixing for the smoothest results.