Pumpkin Spice Cheesecake Bars (Print-Friendly Version)
Silky cheesecake squares with warm pumpkin spices on a crisp graham base. Simple, seasonal delight.
# Ingredients You’ll Need:
→ Base
01 -
2 cups crushed graham crackers
02 -
1/4 cup white sugar
03 -
1/2 cup melted unsalted butter
→ Cheesecake Filling
04 -
24 ounces softened cream cheese
05 -
3/4 cup white sugar
06 -
3 large eggs
07 -
1 cup canned pumpkin puree
08 -
1 teaspoon vanilla extract
09 -
1 tablespoon pumpkin pie spice
10 -
1 tablespoon plain flour (optional, adds stability)
# How to Make It:
01 -
Heat your oven to 350°F (177°C). Mix the graham cracker crumbs, white sugar, and melted butter together in a bowl until everything looks like damp sand.
02 -
Push the mixture firmly across the bottom of a 9x9-inch baking pan lined with parchment paper. Pop it in the oven for 8-10 minutes until it sets. Take it out and let it cool a bit.
03 -
Whip the softened cream cheese with sugar until it's smooth and fluffy. Don't forget to scrape down the sides of your bowl as you go.
04 -
Drop in eggs one at a time, mixing thoroughly after each one. Stir in the pumpkin puree, vanilla extract, pumpkin pie spice, and the flour if you're using it, until everything's well combined.
05 -
Dump the cheesecake mixture over your cooled crust, spreading it out evenly. Use a spatula to make the top nice and flat. Bake for about 25 minutes or until the middle barely jiggles.
06 -
Let the bars cool down at room temperature, then stick them in the fridge for at least 2 hours before cutting. For clean slices, wipe your knife between cuts.
# Extra Suggestions:
01 -
Make sure your cream cheese is completely room temperature for a lump-free filling.