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Creamy Baked Pumpkin Cheesecake Bars

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A smooth, tangy, and spiced pumpkin cheesecake bar with a graham cracker crust. This easy-to-make dessert is perfect for Thanksgiving and requires minimal effort for maximum flavor.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides, and grease lightly.
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until resembling wet sand. Press firmly into the bottom of the pan.
  3. Bake the crust for 8-10 minutes until toasty. Remove from oven and let cool. Lower oven temperature to 325°F (160°C).
  4. If pumpkin puree is watery, strain it through a fine-mesh sieve for 15-20 minutes to remove excess moisture.
  5. In a large bowl, beat cream cheese and 1 cup sugar on medium speed until smooth and creamy (2-3 minutes). Scrape down sides.
  6. Add eggs one at a time, mixing on low speed just until combined. Add vanilla extract and mix briefly. Do not overmix.
  7. In a small bowl, whisk together cinnamon, ginger, nutmeg, cloves, and salt. Sprinkle over the cream cheese mixture and stir gently to incorporate.
  8. Add the strained pumpkin puree to the batter and mix on low speed until just combined.
  9. Pour filling over the cooled crust and smooth the top. Bake at 325°F (160°C) for 35-40 minutes until edges are set but center has a slight jiggle.
  10. Turn off the oven, crack the door open slightly, and let bars cool in the oven for 1 hour to prevent cracking.
  11. Remove from oven and cool to room temperature on a wire rack.
  12. Cover and refrigerate for at least 4 hours, preferably overnight, to set completely.
  13. Use parchment overhang to lift bars out of the pan. Slice into squares and serve with whipped cream if desired.

Notes

Ensure all ingredients are at room temperature to prevent lumps and cracking. Straining the pumpkin puree is crucial for a dense texture. Do not overmix after adding eggs. The bars must be chilled overnight for clean cuts.

Nutrition

Keywords: pumpkin cheesecake bars, thanksgiving dessert, easy pumpkin recipe, baked cheesecake, holiday baking, fall desserts

Find it online: https://gleefulfork.com/creamy-baked-pumpkin-cheesecake-bars-easy-thanksgiving-dessert/