Pumpkin Pie Cheesecake Bars
Equipment
- 1 9x13 inch baking pan
- 1 Mixing bowl
- 1 Electric mixer
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Parchment paper
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 9x13 inch baking pan with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed.
- Press the crumb mixture firmly into the bottom of the prepared baking pan.
- Bake the crust for 8 minutes, then remove from the oven and set aside.
- Using an electric mixer, beat the cream cheese and 1 cup sugar until smooth.
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt.
- Add the pumpkin mixture to the cream cheese mixture and beat until combined.
- Pour the filling over the baked crust and spread evenly with a rubber spatula.
- Bake for 45 minutes or until the center is set.
- Remove from the oven and allow to cool to room temperature.
- Refrigerate the bars for at least 2 hours before slicing and serving.
Notes
For best results, ensure all ingredients are at room temperature before starting to mix. Chilling the bars thoroughly before serving helps them hold their shape better when sliced, and using parchment paper will make removing and cutting the bars much easier.
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