Pumpkin Pie Cheesecake Bars
Equipment
- 1 9x13 inch baking pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Electric mixer
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 16 ounce cream cheese softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 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 325°F (163°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press the mixture evenly into the prepared baking pan to form the crust.
- In a medium mixing bowl, beat the cream cheese and 3/4 cup sugar with an electric mixer until smooth.
- Add the eggs and vanilla extract, then beat until combined.
- Pour half of the cream cheese mixture over the crust in the baking pan.
- Add canned pumpkin, cinnamon, ginger, nutmeg, cloves, and salt to the remaining cream cheese mixture and beat until well combined.
- Carefully spread the pumpkin mixture over the plain cheesecake layer.
- Bake in the preheated oven for 45 minutes, until the center is set.
- Allow the bars to cool at room temperature for 1 hour, then refrigerate for at least 2 additional hours before cutting into squares.
Notes
For a smoother cheesecake texture, make sure the cream cheese is fully softened before mixing. Use a sharp knife to cut the bars, wiping the blade clean between cuts for a neater presentation. If desired, top with whipped cream before serving for an extra touch of sweetness.
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