Instructions
Make the Crust
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Mix and Press: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the prepared pan to create an even layer. Bake for 8-10 minutes, then let cool slightly.
Make the Pumpkin Cheesecake Filling
- Beat Cream Cheese and Sugar: Beat softened cream cheese and sugar with an electric mixer until smooth and creamy (about 2-3 minutes).
- Add Eggs and Pumpkin: Add eggs one at a time, mixing well. Stir in vanilla. Add pumpkin puree and spices; mix until combined.
- Pour and Bake: Pour filling over the cooled crust and spread evenly. Bake for 30-35 minutes, or until the center is set but still slightly jiggly.
- Cool and Chill: Cool completely at room temperature (about 1 hour), then refrigerate for at least 2 hours before cutting.
Cook Notes & Tips
- Use room temperature cream cheese and eggs for a smoother filling.
- Don’t overbake! A slight jiggle in the center is okay; it will set as it cools.
- Store in an airtight container in the refrigerator for up to 5 days.
Recipe Variations
- Gingersnap Crust: Use gingersnap crumbs for a spiced twist.
- Chocolate Swirl: Swirl in melted chocolate chips before baking.
- Pecan Topping: Add chopped pecans for extra crunch.
Frequently Asked Questions (FAQs)
Q: Can I use a different size pan? A: Yes, an 8×8-inch pan will work, but adjust baking time as needed.
Q: Can I make these ahead? A: Yes! Make them a day in advance and refrigerate.
Q: Can I freeze them? A: Yes, freeze tightly wrapped for up to 3 months. Thaw in the refrigerator.
Enjoy these delicious Pumpkin Cheesecake Bars all fall long! Their creamy texture and rich flavor will be a hit with everyone.
ADVERTISEMENT
