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Pumpkin Cheesecake Bars

Indulge in Dreamy Pumpkin Cheesecake Bars Your Fall Favorite

These Pumpkin Cheesecake Bars blend creamy cheesecake with pumpkin puree for a delicious fall treat.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 2 hours
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Crackers, crushed Gluten-free alternatives can be used.
  • 1/2 cup Unsalted Butter, melted Coconut oil can be used for a dairy-free option.
  • 1/4 cup Sugar Low-carb sweetener can be swapped in.
For the Filling
  • 8 oz Cream Cheese, softened Ensure it's at room temperature for easy mixing.
  • 1/4 cup All-Purpose Flour Almond flour works well for a gluten-free option.
  • 1/2 tsp Salt Sea salt can enhance flavor.
  • 1 tsp Vanilla Extract Pure extract is recommended for richer aroma.
  • 2 large Eggs Ensure they are at room temperature.
  • 1 cup Pumpkin Puree Use solid-pack to avoid excess water.
  • 1 tsp Ground Cinnamon Pumpkin spice mix can be used for extra flavor.
  • 1/4 tsp Grated Nutmeg Fresh nutmeg has a more pronounced flavor.
  • 1/2 tsp Ground Ginger Optional for those who prefer milder spice.

Equipment

  • Mixing Bowl
  • baking dish
  • Hand mixer
  • Measuring cup
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C). Mix crushed graham crackers, melted unsalted butter, and sugar until coated. Press into a 11x7 inch baking dish and bake for 10 minutes. Cool.
  2. Beat the softened cream cheese until smooth. Gradually add sugar, flour, and salt. Mix until combined. Add eggs one at a time, mixing just enough to incorporate.
  3. In a separate bowl, whisk together pumpkin puree, ground cinnamon, grated nutmeg, ground ginger, and vanilla extract until smooth. Fold half of cheesecake mixture into pumpkin mixture.
  4. Spoon alternating dollops of cheesecake and pumpkin mixtures onto the baked crust. Swirl gently with a skewer or knife.
  5. Bake for 55-60 minutes until edges are set but center jiggles. Cool at room temperature for 30 minutes before refrigerating for at least 4 hours.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 175mgFiber: 1gSugar: 15gVitamin A: 1800IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

For best results, use room temperature ingredients and watch the bake time closely to avoid cracks.

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