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Pumpkin Cheesecake Bars are a delightful dessert that perfectly combines the creamy richness of cheesecake with the warm, spiced flavor of pumpkin. These bars are not only easy to make but also a fantastic addition to your fall dessert table. Whether you’re hosting a holiday gathering or simply satisfying your sweet tooth, these pumpkin cheesecake bars are sure to impress family and friends. With a buttery graham cracker crust and a luscious pumpkin filling, this recipe is a must-try for any pumpkin lover!
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper, allowing some overhang for easy removal.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared baking dish.
- Bake the Crust: Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and continue to beat until creamy.
- Add Pumpkin and Spices: Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese mixture. Beat until fully combined and smooth.
- Pour the Filling: Pour the pumpkin cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Bake the Bars: Bake in the oven for 30-35 minutes, or until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool in the pan.
- Chill and Slice: Once cooled to room temperature, refrigerate the bars for at least 4 hours or overnight. When ready to serve, lift the bars out of the pan using the parchment paper and cut into squares.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Just make sure to cook and puree the pumpkin until smooth before adding it to the filling.
How do I store leftover pumpkin cheesecake bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Can I freeze pumpkin cheesecake bars?
Yes, you can freeze the bars. Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. Thaw in the refrigerator before serving.
What can I serve with pumpkin cheesecake bars?
These bars are delicious on their own, but you can serve them with whipped cream, caramel sauce, or a sprinkle of cinnamon for added flavor.
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