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A close-up showcases the delicious Pumpkin Spice Cheesecake Bars, perfect for a fall dessert.

Irresistible Pumpkin Spice Cheesecake Bars

These Pumpkin Spice Cheesecake Bars are a delightful fall dessert that combines the creamy texture of cheesecake with the warm spices of pumpkin pie. This recipe is surprisingly easy to make and results in a symphony of textures and flavors perfect for parties or holiday gatherings.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 3/4 cup granulated sugar
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Whipped cream or Cool Whip optional
  • Additional pumpkin pie spice for dusting optional

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Electric mixer (handheld or stand mixer)
  • Measuring cups and spoons
  • Parchment paper
  • Rubber spatula
  • Whisk
  • Spatula or knife for spreading
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides.
  3. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly moistened.
  4. Press the mixture firmly into the bottom of the prepared pan to create an even crust.
  5. Bake the crust for 8-10 minutes, or until lightly golden brown.
  6. Remove the crust from the oven and let it cool slightly.
  7. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  8. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy.
  9. Add the pumpkin puree and mix until well combined.
  10. Add the eggs one at a time, mixing well after each addition.
  11. Add the all-purpose flour, pumpkin pie spice, and vanilla extract. Mix until just combined.
  12. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
  13. Bake for 30-35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
  14. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
  15. Remove the cheesecake from the oven and let it cool completely at room temperature.
  16. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
  17. Lift the cheesecake out of the pan using the parchment paper overhang.
  18. Cut the cheesecake into bars.
  19. Top with whipped cream or Cool Whip and a dusting of pumpkin pie spice, if desired.
  20. Serve and enjoy!

Notes

For best results, ensure the cream cheese is fully softened. To prevent cracking, cool the cheesecake slowly in the oven. Store leftover bars in the refrigerator for up to 5 days or freeze for up to 2 months. Consider adding chocolate chips, a pecan streusel topping, or maple syrup for variations.