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To make these tasty pumpkin cheesecake bars, you need the following main ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1/3 cup sugar - 16 oz cream cheese, softened - 1 cup canned pumpkin puree - 1 cup sugar (additional) - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - ¼ teaspoon ground ginger - 1 cup whipped cream (for serving) - Optional: Chopped pecans for garnish

Pumpkin Cheesecake Bars

Satisfy your sweet tooth with these easy Pumpkin Cheesecake Bars, the perfect fall dessert! With a creamy pumpkin filling on a buttery graham cracker crust, this delicious recipe is designed for everyone, from beginner bakers to seasoned pros. Follow our step-by-step guide to create these irresistible treats that will wow your friends and family. Click through to explore the complete recipe and bring this delightful dessert to your table!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1/3 cup sugar

16 oz cream cheese, softened

1 cup canned pumpkin puree

1 cup sugar (additional)

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

¼ teaspoon ground ginger

1 cup whipped cream (for serving)

Optional: Chopped pecans for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal later.

    Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/3 cup of sugar. Mix until the crumbs are well-coated. Press the mixture into the bottom of the prepared baking dish, creating an even layer. Bake for 10 minutes, then remove from oven and let it cool slightly.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in 1 cup of sugar, mixing until combined and creamy.

        Add Pumpkin and Spices: Blend in the pumpkin puree, eggs (one at a time), vanilla extract, cinnamon, nutmeg, salt, and ginger until everything is well combined and smooth.

          Combine Layers: Pour the pumpkin cheesecake filling over the pre-baked crust, spreading it evenly with a spatula.

            Bake: Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle. Be careful not to overbake.

              Cool and Chill: Once done, remove from the oven and let it cool at room temperature for about 1 hour. Then, refrigerate for at least 2-3 hours to set completely.

                Serve: Cut into bars and serve chilled, topped with a dollop of whipped cream and an optional sprinkle of chopped pecans for garnish.

                  Prep Time: 20 minutes | Total Time: 4 hours | Servings: 12 bars