Pumpkin Spice Cheesecake Bars (Recipe for Printing)
Rich pumpkin spice cheesecake bars layered over a buttery graham crust, bursting with cozy flavors.
# What You Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Filling
04 -
24 oz cream cheese, softened
05 -
3/4 cup granulated sugar
06 -
3 large eggs
07 -
1 cup canned pumpkin puree
08 -
1 teaspoon vanilla extract
09 -
1 tablespoon pumpkin pie spice
10 -
1 tablespoon all-purpose flour
→ Optional Garnish
11 -
Ground cinnamon or nutmeg
# How to Make It:
01 -
Preheat oven to 350°F (177°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy removal.
02 -
In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Press mixture evenly into the prepared pan to form a compact layer.
03 -
Bake crust for 8 minutes until fragrant. Remove from oven and set aside to cool slightly.
04 -
Using a stand mixer, beat softened cream cheese and 3/4 cup sugar on medium speed until smooth. Add eggs one at a time, blending well after each addition.
05 -
Mix in pumpkin puree, vanilla extract, pumpkin pie spice, and all-purpose flour until fully integrated and creamy.
06 -
Spread cream cheese filling evenly over the pre-baked crust. Bake at 350°F (177°C) for 25 minutes or until just set with a slight wobble in the center.
07 -
Allow bars to cool completely at room temperature, then refrigerate for at least 3 hours to set.
08 -
Lift bars using parchment overhang, cut into squares, and garnish with a dusting of ground cinnamon or nutmeg if desired.
# Extra Tips:
01 -
For the smoothest texture, ensure cream cheese is at room temperature before mixing.