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Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars That Melt in Your Mouth

These Pumpkin Cheesecake Bars are a delightful twist on a classic dessert, offering a velvety filling and buttery crust that perfectly capture the essence of fall.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free option.
  • 1/2 cup Unsalted Butter Can be replaced with coconut oil for a dairy-free alternative.
  • 1/4 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 1 teaspoon Ground Cinnamon Nutmeg or pumpkin pie spice could be substituted for variety.
For the Filling
  • 8 oz Cream Cheese (softened) For a lighter option, use Neufchâtel cheese.
  • 1 cup Canned Pumpkin Puree Homemade pumpkin puree can be used as a substitute.
  • 2 large Eggs Flax eggs can be used for a vegan version.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best taste.
  • 1/2 teaspoon Ground Nutmeg Ground ginger can be used for an extra kick.
  • 1/4 teaspoon Salt Kosher salt is preferable.

Equipment

  • 9x13 inch baking dish
  • Mixing Bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Stir until the mixture resembles wet sand.
  3. Evenly distribute the crust mixture into the greased baking dish and press it down firmly.
  4. Bake the crust in the preheated oven for 10 minutes and then let it cool slightly.
  5. In a clean mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
  6. Add canned pumpkin puree, eggs, vanilla extract, ground nutmeg, and salt to the cream cheese mixture and mix until well incorporated.
  7. Gently pour the pumpkin filling over the pre-baked crust and spread it evenly.
  8. Bake for 30–35 minutes until the center is set but still slightly jiggles.
  9. Remove from the oven and let it cool at room temperature for 15–20 minutes.
  10. Place in the refrigerator to chill for at least 2 hours before serving.

Nutrition

Serving: 1barCalories: 240kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for easy mixing and avoid lumps. Allow ample chill time after baking for best flavor and texture.

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