Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pumpkin Cheesecake Filling:
- 16 ounces (2 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For Topping (Optional):
- Whipped cream
- Ground cinnamon or nutmeg for garnish
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Press the mixture evenly into the bottom of the prepared baking pan.
- Bake the crust in the preheated oven for 8-10 minutes, or until set. Remove and let it cool while preparing the filling.
3. Make the Pumpkin Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add the sugar and beat until well combined.
- Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt. Beat until the mixture is smooth and well blended.
- Pour the pumpkin cheesecake filling over the cooled crust.
4. Bake:
- Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let it cool completely in the pan.
5. Chill:
- Once cooled, refrigerate the pumpkin cheesecake bars for at least 4 hours or overnight to allow them to set.
6. Cut and Serve:
- Use the parchment paper overhang to lift the bars out of the pan.
- Cut into squares and optionally garnish with whipped cream and a sprinkle of ground cinnamon or nutmeg.
- Serve chilled and enjoy!
These Pumpkin Cheesecake Bars are a perfect dessert for fall gatherings or Thanksgiving. The combination of the spiced pumpkin filling and creamy cheesecake is sure to be a hit.