Pumpkin Spice Cheesecake Bars

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 (8 ounce) packages cream cheese, softened - 1 cup canned pumpkin puree - 1 cup granulated sugar - 2 large eggs The crust for these bars has a great crunch. The graham cracker crumbs blend well with melted butter. This mixture forms a solid base that holds the creamy filling. I always use unsalted butter for better control over salt levels. The filling is the star of the show. Softened cream cheese gives it a smooth texture. Adding pumpkin puree makes it rich and seasonal. The granulated sugar balances the spices and pumpkin flavor. Finally, the eggs help set the filling as it bakes. - 1 teaspoon cinnamon - ½ teaspoon nutmeg - 1 tablespoon vanilla extract - 1 teaspoon ground ginger - ¼ teaspoon salt Spices turn this cheesecake into a fall favorite. Cinnamon and nutmeg add warmth and depth. I love using fresh ground spices for a stronger flavor. Ground ginger gives a little heat and a touch of zest. The vanilla extract enhances the overall taste. Salt is not just for taste; it brings out the sweetness. Each spice plays a role in creating a comforting flavor. You can adjust the amounts to fit your taste. - Whipped cream for topping - Pecan pieces for garnish Toppings can take these bars to the next level. A dollop of whipped cream adds a creamy finish. It also contrasts nicely with the cheesecake's texture. Pecan pieces give a crunchy bite and add flavor. You can also sprinkle some nuts to make the dish more appealing. These ingredients come together to create a delightful fall treat. Each element plays an important role in the final dish. Enjoy these bars at gatherings, or just for yourself! 1. Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper. Leave some paper over the sides for easy lifting later. 2. In a medium bowl, mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg. Stir until it looks like wet sand. 3. Press the crust mixture evenly into the bottom of the pan. Make sure it is firm. Bake it for about 10 minutes. Take it out and let it cool. 1. In a large bowl, beat 2 packages of softened cream cheese with an electric mixer. Mix until it is smooth and creamy. 2. Add 1 cup of canned pumpkin puree, 1 cup of granulated sugar, 2 large eggs, 1 tablespoon of vanilla extract, 1 teaspoon of ground ginger, and ¼ teaspoon of salt. Beat on medium speed until everything is mixed well. The mixture should be smooth with no lumps. 1. Pour the pumpkin cheesecake filling over the cooled crust. Spread it out evenly with a spatula. 2. Bake for 30 to 35 minutes. You want to see the edges set, but the center should still jiggle a bit. 3. When it's done, turn off the oven and crack the door open. Let the bars cool gradually for about an hour. 4. After that, let them cool to room temperature. Then, move them to the fridge and chill for at least 4 hours, or overnight if you can wait. 5. When ready, lift the bars out using the parchment paper. Cut them into squares. Enjoy with whipped cream and pecan pieces on top if you like! To ensure a smooth and creamy texture, always use softened cream cheese. This step is key. Cold cream cheese can create lumps. Let it sit out for an hour before you start. To avoid lumps in the filling, mix on medium speed. Scrape the bowl as you go. This helps combine all ingredients well. If you see lumps forming, keep mixing until smooth. Adjust spice levels based on your taste. If you love cinnamon, add a bit more. For a stronger ginger flavor, increase the ground ginger. This way, you can make the bars just how you like them. You can pair pumpkin spice with many flavors. Try adding chocolate chips or a drizzle of caramel. They add a nice twist and extra sweetness. To cut and serve the bars neatly, use a sharp knife. Dip it in hot water first and dry it off. This helps make clean cuts. For creative serving suggestions, try adding garnishes. A dollop of whipped cream adds a nice touch. Sprinkle some pecan pieces on top for crunch and flavor. You can even add a dash of cinnamon for extra flair. {{image_2}} You can change the taste of your pumpkin spice cheesecake bars easily. Try adding a drizzle of chocolate or caramel on top. It gives a sweet twist that pairs well with pumpkin. Another fun option is swapping pumpkin for sweet potatoes. Sweet potatoes add a rich flavor and creamy texture. If you need a gluten-free option, use gluten-free graham cracker crumbs for the crust. You can also use almond flour or oats. For a vegan version, swap the cream cheese with vegan cream cheese. Use a flax egg instead of real eggs. These changes keep the taste and texture delicious. Fall is the perfect time to add more spices. Try adding cloves or allspice to the filling for extra warmth. For a festive touch, consider garnishing with cranberries or a sprinkle of cinnamon. These small changes can make your bars even more special for the holidays. To keep your pumpkin spice cheesecake bars fresh, chill them properly. After cooling to room temperature, place the bars in the fridge. Use a sharp knife to cut them into squares before chilling. This helps the bars hold their shape. I like to line the baking pan with parchment paper. The overhang makes it easy to lift the bars out later. This way, you avoid any messy transfers. You can freeze these bars if you want to save some for later. First, let the bars cool completely in the fridge. Then, wrap them tightly in plastic wrap. Make sure there are no air pockets. Next, place the wrapped bars in an airtight container. When you want to enjoy them again, take them out and thaw in the fridge overnight. They will taste just as good! In the fridge, the bars last about 5 to 7 days. Keep an eye on them for any signs of spoilage. Look for changes in color or texture. If they start to smell off, it’s best to toss them. You want to enjoy these tasty treats at their best! Yes, you can use other crusts! Here are some great options: - Oreo crust: Use crushed Oreo cookies instead of graham crackers. - Almond flour crust: Mix almond flour with butter for a gluten-free option. - Shortbread crust: A buttery shortbread base adds a sweet touch. These crusts bring unique flavors and textures to your pumpkin spice cheesecake bars! To check for doneness, look for these signs: - The edges should be set and firm. - The center should have a slight jiggle. - A toothpick inserted in the center should come out mostly clean. If you see these signs, your cheesecake bars are ready to cool! Absolutely! You can prepare these bars a day ahead. Here’s how: - Follow all steps until baking. - Cool the bars completely, then chill in the fridge. - Cut and serve when ready. This advance prep makes serving easy and stress-free! You now have a simple guide to make pumpkin spice cheesecake bars. We covered the essential ingredients, from the graham cracker crust to the creamy filling. You learned tips for perfect texture and flavor, plus ways to get creative with variations. Storage techniques help keep your bars fresh longer. With these steps, you'll impress friends and family this fall. Remember, these bars are not just tasty; they are a treat for any gathering. Enjoy your baking and share these delights with everyone!$

Indulge in the ultimate fall treat with these Pumpkin Spice Cheesecake Bars! This easy recipe combines creamy pumpkin cheesecake on a spiced graham cracker crust, perfect for any pumpkin lover. With simple ingredients and straightforward steps, you can whip up a delightful dessert that will impress your family and friends. Click through to explore the full recipe and make these delicious bars for your next gathering!

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 teaspoon cinnamon

½ teaspoon nutmeg

2 (8 ounce) packages cream cheese, softened

1 cup canned pumpkin puree

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

1 teaspoon ground ginger

¼ teaspoon salt

Whipped cream, for topping (optional)

Pecan pieces, for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

In a medium bowl, combine the graham cracker crumbs, melted butter, cinnamon, and nutmeg. Stir until the mixture resembles wet sand.

Press the crust mixture evenly into the bottom of the prepared baking pan, creating a firm base. Bake in the preheated oven for about 10 minutes, then remove and set aside to cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Add the pumpkin puree, granulated sugar, eggs, vanilla extract, ground ginger, and salt to the cream cheese mixture. Beat on medium speed until fully integrated and smooth, ensuring there are no lumps.

Pour the pumpkin cheesecake filling over the prepared crust and spread it evenly with a spatula.

Bake for 30-35 minutes, or until the edges are set, and the center still has a slight jiggle.

Once baked, turn off the oven and crack the oven door, allowing the bars to cool gradually for about an hour.

Remove the bars from the oven and let them cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours or overnight for best results.

Once chilled, lift the bars out of the pan using the parchment paper overhang and cut them into squares.

Serve with a dollop of whipped cream on top and a sprinkle of pecan pieces if desired.

Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12 bars