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To make these tasty pumpkin pie cheesecake bars, you'll need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon granulated sugar - 1 teaspoon ground cinnamon - 16 oz cream cheese, softened to room temperature - ¾ cup granulated sugar - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1 teaspoon ground nutmeg - 1 teaspoon ground ginger - ¼ teaspoon salt These ingredients create a creamy filling and a crunchy base. The pumpkin and spices bring a warm, fall flavor. You can add some fun toppings to your cheesecake bars. Here are a few ideas: - Whipped cream - Chopped nuts, like pecans or walnuts - A sprinkle of cinnamon or nutmeg - Caramel sauce These toppings can make your bars look festive and taste even better. To prepare these bars, you'll need some basic kitchen tools: - 8x8 inch baking pan - Parchment paper - Medium mixing bowl - Large mixing bowl - Electric mixer - Spatula Having the right equipment makes the process smooth. Each tool helps you mix, bake, and serve with ease. Start by preheating your oven to 350°F (175°C). Grab an 8x8 inch baking pan. Line it with parchment paper, leaving some paper hanging over the sides. This helps you lift the bars out later. In a medium bowl, mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted butter, 1 tablespoon of sugar, and 1 teaspoon of ground cinnamon. Stir these ingredients until the crumbs are well combined. Next, press this crumb mixture firmly into the bottom of your baking pan. Make sure it’s even and solid. Bake the crust for 8-10 minutes until it turns a light golden color. Once done, take it out and let it cool completely. Now, in a large mixing bowl, use an electric mixer to beat 16 oz of softened cream cheese until it's smooth. Gradually add ¾ cup of sugar, mixing until fluffy. Add 2 large eggs to the cream cheese mixture, one at a time. Make sure to blend well after each egg. Gently fold in 1 cup of canned pumpkin puree, 1 teaspoon of vanilla extract, 1 teaspoon of ground nutmeg, 1 teaspoon of ground ginger, and ¼ teaspoon of salt. Mix until everything is well combined. Carefully pour the pumpkin cheesecake mixture over the cooled crust. Use a spatula to spread it evenly. Bake in your preheated oven for 30-35 minutes. The center should be set but still jiggle a bit when you shake the pan gently. After baking, turn off the oven and crack the door open. Let the cheesecake bars cool in the oven for about 1 hour. This step helps prevent cracks on the surface. Once cooled, move the pan to the refrigerator. Chill for at least 4 hours, or overnight for better flavor. When you’re ready to serve, lift the bars out using the parchment paper. Cut them into squares. You can add whipped cream on top if you like! To make a great crust, mix graham cracker crumbs with melted butter. Add sugar and cinnamon for extra flavor. Press the mixture firmly into the pan. Bake it until golden brown, about 8-10 minutes. Let it cool completely before adding the filling. This helps the crust stay firm. Cracks can ruin the look of your cheesecake bars. To prevent this, bake them at a lower temperature. Start with a hot oven, but lower the heat after a few minutes. Once done, let the bars cool in the oven with the door slightly open. This slows the cooling process and reduces cracks. Chilling is key for great cheesecake bars. After baking, let them cool on the counter for an hour. Then, place them in the fridge for at least 4 hours. For the best flavor, let them chill overnight. This waiting time makes the bars creamy and delicious. {{image_4}} You can change the flavor to fit your taste. Instead of pumpkin puree, try sweet potato. It gives a nice twist. You can also play with spices. Use more cinnamon or add clove for warmth. For a chocolate kick, add cocoa powder to the crust. This will add a rich taste. If you need gluten-free bars, use gluten-free graham crackers. They work just as well as regular ones. Make sure to check the labels to ensure they are truly gluten-free. You can also swap the butter for coconut oil. This keeps the bars moist and tasty. To make this recipe vegan, replace cream cheese with a vegan alternative. Look for brands made from nuts or soy. Use flax eggs instead of regular eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. For the crust, make sure your graham crackers are vegan. This way, everyone can enjoy these delicious treats! To keep your pumpkin pie cheesecake bars fresh, store them in the fridge. Use an airtight container or cover them tightly with plastic wrap. This method prevents moisture loss and keeps flavors intact. When stored properly, these bars can last up to 5 days in the fridge. If you want to enjoy them longer, consider freezing. Just remember to check for any signs of spoilage before serving. To freeze your cheesecake bars, first, let them cool completely. Cut them into squares and wrap each piece tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can stay frozen for up to 3 months. When you're ready to eat, thaw them in the fridge overnight. Enjoy your delightful treat! Yes, you can use fresh pumpkin. Start by roasting a pumpkin until soft. Scoop out the flesh and blend it until smooth. This gives a fresher taste, but it may have more moisture. If you use fresh pumpkin, drain any excess liquid before adding it to your mixture. If you need a substitute for cream cheese, try using ricotta cheese or Greek yogurt. Both offer a creamy texture. You can also use vegan cream cheese for a dairy-free option. Just keep in mind that the flavor may change a bit. To check if the bars are done, look for a slight jiggle in the center. The edges should be set, and the surface should not look wet. A toothpick inserted into the center should come out mostly clean. Remember, they will continue to set as they cool. Absolutely! These bars taste great when made ahead. You can bake them a day or two in advance. Just cover them well and store them in the fridge. Chilling helps the flavors meld together and makes them even better! You’ve learned how to make Pumpkin Pie Cheesecake Bars from scratch. I covered the key ingredients, equipment needed, and step-by-step instructions. I shared tips to avoid cracks and provided variations to fit your diet. You can also store these bars properly to keep them fresh. These tasty treats are easy to make and perfect for sharing. Enjoy making them for your next gathering or just for fun!

Pumpkin Pie Cheesecake Bars

Indulge in the perfect fall dessert with these delicious Pumpkin Pie Cheesecake Bars! Combining the flavors of creamy cheesecake and spiced pumpkin, this recipe is easy to follow and delivers mouthwatering results. With a buttery graham cracker crust and an irresistible whipped cream topping option, these bars are sure to impress. Click through to explore the full recipe and bring a taste of autumn to your table!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 tablespoon granulated sugar

1 teaspoon ground cinnamon

16 oz cream cheese, softened to room temperature

¾ cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1 teaspoon ground nutmeg

1 teaspoon ground ginger

¼ teaspoon salt

Whipped cream, for serving (optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, creating an overhang on the sides to facilitate easy removal of the bars later.

    In a medium mixing bowl, combine the graham cracker crumbs, melted butter, 1 tablespoon of sugar, and ground cinnamon. Stir the mixture until the crumbs are evenly coated and fully combined.

      Press the crumb mixture firmly and evenly into the bottom of your prepared baking pan to form a solid crust. Place in the oven and bake for 8-10 minutes, or until the crust is lightly golden. Once done, remove from the oven and let it cool completely.

        In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and creamy. Gradually add ¾ cup of sugar, mixing thoroughly until well combined and fluffy.

          Add the eggs to the cream cheese mixture, one at a time, ensuring to blend well after each addition. Next, gently fold in the pumpkin puree, vanilla extract, ground nutmeg, ground ginger, and salt, mixing until the ingredients are well incorporated.

            Carefully pour the creamy pumpkin cheesecake mixture over the cooled crust. Use a spatula to spread it evenly across the surface.

              Bake the cheesecake bars in the preheated oven for approximately 30-35 minutes. The center should be set but still have a slight jiggle when you gently shake the pan.

                Once baked, turn off the oven and crack the door open. Let the cheesecake bars cool in the oven for about 1 hour to minimize the risk of cracking on the surface.

                  After the cooling period, transfer the baking pan to the refrigerator and chill for at least 4 hours, or preferably overnight, to enhance the flavors.

                    When ready to serve, gently lift the bars out of the pan using the parchment overhang and cut them into squares. Serve with a dollop of whipped cream on top if desired.

                      Prep Time: 20 minutes | Total Time: 4 hours 50 minutes (including chilling) | Servings: 16 bars