The Best Pumpkin Cheesecake Bars Ever!
Indulge in these velvety pumpkin cheesecake bars that blend tart cream cheese with a rich, spiced pumpkin custard. Built upon a crisp, buttery graham cracker crust, these bars offer the perfect balance of autumn warmth and luxurious texture. Perfect for gatherings, our controlled-moisture baking method ensures a smooth, crack-free surface every time, making this the ultimate seasonal dessert for any celebration.
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tbsp melted butter
- 3 tbsp granulated sugar (for crust)
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar (for filling)
- 1 cup pure pumpkin puree
- 3 large eggs, room temperature
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat oven to 350F and line an 8x8 inch pan with parchment paper.
- Combine graham crumbs, butter, cinnamon, and 3 tbsp sugar; press into the pan bottom.
- Bake crust for 15 minutes, then remove and reduce oven to 325F.
- Cream the softened cream cheese with the sugar until smooth.
- Mix in the pumpkin puree and spices until incorporated.
- Add eggs one at a time, mixing on low just until combined to avoid over-aerating.
- Pour the filling over the prepared crust and smooth the top.
- Place a pan with hot water on the bottom rack to create a humid environment.
- Bake for 65 minutes until set but slightly wobbly in the center.
- Cool completely before refrigerating for at least 4 hours to set firm.
Notes
Use room temperature ingredients for the creamiest results. To ensure no cracks, avoid overbeating the eggs. If you do not have brown sugar on hand, white sugar works perfectly well as the base. Store covered in the refrigerator for up to 5 days.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 28gProtein: 5gFat: 16gSaturated Fat: 9gCholesterol: 85mgSodium: 210mgFiber: 1gSugar: 18g
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