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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar (for crust) - 1 (8 oz) package cream cheese, softened - ½ cup granulated sugar (for filling) - 1 teaspoon vanilla extract - 1 cup pumpkin puree (canned or fresh) - 2 large eggs - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt - 1 tablespoon all-purpose flour (optional for thickening)

Pumpkin Cheesecake Bars

Get ready to indulge in the ultimate fall dessert with these rich and creamy Pumpkin Cheesecake Bars! This simple recipe combines smooth pumpkin with a buttery graham cracker crust, making it perfect for cozy nights or festive gatherings. Easy to make and utterly delicious, these bars are sure to impress friends and family. Click through to discover the full recipe and bring this delightful treat to your table today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 (8 oz) package cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

1 cup pumpkin puree (canned or fresh)

2 large eggs

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

1 tablespoon all-purpose flour (optional for thickening)

Instructions
 

Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang to make it easy to lift the bars out later.

    In a mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup sugar. Mix until well combined and the crumbs are coated in butter.

      Press the graham cracker mixture firmly into the bottom of the prepared pan to form a crust. Bake in the preheated oven for about 10 minutes, then remove and let cool slightly.

        In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add ½ cup granulated sugar and vanilla extract; mix until well blended.

          Add the pumpkin puree, eggs, cinnamon, nutmeg, ginger, salt, and optional flour. Mix until all ingredients are thoroughly combined and the mixture is smooth.

            Pour the pumpkin cheesecake filling over the cooled crust, spreading it evenly.

              Bake for 25-30 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let cool at room temperature for an hour.

                Once cooled, transfer to the refrigerator and chill for at least 2 hours (or overnight) to set up completely.

                  Once chilled, lift the bars from the pan using the parchment overhang and cut into squares.

                    Prep Time: 20 mins | Total Time: 3 hrs | Servings: 16 bars

                      - Presentation Tips: Arrange the bars on a decorative platter, dust them lightly with powdered sugar, and garnish with whipped cream and a sprinkle of cinnamon for added flair!