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To make delicious pumpkin cheesecake bars, you need these key ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - 1 cup pumpkin puree - 1 cup sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon salt - Optional toppings: whipped cream, chopped pecans or walnuts These ingredients create a rich, creamy filling and a sweet, crunchy crust. The graham cracker crumbs give a nice texture. The melted butter helps the crust hold together. Sugar adds sweetness to both the crust and filling. Cream cheese makes the bars creamy and smooth. Pumpkin puree gives the bars their signature flavor and color. The eggs help bind everything together. Spices like cinnamon, nutmeg, and ginger bring warmth and depth to each bite. The salt balances the sweetness perfectly. For a special touch, you can add whipped cream or nuts on top when serving. Each ingredient plays a role in making these bars a tasty treat. Set your oven to 350°F (175°C) for the best baking. This temperature helps the bars cook evenly. In a bowl, mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir well until the crumbs are coated. Press this mixture firmly into the bottom of a 9x13 inch baking dish. Bake the crust for 10 minutes. Remove it and let it cool before adding the filling. In a large bowl, beat 16 oz of softened cream cheese with a hand mixer until smooth. Then, add 1 cup of pumpkin puree, 1 cup of sugar, and 3 large eggs. Mix in 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground ginger, and ¼ teaspoon of salt. Beat until the mixture is creamy and free of lumps. Pour the cheesecake filling over the cooled crust. Use a spatula to spread it evenly. Bake in the preheated oven for 30 to 35 minutes. Check for doneness by ensuring the edges are set and the center has a slight jiggle. Let the bars cool at room temperature for 1 hour after baking. Then, transfer them to the fridge. Chill for at least 3 hours or overnight. This step helps the bars set properly. Once chilled, lift the cheesecake out of the pan by holding the parchment paper overhang. Cut into bars using a sharp knife. Serve chilled, adding whipped cream and chopped pecans or walnuts on top if you like. To avoid lumps in your filling, use softened cream cheese. Cold cream cheese does not blend well. Beat it alone first until it's creamy. Then, add the pumpkin puree and sugar. Mix until smooth. Always mix on low speed to keep air out. This helps keep your bars dense and rich. For even baking, check your oven temperature with a thermometer. Sometimes, ovens can be off. Use a glass or metal pan, as both work well. Place your pan in the middle of the oven, away from the walls. This helps prevent cracks. If you see cracks, do not worry! They will be covered by toppings. When serving, lift the bars using the parchment paper. Cut them into squares for easy serving. A dollop of whipped cream adds a nice touch. For crunch, sprinkle chopped pecans or walnuts on top. These add flavor and texture. You can also serve them with a drizzle of caramel sauce for a sweet twist. {{image_2}} You can switch up the crust to add fun flavors. Instead of graham crackers, try using Oreo cookies for a chocolatey twist. Just crush them into fine crumbs and mix with melted butter. You can also use almond flour for a nutty flavor. This crust is great for gluten-free diets. Adding spices can make your pumpkin cheesecake bars even better. Try mixing in some extra cinnamon or a pinch of cloves for warmth. You can also add chocolate chips to the filling for a sweet surprise. Dark chocolate pairs nicely with pumpkin, too. If you need a gluten-free version, use almond flour or gluten-free cookies for the crust. For a dairy-free option, swap cream cheese with a vegan cream cheese alternative. You can also use coconut cream for a rich texture. Adjust the sugar to taste, and you’re good to go! To keep your pumpkin cheesecake bars fresh, store them in the refrigerator. Use an airtight container to prevent drying out. You can also cover the bars with plastic wrap. If needed, you can freeze them. Wrap each bar tightly in plastic wrap, then place them in a freezer bag. This keeps them safe from freezer burn. These pumpkin cheesecake bars can last in the fridge for about 5 to 7 days. If you freeze them, they can stay fresh for up to 3 months. Just remember to label the bags with the date. This helps you keep track of how long they have been stored. You can serve these bars chilled straight from the fridge. If you prefer them warm, heat them gently. Place a bar on a microwave-safe plate and heat for about 10 to 15 seconds. This warms them without cooking them further. Enjoy them with a dollop of whipped cream or a sprinkle of nuts for extra flavor! Yes, you can use homemade pumpkin puree. Fresh pumpkin gives a bright flavor. It can also be smoother than canned. To make it, roast a pumpkin, scoop out the flesh, and blend until smooth. Canned pumpkin is convenient and has a consistent flavor. Both options work well in these bars. Look for a few signs of doneness. The edges should be set and look firm. The center should have a slight jiggle. If it’s too wobbly, it needs more time. A toothpick inserted should come out mostly clean. Allowing it to cool will help it set more. Yes, you can make these bars ahead of time. They store well in the fridge. After baking, let them cool completely. Cover them in plastic wrap or foil. They can last for up to a week in the fridge. This makes them perfect for gatherings. You can use alternatives like Greek yogurt or ricotta cheese. Cream cheese gives a rich taste, but these options add a different texture. Silken tofu can also work for a dairy-free choice. Each option changes the flavor slightly, so choose what you prefer. This blog post covered making delicious pumpkin cheesecake bars. We discussed the ingredients, step-by-step instructions, and tips for perfecting your dessert. You learned about variations, storage, and common questions. Remember, you can mix flavors and make it your own. Try different crusts and toppings to suit your taste. You can impress friends and family with this tasty treat. Enjoy baking and savoring every bite of your pumpkin cheesecake bars!

Pumpkin Cheesecake Bars

Indulge in the seasonal delight of Pumpkin Spice Cheesecake Bars! This easy recipe combines creamy pumpkin filling with a buttery graham cracker crust, making it the perfect dessert for fall gatherings. With just a few simple ingredients and easy steps, you’ll impress your friends and family. Ready to bake? Click to explore the full recipe and make these tasty bars today! Enjoy a delicious slice of autumn bliss!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

16 oz cream cheese, softened

1 cup pumpkin puree

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

Whipped cream, for serving (optional)

Chopped pecans or walnuts, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal later.

    Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are well coated. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes, then remove and let cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using a hand mixer until smooth. Add pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Beat until fully combined and creamy, ensuring there are no lumps.

        Combine and Bake: Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula. Bake in the preheated oven for 30-35 minutes, or until the edges are set, and the center has a slight jiggle.

          Chill: Remove from the oven and allow it to cool at room temperature for 1 hour. Transfer to the refrigerator and chill for at least 3 hours, or preferably overnight, to set completely.

            Slice and Serve: Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Cut into bars and serve chilled. Top with whipped cream and sprinkle with chopped pecans or walnuts if desired.

              Prep Time: 20 min | Total Time: 4 hrs | Servings: 12