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To make pumpkin spice cheesecake bars, we need the following items: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - 1 teaspoon cinnamon - 1 (8 oz) package cream cheese, softened - ½ cup granulated sugar - 1 cup pumpkin puree - 2 large eggs - 2 teaspoons vanilla extract - 1 teaspoon pumpkin pie spice - ¼ teaspoon salt - Whipped cream (for serving, optional) - Chopped pecans or walnuts (for garnish, optional) The crust has a crunchy and sweet base. It uses graham cracker crumbs, butter, brown sugar, and cinnamon. Press the crust firmly into the pan for the best texture. For the filling, cream cheese brings a rich creaminess. The pumpkin puree adds flavor and moisture. Sugar sweetens the mix, while eggs help set the cheesecake. I love to serve these bars with whipped cream. A dollop adds a light and creamy touch. Chopped pecans or walnuts give a nice crunch. If you have fresh autumn spices, sprinkle them on top for extra flavor. You can find the full recipe for these pumpkin spice cheesecake bars in the link provided. Enjoy making this delicious treat! 1. Preheat the oven and prepare the baking pan Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab an 8-inch square baking pan. Line it with parchment paper, leaving some paper over the edges. This makes it easy to lift the bars out later. 2. Make the graham cracker crust In a mixing bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter, 2 tablespoons of brown sugar, and 1 teaspoon of cinnamon. Mix these together until the mixture looks crumbly. Press this mixture firmly into the bottom of your prepared pan. It should form an even layer. Bake this in the oven for 10 minutes, then take it out and let it cool. 3. Combine cream cheese and sugars In a large bowl, beat 1 (8 oz) package of softened cream cheese with ½ cup of granulated sugar. Mix for about 2-3 minutes until it’s smooth and creamy. You want it to be fluffy, so take your time with this step. 4. Incorporate pumpkin and spices Add 1 cup of pumpkin puree, 2 large eggs, 2 teaspoons of vanilla extract, 1 teaspoon of pumpkin pie spice, and ¼ teaspoon of salt to the cream cheese mixture. Beat everything together until it is well mixed and smooth. This is where the magic happens, as the flavors blend beautifully. 5. Pour filling over crust and bake Once your crust has cooled, pour the pumpkin cheesecake filling over it. Spread it out evenly with a spatula. Place it back in the oven and bake for 30-35 minutes. The edges should look set, while the center will be slightly jiggly. 6. Cooling process and chilling tips After baking, let the bars cool at room temperature for about 10 minutes. Then, move them to the fridge to chill for at least 2 hours. Chilling is important for the texture, so don’t skip this step! Once fully chilled, lift the bars out using the parchment paper. Cut them into squares and enjoy. You can serve them with whipped cream and a sprinkle of chopped pecans or walnuts for added flair. For the full recipe, refer to the complete instructions and ingredient list provided. To get the best texture in your pumpkin spice cheesecake bars, start with room temperature ingredients. When cream cheese and eggs are at room temperature, they mix better. This helps create a smooth filling with no lumps. It also bakes evenly, which is key for great texture. Baking times can vary based on your oven. Keep an eye on the bars in the last few minutes. If your oven runs hot, check them a bit earlier. They are done when the edges look set but the center has a slight jiggle. This ensures a creamy texture. Serve these bars with a dollop of whipped cream. It adds lightness and a nice contrast to the rich cheesecake. You can also sprinkle chopped pecans or walnuts on top. They add a nice crunch and flavor. For gatherings, get creative! Cut the bars into fun shapes using cookie cutters. You can also serve them on a platter with seasonal fruits like apples or pears. This gives your dessert a colorful touch and makes it even more inviting. {{image_2}} You can swap pumpkin puree for other flavors. Try using sweet potato or butternut squash. Both give a nice twist while keeping the creamy texture. For a chocolate twist, mix in cocoa powder. You can also use flavored cream cheese, like cinnamon or maple, for a fun twist. If you want a vegan version, use plant-based cream cheese. You can replace eggs with flaxseed meal or silken tofu. For a gluten-free option, use gluten-free graham crackers for the crust. These changes keep the spirit of the bars while catering to different diets. Adding spices can give your bars a unique flavor. Try nutmeg, ginger, or even cardamom to spice things up. Top your bars with caramel sauce, chocolate drizzle, or a sprinkle of toasted coconut. Each topping adds a new layer of flavor. Seasonal fruits also work great. Chopped apples or pears can enhance the taste. You could also add fresh cranberries for a tart kick. These additions make your pumpkin spice cheesecake bars even more delightful. To keep your pumpkin spice cheesecake bars fresh, store them in the fridge. Use an airtight container to prevent them from drying out. You can also cover them tightly with plastic wrap. If you want to freeze them, cut the bars first. Place them in a single layer in a freezer bag. Make sure to remove as much air as possible. They can last in the freezer for up to three months. In the refrigerator, these bars last about five days. After that, they may lose flavor and texture. If you notice any off smells, mold, or a change in color, discard them. Always check for these signs to ensure you enjoy them at their best. Can I make this recipe ahead of time? Yes, you can make these bars a day or two in advance. Just store them in the fridge. This allows the flavors to blend, making them even tastier. Remember to cover them well to avoid drying out. What’s the best way to cut cheesecake bars? To cut cheesecake bars cleanly, use a sharp knife. Dip the knife in hot water and wipe it dry before each cut. This helps prevent sticking and gives you nice, even squares. Why did my cheesecake bars crack? Cracks often happen when the filling bakes too long or at too high a temperature. Make sure to bake at 350°F and check around 30 minutes. The center should jiggle slightly when done. How can I fix a soggy crust? A soggy crust can be a bummer. To avoid this, bake the crust for 10 minutes before adding the filling. If you already have a soggy crust, try baking it a bit longer to firm it up. You learned how to make delicious pumpkin spice cheesecake bars. We covered the ingredients, step-by-step instructions, tips for texture, and serving ideas. You can customize flavors and store them properly for later. Remember, following these easy steps and FAQs ensures tasty bars every time. Enjoy sharing this treat with friends and family. Make your baking fun and rewarding!

Pumpkin Spice Cheesecake Bars

Indulge in the ultimate fall treat with these delicious Pumpkin Spice Cheesecake Bars! This easy recipe combines a buttery graham cracker crust with a creamy pumpkin filling, perfect for satisfying your seasonal cravings. With just a few simple ingredients, you can create a dessert that impresses any crowd. Click through to discover the full recipe and enjoy a taste of autumn in every bite!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons brown sugar

1 teaspoon cinnamon

1 (8 oz) package cream cheese, softened

½ cup granulated sugar

1 cup pumpkin puree

2 large eggs

2 teaspoons vanilla extract

1 teaspoon pumpkin pie spice

¼ teaspoon salt

Whipped cream (for serving, optional)

Chopped pecans or walnuts (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 for easy removal later.

    In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Mix until fully combined with a crumbly texture.

      Press the crumb mixture into the bottom of the prepared baking pan, creating an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool.

        In a separate large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.

          Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture. Beat until well incorporated and smooth.

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

              Bake in the oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool at room temperature for about 10 minutes.

                Transfer the cheesecake bars to the refrigerator to chill for at least 2 hours before cutting into squares.

                  Once chilled, lift the bars from the pan using the overhang of parchment paper. Cut into squares and serve with a dollop of whipped cream and a sprinkle of chopped pecans or walnuts if desired.

                    Prep Time: 20 minutes | Total Time: 2 hours 45 minutes | Servings: 12