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To make these tasty bars, gather these key items: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon sugar - 1 teaspoon ground cinnamon - 16 oz cream cheese, softened - ¾ cup 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 rich and creamy dessert that brings fall flavors to life. For an extra touch, consider these optional items: - Whipped cream Adding whipped cream gives your bars a light and fluffy finish. It makes each bite feel special. If you need to swap some items, here are great options: - Use crushed oats instead of graham cracker crumbs for a gluten-free crust. - Replace cream cheese with mascarpone for a richer taste. - Use coconut sugar instead of white sugar for a unique flavor. These substitutions help you customize the recipe to fit your needs while keeping it delicious. Start by preheating your oven to 350°F (175°C). Next, grab an 8x8 inch baking pan. Line it with parchment paper, leaving some paper hanging over the sides. This makes it easy to lift out the bars later. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, 1 tablespoon of sugar, and 1 teaspoon of ground cinnamon. Mix well until the crumbs are coated. Press this mixture firmly into the bottom of the pan to form a crust. Bake for 8-10 minutes, or until golden. Once done, remove it and let it cool. In a large bowl, beat 16 oz of softened cream cheese using an electric mixer. Mix until it’s smooth and creamy. Gradually add in ¾ cup of sugar, mixing until combined. Add 2 large eggs one at a time, blending well after each addition. Next, mix 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. Blend until everything is well combined. Pour the pumpkin cheesecake mixture over the cooled crust. Spread it evenly with a spatula. Bake the bars for about 30-35 minutes. The center should be set but still slightly jiggly. After baking, turn off the oven and crack the door open. Let the cheesecake bars cool inside for 1 hour. This helps prevent cracking. Once cooled, transfer them to the refrigerator. Chill for at least 4 hours or overnight for the best flavor. When ready to serve, lift the bars out using the parchment paper. Cut into squares and enjoy! To get a creamy texture, use room-temperature cream cheese. Cold cream cheese will leave lumps. Mix it well until smooth before adding any other ingredients. Bake the bars until the center is just slightly jiggly. This ensures the bars finish setting as they cool. Let them cool in the oven to prevent cracks on the surface. One common mistake is overbaking the cheesecake bars. This can lead to a dry texture. Always check around the 30-minute mark. If the top starts to brown, it’s time to take them out. Another mistake is not letting the bars chill long enough. Four hours in the fridge helps the flavors meld and the texture firm up. To boost the flavor, add a pinch of salt to the pumpkin mixture. It enhances sweetness and balances flavors. You can also mix in some chopped nuts or chocolate chips for added texture. If you like spice, try adding more cinnamon or nutmeg. A little zest from an orange can brighten the taste, too. {{image_2}} You can make these bars gluten-free. Use gluten-free graham cracker crumbs for the crust. Check the label to ensure they are truly gluten-free. This small change allows everyone to enjoy this treat. The flavor remains rich and creamy. The texture stays just as delightful. Want to add something special? Try chocolate or nuts on top. Melted chocolate drizzled over the bars tastes amazing. You can also sprinkle chopped nuts like pecans or walnuts. They add a nice crunch. This twist makes the bars even more tempting. For a spiced pumpkin cheesecake, add more spices. Try a bit of allspice or cloves. They enhance the pumpkin flavor and give warmth. Adjust the nutmeg and ginger to your taste. This variation brings a cozy vibe, perfect for fall. To store leftover pumpkin pie cheesecake bars, cut them into squares. Place the squares in an airtight container. Make sure to chill them in the fridge. They taste great for up to five days. If you want to keep them longer, freezing is a good option. To freeze these bars, wrap each square in plastic wrap. Then, place the wrapped bars in a freezer-safe bag or container. This keeps them fresh for about three months. When you’re ready to eat them, let them thaw in the fridge overnight. After storing, serve the cheesecake bars chilled. You can top them with whipped cream for extra flair. If they seem a bit dense after storage, let them sit at room temperature for 10 minutes. This helps improve the texture. Enjoy your delicious fall treat! Yes, you can use fresh pumpkin. Start with a sugar pumpkin. Cut it in half, scoop out the seeds, and roast it until soft. Blend the flesh until smooth. Use this in place of canned pumpkin. Fresh pumpkin may taste richer and more vibrant. Just make sure to measure the same amount for your recipe. To check if your cheesecake is done, look for a slight jiggle in the center. It should not be watery. A knife inserted should come out mostly clean. The edges will look set, while the center remains soft. Remember, it will firm up as it cools. To cut cheesecake bars neatly, use a sharp knife. Dip the knife in hot water, then wipe it dry. This helps make clean cuts. Cut the bars while they are cold for the best results. You can also run the knife under warm water between cuts to keep edges smooth. We explored how to make delicious pumpkin pie cheesecake bars. You learned about key ingredients, step-by-step instructions, and helpful tips. Variations allow you to personalize your bars, whether gluten-free or chocolate-topped. Storing leftovers properly ensures you can enjoy them later. Remember, fresh pumpkin works, and checking for doneness is simple. Master these basics, and you’ll impress everyone with your baking skills. Enjoy your journey to the perfect pumpkin treat!

Pumpkin Pie Cheesecake Bars

Indulge in the ultimate fall dessert with these Pumpkin Pie Cheesecake Bars! This delightful recipe combines a creamy pumpkin cheesecake filling with a spiced graham cracker crust, creating a perfect treat for autumn gatherings. Easy to make and full of flavor, these bars are sure to impress your family and friends. Click to discover the full recipe and bring the taste of pumpkin pie to your dessert table!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 tablespoon sugar

1 teaspoon ground cinnamon

16 oz cream cheese, softened

¾ cup 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
 

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.

    In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Stir until well mixed and the crumbs are evenly coated.

      Press the mixture firmly into the bottom of the prepared baking pan to form a crust. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool.

        In another large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the ¾ cup sugar and continue to mix until fully incorporated.

          Add the eggs one at a time to the cream cheese mixture, blending well after each addition. Then mix in the pumpkin puree, vanilla extract, nutmeg, ginger, and salt until well combined.

            Pour the pumpkin cheesecake mixture over the cooled crust and spread evenly using a spatula.

              Bake the cheesecake bars in the oven for about 30-35 minutes, or until the center is set but still slightly jiggly.

                Turn off the oven, crack the door open, and allow the cheesecake bars to cool in the oven for about 1 hour to prevent cracking.

                  Once cooled, transfer the bars to the refrigerator and chill for at least 4 hours or overnight for the best flavor.

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

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