These Pumpkin Cheesecake Bars offer the ultimate handheld fusion of smooth spiced custard and a buttery graham cracker crust. Perfectly balanced between earthy pumpkin puree and the sharp, velvet tang of cream cheese, these layered treats are an ideal dessert for any holiday gathering. With a sturdy crust and a consistent, silky filling, these bars are designed for professional presentation and rich, autumnal flavor in every bite.
1.5 cups graham cracker crumbs
16 ounces cream cheese, softened
1 cup 100 percent pumpkin puree
0.75 cup granulated sugar, divided
2 large eggs, room temperature
2 teaspoons pumpkin spice
0.5 cup unsalted butter, melted
Preheat your oven to 350 degrees Fahrenheit and line a 9×9 inch baking pan with parchment paper.
Combine graham cracker crumbs, a portion of the sugar, and melted butter in a medium bowl until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the pan and bake for ten minutes, then set aside to cool slightly.
In a large bowl, beat the softened cream cheese and the remaining sugar until the mixture is light and fluffy.
Add the eggs one at a time to the cream cheese mixture, mixing on low speed until just incorporated.
Fold in the pumpkin puree and pumpkin spice until smooth.
Pour the pumpkin cheesecake batter over the pre-baked crust and spread evenly.
Bake for 35 minutes or until the center is set.
Cool the bars at room temperature before refrigerating for at least 3 hours to achieve the perfect slicing texture.
Ensure all ingredients are at room temperature to prevent lumps in the filling. Always use 100 percent pumpkin puree rather than pre-spiced pie mix for better control over the flavor profile. Slice with a sharp, clean knife after the bars are fully chilled for professional, clean edges.
Find it online: https://itisrecipes.com/pumpkin-cheesecake-bars/