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fall pumpkin cheesecake bars - featured image

Fall Pumpkin Cheesecake Bars

  • Author: Emma
  • Total Time: 1 hour 5 minutes
  • Yield: 12-16 bars 1x

Description

These fall pumpkin cheesecake bars are the easiest fall dessert to make. Simple ingredients, no water bath, and a foolproof graham cracker crust you’ll love.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 packages (16 oz total) full-fat cream cheese, softened
  • 1 can (15 oz) 100% pure pumpkin puree
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides.
  2. In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until it resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan.
  4. Bake the crust for 8-10 minutes to set, then remove from oven.
  5. In a large bowl, beat the softened cream cheese until smooth and creamy (2-3 minutes).
  6. Add 1 cup granulated sugar, brown sugar, and pumpkin puree to the cream cheese. Beat on low speed until just combined.
  7. Add eggs one at a time, mixing on low speed just until incorporated.
  8. Add vanilla extract, pumpkin pie spice, and salt. Mix briefly until smooth.
  9. Pour the filling over the hot crust and smooth the top.
  10. Bake for 45-55 minutes. The edges should be set, but the center should still have a slight jiggle.
  11. Turn off the oven and crack the door open. Let the bars sit in the cooling oven for 1 hour to prevent cracking.
  12. Remove from oven and let cool completely at room temperature before refrigerating.
  13. Chill in the refrigerator for at least a few hours or overnight before cutting into bars.

Notes

Ensure cream cheese and eggs are at room temperature to avoid lumps. Do not overmix the batter after adding eggs to prevent cracks. The bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For clean cuts, dip a sharp knife in hot water and wipe dry between cuts.

  • Prep Time: 15 minutes
  • Cook Time: 50-55 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 320
  • Sugar: 22
  • Sodium: 280
  • Fat: 22
  • Saturated Fat: 13
  • Carbohydrates: 28
  • Fiber: 1
  • Protein: 5

Keywords: pumpkin cheesecake bars, fall dessert, easy pumpkin recipe, no water bath cheesecake, graham cracker crust, autumn baking

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Find it online: https://mydinnerecipes.com/fall-pumpkin-cheesecake-bars-the-easiest-fall-dessert/