Description
These Pumpkin Cheesecake Bars combine a rich, creamy pumpkin-flavored cheesecake filling with a chocolatey graham cracker crust, perfect for fall desserts. Baked to perfection and chilled until set, these bars are topped with whipped cream, dark chocolate shavings, and a sprinkle of warm spices for a festive finish.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ⅓ cup melted unsalted butter
- ¼ cup organic cane sugar
- ¼ cup Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Pumpkin Cheesecake Filling
- 1 cup pumpkin puree
- 2 bricks/blocks full-fat cream cheese, softened to room temperature (16 oz/500g)
- ¾ cup organic cane sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
Toppings
- Whipped cream
- Dark chocolate shavings
- Pumpkin pie spice or cinnamon
Instructions
- Preheat oven and prep baking dish: Preheat the oven to 325°F (165°C). Line an 8×8 inch square baking dish with parchment paper, leaving some overhang for easy removal of the cheesecake bars later.
- Make the chocolate graham cracker crust: Add all crust ingredients (graham cracker crumbs, melted butter, cane sugar, cocoa powder, vanilla extract, sea salt) to a food processor and pulse until combined. Pour the mixture into the prepared baking dish, spreading evenly, and firmly press down with the bottom of a glass or measuring cup to form a smooth, even layer.
- Prebake crust: Bake the crust for 10 minutes, then set it aside to cool while preparing the filling.
- Make the pumpkin cheesecake filling: Clean the food processor, then add pumpkin puree, cream cheese, cane sugar, pumpkin pie spice, cinnamon, and vanilla extract. Process until smooth and creamy, scraping the sides as needed. Add eggs and pulse just until incorporated. Pour this filling evenly over the prebaked crust.
- Bake cheesecake bars: Bake for 40 to 45 minutes until the edges are set but the center still has a slight jiggle when gently shaken.
- Chill and set: Transfer the baking dish to a wire rack and let it cool to room temperature. Cover and refrigerate for at least 4 to 5 hours, preferably overnight, to allow the cheesecake bars to fully set.
- Slice and serve: Using the parchment paper overhang, lift the bars from the baking dish and place on a cutting board. Slice into 9 to 16 squares depending on preferred size. Serve immediately or store in an airtight container in the refrigerator for 3 to 4 days. Before serving, top with whipped cream, dark chocolate shavings, and a sprinkle of pumpkin pie spice or cinnamon.
Notes
- Use fresh graham crackers to make crumbs or pre-packaged crumbs as preferred.
- Full-fat cream cheese is essential for a rich and creamy texture.
- Allow cream cheese and eggs to come to room temperature for smooth mixing.
- Overbaking will cause cracks; slight jiggle in the center is ideal.
- Chilling time can be extended for firmer bars or for prepping in advance.
- Dark chocolate shavings add texture and balance the sweetness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
