It’s officially fall, which means it’s time to break out your favorite pumpkin recipes. If you’re a fan of cheesecake and pumpkin, you’re going to love these easy pumpkin cheesecake bars with graham cracker crust. They’re the perfect dessert for any fall gathering, and they’re so simple to make. Whether you’re an experienced baker or a newbie in the kitchen, you’ll be able to whip up these delicious bars in no time.
Ingredients:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 3 packages cream cheese, softened
- 1 cup granulated sugar
- 1 can pumpkin puree
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
Instructions:
- Preheat your oven to 350°F.
- In a bowl, mix the graham cracker crumbs and melted butter until well combined.
- Press the mixture into the bottom of a 9×13 inch baking dish.
- In a separate bowl, beat the cream cheese and sugar until creamy.
- Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, and cloves. Beat until well combined.
- Pour the mixture over the graham cracker crust.
- Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool to room temperature.
- Chill in the refrigerator for at least 2 hours before serving.
- Cut into bars and serve.
Nutritional Information:
Serving size: 1 bar
Calories: 250
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 190mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 18g
Protein: 4g
Cooking Time:
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 2 hours 55 minutes
Equipment:
- 9×13 inch baking dish
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
Serving Suggestions:
These pumpkin cheesecake bars are delicious on their own, but you can also serve them with a dollop of whipped cream or a drizzle of caramel sauce. They’re perfect for fall gatherings, potlucks, or even as a sweet treat after dinner.
Variations:
If you want to switch things up, you can try these variations:
- Use gingersnap cookies instead of graham crackers for the crust
- Add chopped pecans or walnuts to the crust or the filling
- Replace the pumpkin puree with sweet potato puree
- Top with a cinnamon streusel topping
Substitutions:
If you don’t have all of the ingredients on hand, you can make these substitutions:
- Use digestive biscuits instead of graham crackers
- Replace the butter with coconut oil or margarine
- Use low-fat cream cheese instead of regular cream cheese
- Replace the granulated sugar with brown sugar or honey
Storage:
Store these pumpkin cheesecake bars in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. To thaw, place in the refrigerator overnight.
Tips:
- Make sure your cream cheese is softened to room temperature before mixing.
- Don’t overmix the filling, as it can lead to cracks in the cheesecake.
- Let the bars cool to room temperature before chilling in the refrigerator.
- Use a serrated knife to cut the bars for clean edges.
Notes:
These pumpkin cheesecake bars are best served chilled, so make sure to plan ahead and allow enough time for chilling in the refrigerator. You can also make them a day ahead of time to save time on the day of your gathering.
Frequently Asked Questions:
Q: Can I use pumpkin pie spice instead of the individual spices?
A: Yes, you can use 1 tsp of pumpkin pie spice instead of the cinnamon, ginger, and cloves.
Q: Can I use a different type of crust?
A: Yes, you can use any type of crust that you like. Just make sure it’s baked before adding the filling.
Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese if you prefer.
Final Thoughts:
These easy pumpkin cheesecake bars with graham cracker crust are the perfect dessert for fall. They’re creamy, delicious, and so simple to make. Whether you’re hosting a fall gathering or just want a sweet treat after dinner, these bars are sure to satisfy your cravings. So go ahead and give them a try – you won’t regret it!