Description

Make-ahead pumpkin cheesecake bars with a graham cracker crust. Budget-friendly, kid-tested, and perfect for holiday parties.

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
8 oz cream cheese, softened
½ cup granulated sugar
¼ cup brown sugar, packed
½ cup canned pumpkin puree
2 large eggs
1 tsp vanilla extract
1 tsp pumpkin pie spice

Instructions

Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until resembling wet sand. Press firmly into the bottom of the prepared pan.
Bake the crust for 8-10 minutes until fragrant and slightly golden. Let cool while making the filling.
In a large bowl, beat softened cream cheese and sugars (white and brown) until smooth and creamy. Scrape down sides to remove lumps.
Add pumpkin puree, vanilla, and pumpkin pie spice. Mix on low speed until just combined.
Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
Pour filling over the pre-baked crust and smooth the top.
Bake for 25-30 minutes until edges are set but the center still has a slight jiggle.
Cool in the pan on a wire rack for 30 minutes, then cover and refrigerate for at least 4 hours or overnight before cutting.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not use pumpkin pie filling; use 100% pure pumpkin puree. For clean cuts, use a sharp knife dipped in hot water. Bars can be frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 18
Sodium: 150
Fat: 18
Saturated Fat: 10
Carbohydrates: 26
Fiber: 1
Protein: 4

Keywords: pumpkin cheesecake bars, fall dessert, holiday party food, make-ahead dessert, budget-friendly baking, graham cracker crust, pumpkin recipe