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Divine 16 Pumpkin Pie Cheesecake Bars Secrets

Pumpkin Pie Cheesecake Bars
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Make these amazing Pumpkin Pie Cheesecake Bars! They give you that creamy, spiced pumpkin cheesecake flavor in an easy-to-serve bar format. Sasha brings her fun energy to this simple, crowd-pleasing dessert.

Ingredients

Scale
  • Crust Ingredients:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Filling Ingredients:
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • Topping (Optional):
  • Whipped cream
  • Pinch of cinnamon

Instructions

  1. Prepare your oven and pan. Preheat your oven to 350 degrees F (175 degrees C). Line a 9×9 inch baking pan with parchment paper, letting the paper hang over the sides for easy lifting.
  2. Make the crust. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until fully combined.
  3. Press the crust. Press the crumb mixture firmly and evenly into the bottom of the prepared pan.
  4. Bake the crust. Bake for 10 minutes. Remove from the oven and set aside while you make the filling.
  5. Mix the cream cheese base. In a large bowl, beat the softened cream cheese, 1/2 cup granulated sugar, and brown sugar until smooth. You want no lumps remaining.
  6. Add wet ingredients and spices. Beat in the egg, vanilla extract, cinnamon, ginger, and nutmeg until just blended.
  7. Incorporate the pumpkin. Gently mix in the pumpkin puree until the mixture is uniform in color and texture.
  8. Pour the filling. Pour the pumpkin cheesecake mixture evenly over the partially baked crust.
  9. Bake the bars. Bake for 30 to 35 minutes. The edges should look set, but the center may still have a slight jiggle.
  10. Cool completely. Let the bars cool on a wire rack to room temperature.
  11. Chill for setting. Cover the pan and refrigerate for at least 4 hours, or preferably overnight, until completely firm.
  12. Cut and serve. Lift the bars out of the pan using the parchment paper overhang. Cut into squares. Serve plain or top with whipped cream and a dash of cinnamon.

Notes

  • Sasha suggests using full-fat cream cheese for the best creamy texture.
  • Make sure your cream cheese is truly room temperature to avoid lumps in your filling.
  • You can use pre-made graham cracker crust mix if you prefer a shortcut.
  • Chill time is essential; do not rush cutting the bars before they are cold.

Nutrition

Find it online: https://savorsensations.com/pumpkin-pie-cheesecake-bars-recipe/