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Pumpkin Spice Cheesecake Bars

Delight in the creamy texture and spiced flavors of these Pumpkin Spice Cheesecake Bars, perfect for fall gatherings and a festive treat.
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Préparation 15 minutes
Cuisson 45 minutes
Temps total 1 heure
Portions: 16 pieces
Plat: Dessert, Snack
Cuisine: American, Seasonal
Calories: 250
Ingredients Préparation Notes

Ingrédients
  

For the Crust
  • 1.5 cups graham cracker crumbs You can substitute with crushed vanilla wafers or almond flour.
  • 0.5 cups unsalted butter, melted Can substitute with coconut oil or vegan butter.
For the Filling
  • 2 cups cream cheese, softened For vegan versions, use a plant-based cream cheese alternative.
  • 1 cups pumpkin puree Cooked and mashed sweet potatoes can be substituted.
  • 1 cups sugar Consider using maple syrup or coconut sugar.
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon salt

Préparation
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Grease an 8x8 inch baking dish with butter or non-stick spray.
  3. In a medium bowl, combine the graham cracker crumbs and melted butter.
  4. Press the crumb mixture firmly into the bottom of your prepared baking dish.
  5. In a large mixing bowl, beat the softened cream cheese until smooth.
  6. Add pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully combined.
Baking
  1. Pour the pumpkin cheesecake mixture over your prepared crust and spread it evenly.
  2. Bake for 40-45 minutes until the edges are set and the center has a slight jiggle.
  3. Allow the bars to cool at room temperature, then refrigerate for at least 2 hours until firm.
  4. Cut into squares and serve.

Notes et conservation

Serve with whipped cream or caramel drizzle. Refrigerate in an airtight container for up to one week.