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