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Creamy Pumpkin Cheesecake Bars

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These creamy pumpkin cheesecake bars combine warm spices with a velvety cheesecake layer and a buttery crust for a quick, easy, and crowd-pleasing fall dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup granulated sugar (or light brown sugar)
  • 1 large egg, room temperature
  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until evenly moistened.
  3. Press the crust mixture firmly and evenly into the bottom of the pan. Bake for 8-10 minutes until edges are golden. Remove and cool slightly.
  4. In a bowl, whisk together pumpkin puree, cinnamon, ginger, nutmeg, cloves, sugar, and 1 egg until smooth. Set aside.
  5. Using an electric mixer, beat cream cheese with sugar until smooth and creamy (2-3 minutes). Add 1 egg, vanilla extract, and sour cream; mix until silky.
  6. Spread half of the pumpkin mixture evenly over the cooled crust.
  7. Spoon or pour the cheesecake mixture on top, smoothing gently with a spatula.
  8. Dollop the remaining pumpkin mixture over the cheesecake layer. Use a butter knife or skewer to gently swirl the layers to create a marbled effect without overmixing.
  9. Bake for 40-45 minutes until edges are set and center is slightly jiggly.
  10. Remove from oven and cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
  11. Use parchment paper overhang to lift bars from pan. Cut into 12 squares with a sharp knife, wiping clean between cuts.

Notes

Softening cream cheese at room temperature or microwaving in short bursts prevents lumps. Do not overmix to avoid cracks or dry texture. Swirl layers gently for a marbled effect. Chill bars for at least 4 hours or overnight for best texture and flavor. Use parchment paper overhang for easy removal. Cracks on top are cosmetic and do not affect taste.

Nutrition

Keywords: pumpkin cheesecake bars, creamy pumpkin dessert, fall dessert, warm spices, easy pumpkin bars, holiday dessert, pumpkin spice bars

Find it online: https://fizzlefork.com/creamy-pumpkin-cheesecake-bars-recipe-easy-warm-spices-dessert/