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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup brown sugar - 1 teaspoon ground cinnamon

Pumpkin Cheesecake Bars

Indulge in the flavors of fall with these Pumpkin Cheesecake Bars! Combining creamy cheesecake and rich pumpkin, this dessert is sure to impress at any gathering. Discover easy steps to create these irresistible bars that melt in your mouth. Perfectly suited for chilly days, they're delightful warm or chilled. Click through to explore the full recipe and treat yourself to this seasonal delight that everyone will love!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

1 teaspoon ground cinnamon

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup pumpkin puree

1 cup granulated sugar

½ cup sour cream

2 large eggs

1 teaspoon vanilla extract

1 teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

For Topping (optional):

Whipped cream

Candied pecans

Instructions
 

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

    In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and ground cinnamon. Mix until well combined.

      Press the mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Let it cool while you prepare the filling.

        In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2 minutes.

          Add the pumpkin puree, granulated sugar, sour cream, eggs, vanilla extract, ground ginger, nutmeg, and salt. Mix until entirely smooth and well blended.

            Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.

              Bake in the oven for 30-35 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to maintain a creamy texture.

                Once baked, turn off the oven and crack the door open, allowing the bars to cool gradually for at least 1 hour. After they cool, transfer to the refrigerator and chill for at least 4 hours or preferably overnight.

                  Once chilled, lift the cheesecake out of the pan using the parchment overhang. Cut into squares or bars.

                    Serve topped with whipped cream and candied pecans if desired.

                      Prep Time: 20 minutes | Total Time: 5 hours 15 minutes | Servings: 16