Go Back
Print

Pumpkin Cheesecake Bars

Ingredients

For the crust:

  • 3/4 cup graham cracker crumbs
  • 3 tbsp. salted butter melted
  • 2 tbsp. granulated sugar

For the filling:

  • 2 8 oz. packages full-fat cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup canned pure pumpkin puree
  • 1 1/2 tsp. pumpkin pie spice

Instructions

  • Preheat oven to 300F and line a 13 x 9-inch baking dish with parchment paper, leaving excess parchment paper hanging over sides to make removing cheesecake squares easier.
  • In a small bowl, combine graham cracker crumbs, sugar, and melted butter and stir.
  • Press the crust mixture into the bottom of the baking dish and set aside.
  • In a medium bowl, combine cream cheese and granulated sugar and use a hand mixer to beat until smooth and fluffy.
  • Add in eggs and beat to combine.
  • Pour half of the cream cheese mixture into the pan and spread into an even layer.
  • Add canned pumpkin puree and pumpkin pie spice to the remaining half of the cream cheese mixture and beat just until combined.
  • Carefully pour into the pan and spread evenly.
  • Bake for 50 minutes, until cheesecake is set, and turn off the oven.
  • Leave the oven door cracked and let cheesecake cool for 1 hour.
  • Transfer cheesecake to the fridge and chill for at least 3 hours before slicing and serving.
  • ENJOY!