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Creamy Spiced Pumpkin Cheesecake Bars

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Calories: 270
Ingredients Method Nutrition

Ingredients
  

  • 1.5 cups graham cracker crumbs approx. 10 to 12 whole sheets, finely crushed
  • 3 tbsp granulated white sugar
  • 0.5 tsp ground cinnamon
  • 6 tbsp unsalted butter melted
  • 16 oz full-fat brick cream cheese 2 blocks (8 oz each), softened to room temperature
  • 0.75 cup granulated white sugar
  • 0.25 cup light brown sugar firmly packed
  • 1 cup pure pumpkin puree 100% pure canned pumpkin (not pumpkin pie mix)
  • 2 large whole eggs room temperature
  • 2 tbsp heavy whipping cream or sour cream room temperature for silky texture
  • 2 tbsp all-purpose flour prevents cracking and gives clean slices
  • 1.5 tsp pure vanilla extract
  • 1.5 tsp pumpkin pie spice cinnamon, nutmeg, ginger, cloves
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 0.75 cup heavy whipping cream chilled, for whipping
  • 2 tbsp powdered sugar
  • 0.25 cup pecan halves lightly toasted, for garnishing squares

Method
 

  1. Prep Oven & Pan: Preheat your oven to 325°F (165°C). Line a 9x9-inch square metal baking pan with parchment paper, leaving overhang on two opposite sides for easy removal later. Lightly grease with nonstick cooking spray.
  2. Make & Par-Bake Graham Crust: In a medium bowl, stir together graham cracker crumbs, 3 tablespoons sugar, cinnamon, and melted butter until evenly moistened. Press the mixture firmly into an even, compact layer across the bottom of the prepared pan using the flat bottom of a measuring cup. Bake at 325°F for 10 minutes, then set aside to cool slightly while preparing the filling.
  3. Beat Cream Cheese & Sugars: In a large stand mixer fitted with the paddle attachment (or using an electric hand mixer on medium-low speed), beat the softened cream cheese, granulated sugar, and brown sugar for 2 to 3 minutes until completely smooth, creamy, and lump-free.
  4. Add Pumpkin & Flavorings: Add pumpkin puree, heavy cream (or sour cream), flour, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on low speed until fully incorporated, scraping down the sides and bottom of the bowl.
  5. Gently Incorporate Eggs: Add the eggs one at a time, beating on lowest speed just until combined after each addition. Do not overmix or whip air into the batter, which causes cheesecakes to puff up and crack.
  6. Bake to Velvety Set: Pour the silky pumpkin cheesecake filling over the crust and smooth the top evenly with an offset spatula. Bake at 325°F (165°C) for 38 to 44 minutes. The edges should be set, but the center should still have a gentle, slight jiggle when the pan is nudged.
  7. Slow Cool & Chill (Crucial Step): Turn off the oven, crack the oven door open 1 inch with a wooden spoon, and leave the cheesecake inside for 30 minutes to cool gradually. Remove from oven and cool completely to room temperature on a wire rack (approx. 1 hour). Cover loosely and transfer to the refrigerator to chill for at least 4 hours (overnight preferred).
  8. Slice & Garnish: Use the parchment overhang to lift the chilled cheesecake block onto a cutting board. Slice into 16 neat squares using a large sharp knife wiped clean with a warm, damp cloth between cuts. Pipe rosettes of fresh whipped cream and crown each bar with a toasted pecan half!

NUTRITION INFORMATION:

Serving: 1g Calories: 270cal (14%) Carbohydrates: 26g (9%) Protein: 4g (8%) Fat: 17g (26%) Saturated Fat: 10g (63%) Cholesterol: 65mg (22%) Sodium: 190mg (8%) Fiber: 1.2g (5%) Sugar: 19g (38%) Vitamin A: 132500IU (2650%) Vitamin C: 0.9mg (1%) Calcium: 550mg (55%) Iron: 0.2mg (1%)

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