Pumpkin Cheesecake Bars

Three white plates each have a pumpkin pie bar topped with a dollop of whipped cream beside forks, and a small glass bowl is filled with whipped cream and a spoon on a dark wooden table.

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Indulge in these heavenly Pumpkin Cheesecake Bars that have a delightful graham cracker crust and a creamy pumpkin filling. This dessert is perfect for satisfying your Fall sweet tooth.

Prep Time20

Cook Time1 15

Cool and Refrigeration Time6

Total Time7 20

Course: Dessert

Cuisine: American

Keyword: Allspice, Baking, Cream Cheese, Ginger, Graham, Pumpkin

Servings:

Author: Nicole

Equipment

Ingredients

1 (15 ounce) can unsweetened pumpkin purée
2 teaspoons pumpkin pie spice
½ teaspoon Kosher salt
15 whole graham crackers broken into pieces
¼ cup plus 1 ⅓ cups granulated sugar
1 teaspoon ground ginger
8 tablespoons (4 ounces) unsalted butter, melted
1 pound (16 ounces) cream cheese, softened
1 tablespoon freshly squeezed lemon juice
2 teaspoons pure vanilla extract
4 extra-large eggs

Instructions

Combine pumpkin, pumpkin pie spice, and salt in small saucepan. Cook mixture, stirring constantly, over medium heat until reduced to 1 ½ cups, about 6 to 8 minutes. Remove from the heat and let cool for 1 hour.
Adjust oven rack to middle position and heat oven to 325°F. Make a foil sling for 13 by 9-inch baking pan and lightly spray with baking spray.
In the bowl of a food processor, process graham crackers, ¼ cup sugar, and ginger to fine crumbs, about 15 seconds. Add butter and pulse until combined, about 5 pulses. Sprinkle mixture into prepared pan and press into even layer. Bake until just starting to brown, 15 to 18 minutes. Let crust cool completely on wire rack.
Meanwhile, clean and dry the food processor and blade.
In the food processor, purée the cream cheese, remaining 1 ⅓ cups sugar , lemon juice, vanilla and pumpkin mixture until smooth, about 2 minutes. Add eggs, one at a time, until incorporated. Scrape down the sides of the bowl and pulse until no lumps remain. Pour over cooled crust and spread into even layer. Bake until edges are slightly puffed and center is just set, 45 to 50 minutes. Let cheesecake cool in pan on wire rack for 2 hours. Cover pan with plastic wrap and refrigerate cheesecake for at least 3 hours or up to 24 hours. Using foil overhang, lift cheesecake out of pan. Cut into 12-24 squares. Serve with sweetened whipped cream if using. Enjoy!

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