Layered Pumpkin Cheesecake Bars
Delicious layered pumpkin cheesecake bars featuring a creamy cheesecake middle and spiced pumpkin topping on a crunchy graham cracker crust, perfect for fall gatherings.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.25 cup 1/4 cup granulated sugar
- 6 tablespoons 6 tablespoons unsalted butter, melted
For the cheesecake filling
- 16 ounces 16 ounces cream cheese, softened
- 0.5 cup 1/2 cup granulated sugar
- 2 large 2 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
For the pumpkin layer
- 1 cup 1 cup canned pumpkin puree
- 0.33 cup 1/3 cup brown sugar, packed
- 1 teaspoon 1 teaspoon ground cinnamon
- 0.5 teaspoon 1/2 teaspoon ground nutmeg
- 0.25 teaspoon 1/4 teaspoon ground ginger
- 0.25 teaspoon 1/4 teaspoon ground cloves
- 0.5 teaspoon 1/2 teaspoon vanilla extract
- 0.25 cup 1/4 cup heavy cream
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer. Bake for 10 minutes, then set aside to cool.
Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, mixing until fully incorporated. Stir in the vanilla extract. Spread half of this cheesecake mixture evenly over the cooled crust.
Pumpkin Layer
- To the remaining cheesecake mixture, add the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and heavy cream. Mix until smooth.
- Carefully spread the pumpkin mixture over the plain cheesecake layer, smoothing it out with a spatula.
Baking
- Bake in the preheated oven for 40–45 minutes, or until the center is set and does not jiggle. Let cool at room temperature for 1 hour, then refrigerate for at least 1 additional hour to fully set.
Serving
- Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles and serve chilled.
Notes
These bars are best served chilled. You can enjoy them plain, or add a dollop of whipped cream on top for extra sweetness. Store the bars in an airtight container in the refrigerator for about a week, or freeze for up to three months.