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Cozy Pumpkin Pie Spice Cheesecake Bars: Easy Fall Dessert

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These Cozy Pumpkin Pie Spice Cheesecake Bars feature a buttery shortbread crust, a luscious cheesecake layer swirled with pumpkin and warm spices, and just the right amount of sweetness. They’re the perfect fall treat for Thanksgiving or a cozy weekend.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt (optional)
  • 16 ounces cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 1 cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1 tablespoon all-purpose flour
  • ½ cup heavy cream (for topping, optional)
  • 1 tablespoon powdered sugar (for topping, optional)
  • ¼ teaspoon vanilla extract (for topping, optional)
  • Caramel sauce for drizzling (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line your 9×9-inch baking pan with parchment paper, leaving some overhang on two sides.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and salt if using. Pour in the melted butter and stir until everything is evenly moistened. Press the mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy — about 2 minutes. Scrape down the sides of the bowl. Add the sugar and beat until combined, about 1 minute. Add the eggs one at a time, beating on low after each addition until just incorporated. Stir in the vanilla and sour cream until smooth.
  4. Make the pumpkin layer: In a separate bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, ginger, nutmeg, cloves, and flour until smooth.
  5. Layer the cheesecake: Pour about two-thirds of the plain cheesecake mixture over the crust and spread it evenly. Add the pumpkin mixture to the remaining cheesecake batter and stir until fully combined. Pour this pumpkin cheesecake mixture over the plain layer. Use a knife or toothpick to gently swirl the two layers together.
  6. Prepare the water bath: Wrap the bottom of your baking pan tightly with a double layer of aluminum foil. Place the pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the baking pan.
  7. Bake for 45-55 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  8. Remove the pan from the water bath and let it cool completely on a wire rack. Then refrigerate for at least 4 hours, preferably overnight.
  9. Once fully chilled, use the parchment overhang to lift the cheesecake out of the pan. Slice into 16 bars using a sharp knife — wipe the blade clean between cuts for neat edges. Serve cold or at room temperature.

Notes

Room temperature ingredients are non-negotiable. Don’t overmix the batter. The water bath is your friend. Let it cool slowly. Slice with a hot knife for clean edges. If your cheesecake cracks, a dollop of whipped cream covers it. For gluten-free, use gluten-free graham crackers. For vegan, use vegan cream cheese, coconut cream, and flax eggs.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, pumpkin spice, cheesecake bars, easy dessert, Thanksgiving dessert

Find it online: https://elaraeats.com/cozy-pumpkin-pie-spice-cheesecake-bars-easy-fall-dessert/