Creamy Pumpkin Cheesecake Bars (Print-Friendly Version)
Creamy pumpkin bars on a graham cracker crust, infused with cinnamon and pumpkin pie spice.
# Ingredients List:
→ Crust
01 -
15 whole rectangular graham crackers
02 -
50 grams granulated sugar
03 -
113 grams unsalted butter, melted
→ Filling
04 -
310 grams pumpkin puree
05 -
1.5 teaspoons pumpkin pie spice
06 -
1.5 teaspoons ground cinnamon
07 -
8 grams all-purpose flour
08 -
three 227-gram packages full-fat cream cheese, room temperature
09 -
334 grams granulated sugar
10 -
1.5 teaspoons pure vanilla extract
11 -
120 grams full-fat sour cream
12 -
0.5 grams salt
13 -
3 large eggs, room temperature
# Detailed Cooking Steps:
01 -
Preheat the oven to 175°C. Line a 23x33 cm baking pan with foil and lightly grease the foil surface. A metal pan is recommended for even baking; glass pans may require additional baking time.
02 -
Crush the graham crackers into fine crumbs. Combine with granulated sugar and melted butter until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan to form the crust.
03 -
In a large bowl, beat the cream cheese until smooth and creamy. Gradually add sugar and continue beating. Incorporate pumpkin puree, pumpkin pie spice, cinnamon, flour, vanilla extract, sour cream, salt, and eggs, mixing until just combined and smooth.
04 -
Pour the filling over the crust and spread evenly. Bake at 175°C for 50 minutes or until the center is just set. Avoid overbaking to maintain creamy texture.
05 -
Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours before slicing into 16 bars.
# Helpful Hints:
01 -
For optimal texture, use full-fat cream cheese and sour cream, ensuring all ingredients are at room temperature before mixing.