Dessert: United States – Pumpkin Cheesecake Bars with Graham Cracker Crust
Serving Size: 12
Approximate Time
Prep
20 min
Cook
55 min
Additional
4 hrs 10 min
Total
5 hrs 25 min
Ingredients
2 cups (200 g) graham cracker crumbs (about 16 full sheets)
1 / 3 cup (65 g) granulated sugar
1 / 2 tsp ground cinnamon (optional)
1 / 4 tsp fine salt
1 / 2 cup (115 g) unsalted butter, melted
24 oz / 680 g cream cheese, softened
1 cup (200 g) granulated sugar
1 cup (245 g) canned pumpkin puree
3 large eggs, room temperature
2 tsp vanilla extract
2 tbsp (16 g) all-purpose flour (or 1 tbsp / 8 g cornstarch)
1 1 / 2 tsp ground cinnamon
1 / 2 tsp ground ginger
1 / 4 tsp ground nutmeg
1 / 8 tsp ground cloves
1 / 4 tsp fine salt
Whipped cream, to taste
Caramel sauce, to taste
Instructions
Preheat oven to 325°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting.
Make the crust: In a bowl, mix graham cracker crumbs, sugar, cinnamon, and salt. Stir in melted butter until evenly moistened. Press firmly into the prepared pan. Bake 8–10 minutes, then cool slightly while you make the filling.
Make the filling: Using a mixer on medium speed, beat cream cheese and sugar until very smooth and creamy, 2–3 minutes. Add pumpkin puree, vanilla, and flour; mix just until combined. Add cinnamon, ginger, nutmeg, cloves, and salt; mix to incorporate. Add eggs one at a time on low speed, mixing just until combined after each—do not overmix.
Pour the filling over the warm crust and smooth the top. Tap the pan gently on the counter to release air bubbles.
Bake at 325°F for 35–40 minutes, until the edges are set and the center still has a slight wobble. Do not overbake.
Turn off the oven, crack the door, and let the pan sit inside for 10 minutes. Transfer to a rack and cool to room temperature, about 1 hour. Refrigerate at least 4 hours or overnight until fully set.
Use the parchment to lift the slab from the pan. Slice into bars, wiping the knife clean between cuts. Top with whipped cream and a drizzle of caramel, if desired.
Storage: Cover and refrigerate up to 5 days, or freeze well-wrapped bars up to 2 months.
