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Pumpkin Cheesecake Bars

Decadent Pumpkin Cheesecake Bars for Fall Flavor Bliss

Indulge in these Pumpkin Cheesecake Bars, a creamy and spiced delight that's perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 5 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 pack Graham Crackers Can substitute with gluten-free graham crackers if needed.
  • 1/4 cup White Sugar Brown sugar can be used for a deeper flavor.
  • 1/2 cup Unsalted Butter Margarine or coconut oil can substitute for dairy-free options.
For the Filling
  • 15 oz Canned Pumpkin Puree Ensure it is labeled '100% pure pumpkin'.
  • 2 tbsp Pumpkin Pie Seasoning Can substitute with a mix of cinnamon, nutmeg, and ginger.
  • 1 tsp Ground Cinnamon Optional to increase for a spicier flavor profile.
  • 1/4 cup All-Purpose Flour For gluten-free, use an equal blend of gluten-free flour.
  • 8 oz Full Fat Cream Cheese Vegan cream cheese can be used for dairy-free preparation.
  • 1/2 cup Granulated Sugar Can reduce for less sweetness.
  • 1 tsp Pure Vanilla Extract Homemade vanilla extract or vanilla bean paste can enhance flavor.
  • 1/2 cup Full Fat Sour Cream Greek yogurt can serve as a suitable substitute.
  • 1/4 tsp Salt Sea salt can be used for a slightly different taste.
  • 3 large Eggs For a vegan alternative, use flax eggs.

Equipment

  • 9x13-inch baking pan
  • Mixing bowl
  • whisk
  • electric mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with greased aluminum foil.
  2. Crush the graham crackers into fine crumbs and mix with sugar and melted butter. Press into the bottom of the pan.
  3. Bake the crust for 10-15 minutes until golden brown, then let it cool slightly.
  4. In a bowl, whisk together the pumpkin puree, pumpkin pie seasoning, ground cinnamon, and flour.
  5. In another bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, and salt, then mix in eggs.
  6. Fold the pumpkin mixture into the cream cheese mixture, then dollop onto the cooled crust and swirl together.
  7. Bake for 35-45 minutes until the edges are set and the center jiggles slightly.
  8. Let the bars cool completely at room temperature, then refrigerate for several hours before serving.

Nutrition

Serving: 1barCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Allow the bars to cool completely before slicing to maintain their appearance. Refrigerate overnight for the best texture and flavor.

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