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Rich Pumpkin Cheesecake Bars

Rich Pumpkin Cheesecake Bars to Wow Your Fall Gatherings

These Rich Pumpkin Cheesecake Bars deliver the essence of autumn in every bite, perfect for potlucks and 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: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Crackers Can swap for gluten-free varieties.
  • 1/2 cup White Sugar Can use brown sugar for more depth.
  • 1/2 cup Unsalted Butter Or replace with coconut oil for dairy-free.
For the Filling
  • 15 oz Canned Pumpkin Purée Fresh pumpkin purée can also be used.
  • 2 tsps Pumpkin Pie Spice Blend Mix your own with cinnamon, nutmeg, and ginger.
  • 1 tsp Ground Cinnamon Optional for sprinkling on top.
  • 1/4 cup All-Purpose Flour Almond flour works as a gluten-free alternative.
  • 16 oz Cream Cheese Choose dairy-free cream cheese for vegan.
  • 1 cup Sour Cream Greek yogurt can serve as substitute.
  • 1 tsp Vanilla Extract Opt for an alcohol-free version if desired.
  • 3 large Eggs Flax eggs can be used for vegan.
  • 1/2 tsp Salt Enhances sweetness.

Equipment

  • Oven
  • food processor
  • Baking Pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Blend graham crackers into fine crumbs, mix with sugar and melted butter, and press into the bottom of the baking pan. Bake for 10–15 minutes and let cool.
  3. Whisk together canned pumpkin purée, pumpkin pie spice, and all-purpose flour until smooth. In a separate bowl, beat cream cheese with sugar until creamy, then add sour cream and vanilla extract, followed by eggs one at a time.
  4. Gently stir a portion of the cream cheese mixture into the pumpkin mixture to create a marbled effect.
  5. Dollop alternating scoops of cream cheese and pumpkin mixtures over the crust, then swirl together with a knife.
  6. Bake for 35-45 minutes until edges are set. Cool completely at room temperature.
  7. Refrigerate for several hours or overnight. Cut into squares and drizzle with caramel sauce to serve.

Nutrition

Serving: 1barCalories: 290kcalCarbohydrates: 30gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 16gVitamin A: 1200IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Make sure cream cheese, eggs, and sour cream are at room temperature to prevent lumps. Watch baking time closely to avoid overcooking.

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