Description
Enjoy the perfect fall treat with these Pumpkin Cheesecake Bars, featuring a buttery graham cracker crust and a creamy pumpkin filling, all topped with a delicious churro-inspired cinnamon sugar coating. Ideal for gatherings or a sweet indulgence, these bars are sure to satisfy your cravings!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix well until all the crumbs are evenly coated with the butter.
- Press the mixture firmly into the bottom of a 9×13 inch baking dish.
- Bake the crust in the preheated oven for about 10 minutes, or until its lightly golden.
- Once baked, remove the crust from the oven and let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add in the granulated sugar and vanilla extract, and continue to beat until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Add the pumpkin puree along with the ground cinnamon, nutmeg, ginger, and cloves. Mix until everything is well combined and smooth.
- Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
- Bake the assembled cheesecake bars in the oven for about 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Once baked, let the cheesecake cool at room temperature for about 1 hour, then transfer it to the refrigerator and chill for at least 4 hours, or overnight.
- In a small saucepan, melt the unsalted butter over medium heat. Remove from heat and let cool slightly.
- In a separate bowl, combine the granulated sugar and ground cinnamon.
- Once the cheesecake has chilled, cut it into bars (about 12 squares).
- Dip each cheesecake bar into the melted butter, then coat with the cinnamon sugar mixture.
Notes
- For best results, allow the cheesecake to chill overnight for a firmer texture.
- Feel free to adjust the spices in the cheesecake filling to suit your taste preferences.
- Prep Time: 30 minutes
- Cook Time: 45 minutes