Pumpkin Cheesecake Bars with a Graham Cracker Crust (Print-Friendly Version)

A pumpkin-and-cream-cheese filling bakes over a pre-baked graham crust in a nine-inch square pan. Use a deep pan with space below the rim and chill the bars thoroughly before cutting. The center should set gently rather than puff and crack from vigorous mixing or overbaking.

in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile

House placeholder — AdSense units launch here

# Ingredients You’ll Need:

→ Base

01 - 2 cups crushed graham crackers

02 - 1/4 cup white sugar

03 - 1/2 cup melted unsalted butter

→ Cheesecake Filling

04 - 24 ounces softened cream cheese

05 - 3/4 cup white sugar

06 - 3 large eggs

07 - 1 cup canned pumpkin puree

08 - 1 teaspoon vanilla extract

09 - 1 tablespoon pumpkin pie spice

10 - 1 tablespoon plain flour (optional, adds stability)

# How to Make It:

01 - Heat the oven to 350°F and line a deep 9-by-9-inch pan with parchment.

02 - Mix graham crumbs, one-quarter cup sugar and melted butter. Press into an even base and bake for eight to ten minutes.

03 - Let the crust cool slightly while preparing filling. Beat softened cream cheese with the separate three-quarter cup sugar until smooth.

04 - Add eggs one at a time on low speed.

05 - Mix in plain pumpkin puree, vanilla, spice and the optional tablespoon of flour just until combined. Spread over the crust with room below the pan rim.

06 - Bake, checking from twenty-five minutes and continuing until the edges are set, the center no longer ripples and the filling reaches 160°F. Cool briefly, refrigerate within two hours and chill at least four hours before cutting.

# Extra Suggestions:

01 - Use a deep nine-by-nine-inch square pan lined with parchment extending above two sides.

Return