Description
A gentle, comforting dessert featuring a rich pumpkin cheesecake filling on a buttery graham cracker crust. This no-water bath recipe is designed for ease and self-care, yielding dense, velvety bars that taste best after chilling.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 oz (450g) full-fat cream cheese, room temperature
- 1 cup granulated sugar (for filling)
- 1 cup pumpkin puree (100% pure, not pie filling)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Optional: 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly grease.
- In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until it resembles wet sand. Press firmly into the bottom of the prepared pan.
- Bake the crust for 8 minutes until toasty. Remove and let cool while making the filling.
- In a large bowl, beat the room-temperature cream cheese until completely smooth. Add the 1 cup of sugar and beat until pale and fluffy.
- Add pumpkin puree, vanilla extract, cinnamon, and nutmeg. Mix on low speed until just combined.
- Add eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
- Pour batter over the cooled crust and spread evenly. Tap the pan gently to release air bubbles.
- Bake for 45-50 minutes. The edges should be set, but the center should have a slight jiggle.
- Remove from oven and let cool in the pan on a rack for 1 hour.
- Cover and refrigerate for at least 4 hours, preferably overnight, to set.
- Lift bars out using parchment overhang and cut into squares with a sharp knife.
Notes
Use full-fat block cream cheese, not light or tub varieties. Ensure all ingredients are at room temperature to prevent lumps and cracking. Do not overmix the batter after adding eggs to avoid incorporating air, which causes cracks. The bars taste best on day two after flavors have melded.
- Prep Time: 20 minutes
- Cook Time: 53 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: pumpkin cheesecake, fall dessert, pumpkin bars, easy cheesecake, no water bath, gluten-free option, dairy-free option, cozy baking