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To make these delicious bars, gather these main ingredients: - 1 ½ cups graham cracker crumbs - 5 tablespoons unsalted butter, melted - 2 tablespoons sugar - 2 (8 oz.) packages cream cheese, softened - 1 cup pumpkin puree - ¾ cup sugar - 2 large eggs - 1 tablespoon vanilla extract - 2 teaspoons pumpkin pie spice - 1 teaspoon ground cinnamon - ¼ teaspoon salt These ingredients blend to create a creamy filling that pairs well with the crunchy crust. You can enhance your cheesecake bars with these fun toppings: - Whipped cream - Crushed pecans These toppings add extra flavor and texture. They also make your bars look pretty! If you need to make changes, here are some easy swaps: - Use almond flour instead of graham cracker crumbs for a gluten-free crust. - Swap cream cheese with ricotta for a lighter texture. - Try maple syrup instead of sugar for a natural sweetener. These substitutions can cater to different diets or personal tastes. Enjoy experimenting! First, we need to set the stage. Preheat your oven to 350°F (175°C). Grab an 8x8 inch baking dish. Lightly grease it or line it with parchment paper. This will help the bars come out easily later. Now, let's make the crust. In a medium bowl, combine 1 ½ cups of graham cracker crumbs, 5 tablespoons of melted butter, and 2 tablespoons of sugar. Mix it well until the crumbs are all coated. Press this mixture firmly into the bottom of your prepared baking dish. You want it nice and even for a perfect base. Next, we’ll create the filling. In a large bowl, beat 2 packages of softened cream cheese with an electric mixer. Mix until it’s smooth and creamy. Then, slowly add in 1 cup of pumpkin puree, ¾ cup of sugar, 2 large eggs, 1 tablespoon of vanilla extract, 2 teaspoons of pumpkin pie spice, 1 teaspoon of ground cinnamon, and ¼ teaspoon of salt. Mix until everything is silky and well combined. Pour the cheesecake filling over your crust. Spread it evenly with a spatula. Place the dish in the oven and bake for 30-35 minutes. The edges should be set, but the center will be a bit jiggly. Remove it from the oven and let it cool at room temperature for about an hour. Then, refrigerate for at least 4 hours or overnight to let it fully set. Once the bars are chilled, lift them out using the parchment paper. Cut them into squares. You can serve these delightful bars topped with whipped cream and a sprinkle of crushed pecans for a lovely finish. Enjoy each bite of this pumpkin spice goodness! To get creamy cheesecake bars, use room temperature cream cheese. Cold cream cheese lumps. Beat it until smooth before adding other ingredients. Mix slowly to keep air from getting in. Too much air makes the bars puff up while baking. You want a dense, rich texture. Bake them until the edges are firm. The center should still jiggle slightly. This means it will set perfectly in the fridge. One common mistake is overbaking the bars. If you bake them too long, they dry out. Keep a close eye on them during the last few minutes. Another mistake is not cooling the crust enough. If the crust is warm, it can make the filling too soft. Always let it cool a bit before adding the filling. Lastly, don't skip the chilling time. Chilling helps the bars set and makes them easier to cut. Pumpkin spice is the star here, but you can add more flavors. A pinch of nutmeg or cloves can deepen the spice profile. If you like a little extra richness, add a splash of maple syrup to the filling. For a fun twist, try mixing in mini chocolate chips or toffee bits. These add a sweet crunch and surprise to every bite. Don't forget to top with whipped cream and crushed pecans for a lovely finish! {{image_2}} You can make these cheesecake bars even more fun. Swirl Nutella into the filling for a rich twist. Add about half a cup of Nutella to the cheesecake mix. Use a knife to create swirls. This gives your bars a chocolatey flavor that pairs well with pumpkin spice. Kids and adults alike will love this variation! For a gluten-free option, swap out the graham cracker crumbs. Use gluten-free cookies or almond flour instead. Mix the crumbs with melted butter and sugar, just like before. This way, everyone can enjoy these tasty treats, even those with gluten sensitivities. If you want bite-sized treats, make mini cheesecake bites. Use a mini muffin tin lined with paper cups. Press a small amount of crust into each cup, then fill with the cheesecake mixture. Bake for about 20 minutes. These little bites are perfect for parties or snacks. They are easy to grab and go! Store your pumpkin spice cheesecake bars in an airtight container. This keeps them fresh and moist. Place parchment paper between layers to avoid sticking. You can keep them in the fridge for up to five days. If you want to save some for later, freezing is a great option. First, let the bars cool completely. Then, wrap each bar in plastic wrap. After that, place them in a freezer-safe bag or container. They can last up to three months in the freezer. To enjoy your frozen bars, move them to the fridge for a few hours or overnight. This helps them thaw slowly and safely. If you want them warm, heat them in the microwave for about 15-20 seconds. Check to make sure they are warm throughout before serving. Yes, you can use homemade pumpkin puree. It adds a fresh taste. To make it, cook fresh pumpkin until soft, then blend it until smooth. Strain it to remove excess water. This will enhance the flavor of your cheesecake bars. You can tell the cheesecake bars are done when the edges are set. The center should still be slightly jiggly. This means it will firm up as it cools. Keep an eye on them during the last few minutes of baking for the best results. If you need a substitute for cream cheese, use ricotta or mascarpone cheese. Greek yogurt is also a great option. These will give you a similar creamy texture. Adjust the sugar based on how sweet you want the filling. You learned how to make tasty Pumpkin Spice Cheesecake Bars with easy steps. We covered key ingredients, simple instructions, and helpful tips to avoid mistakes. Feel free to try fun variations and get creative with toppings. Remember, these dessert bars are great for sharing or saving for later. With good storage, you can enjoy this treat well past baking day. Enjoy making and tasting your own delicious version!

Pumpkin Spice Cheesecake Bars

Indulge in the ultimate fall treat with these delicious Pumpkin Spice Cheesecake Bars! Made with creamy pumpkin filling on a buttery graham cracker crust, this irresistible dessert is perfect for gatherings or cozy nights in. With simple ingredients and easy steps, you'll have a delightful dessert ready in no time. Don’t miss out on this tasty seasonal recipe—click through for full instructions and elevate your dessert game today!
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Ingredients
  

1 ½ cups graham cracker crumbs

5 tablespoons unsalted butter, melted

2 tablespoons sugar

2 (8 oz.) packages cream cheese, softened

1 cup pumpkin puree

¾ cup sugar

2 large eggs

1 tablespoon vanilla extract

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

¼ teaspoon salt

Whipped cream for topping (optional)

Crushed pecans for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking dish by greasing it lightly or lining it with parchment paper.

    Make the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking dish to form an even crust.

      Bake the Crust: Place the crust in the preheated oven and bake for 8 minutes. Remove from the oven and allow to cool slightly.

        Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

          Add Remaining Ingredients: Gradually add the pumpkin puree, sugar, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, and salt to the cream cheese, mixing until everything is well combined and silky smooth.

            Pour Over Crust: Pour the cheesecake mixture over the cooled graham cracker crust and spread it evenly with a spatula.

              Bake the Cheesecake Bars: Bake in the oven for 30-35 minutes, or until the edges are set and the center remains slightly jiggly.

                Cool and Chill: Remove from the oven and let the bars cool at room temperature for about an hour. Once cool, refrigerate for at least 4 hours or overnight to fully set.

                  Slice and Serve: Once chilled, lift the bars out of the baking dish using the parchment paper, and cut into squares. Serve topped with dollops of whipped cream and sprinkle with crushed pecans if desired.

                    Prep Time: 15 minutes | Total Time: 5 hours | Servings: About 16 bars