Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Optional toppings: Whipped cream, Sliced pecans, Drizzle of caramel sauce
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press this mixture into the bottom of a 9×13-inch baking dish evenly to form the crust.
- Bake the crust for about 8-10 minutes until lightly browned. Remove it and let it cool.
- In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy.
- Add the pumpkin puree, eggs, vanilla extract, and pumpkin pie spice, mixing gently until just combined.
- Pour the cheesecake filling over the cooled crust and spread evenly.
- Bake for 30-35 minutes or until the filling has set but still has a slight jiggle in the center.
- Allow the bars to cool at room temperature, then refrigerate for at least 2 hours before slicing into squares.
- Serve chilled, topped with whipped cream, pecans, or a drizzle of caramel sauce.
Notes
Ensure cream cheese is softened for easy blending; avoid using pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian