Pumpkin Cheesecake Bars
230kcal
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs 150 g
- 3 tbsp granulated sugar 37 g
- 6 tbsp unsalted butter 85 g, melted
For the filling
- 16 oz cream cheese 452 g, 2 blocks, softened
- 2/3 cup granulated sugar 133 g
- 3/4 cup pumpkin puree 185 g
- 2 large eggs room temperature
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
Method
For the crust
- Heat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving an overhang on two sides.
- Stir the graham crumbs, sugar and melted butter together. Press firmly into the bottom of the pan and bake 10 minutes. Lower the oven to 325°F (165°C).
For the filling
- Beat the softened cream cheese and sugar on medium until completely smooth, about 2 minutes.
- Beat in the pumpkin, pumpkin pie spice, vanilla and flour, scraping the bowl.
- On low speed, add the eggs one at a time and mix just until no yellow streaks remain.
- Pour over the crust and smooth the top. Bake 35 to 40 minutes, until the edges are set and the center jiggles slightly (about 150°F / 65°C).
- Cool 1 hour at room temperature, then refrigerate at least 4 hours or overnight. Lift out by the parchment and cut into 16 squares, wiping a hot knife between cuts.
Nutrition
Serving1barCalories230kcalCarbohydrates20gProtein3gFat15.5gSaturated Fat9gSodium130mgSugar14g
Notes
Use block cream cheese, not the spreadable tub kind, or the bars may not set.
9x13 pan: double the recipe and bake 40 to 45 minutes for about 24 bars.
Storage: refrigerate covered up to 4 days. Freeze squares on a tray, then pack with parchment between layers for up to 3 months.