Pumpkin Cheesecake Bars
Servings: 16 squares
Calories: 135kcal
Enjoy these show-stopping pumpkin cheesecake bars made with a lusciously smooth maple pumpkin filling and a thick graham cracker crust. They’re much easier to make than a whole cheesecake with a short baking time and no water bath necessary!
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Ingredients
For the crust:
- 2/3 cup (80 g) graham cracker crumbs Note 1
- 3 tablespoons unsalted butter melted
For the filling:
- 8 oz (225 g) cream cheese softened
- ½ cup (175 g) sweetened condensed milk Note 2
- 2 tablespoons (30 ml) pure maple syrup Note 3
- 2 tablespoons (30 g) granulated sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- ½ cup (110 g) pure pumpkin puree
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Line 8-inch square baking pan with aluminum foil, leaving two sides hanging over the edges.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened with butter.2/3 cup graham cracker crumbs, 3 tablespoons unsalted butter
- Transfer the mixture into the prepared baking pan. Evenly spread it, lightly pressing into the pan. Chill in the refrigerator while preparing the filling.
- In a large mixing bowl with paddle attachment, beat the cream cheese, sweetened condensed milk, maple syrup and sugar on medium high speed until creamy.8 oz cream cheese, ½ cup sweetened condensed milk, 2 tablespoons pure maple syrup, 2 tablespoons granulated sugar
- Add the egg, vanilla extract, and salt. Beat the mixture on medium speed until well combined, about 3 minutes.1 large egg, 2 teaspoons pure vanilla extract, 1/8 teaspoon salt
- Transfer half of the cream cheese mixture into a medium bowl.
- Add pumpkin puree, cinnamon, and nutmeg into the mixing bowl with the remaining cream cheese mixture. Beat it on medium high speed until well combined.½ cup pure pumpkin puree, ½ teaspoon ground cinnamon, ½ teaspoon freshly grated nutmeg
- Using a large cookie scoop, spoon both mixtures in an alternating pattern into the prepared cookie crust. Swirl the two mixtures with a skewer. Tap on the counter a few times to release the bubbles.
- Bake the cheesecake until it’s set on the edges and slightly wobbly in the center, for 25-28 minutes.
- Cool the cheesecake to room temperature, then refrigerate for at least 2 hours. Cut into 16 squares, before serving. (TIP: For easy and clean cuts, run the knife under hot tap water to warm it up and wipe it clean with a damp paper towel in between slices.)
- Store in the fridge, covered, for up to 5 days.
Notes
Note 1: I buy already crushed graham cracker crumbs. You can find it in the baking isle. Or, you can crush 5 full sheets of graham crackers into fine crumbs.
Note 2: Be sure to use sweetened condensed milk and not evaporated milk.
Note 3: I recommend using high-quality maple syrup for the best result. Look for the labels that say Grade A, Medium, or Dark Amber.
Storing Tips:
- Store leftover bars in an airtight container in the refrigerator for up to 5 days. To prevent them from sticking togeher, place a sheet of parchment paper between each bar or layer of bars!
- Pumpkin cheesecake bars freeze well! Wrap each bar tightly in plastic wrap, transfer them to a sealable bag, and freeze for up to 1 month.
- To serve, allow your bars to thaw in the fridge overnight, and enjoy cold.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days. To prevent them from sticking togeher, place a sheet of parchment paper between each bar or layer of bars!
- Pumpkin cheesecake bars freeze well! Wrap each bar tightly in plastic wrap, transfer them to a sealable bag, and freeze for up to 1 month.
- To serve, allow your bars to thaw in the fridge overnight, and enjoy cold.
Nutrition
Servings: 1 serving
Calories: 135kcal
Carbohydrates: 13g
Protein: 2g
Fat: 8g
Sugar: 10g
Sodium: 103mg