Servings: 12 bars
Calories: 365kcal
Ingredients
- Graham Cracker Crust
- 2 cups graham cracker crumbs about 15–16 full sheets
- 6 tablespoons unsalted butter melted
- ¼ cup brown sugar packed
- ¼ teaspoon salt
- Pumpkin Cheesecake Filling
- 16 ounces full-fat brick-style cream cheese room temperature
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup cold heavy whipping cream
- Optional Topping
- Whipped cream
- Extra pumpkin pie spice or cinnamon
- Crushed graham crackers or gingersnaps
Instructions
- Line an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, mix graham cracker crumbs, melted butter, brown sugar, and salt until the texture resembles wet sand.
- Press the mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup. Chill while you make the filling.
- In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer until completely smooth, about 2 minutes.
- Add pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and cinnamon. Beat until creamy and well combined.
- In a separate cold bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin cheesecake mixture with a rubber spatula until no streaks remain.
- Spread the filling evenly over the chilled crust and smooth the top with an offset spatula.
- Cover and refrigerate for at least 6 hours, preferably overnight, until firm enough to slice.
- Lift the bars out using the parchment paper, slice with a sharp knife, and add whipped cream or extra spice before serving.
Notes
Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and can make the filling too sweet or soft.
For a gingersnap crust, replace the graham crackers with 2 cups finely crushed gingersnap cookies.
For a gluten-free version, use gluten-free graham crackers or gluten-free gingersnaps.
Cream cheese must be room temperature, and heavy cream must be cold for the best texture.
For the cleanest slices, wipe the knife with a warm damp cloth between cuts.
Nutrition
Serving: 1bar | Calories: 365kcal | Carbohydrates: 31g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Sodium: 280mg | Fiber: 1g | Sugar: 22g
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