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Once you've prepared the crust, it's time for baking. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper for easy removal later. Pour the prepared crust mixture into the pan and press it evenly across the bottom using the back of a measuring cup or your fingers.

Spiced Pumpkin Cheesecake Bars

Embrace the flavors of fall with our Spiced Pumpkin Cheesecake Bars. This delicious recipe features a creamy, spiced filling that perfectly complements a buttery graham cracker crust, making it an ideal treat for holiday gatherings or cozy evenings at home. With easy, step-by-step instructions, you'll learn how to create this delightful dessert that promises to impress your guests. Get ready to indulge in the warm, inviting essence of autumn!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon ground cinnamon

For the cheesecake filling:

16 oz cream cheese, softened

1 cup pumpkin puree (canned or homemade)

1 cup granulated sugar

½ cup brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon salt

2 tablespoons all-purpose flour (optional for thickening)

For the topping:

Whipped cream (for serving)

Ground cinnamon (for dusting)

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until well combined. Press the mixture evenly into the bottom of a 9x13-inch baking pan lined with parchment paper.

    Bake the crust: Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and allow to cool slightly while you prepare the filling.

      Make the cheesecake filling: In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2 minutes. Add in the pumpkin puree, granulated sugar, and brown sugar. Mix until fully incorporated.

        Add eggs and spices: Add the eggs, one at a time, mixing on low speed after each addition until fully combined. Stir in the vanilla extract, ground cinnamon, nutmeg, ginger, cloves, salt, and, if desired, flour to thicken. Mix until smooth.

          Pour filling over crust: Pour the creamy pumpkin cheesecake filling over the cooled crust and spread it evenly using a spatula. Tap the pan gently on the counter to remove any air bubbles.

            Bake the cheesecake bars: Bake in the oven for 30-35 minutes or until the center is set and doesn't jiggle too much when shaken. The edges should be slightly puffed and lightly browned.

              Cool the bars: Once baked, remove from the oven and let the pan cool on a wire rack at room temperature for about 1 hour. Then transfer to the refrigerator to chill for at least 4 hours, or overnight for the best results.

                Slice and serve: Once the bars are fully chilled, lift them out of the pan using the parchment paper. Slice into squares or rectangles. Serve with a dollop of whipped cream and a light dusting of ground cinnamon on top.

                  Prep Time, Total Time, Servings: 20 mins | 5 hours | 16 bars