Description
A delightful dessert that combines creamy cheesecake and spiced pumpkin pie, perfect for any occasion.
Ingredients
- Cream cheese: 16 oz (2 packages), softened
- Pumpkin puree: 1 cup (canned or homemade)
- Sugar: 3/4 cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/2 teaspoon
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter: 1/2 cup (1 stick), melted
- Salt: 1/4 teaspoon
Instructions
- Prepare the crust by mixing graham cracker crumbs, melted butter, and salt, then press into a lined baking pan and bake for 8-10 minutes.
- Make the cheesecake filling by beating softened cream cheese until smooth, then adding pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, and ginger, and mix until smooth.
- Pour the pumpkin cheesecake mixture over the cooled crust and spread evenly.
- Bake for 25-30 minutes until the edges are set and the center is slightly jiggly.
- Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until fully chilled.
- Cut into squares and serve, optionally dusting with cinnamon.
Notes
- Ensure cream cheese is softened to avoid lumps.
- Avoid overmixing the filling to prevent cracks.
- Allow cooling time before refrigerating for best texture.
- Use parchment paper for easy removal from the pan.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Pie, Cheesecake, Dessert, Bars, Fall Recipe