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Creamy Fall Cheesecake Bars: Best Easy Autumn Dessert

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These creamy fall cheesecake bars feature a rich, silken pumpkin-spiced filling on a crunchy graham cracker crust. They are easy to make, require no water bath, and offer a sophisticated texture that is perfect for autumn gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • A pinch of salt
  • 24 ounces full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup heavy cream
  • 1 cup 100% pure pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and spray lightly with non-stick spray.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, cinnamon, and salt. Mix until resembling wet sand, then press firmly into the bottom of the prepared pan.
  3. Bake the crust for 8-10 minutes until toasty. Remove from oven and let cool while making the filling.
  4. In a large mixing bowl, beat the softened cream cheese and 1 cup sugar on medium-low speed until smooth and creamy. Scrape down the sides of the bowl.
  5. With the mixer on low, add heavy cream and vanilla extract. Mix until combined.
  6. Add the pumpkin puree and mix just until the color disappears. Do not overmix.
  7. Add eggs one at a time, mixing on low speed after each addition until just incorporated.
  8. Sprinkle in pumpkin pie spice, ground ginger, and nutmeg. Fold into the batter gently with a spatula until evenly distributed.
  9. Pour the filling over the cooled crust and smooth the top.
  10. Bake for 30-35 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle.
  11. Remove from oven and place on a wire rack to cool at room temperature for 1 hour.
  12. Transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight.
  13. Lift the bars out using the parchment sling, place on a cutting board, and cut into squares with a sharp knife. Wipe the blade between cuts. Serve cold.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps. Do not overmix the batter to avoid cracking. The bars must be fully chilled before cutting for clean slices. They can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: fall dessert, pumpkin cheesecake bars, autumn baking, easy cheesecake, graham cracker crust, holiday dessert, pumpkin spice

Find it online: https://lunafeast.com/creamy-fall-cheesecake-bars-best-easy-autumn-dessert/