Pumpkin Cheesecake Bars Decadent Fall Dessert Delight

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 0.25 cups granulated sugar
• 16 oz cream cheese, softened
• 1 cups canned pumpkin puree
• 1 cups powdered sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 0.25 teaspoon salt
• 0 Optional: Whipped cream and pecans for topping

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
2. In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of the prepared baking dish to form the crust.
3. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly while preparing the cheesecake filling.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
5. Add the canned pumpkin puree, powdered sugar, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt to the bowl. Mix until the ingredients are well blended and smooth.
6. Pour the pumpkin cheesecake filling over the prepared crust, spreading it evenly with a spatula.
7. Bake in the preheated oven for 30-35 minutes, or until the center is set but slightly jiggly. Avoid overbaking to keep the texture creamy.
8. Once done, remove from the oven and allow the bars to cool at room temperature for about 1 hour. Then transfer to the refrigerator to chill for at least 2 hours or until completely set.
9. Once chilled, use the parchment paper overhang to lift the bars out of the baking dish. Cut into squares or rectangles as desired.
10. Optional: Top with whipped cream and sprinkle with chopped pecans before serving for an extra touch of flavor and presentation.