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Pumpkin Cream Cheese Bars

These pumpkin cream cheese bars feature perfect layers of buttery graham cracker crust, velvety cream cheese, and warm spiced pumpkin. With their striking visual appeal and contrasting textures, they're ideal for Thanksgiving gatherings or potlucks, serving up to 24 people.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 24 bars
Calories 248 kcal

Equipment

  • 9x13-inch baking pan
  • Parchment Paper
  • Electric Mixer
  • Offset Spatula
  • Measuring Cup

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 16 full sheets
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon

For the Cream Cheese Layer

  • 16 oz cream cheese softened to room temperature (2 packages)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For the Pumpkin Layer

  • 15 oz pure pumpkin puree not pumpkin pie filling
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup heavy cream
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Allow cream cheese to soften at room temperature for at least 30 minutes.
  • Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl until the mixture resembles wet sand. Press firmly into the bottom of your prepared pan, creating an even layer. Use the flat bottom of a measuring cup to apply pressure for a firm crust.
  • Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and allow to cool slightly while preparing the filling layers.
  • In a large bowl, beat softened cream cheese and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, then vanilla, beating just until incorporated. Be careful not to overmix after adding eggs.
  • In a separate bowl, whisk together pumpkin puree, eggs, sugar, heavy cream, pumpkin pie spice, salt, cinnamon, and nutmeg until silky smooth.
  • Pour the cream cheese mixture over the cooled crust, spreading evenly with an offset spatula. Gently spoon the pumpkin mixture on top, taking care not to disturb the cream cheese layer. For the cleanest layers, pour the pumpkin mixture over the back of a large spoon.
  • Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly. The edges will be slightly puffed and center should wobble like set gelatin when gently shaken.
  • Allow the bars to cool completely at room temperature (about 1 hour), then refrigerate for at least 2 hours, preferably overnight.
  • Cut into bars using a large sharp knife dipped in hot water and wiped clean between each cut for perfect presentation.

Notes

For best results, allow these bars to chill overnight before serving. This resting period allows the flavors to meld and improves the texture.
To achieve perfectly clean cuts, use a large sharp knife dipped in hot water and wiped clean between each slice.
For a nuttier base, replace half the graham crackers with finely crushed gingersnaps or use gluten-free graham crackers for dietary restrictions.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Calories: 248kcalCarbohydrates: 26gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 82mgSodium: 175mgFiber: 1gSugar: 20g
Keyword Pumpkin, Cream Cheese, Fall Dessert, Thanksgiving, Pumpkin Bars
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