Description
A decadent dessert featuring a creamy pumpkin cheesecake filling on a graham cracker crust, perfect for fall gatherings.
Ingredients
Scale
- 15 whole rectangular graham crackers
- 50 grams granulated sugar
- 113 grams unsalted butter, melted
- 310 grams pumpkin puree
- 1.5 teaspoons pumpkin pie spice
- 1.5 teaspoons ground cinnamon
- 8 grams all-purpose flour
- 3 packages (227 grams each) full-fat cream cheese, room temperature
- 334 grams granulated sugar
- 1.5 teaspoons pure vanilla extract
- 120 grams full-fat sour cream
- 0.5 grams salt
- 3 large eggs, room temperature
Instructions
- Preheat the oven to 175°C. Line a 23×33 cm baking pan with foil and lightly grease the foil surface.
- Crush the graham crackers into fine crumbs. Combine with granulated sugar and melted butter until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese until smooth and creamy. Gradually add sugar and continue beating.
- Incorporate pumpkin puree, pumpkin pie spice, cinnamon, flour, vanilla extract, sour cream, salt, and eggs, mixing until just combined and smooth.
- Pour the filling over the crust and spread evenly.
- Bake at 175°C for 50 minutes or until the center is just set. Avoid overbaking to maintain a creamy texture.
- Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours before slicing into 16 bars.
Notes
- Using a metal pan helps achieve even baking.
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature for best mixing.
- Store leftover bars in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg