Indulge in the ultimate fall dessert with these Pumpkin Cheesecake Crumble Bars! Imagine a creamy pumpkin cheesecake nestled atop a buttery graham cracker crust, all finished with a delightful crumble topping that adds the perfect crunch. Whether you're hosting a cozy gathering or simply craving a seasonal treat, these bars are sure to impress. With just 60 minutes of your time, you can create a dessert that not only looks stunning but tastes absolutely divine. Ready to elevate your dessert game? Let’s dive into this mouthwatering recipe that will have everyone coming back for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 package cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared baking pan, creating an even, compact base layer. Use the back of a spoon or flat measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add pumpkin puree, eggs, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat until all ingredients are fully incorporated and the mixture is completely smooth.
- Pour the pumpkin cheesecake mixture evenly over the graham cracker crust, spreading it carefully to cover the entire surface.
- For the crumble topping, mix additional graham cracker crumbs with a bit of melted butter and sprinkle over the cheesecake layer.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Remove from the oven and let cool completely at room temperature for about 1 hour. Then refrigerate for at least 2 hours to allow the bars to set fully.
- Using the parchment paper overhang, lift the bars out of the pan and cut into 16 even squares using a sharp knife.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Use Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature before mixing. This helps achieve a smooth and creamy texture without lumps.
- Don't Overmix: When combining the pumpkin puree and eggs into the cream cheese mixture, mix just until incorporated. Overmixing can lead to a denser texture.
- Chill Before Serving: Allowing the bars to chill in the refrigerator for at least 2 hours after baking is crucial. This not only helps them set properly but also enhances the flavors.
- Customize Your Crumble: Feel free to add spices like cinnamon or nutmeg to the crumble topping for an extra flavor kick.
- Use Parchment Paper: Lining your baking pan with parchment paper makes it easier to lift the bars out and cut them into neat squares.
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 5 days. They taste great chilled and can be a quick snack or dessert option throughout the week!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 4g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 75mg
