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As the crisp autumn air sets in and leaves begin to transform into vibrant hues of orange and gold, the culinary world embraces one of its most beloved ingredients: pumpkin. Particularly during the fall season, pumpkin desserts hold a special place in the hearts (and stomachs) of many. Among the myriad of pumpkin-flavored treats available, Spiced Pumpkin Cheesecake Bars stand out as a perfect fusion of creamy cheesecake and spiced pumpkin goodness. These bars not only capture the essence of fall but also serve as an ideal dessert for gatherings, holidays, and family occasions.

Spiced Pumpkin Cheesecake Bars

Embrace the flavors of fall with these delightful Spiced Pumpkin Cheesecake Bars! Combining creamy cheesecake with a crunchy spiced crust, these bars are the perfect seasonal treat for any gathering or cozy night in. Made with rich pumpkin puree and traditional spices, they're sure to impress. Follow our step-by-step guide to create these irresistible bars that capture the essence of autumn in every bite. Perfect for Thanksgiving or any occasion!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon ground cinnamon

For the cheesecake filling:

16 oz cream cheese, softened to room temperature

1 cup pumpkin puree (canned or freshly made)

1 cup granulated sugar

½ cup packed brown sugar

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon salt

2 tablespoons all-purpose flour (optional, for added thickness)

For the topping:

Whipped cream (for serving)

Ground cinnamon (for dusting)

Instructions
 

Prepare the crust: Begin by preheating your oven to 325°F (160°C). In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Stir until the mixture becomes well combined and crumbly. Press this mixture evenly into the bottom of a 9x13-inch baking pan lined with parchment paper, ensuring it's packed down firmly.

    Bake the crust: Place the pan in the preheated oven and bake for about 10 minutes, or until the crust turns lightly golden. Once done, remove it from the oven and let it cool in the pan while you prepare the cheesecake filling.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed for about 2 minutes, until it becomes completely smooth and creamy. Add in the pumpkin puree, granulated sugar, and brown sugar. Continue mixing until all ingredients are fully incorporated and smooth.

        Add eggs and spices: Next, add the eggs one at a time, mixing on low speed after each addition just until blended. Incorporate the vanilla extract, ground cinnamon, nutmeg, ginger, cloves, salt, and the all-purpose flour (if using) to thicken the filling. Mix until the batter is smooth and creamy.

          Pour filling over crust: Carefully pour the creamy pumpkin cheesecake filling over your cooled crust. Use a spatula to spread it evenly across the surface. Gently tap the pan on the countertop to release any trapped air bubbles.

            Bake the cheesecake bars: Return the pan to the oven and bake for 30-35 minutes. The cheesecake should be set in the center and should jiggle only slightly when shaken. Look for a slight puffiness at the edges and a light golden color.

              Cool the bars: After baking, remove the pan from the oven and cool it on a wire rack at room temperature for about 1 hour. Once it has cooled down, transfer the pan to the refrigerator and chill for a minimum of 4 hours, preferably overnight to enhance the flavors.

                Slice and serve: When ready to serve, lift the cheesecake out of the pan using the edges of the parchment paper. Slice into squares or rectangles as desired. Each piece can be topped with a dollop of whipped cream and a sprinkle of ground cinnamon for a delightful finish.

                  Prep Time, Total Time, Servings: 20 mins | 5 hours | 16 bars