Description
A decadent layered dessert bar featuring a spiced pumpkin cheesecake layer atop a buttery graham cracker crust, finished with a rich cream cheese frosting.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened (for frosting)
- 1/4 cup unsalted butter, softened (for frosting)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
- In a large bowl, beat 16 ounces cream cheese until smooth. Add pumpkin puree, brown sugar, eggs, 1 teaspoon vanilla, pumpkin pie spice, and salt. Mix until well combined.
- Pour pumpkin cheesecake mixture over the crust. Bake for 25-30 minutes, or until set. Let cool completely, then refrigerate for at least 2 hours.
- For the frosting, beat 8 ounces cream cheese and 1/4 cup butter until creamy. Gradually add powdered sugar and 1 teaspoon vanilla, beating until smooth. Spread over chilled cheesecake layer.
- Chill for another hour before slicing into bars. Serve chilled.
Notes
You can customize the seasonings to taste.