Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar (for the crust)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar (for the filling)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, ginger, and cloves)
Instructions
- Preheat your oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove it and let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar with an electric mixer until smooth and creamy. Scrape down the sides of the bowl often.
- Add the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until well combined and the color is even.
- Add the eggs one at a time. Mix on low speed just until the eggs disappear into the batter. Do not overmix.
- Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
- Bake for 35 to 40 minutes. The edges should be set, but the center should still have a slight jiggle.
- Remove the pan from the oven and let it cool to room temperature on a wire rack.
- Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight.
- Use the parchment paper overhang to lift the bars out of the pan. Slice into squares and serve.
- Cook Time: 5 hours 48 minutes