Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 6 tablespoons melted unsalted butter
- 1/4 cup granulated sugar (for crust)
- 16 ounces cream cheese, softened to room temperature
- 3/4 cup granulated sugar (for filling)
- 2 large eggs
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (165°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and 1/4 cup of sugar until the mixture looks like wet sand.
- Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar together until the mixture is light and fluffy. Make sure there are no lumps.
- Add the eggs one at a time, beating on low speed just until combined. Do not overmix.
- Stir in the pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Mix until the color is consistent throughout.
- Pour the pumpkin filling over the cooled crust and smooth the top with a spatula.
- Bake for 45 to 50 minutes. The edges should be set, but the center should still have a slight jiggle.
- Remove from the oven and let the pan cool completely on a wire rack at room temperature.
- Once cooled, cover the pan and refrigerate for at least 4 hours or overnight.
- Lift the bars out of the pan using the parchment paper edges and cut into 12 or 16 squares.
- Cook Time: 5 hours