Ingredients and Weight:
- Cream cheese (8 ounces)
- Granulated sugar (1 cup)
- Pure pumpkin puree (15 ounces)
- Ground cinnamon (1 teaspoon)
- Ground nutmeg (1/2 teaspoon)
- Salt (1/4 teaspoon)
- Eggs (2 large)
- All-purpose flour (1/4 cup)
- Graham cracker crumbs (1 cup)
- Butter (1/2 cup, melted)
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Stir in pumpkin puree, cinnamon, nutmeg, and salt.
- Beat in eggs one at a time.
- In a separate bowl, combine flour with graham cracker crumbs. Stir in melted butter.
- Press half of the crumb mixture into the prepared pan.
- Pour the cheesecake filling over the crust.
- Sprinkle the remaining crumb mixture over the cheesecake filling.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before cutting into bars.
Nutritional Information:
Per bar (1/8 of the recipe):
- Calories: 270
- Fat: 14g
- Carbohydrates: 30g
- Protein: 5g
Dish Characteristics:
- Creamy and rich cheesecake filling
- Crispy graham cracker crust
- Warm and comforting pumpkin flavor
- Easy to make and perfect for parties or gatherings
User Comments:
- "These pumpkin cheesecake bars were a hit at my Thanksgiving dinner. They were so easy to make and tasted delicious." - Sarah
- "The perfect balance of sweetness and pumpkin spice. My family and friends loved them!" - Emily
- "I'm not usually a fan of pumpkin desserts, but these bars changed my mind. They were creamy and delicious." - John
Special Precautions and Tips:
- Use fresh pumpkin puree for the best flavor.
- If you don't have a 9x13 inch pan, you can use an 8x8 inch pan and adjust the baking time accordingly.
- Let the cheesecake bars cool completely before cutting to prevent them from falling apart.
