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Halloween Pumpkin Cheesecake Bars

This dessert features a layered combination of creamy, velvety cheesecake and roasted pumpkin puree, baked into a crust and finished with a crackled, golden top. The addition of cinnamon and ginger adds warmth and spice, with textures ranging from smooth filling to crisp crust and slightly cracked surface, creating an inviting presentation.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 cup graham cracker crumbs for crust
  • 1/4 cup granulated sugar for crust
  • 1/2 cup unsalted butter melted, for crust
  • 2 cups roasted pumpkin puree can substitute canned pumpkin
  • 16 oz cream cheese softened
  • 1 cup granulated sugar for filling
  • 3 large eggs at room temperature
  • 1 teaspoon ground cinnamon plus extra for topping
  • 1/2 teaspoon ground ginger for warmth
  • 1/2 teaspoon salt

Equipment

  • Mixing bowls
  • 9x13 inch baking pan
  • Stand mixer or hand mixer
  • Spatula
  • Measuring cups and spoons
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs and sugar for the crust. Mix until evenly blended.
  3. Pour in the melted butter and stir with a spatula until the crumbs are coated and mixture resembles wet sand.
  4. Press the crumb mixture firmly into the bottom of the prepared pan to create an even crust. Bake for 8-10 minutes until slightly fragrant and set.
  5. While the crust cools slightly, place the cream cheese in a large bowl and beat until smooth and fluffy.
  6. Add sugar, eggs, cinnamon, ginger, and salt to the cream cheese; beat until well combined and the mixture is smooth.
  7. Fold in the roasted pumpkin puree gently until fully incorporated, resulting in a smooth, orange-hued batter.
  8. Pour the pumpkin cheesecake batter over the cooled crust, spreading evenly with a spatula and smoothing the top.
  9. Bake for 40-45 minutes, or until the edges are set and the top has developed a slight crack and a crackled appearance.
  10. Once baked, allow the bars to cool in the pan for about 30 minutes, then transfer to the fridge to chill for at least 2 hours or until firm.
  11. Slice into squares and serve, optionally dusted with additional cinnamon for a finishing touch. Enjoy the creamy, spiced pumpkin flavor with each bite!