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Halloween Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars consist of a crunchy spiced crust topped with a velvety swirl of pumpkin and cream cheese filling, baked until golden and set. Decorated with cinnamon and chocolate, they display a marbled appearance that evokes autumnal colors and themes.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened chilled for 30 minutes prior
  • 1/2 cup confectioners' sugar
  • 1 cup canned pumpkin purée
  • 2 large eggs at room temperature
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup salted caramel sauce for swirl, optional
  • 1/2 cup dark chocolate chips for decoration

Equipment

  • Mixing bowls
  • 9x13 inch baking pan
  • Spatula
  • Stand mixer or hand mixer
  • Whisk
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C). Line the baking pan with parchment paper, leaving some overhang for easy removal.
  2. Combine the graham cracker crumbs and sugar in a bowl, then stir in the melted butter until the mixture resembles wet sand.
  3. Press the crumb mixture evenly into the bottom of the prepared pan to form a firm crust. Bake for 10 minutes until slightly fragrant and set.
  4. In a stand mixer or with a hand mixer, beat the softened cream cheese and confectioners' sugar on medium speed until smooth and creamy, about 2-3 minutes.
  5. Add the pumpkin purée, eggs, cinnamon, ginger, nutmeg, and salt to the cream cheese mixture. Mix on low speed until just combined and smooth.
  6. Pour the pumpkin filling over the baked crust, spreading it evenly with a spatula.
  7. If you'd like a marbled effect, gently dollop spoonfuls of caramel sauce onto the filling. Use a toothpick or skewer to swirl them into a marbled pattern.
  8. Bake the assembled bars for 45-50 minutes, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight for best texture.
  10. Once cooled, lift the bars out of the pan using the parchment overhang and place on a cutting board. Melt the dark chocolate chips briefly and drizzle over the surface for decoration.
  11. Sprinkle cinnamon or additional chocolate chips on top for extra flair. Slice into squares and serve chilled or at room temperature, enjoying the rich, velvety texture with autumnal flavors.

Notes

Chilling the bars thoroughly ensures clean slicing. For added visual effect, swirl more caramel or decorate with sprinkles of cinnamon before serving.