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Maple Pumpkin Cheesecake Bars

These Maple Pumpkin Cheesecake Bars combine creamy pumpkin cheesecake with a buttery graham cracker crust and a hint of maple syrup. Perfect for cozy fall treats!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, Fall, Maple, Pumpkin
Servings: 12 servings

Ingredients

  • 1 1/2 cups graham cracker crumbs forms the buttery, crunchy crust
  • 1/4 cup granulated sugar sweetens the crust
  • 1/2 cup unsalted butter melted; binds the crust ingredients together
  • 2 packages (8 ounces each) cream cheese softened; creamy base for the filling
  • 1 cup canned pumpkin puree adds moisture and pumpkin flavor
  • 1 cup granulated sugar sweetens the filling
  • 3 large eggs provides structure and richness
  • 1 teaspoon vanilla extract enhances overall flavor
  • 1 teaspoon ground cinnamon warm spice for autumn vibes
  • 1/2 teaspoon ground nutmeg subtle, nutty spice
  • 1/4 teaspoon ground ginger adds a gentle zing
  • 1/4 cup maple syrup natural sweetener with depth

Instructions

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly and evenly into the bottom of your greased 9x13-inch baking pan. Bake for 8-10 minutes until set and lightly golden. Remove from the oven and let cool slightly while preparing the filling.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the pumpkin puree and 1 cup granulated sugar, mixing until combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract, ground cinnamon, nutmeg, ginger, and finally the maple syrup. Mix until everything is just blended—avoid overmixing to prevent cracking.
  • Pour the filling over the pre-baked crust, spreading it evenly with a spatula. Bake at 350°F (175°C) for 40-45 minutes or until the edges are set and the center has a slight jiggle but is not liquid. The key is gentle baking to keep the cheesecake creamy and prevent overcooking.
  • Remove the bars from the oven and place the pan on a cooling rack. Let them cool completely at room temperature for about an hour, then transfer to the refrigerator for at least 4 hours or overnight. Chilling helps the bars firm up and makes slicing easier.
  • Use a sharp knife to cut into squares or rectangles. For clean cuts, wipe the knife with a warm, damp cloth between slices. Serve plain or drizzle a little extra maple syrup on top for added sweetness and presentation. These bars are perfect with a cup of coffee or tea for a comforting fall treat.

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowls
  • Electric mixer or handheld mixer
  • Measuring cups and spoons
  • Spatula
  • Cooling rack

Notes

  • Use softened cream cheese to avoid lumps and ensure a smooth filling.
  • Chill the bars thoroughly before slicing to keep them from crumbling.
  • Substitute gluten-free graham crackers or almond meal for a gluten-free crust.
  • Try coconut oil instead of butter for a dairy-free crust alternative.
  • Add chopped nuts or chocolate chips into the filling for extra texture and flavor.