Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 ½ cups cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup heavy whipping cream
- ¼ cup chopped pecans (optional, for topping)
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until all crumbs are coated.
- Press the mixture into the bottom of a 9×9 inch baking dish to form a crust. Refrigerate while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
- Spread the pumpkin cheesecake filling evenly over the chilled crust.
- Cover and refrigerate for at least 4 hours, or until set.
- Before serving, top with chopped pecans if desired. Cut into bars and enjoy!
Notes
- For a gluten-free version, use gluten-free graham crackers.
- These bars can be made a day ahead; they taste even better after chilling overnight.
- Feel free to add a dollop of whipped cream on top for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg