Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and sugar, then stir in melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a lined 9x13 inch baking pan to form a crust, then bake for 10 minutes to set it.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add canned pumpkin, sugar, cinnamon, nutmeg, and salt, mixing well after each addition until the mixture is fully combined and silky.
- Crack in the eggs one at a time, beating on low speed after each addition to incorporate fully. The filling should become thick and slightly fluffy, with a fragrant spice aroma filling the air.
- Pour the pumpkin mixture over the baked crust, spreading it evenly with a spatula to ensure a flat, smooth surface. Tap the pan gently on the counter to remove any air bubbles and settle the filling.
- Bake in the preheated oven for about 35-40 minutes, or until the filling is set around the edges but still slightly soft in the center. The top should be lightly golden and fragrant.
- Remove from the oven and let the bars cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours or overnight to allow the filling to firm up for clean cutting.
- Slice the chilled pumpkin cheesecake into squares or bars. Serve chilled or at room temperature, revealing a creamy interior with a hint of spice and a crispy crust.
Notes
For a more festive look, garnish with whipped cream or caramel drizzle before serving.