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Pumpkin Cheesecake Bars with Spooky Twist

These pumpkin cheesecake bars feature a crisp graham cracker crust topped with a smooth, spiced pumpkin filling, finished with a swirl of dark chocolate or caramel for a haunted effect. The layered dessert combines creamy and crunchy textures, and is baked until set with a slightly firm top. Their visually striking appearance makes them perfect for Halloween celebrations.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs about 10-12 full crackers crushed finely
  • 1/4 cup granulated sugar for crust
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup pumpkin puree canned or cooked fresh pumpkin
  • 3 large eggs room temperature
  • 3/4 cup granulated sugar for filling
  • 1/4 cup all-purpose flour to stabilize filling
  • 2 teaspoons cinnamon ground
  • 1/2 teaspoon ginger ground
  • 1/4 teaspoon cloves ground
  • 1/4 teaspoon nutmeg ground
  • 1/2 cup dark chocolate or caramel sauce for swirling, optional

Equipment

  • Mixing bowls
  • 9x13 inch baking pan
  • Measuring cups and spoons
  • Electric mixer or whisk
  • Rubber spatula
  • Baking sheet

Method
 

  1. Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press this mixture evenly into the bottom of a 9x13 inch baking pan to create the crust.
  2. Bake the crust for about 10 minutes until it's slightly firm and fragrant. Remove from oven and set aside to cool slightly.
  3. In a large mixing bowl, beat softened cream cheese until smooth and creamy.
  4. Add pumpkin puree and eggs to the cream cheese, mixing gently until combined and smooth. Incorporate sugar, flour, cinnamon, ginger, cloves, and nutmeg, mixing until just blended.
  5. Pour the pumpkin cheesecake filling over the cooled crust, spreading evenly with a spatula for a smooth top.
  6. Bake the assembled bars at 350°F (175°C) for 35-40 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
  7. Once baked, turn off the oven and let the bars cool inside for about 30 minutes. Then, transfer to a wire rack and cool completely at room temperature.
  8. When completely cooled, use a spoon or piping bag to swirl dark chocolate or caramel sauce over the top, creating a spooky, marbled pattern.
  9. Slice the bars into squares and serve them at room temperature or chilled for a richer texture.

Notes

For extra Halloween flair, decorate with edible eyes or small candy pumpkins. Store leftover bars in an airtight container in the refrigerator for up to 3 days.