Description
These Fall Maple Pumpkin Cheesecake Bars combine simple ingredients to create a cozy, indulgent dessert perfect for autumn. The maple syrup adds warmth while the pumpkin keeps it seasonal and comforting.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (150g)
- 6 tablespoons unsalted butter, melted (85g)
- 16 ounces full-fat cream cheese, softened (450g)
- 1 cup pumpkin puree (240g)
- ½ cup real maple syrup (120ml)
- ½ cup granulated sugar (100g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Optional: chopped pecans for topping
- Optional: caramel sauce for swirling
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs with melted butter until mixture resembles wet sand. Press firmly into the bottom of a lined 9×9-inch baking pan. Bake crust for 10 minutes and set aside to cool slightly.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Add sugar and maple syrup and beat to combine. Add eggs one at a time, mixing well after each. Stir in vanilla extract and salt.
- In a separate bowl, mix pumpkin puree with cinnamon. Gently fold pumpkin mixture into cream cheese batter until just combined, being careful not to overmix.
- Pour filling over pre-baked crust and smooth the top. Optionally, sprinkle chopped pecans or swirl in caramel sauce.
- Bake for 25-30 minutes until edges are set and center jiggles slightly.
- Remove from oven and cool on a wire rack for 30 minutes. Cover and refrigerate for at least 2 hours or overnight to set.
- Lift bars out using parchment paper edges and cut into squares. Serve chilled or at room temperature, optionally topped with whipped cream or cinnamon sugar.
Notes
Use room temperature cream cheese and eggs to avoid lumps. Press crust firmly for better texture. Bake until center jiggles slightly to avoid overbaking. Real maple syrup is recommended for best flavor. Chilling overnight improves texture and flavor. Optional add-ins include chopped pecans or caramel sauce. For gluten-free, substitute crust with gluten-free graham crackers or almond flour.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16th of rec
- Calories: 210
- Sugar: 16
- Sodium: 140
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
Keywords: pumpkin, cheesecake bars, maple syrup, fall dessert, easy recipe, pumpkin dessert, autumn baking