Ingredients
12 full sheets Graham crackers, crushed into fine crumbs
16 oz Cream cheese, softened to room temperature
1 cup 100% pure pumpkin puree
1 cup Granulated white sugar
3 large Eggs, room temperature
6 tbsp Unsalted butter, melted
2 tsp Pumpkin pie spice
1 tsp Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar until it resembles wet sand.
Press the mixture evenly into an 8×8 baking pan lined with parchment paper.
Bake the crust for 10 minutes, then remove and let cool slightly.
Beat the softened cream cheese with half of the remaining sugar until smooth.
Add 1 egg and vanilla extract to the cream cheese, beating on low speed until combined.
In a separate bowl, whisk together the pumpkin puree, the remaining sugar, 2 eggs, and pumpkin pie spice.
Layer the cream cheese mixture over the partially cooled crust, then carefully spread the pumpkin mixture on top.
Bake for 45 minutes or until set.
Allow to cool to room temperature, then refrigerate for at least 6 hours before slicing into 16 bars.
Notes
Ensure all dairy and eggs are at room temperature to prevent lumps in the filling.
Refrigerating for the full 6 hours is essential for clean, professional-looking slices.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 45
- Category: American Comfort Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg