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Melany

Simple Pumpkin Cheesecake Magic Bars: A Decadent Treat for All Occasions

Dive into the flavors of fall with Pumpkin Cheesecake Magic Bars, a dessert that combines the richness of cheesecake with the warm spices of pumpkin, nestled on a buttery graham cracker crust. Topped with caramel drizzle, these bars are perfect for holiday celebrations, cozy gatherings, or any time you crave a decadent autumn treat.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 5 hours
Servings: 12 -16 bars
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Graham Cracker Crust:
  • 2 cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup melted butter
For the First Cream Cheese Layer:
  • 8 oz cream cheese softened
  • ¼ cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
For the Pumpkin Layer:
  • 16 oz cream cheese softened
  • 1 cup pumpkin puree
  • ¾ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
For the Topping:
  • 1 cup caramel sauce
  • Whipped cream optional, for garnish

Method
 

Prepare the Crust:
  1. Preheat oven to 325°F (165°C). Grease or line a 9-inch springform pan with parchment paper.
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined and press evenly into the pan.
  3. Bake for 10 minutes, then cool completely.
2. Make the First Cream Cheese Layer:
  1. Beat softened cream cheese and sugar in a mixing bowl until smooth.
  2. Add egg and vanilla extract, blending until creamy.
  3. Spread this mixture evenly over the cooled crust.
3. Prepare the Pumpkin Layer:
  1. In another bowl, beat softened cream cheese and pumpkin puree until well blended.
  2. Mix in sugar, eggs, vanilla extract, and spices (cinnamon, ginger, nutmeg, cloves) until smooth.
  3. Gently pour over the first cream cheese layer in the pan.
4. Bake the Cheesecake:
  1. Bake for 60 minutes, or until the edges are set and the center is slightly jiggly.
  2. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  3. Refrigerate for at least 4 hours or overnight to set completely.
5. Add the Toppings:
  1. Before serving, drizzle the cheesecake bars with caramel sauce.
  2. Optionally, add dollops of whipped cream and sprinkle with a touch of cinnamon for garnish.

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