Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 16 oz cream cheese, softened to room temperature
- 3/4 cup granulated sugar (for filling)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Stir until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar together using an electric mixer on medium speed. Continue mixing until the texture is completely smooth and free of lumps. Add the eggs one at a time, beating briefly after each addition just until incorporated. Be careful not to overmix at this stage, as too much air can cause the cheesecake to crack during baking.
- Add the pumpkin puree, heavy cream, vanilla extract, and all the spices (cinnamon, ginger, cardamom, cloves, pepper, and salt) to the cream cheese mixture. Mix on low speed until the color is uniform and the spices are well distributed. The batter should look rich, orange, and flecked with aromatic spices. Pour the filling over the pre-baked crust and smooth the top with a spatula.
- Place the pan back in the oven and bake for 40 to 45 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan. Remove from the oven and let the bars cool completely at room temperature. Once cool, refrigerate the pan for at least 4 hours, or preferably overnight. This chilling time is essential for the flavors to develop and the texture to set firmly.
- Once fully chilled, use the parchment paper overhang to lift the cheesecake block out of the pan. Place it on a cutting board and use a sharp, warm knife to cut into 16 squares. Wipe the knife clean between each cut for the neatest edges. Serve chilled, optionally topped with a dollop of whipped cream or a sprinkle of extra cinnamon.
- Cook Time: 1 hour 10 minutes