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Perfect Pumpkin Cheesecake Bars Recipe with Brown Butter Graham Crust

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These pumpkin cheesecake bars feature a rich brown butter graham cracker crust and a creamy, perfectly spiced pumpkin cheesecake filling. Ideal for autumn gatherings or cozy evenings, they offer a comforting and delicious seasonal treat.

Ingredients

Scale
  • 6 tbsp unsalted butter (85g), browned until nutty aroma develops
  • 1 ½ cups graham cracker crumbs (150g)
  • 2 tbsp granulated sugar (25g)
  • ½ tsp ground cinnamon
  • Pinch of salt
  • 16 oz cream cheese (450g), softened
  • ¾ cup granulated sugar (150g)
  • 1 cup pure pumpkin purée (245g)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • Pinch of ground cloves
  • 2 tbsp all-purpose flour (15g)
  • ½ cup heavy cream (120ml) (optional)

Instructions

  1. Brown the Butter: In a medium skillet over medium heat, melt the butter. Keep stirring until it turns golden brown and smells nutty, about 4-5 minutes. Be careful not to let it burn. Pour immediately into a bowl and let cool slightly.
  2. Make the Crust: In a bowl, combine graham cracker crumbs, sugar, cinnamon, and salt. Pour in the warm brown butter and stir until the mixture is evenly moistened and smells irresistible. Press this firmly and evenly into the bottom of your prepared 9×9 inch pan. Chill the crust in the fridge while you prepare the filling (about 15 minutes).
  3. Prepare the Filling: Using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy—no lumps. Gradually add sugar and continue beating until combined and fluffy (about 2 minutes).
  4. Add Pumpkin and Spices: Mix in the pumpkin purée, eggs one at a time, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Beat just until combined; overmixing can cause cracking during baking.
  5. Incorporate Flour and Cream: Add flour and heavy cream, mixing gently until smooth. The batter should be thick but pourable.
  6. Assemble and Bake: Pour the filling over the chilled crust, smoothing the top with a spatula. Bake at 325°F (160°C) for 45-50 minutes. The edges should be set, but the center will have a slight jiggle.
  7. Cool and Chill: Remove from the oven and let cool to room temperature on a wire rack. Then refrigerate for at least 4 hours or overnight before cutting.
  8. Cut and Serve: Use a sharp knife dipped in hot water and wiped dry between cuts for clean edges. Serve chilled or at room temperature.

Notes

Brown the butter slowly and carefully to avoid burning. Use room temperature cream cheese and eggs for a smooth filling. Avoid overmixing after adding eggs to prevent cracks. Bake at a low temperature for even setting. Chill bars overnight for best texture. Warm knife under hot water before slicing for clean edges. For gluten-free, substitute graham crumbs with almond flour or gluten-free crumbs. For dairy-free, use plant-based cream cheese and coconut cream.

Nutrition

Keywords: pumpkin cheesecake bars, brown butter crust, autumn dessert, pumpkin dessert, easy pumpkin recipe, fall baking, cheesecake bars

Find it online: https://cookluma.com/perfect-pumpkin-cheesecake-bars-recipe-with-brown-butter-graham-crust-easy-and-delicious/