These creamy pumpkin cheesecake bars are such a delicious snack or dessert during fall! The longest part of the cooking process is waiting for the cheesecake to set in the fridge but you can leave them overnight to be enjoyed the next day. These only take about 20 minutes to make before they set. They can be topped with caramel bits, graham crackers, or pumpkin spice truffles if you want to jazz them up! These don’t last in my house very long and I’ve already made them twice this season. Enjoy these cheesecake bars with hot cider, mulled wine or coffee!
For the filling:
- 2 cups mascarpone cheese
- 1 cup ricotta cheese
- 1 cup pumpkin puree, fresh or canned
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin spice (cinnamon, nutmeg, allspice, ginger)
- 1/4 cup brown sugar
- 1/4 cup sugar
- Pinch of kosher salt
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon brown sugar
- 1 tsp pumpkin spice
- 1/2 stick (4 tablespoons) unsalted butter, melted
- Optional garnish: caramel, graham cracker crumbs or pumpkin spice truffles.
- Preheat oven to 325 F.
- Start by making the crust. Pulse graham crackers in a food processor until sandy in texture. Pour into a bowl with the brown sugar, pumpkin spice and melted butter. Mix to combine and transfer to a rimmed baking dish or 9 inch square pan. Press mixture into the base of the dish to form a crust. Bake in the oven for 10 minutes. Remove and let cool completely.
- Make the filling next by adding the mascarpone, ricotta, pumpkin puree, vanilla, pumpkin spice, brown sugar, sugar, and salt in a bowl and mixing with a hand or stand mixer until well combined.
- Turn up the speed and beat in the eggs one at a time until combined and smooth.
- Pour mixture into the dish with the crust and bake for 30-35 minutes. The center should jiggle a little still, that’s okay. Place in the fridge to cool and set for at least 6 hours or overnight.
- Cut cheesecake into squares and garnish with optional ingredients, serve with hot cider, mulled wine or coffee!