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Halloween Pumpkin Cheesecake Bars

These pumpkin cheesecake bars feature a crisp crumble crust topped with a smooth, spiced pumpkin filling and finished with a dollop of mascarpone cream. The dish combines layers of contrasting textures: crunchy, creamy, and velvety, creating an elegant yet festive dessert presentation. They are baked until golden and set, resulting in a rich, flavorful treat with an inviting autumnal appearance.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 12
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup graham cracker crumbs or other digestive biscuit crumbs
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup pumpkin puree preferably pure pumpkin
  • 3/4 cup granulated sugar for filling
  • 2 large eggs at room temperature
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup mascarpone cheese for topping
  • 1 tablespoon honey optional, for sweetness

Equipment

  • 9x13 inch baking dish
  • Mixing bowls

Method
 

  1. Preheat your oven to 350°F (175°C). Combine graham cracker crumbs and sugar in a bowl, then stir in the melted butter until the mixture resembles wet sand. Press this crumb mixture evenly into the bottom of a lined 9x13-inch baking dish to create a firm crust. Bake for 10 minutes until set and fragrant.
  2. While the crust cools slightly, beat the softened cream cheese in a large bowl until smooth and creamy. Add pumpkin puree, sugar for filling, eggs, cinnamon, nutmeg, and cloves. Whisk everything together until the mixture is smooth, slightly fluffy, and well combined.
  3. Pour the pumpkin cheesecake filling over the warm crust, spreading evenly with a spatula. Place the dish into the oven and bake for about 30 minutes, or until the edges are set and the center slightly jiggles when shaken.
  4. Remove from oven and let the bars cool completely in the pan, then chill in the refrigerator for at least 2 hours or until fully set. This helps the layers firm up and the flavors meld.
  5. For the mascarpone topping, mix mascarpone cheese with a tablespoon of honey until smooth. Spread dollops over the cooled cheesecake, then gently swirl with a toothpick or skewer for a rustic look. Chill briefly if needed before serving.
  6. Slice into squares using a sharp knife, wiping the blade clean between cuts for neat edges. Serve immediately or keep refrigerated until ready to enjoy this festive, layered dessert.

Notes

Ensure the crust is baked enough to stay crisp. Be gentle when spreading the filling to avoid cracking. For added aroma, sprinkle a little extra cinnamon on top before serving.