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Canned Pumpkin Recipes

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Ingredients
  

  • Ingredients:
  • - 1 ½ cups graham cracker crumbs
  • - ½ cup unsalted butter melted
  • - 1 tablespoon sugar
  • - 1 8 oz package cream cheese, softened
  • - 1 cup canned pumpkin
  • - ½ cup sugar
  • - 2 large eggs
  • - 1 teaspoon vanilla extract
  • - 1 teaspoon ground cinnamon
  • - ½ teaspoon ground nutmeg
  • - ¼ teaspoon ground ginger
  • - ½ cup flour
  • - ½ cup rolled oats
  • - ¼ cup brown sugar
  • - ¼ teaspoon salt

Instructions
 

  • Cooking Instructions:
  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper for easy removal of the bars.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking dish to form a crust.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Add in the canned pumpkin, sugar, eggs, vanilla extract, and spices (cinnamon, nutmeg, and ginger). Mix until fully combined and creamy.
  • Pour the pumpkin cheesecake mixture over the crust, spreading it evenly with a spatula.
  • In another bowl, mix together the flour, rolled oats, brown sugar, and salt. Sprinkle this mixture over the pumpkin filling to create a crumb topping.
  • Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are lightly browned. Allow the bars to cool completely in the pan before cutting them into squares.
  • Once cooled, refrigerate the bars for at least 2 hours to help them firm up before serving.
  • Extra Tips:
  • For an added touch, consider drizzling these pumpkin cheesecake bars with caramel sauce or serving them with a dollop of whipped cream. You can also customize the spices according to your personal preference or add a pinch of ground cloves for an extra layer of flavor. These bars can be stored in the refrigerator for up to a week, making them a convenient dessert option to have on hand.