Thanksgiving calls for all things pumpkin, but sometimes we need a little change from the traditional pumpkin pie. This is especially easy for taking to a holiday party, as you can cut the bars in advance and plate them nicely, instead of cutting a pie. I loved making this recipe and will definitely make time and time again!
Ingredients
Graham Crust:
- 1 3/4 cups graham cracker crumbs
- 7 tablespoons butter
- 2 tablespoons white sugar
Filling:
- 16 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- hot water
Instructions
- Preheat oven to 350-degrees F. Line 8×8-inch baking pan with baking parchment or aluminum foil allowing overhang. Lightly coat with cooking spray.
- For crust: Pulse graham crackers in food processor until fully ground, continue pulsing while gradually streaming in melted butter until incorporated, add the sugar. Press mixture evenly into prepared baking pan. Bake 10 minutes. Set aside and allow to cool about 10 minutes.
- For filling: Using an electric mixture on medium speed, beat together cream cheese and sugar until smooth. Mix in pumpkin puree, then eggs one at a time, and beat together until smooth. Add vanilla, pumpkin pie spice, salt, and flour, beat until just combined.
- Pour evenly over prepared crust. Place pan on large rimmed baking sheet, and place in oven on center rack. Pour hot water into baking sheet until almost full. Bake at 350-degrees F for about 40-45 minutes, until set around edges, but still slightly jiggly in middle.
- Remove from oven cool completely on rack. Once cool, cover and chill until firm, at least 3 hours.
- Using the parchment or foil overhang, lift cheesecake out of pan and cut to desired size.
The Texas Table 