Better Than Pie: No-Bake Pumpkin Cheesecake Bars
Pies take a lot of time to make and they can be expensive to buy. These No-Bake Pumpkin Cheesecake Bars are a) insane, b) easy to slice into the perfect-sized piece, and c) no-bake, that’s right, NO-BAKE, so they’re not going to be jamming up your oven while you’re stressing about cooking that still-frozen turkey. Make them a night or two before and you’ll be stress-free whether you’re on your way to grandma’s or hosting the family at home.
MORE: No-Bake Layered Chocolate Cake
No-Bake Pumpkin Cheesecake Bars
Yields 12-18 bars
Prep Time: 20 Minutes
Inactive Time: Overnight
Ingredients:
3 cups graham cracker crumbs (about 2 sleeves of crackers pulverized in a food processor)
½ cup packed brown sugar
14 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 cup pumpkin puree
½ cup granulated sugar
1 teaspoon vanilla extract
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
¼ tsp fresh grated nutmeg, plus more for garnish
½ teaspoon salt
whipped cream (optional)
MORE: The Most Amazing Pumpkin Cheesecake Pie
Lightly oil a 13x9 baking dish with nonstick cooking spray, and then line with a sheet of parchment paper. Spray again lightly.
In a bowl, combine the graham cracker crumbs and brown sugar. Using your fingertips, mix together until combined. Add the melted butter and combine thoroughly using a fork. Press mixture firmly into the baking dish. Place in freezer for 20 minutes to set.
In a large, chilled bowl, combine the cream cheese, pumpkin puree, sugar, vanilla, cinnamon, ginger, nutmeg and salt. Beat with hand mixer or stand mixer until completely combined and fluffy.
Spread mixture evenly over the chilled crust. Place in fridge to chill overnight, until the cheese mixture sets.
If desired, serve with a dollop of whipped cream and more freshly grated nutmeg.
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