Pumpkin Cheesecake Bars
Portion-sized bars with a crumbly base and a creamy pumpkin-cheese filling. Easy to prep ahead and store chilled.
- Time
- 55 min
- Serving
- 373 kcal
- Ingredients
- ≈ $1.08
- Protein
- 6 g
Ingredients
- 1 Crackerspack 200 g ≈ $2.50 23 g
- 2 Butterpack 180 g ≈ $1.58 10 g
- 3 Cream cheesepack 140 g ≈ $1.80 40 g
- 4 Pumpkinpack 1 kg ≈ $2.80 50 g
- 5 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 6 Sugar 15 g
- 7 Cinnamon to taste
- 8 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut pumpkin4 into small pieces, roast at 375°F (190°C) for 20 minutes until tender, then mash into a smooth purée.
Crush graham crackers1 into fine crumbs, mix with melted butter2, and press firmly into a small pan.
Pre-bake the base at 350°F (180°C) for 8 minutes until lightly golden.
Blend cream3 cheese, pumpkin4 purée, egg, sugar, cinnamon, and salt until smooth.
Pour filling over the base and spread evenly.
Bake 28–32 minutes at 325°F (170°C) until edges set and center jiggles slightly.
Cool completely, chill 1 hour, then cut into bars.
Tips
- Why it works
- Bake the pumpkin until soft so the purée is smooth and has no fibers. If it is underbaked, the filling will be dry and crumbly.
- Substitutions
- Use 40 g of mascarpone or 30 g of sour cream with 5 g of flour as a binder instead of cream cheese. Swap the crackers for oat flakes (20 g) or Yubileynoye cookies (25 g).
- Common mistakes
- The bars crack as they cool if the center stayed raw. Check: a toothpick should come out dry and the surface should be lightly browned.
- Storing and reheating
- Keep for 4 days in the fridge, wrapped in plastic wrap. Reheat for 20 seconds in the microwave or 5 minutes in the oven at 160 °C. Do not freeze.
- Serve with
- Serve with tea after lunch or as an afternoon snack instead of candy. Add a cup of coffee or dried fruit compote.
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