Description: Delicious pumpkin cheesecake bars with a graham cracker crust and creamy pumpkin spice filling, topped with a drizzle of caramel and whipped cream. A perfect dessert for fall and holiday gatherings.
Recipe:
- Servings: 12 bars
- Preparation Time: 20 minutes
- Cooking Time: 35-40 minutes
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 2/3 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
For Topping:
- Caramel sauce
- Whipped cream
- Optional: A sprinkle of cinnamon or nutmeg
Instructions:
- Prepare Crust: Preheat your air fryer to 160°C (320°F). Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press the mixture into the bottom of a parchment-lined 8×8-inch baking pan to form an even crust.
- Prepare Filling: In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla, cinnamon, nutmeg, and cloves. Mix until fully combined.
- Assemble: Pour the cheesecake mixture over the crust and smooth the top.
- Cook in Air Fryer: Place the pan in the air fryer basket. Cook at 160°C (320°F) for 35-40 minutes or until the center is set but slightly jiggly.
- Cool and Chill: Let the cheesecake bars cool to room temperature, then refrigerate for at least 2 hours or until firm.
- Cut and Serve: Slice into bars, drizzle with caramel sauce, and top with whipped cream. Sprinkle with cinnamon for a festive touch.
Nutritional Information (Per Bar):
- Calories: 250
- Protein: 4g
- Carbohydrates: 24g
- Fat: 16g
- Saturated Fat: 9g
- Sodium: 160mg
Notes:
- For a gluten-free version, use gluten-free graham crackers.
- These bars can be made ahead and stored in the refrigerator for up to 3 days.
- Garnish with chopped pecans for extra crunch.
Let me know if you’d like additional dessert ideas or festive recipes! 😊