9-inch square baking pan
Parchment paper
Electric mixer
Mixing bowls
Offset spatula
- This recipe makes 12 small cheesecake bars or 9 larger squares.
- Use pure pumpkin puree, not sweetened pumpkin pie filling.
- Full-fat cream cheese provides the creamiest texture, but low-fat cream cheese can be substituted.
- For a gluten-free version, replace the graham crackers with gluten-free graham crackers or gluten-free gingersnap cookies.
- For clean slices, chill the cheesecake thoroughly and wipe the knife clean between cuts.
- Store the bars in an airtight container in the refrigerator for up to 5 days.
