Rich, creamy, and perfectly spiced, these Pumpkin Cheesecake Bars are a delightful fall dessert that combines the best of two worlds—cheesecake and pumpkin pie. With a buttery graham cracker crust and a smooth pumpkin cheesecake filling, this recipe is perfect for holiday gatherings or any time you want to indulge in a seasonal treat.

Why You’ll Love This Recipe:

Perfectly Spiced: The warm flavors of cinnamon, ginger, and nutmeg make these bars a fall favorite.
Easy to Make: With simple ingredients and straightforward steps, these bars come together quickly, making them an ideal dessert for any occasion.
Crowd-Pleaser: Cheesecake fans and pumpkin lovers alike will enjoy these rich and flavorful bars.
Great for Make-Ahead: Prepare these ahead of time and chill overnight, making them convenient for entertaining.

Ingredients You’ll Need:

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup unsalted butter, melted

For the Pumpkin Cheesecake Filling:

16 oz cream cheese, softened
1 cup pumpkin puree (not pumpkin pie filling)
¾ cup sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt

How to Make Pumpkin Cheesecake Bars

Step-by-Step Instructions:

Prepare the Oven and Baking Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to help lift the bars out later.
Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared baking pan, making sure the crust is even. Bake the crust for 8-10 minutes until it’s set and lightly golden. Remove from the oven and let it cool while you prepare the filling.
Prepare the Pumpkin Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer on medium speed. Beat until smooth and creamy, making sure there are no lumps.
Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Continue to beat until the mixture is smooth and well combined, scraping down the sides of the bowl as needed.
Assemble the Bars
Pour the pumpkin cheesecake filling over the cooled graham cracker crust. Spread it out evenly with a spatula to create a smooth layer.
Bake the Cheesecake Bars
Bake the bars in the preheated oven for 35-40 minutes, or until the center is set but still slightly jiggles when gently shaken. The edges should be firm, and the center will continue to set as it cools.
Cool and Chill
Remove the pan from the oven and allow the cheesecake bars to cool completely in the pan. Once cooled, refrigerate the bars for at least 3 hours, or preferably overnight, to let the flavors develop and the bars set properly.
Slice and Serve
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles and serve. For an extra indulgent touch, top each bar with a dollop of whipped cream or a sprinkle of cinnamon.

Helpful Tips:

Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature for a smoother filling. Cold ingredients can result in lumps and an uneven texture.
Use Fresh Spices: For the best flavor, use fresh ground spices like cinnamon, ginger, and nutmeg. These warm spices will complement the pumpkin and cream cheese beautifully.
Chill Time is Key: Don’t skip the chilling step! It allows the bars to firm up and makes them easier to slice.

Details:

Prep Time: 25 minutes
Cook Time: 35-40 minutes
Chill Time: 3 hours (or overnight)
Total Time: 4+ hours
Yield: 12-16 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes:

For an extra creamy filling, be sure to scrape the sides of your mixing bowl frequently while beating the cream cheese mixture.
If you prefer a more robust spice profile, feel free to add a pinch of cloves or allspice to the pumpkin filling.

Frequently Asked Questions:

Can I use store-bought pumpkin pie filling?
No, for this recipe, you’ll need pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains additional spices and sugar, which would alter the flavor and texture of the cheesecake bars.

How do I know when the cheesecake bars are done?
The bars are done when the edges are firm and the center is slightly jiggly but not liquid. The center will firm up as the bars cool.

Can I freeze these pumpkin cheesecake bars?
Yes! After chilling, slice the bars and wrap them individually in plastic wrap. Store in an airtight container in the freezer for up to 2 months. Thaw them in the fridge overnight before serving.

Storage Instructions:

Refrigerator: Store the bars in an airtight container in the refrigerator for up to 5 days.
Freezer: Freeze the cheesecake bars individually or as a whole in an airtight container for up to 2 months. Thaw in the refrigerator before serving.

Related Recipes:

If you loved these Pumpkin Cheesecake Bars, you might also enjoy these fall favorites:

Lemon Brownies with Lemon Glaze

Conclusion:

These Pumpkin Cheesecake Bars are the ultimate fall dessert, combining the warm spices of pumpkin pie with the creamy decadence of cheesecake. With a buttery graham cracker crust and smooth pumpkin filling, they are the perfect treat for holiday celebrations or cozy evenings in. Enjoy them with a dollop of whipped cream or on their own for a delicious autumn indulgence!

Pumpkin Cheesecake Bars

Author: Martha

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Ingredients

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1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup unsalted butter, melted