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Pumpkin Cheesecake Bars


  • Author: Martha

Description

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.


Ingredients

Scale
  • 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

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.

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.