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Homemade Pumpkin Cheesecake Bars

Delightfully creamy pumpkin cheesecake bars with a crunchy graham cracker crust, perfect for fall gatherings.
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Prep Time 30 minutes
Total Time 5 hours
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 1/2 cups graham cracker crumbs Use gluten-free or flavored graham crackers for a twist.
  • 1/2 cup unsalted butter, melted Room temperature butter is best for mixing.
Filling Ingredients
  • 1 cup cream cheese, softened Ensure it's completely softened to avoid lumps.
  • 1 can (15 oz) pure pumpkin puree Look for 100% pumpkin, not pumpkin pie filling.
  • 1 cup powdered sugar Sifted for easy mixing.
  • 1 teaspoon vanilla extract Use pure vanilla for a richer flavor.
  • 1 teaspoon pumpkin pie spice A warm, aromatic blend that enhances the pumpkin flavor.
  • 1 cup whipped cream Homemade is best if you have the time.

Method
 

Preparation
  1. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.
  2. Press this mixture firmly into the bottom of a 9x9 inch baking dish. Cover with plastic wrap and refrigerate.
  3. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined and no lumps remain.
  4. Spread the pumpkin cheesecake mixture over the chilled crust evenly.
  5. Dollop whipped cream on top and spread lightly.
  6. Cover and refrigerate for at least 4 hours, or overnight for best results.
  7. Once set, cut into squares or rectangles and serve chilled or at room temperature.

Notes

These bars can last up to a week in the fridge and can be made up to three days in advance. Store tightly wrapped in the freezer for up to 2 months.