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Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars combine creamy cheesecake with warm pumpkin flavors and spices, making them a perfect fall treat that's easy to prepare and absolutely delicious.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours 20 minutes
Servings: 16 bars
Course: Dessert, Fall
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs Look for high-quality brands like Honey Maid or make your own for a fresher taste.
  • 1/4 cup sugar Regular granulated sugar works perfectly here.
  • 1/2 cup unsalted butter, melted Make sure it’s melted and slightly cooled.
For the filling
  • 16 oz cream cheese, softened For the creamiest filling, bring your cream cheese to room temperature before mixing.
  • 1 cup pumpkin puree Canned pumpkin works great, or roast and puree a sugar pumpkin for a fresher flavor!
  • 3/4 cup sugar Granulated sugar for sweetening the filling.
  • 2 large eggs Ensure they’re at room temperature for better incorporation.
  • 1 tsp vanilla extract A splash of pure vanilla extract adds depth to the flavors.
  • 1 tsp ground cinnamon This autumn staple is crucial for that cozy flavor.
  • 1/2 tsp ground ginger Adds warmth and zing.
  • 1/4 tsp ground nutmeg The perfect aromatic spice.
  • 1/4 tsp salt Balances the sweetness of the dessert.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a 9x13-inch baking pan with parchment paper, leaving some overhang.
Make the Crust
  1. In a medium bowl, combine graham cracker crumbs and sugar.
  2. Pour in melted unsalted butter and mix until crumbs resemble wet sand.
  3. Press this mixture firmly into the bottom of the prepared pan.
  4. Bake for 8-10 minutes or until lightly golden. Set it aside to cool.
Prepare the Filling
  1. In a mixing bowl, beat softened cream cheese and sugar until smooth.
  2. Add pumpkin puree, eggs, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until well combined.
Combine and Bake
  1. Pour the pumpkin filling over the cooled crust, spreading evenly.
  2. Bake in the preheated oven for 35-40 minutes, until center is set but jiggles slightly when shaken.
Cool and Serve
  1. Allow the bars to cool completely at room temperature before transferring to the refrigerator. Chill for at least 3 hours.
  2. Lift the cooled bars out using the parchment paper overhang. Slice into squares and serve chilled or at room temperature.

Notes

These bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. They can also be made ahead for holiday meals. Taste your filling before baking to adjust sweetness or spices as needed.