The BEST Pumpkin Cheesecake Bars Recipe

Introduction

These Pumpkin Cheesecake Bars are the perfect fall dessert—rich, creamy, and bursting with cozy spices. With a sturdy graham cracker crust and a smooth pumpkin filling, they’re sure to become a seasonal favorite. Let’s bake these delicious bars step-by-step!

Ingredients

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted
• 16 oz (450g) cream cheese, softened
• 3/4 cup (150g) granulated sugar
• 1 cup (240g) pumpkin puree, unsweetened
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the pan bottom and bake for 10 minutes to set.
2. Step 2: While the crust cools slightly, beat the softened cream cheese and sugar in a large bowl until smooth and creamy. Add pumpkin puree, eggs, vanilla, cinnamon, nutmeg, and ginger. Mix well, scraping down the sides to ensure everything is well combined.
3. Step 3: Pour the pumpkin cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for about 40 minutes, or until the center is just slightly jiggly. If it’s too soft, bake for an additional 5 minutes.
4. Step 4: Let the bars cool at room temperature for 1 hour, then refrigerate for at least 4 hours or preferably overnight to set completely.
5. Step 5: Use the parchment overhang to lift the bars from the pan. For clean slices, dip a knife in hot water, dry it, and cut into squares. Serve and enjoy your pumpkin cheesecake bars!

Tips & Variations

• Use full-fat cream cheese for the creamiest texture.
• For a nutty twist, add a sprinkle of chopped pecans on top before baking.
• Substitute ginger with a pinch of cloves for a different warm spice profile.
• If you prefer a spicier kick, increase cinnamon to 1 1/2 teaspoons.

Storage

Store the pumpkin cheesecake bars covered in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw in the fridge overnight before serving. For best texture, enjoy chilled or slightly warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree, as canned pumpkin pie filling contains added sugar and spices that might alter the flavor and texture of the bars.

How can I tell when the cheesecake bars are done baking?

The edges should be set and the center should jiggle slightly when gently shaken. If the center is very wobbly, bake for an extra 5 minutes.

The BEST Pumpkin Cheesecake Bars Recipe

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4.7 from 141 reviews

Indulge in the creamy, spiced goodness of the BEST Pumpkin Cheesecake Bars. Featuring a buttery graham cracker crust and a smooth pumpkin cheesecake filling infused with warm autumn spices, these bars are a perfect treat for the fall season or any time you crave a festive dessert. Easy to make and irresistibly delicious, they’re sure to become your go-to pumpkin cheesecake recipe.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 5 hours 5 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 1/2 cups (150g) graham cracker crumbs, finely ground
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

For the Pumpkin Cheesecake Filling

• 16 oz (450g) cream cheese, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 cup (240g) pumpkin puree, unsweetened
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Instructions

1. Prep the Crust: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom of the pan and bake for 10 minutes to set the crust.
2. Make the Cheesecake Filling: While the crust cools slightly, beat the softened cream cheese and sugar in a large bowl until silky smooth to avoid lumps. Add pumpkin puree, eggs, vanilla extract, ground cinnamon, nutmeg, and ginger. Mix thoroughly, scraping down the sides to ensure even blending for a perfect filling.
3. Assemble and Bake: Pour the pumpkin cheesecake filling over the pre-baked crust and smooth the top with a spatula. Bake in the oven for about 40 minutes or until the center is just slightly jiggly. If needed, bake an additional 5 minutes until the right consistency is achieved.
4. Cool and Chill: Let the bars cool at room temperature for 1 hour. Then, transfer to the refrigerator to chill for at least 4 hours or overnight for the best texture and flavor.
5. Slice and Serve: Use the parchment paper overhang to lift the bars from the pan. Slice into squares using a hot knife (run under hot water and dry) for clean cuts. Serve and enjoy your delicious pumpkin cheesecake bars!

Notes

• Ensure the cream cheese is softened to room temperature to prevent lumps in the filling.
• Using parchment paper with an overhang makes removing bars from the pan easy and clean.
• For the cleanest slices, heat your knife under hot water and dry before cutting.
• Chilling the bars overnight enhances the texture and flavor.
• You can add a dollop of whipped cream or a sprinkle of cinnamon on top for added presentation.

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, cheesecake bars, pumpkin recipe