The BEST Pumpkin Cheesecake Bars Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
