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Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars combine the creamy, velvety texture of classic cheesecake with rich pumpkin puree and warm autumn spices. This easy-to-make dessert features a buttery graham cracker crust and a luscious layered filling that is perfect for fall gatherings, potlucks, or cozy weekday treats.

  • Total Time: 5 hours 10 minutes (including chilling time)
  • Yield: 12 bars 1x

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons melted butter

Cheesecake Layer

  • 16 oz (450g) full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature

Pumpkin Layer

  • 1 cup 100% pure pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract

Optional

  • 1/4 cup sour cream or heavy cream (for extra richness)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well blended. Press the mixture firmly and evenly into the bottom of a lined 9×9-inch baking dish. Bake the crust for 8-10 minutes until set, then remove from oven and let cool slightly.
  2. Mix the Cream Cheese Layer: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing just until incorporated after each addition to avoid overbeating.
  3. Combine Pumpkin and Spices: In a separate bowl, stir together pumpkin puree, cinnamon, nutmeg, ginger, and vanilla extract. Optionally, add sour cream or heavy cream for extra creaminess. Slowly fold this pumpkin mixture into the cream cheese mixture until combined and smooth.
  4. Assemble and Bake: Pour the combined pumpkin cheesecake batter evenly over the warm crust. Spread gently with a spatula for an even layer. Bake at 350°F (175°C) for 45-55 minutes, or until the center is mostly set but still slightly jiggly. Test with a toothpick near the center; it should come out mostly clean with a few moist crumbs.
  5. Cool and Chill: Allow the bars to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to fully set and firm up. This chilling step ensures clean slices and the perfect creamy texture.

Notes

  • Make sure all dairy ingredients are at room temperature to achieve a smooth batter without lumps.
  • Mix just until ingredients are incorporated to prevent cracking during baking.
  • A water bath during baking can help keep the cheesecake moist and crack-free.
  • Chill the bars thoroughly before slicing for clean, neat pieces.
  • Use a sharp knife warmed under hot water and wiped dry for perfect slices.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if gluten-free crust used)

Nutrition

  • Serving Size: 1 bar
  • Calories: 320 kcal
  • Sugar: 25 g
  • Sodium: 200 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 75 mg

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, cheesecake bars, pumpkin spice, easy cheesecake, autumn dessert