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Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars combine creamy cheesecake with warm pumpkin flavor, making them a perfect fall dessert for gatherings or cozy nights at home.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Choose high-quality for the best flavor.
  • 0.25 cups sugar Granulated sugar works well.
  • 0.5 cups unsalted butter, melted Use real butter for richness; room temperature.
For the Filling
  • 16 oz cream cheese, softened Full-fat cream cheese for the creamiest texture is recommended.
  • 1 cup pumpkin puree Use pure pumpkin for the best flavor.
  • 0.75 cups sugar Adjust to taste if you prefer it less sweet.
  • 2 large eggs Ensure they’re at room temperature for easy mixing.
  • 1 tsp vanilla extract Pure vanilla extract is best.
  • 1 tsp ground cinnamon Add more for an extra-spiced kick.
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt Essential for balancing flavors.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
  2. In a bowl, combine graham cracker crumbs and 1/4 cup sugar. Mix in melted butter until fully combined. Press into the pan and bake for 8-10 minutes.
  3. Allow to cool.
  4. In a mixing bowl, beat cream cheese and 3/4 cup sugar until smooth.
  5. Add pumpkin puree, eggs, vanilla, cinnamon, ginger, nutmeg, and salt, mixing well until smooth.
  6. Pour filling over the cooled crust and spread evenly with a spatula.
Baking
  1. Bake for 35-40 minutes until the center is set but slightly jiggles.
  2. Cool completely in the pan on a wire rack, then refrigerate for at least 3 hours before slicing.
Serving
  1. Slice into squares and serve, optionally topped with a dollop of whipped cream or a sprinkle of cinnamon.

Notes

Store any leftovers in an airtight container in the fridge for up to five days. You can also freeze the bars for up to three months, separated by parchment paper.