Pumpkin Cheesecake Bars
These Pumpkin Cheesecake Bars feature a buttery graham cracker crust topped with layers of classic cheesecake and pumpkin-spiced filling. The result is a perfectly spiced, creamy dessert that captures fall’s essence in each bite.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs about 12 full sheets, finely crushed
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
For the Filling
- 16 oz 2 packages cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree not pumpkin pie filling
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
Instructions
- Prepare your baking pan and oven. Preheat your oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Make the graham cracker crust. In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Pour in melted butter and mix until the mixture resembles wet sand. Press firmly and evenly into the bottom of your prepared pan.
- Pre-bake the crust for 10 minutes, then remove from oven and set aside to cool slightly while preparing the filling. Keep the oven on.
- Prepare the cheesecake base. In a large bowl, beat the softened cream cheese and sugar with an electric mixer until completely smooth and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Divide the cheesecake mixture. Set aside about 1 cup of the plain cheesecake mixture in a separate bowl.
- Create the pumpkin layer. To the remaining larger portion of cheesecake mixture, add pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, and flour. Beat until smooth and well combined.
- Layer the fillings. Pour the pumpkin cheesecake mixture over the pre-baked crust, spreading it evenly. Carefully drop spoonfuls of the reserved plain cheesecake mixture on top and swirl gently with a knife or toothpick for a marbled effect.
- Bake the cheesecake bars for 35-40 minutes, until the edges are set but the center still has a slight jiggle when you gently shake the pan.
- Cool completely before cutting. Let cool at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight before cutting into bars.
Notes
- For the creamiest texture, ensure all refrigerated ingredients reach room temperature before mixing.
- Lining your pan with parchment paper makes removal and cutting much easier.
- The bars will continue to set as they cool, so don’t worry if the center seems slightly soft when you remove them from the oven.
- These bars freeze beautifully for up to 3 months – just wrap individual pieces tightly in plastic wrap and place in a freezer bag.
- For cleaner cuts, wipe your knife between slices and use a gentle sawing motion rather than pressing straight down.